Stocking up for the winter: 7 recipes for cauliflower in tomatoes - the family is delighted!

Cauliflower is fried in batter or steamed to retain maximum benefits. Some housewives prefer to freeze the inflorescences after harvesting in order to add them to various dishes in the winter. If you don’t have a spacious freezer, prepare snacks in jars.

Let's look at the most delicious and simple recipes for preparing cauliflower in tomato juice for the winter. Our article contains step-by-step instructions, photos, tips and recommendations from experienced housewives.

Cauliflower in tomato sauce with herbs for the winter

The simplest recipe is in tomato sauce.

Ingredients for three half-liter jars:

• 1 kg cauliflower inflorescences;
• 0.7 kg of ripe tomato fruits;
• 1 pod of pepper (sweet variety);
• three garlic cloves;
• 40 g sugar;
• 25 g salt;
• a bunch of parsley;
• 50 ml sunflower oil;
• 50 ml vinegar 9%.

How to prepare for the winter:

1. We wash the vegetables with water.
2. Place the cabbage in boiling water and cook for 6 minutes. We discard the inflorescences in a colander.
3. Cut the tomato fruits into pieces and grind in a blender.
4. Remove the seeds from bell peppers. Grind the pods with a blender.
5. Combine peeled garlic with parsley and chop in a blender.
6. Combine all the chopped vegetables in a saucepan and place on the stove. Add sugar, butter, salt to them. Boil the mixture for 5 minutes.
7. Add cabbage to the boiling mixture and boil for 10 minutes.
8. Add vinegar. Cook the vegetables in the sauce for 3 minutes.
9. Place the salad in steamed jars and seal with sterilized lids.

Place the twists upside down and cover them with a blanket until they cool.

Recipe Variations

Cauliflower has a neutral taste, so winter preparations from it are often complemented with other vegetables.

With vegetables and spices

Fans of unusual canned snacks will appreciate this simple recipe with onions and cucumbers.

For 2 1.5 liter cans you will need:

• 1 kg of inflorescences;
• 20 fresh cucumbers;
• 3 medium onions;
• 1.5 kg of tomatoes;
• 2 bell peppers;
• 4 cloves of garlic;
• 1/4 pod of hot pepper.

Spices are prepared separately:

• 2 bay leaves;
• 60 g each of sugar and salt;
• 2 tbsp. l. 9% vinegar;
• 2 pcs. carnations;
• 10 peppercorns.

Preparation:

1. Tomatoes without skin are crushed in a blender, hot peppers are divided into small pieces, sweet peppers are cut into strips, cucumbers are cut into rings, and onions are cut into quarters.
2. Garlic is peeled.
3. Bay leaves, garlic and onions are placed in sterilized jars. On top are cucumbers, bell peppers and cabbage. Vegetable layers are alternated to the top of the container. Pour boiling water over everything and leave it covered.
4. After 20 minutes, drain the water and repeat the procedure.
5. While the vegetables are steaming, prepare the tomato sauce. Pour tomato juice into a saucepan and heat it over medium heat. Add salt, sugar, hot pepper and spices.
6. Let the mixture boil for 10 minutes, add vinegar and cook for another 2 minutes. The water is drained from the jars and replaced with boiling sauce.

The containers are immediately rolled up with metal lids, turned upside down, wrapped and left to cool.

With garlic

The combination of cauliflower and garlic will give the appetizer a spicy-hot aroma.

For 3 jars of 0.5 liters and 1 kg of cabbage you will need:

• 1 sweet pepper;
• 0.7 kg of tomatoes;
• 3 cloves of garlic;
• 3 tbsp. l. sunflower oil;
• 40 g sugar;
• 1 tbsp. l. with a heap of salt;
• 50 ml 9% vinegar.

Step-by-step preparation:

1. Cabbage disassembled into inflorescences is blanched so that the preparation does not become cloudy during storage. Pour 3 liters of water into the pan, bring it to a boil, lay out the inflorescences and cover with a lid. Keep them in boiling water for 5-6 minutes. Next, drain in a colander and cool.
2. Separately prepare the tomato sauce. Peel the tomatoes and remove the stem. Pepper is freed from seeds. Vegetables are cut into arbitrary pieces and crushed into puree. Garlic is crushed in the press.
3. The mixture with garlic is boiled for 5 minutes after boiling along with butter, salt and sugar.
4. Place the cabbage into the boiling sauce and, stirring constantly, cook for another 10 minutes.
5. At the end, add vinegar, boil for another 3 minutes and place in sterilized jars. The remaining space is filled with sauce.

The blanks are rolled up with metal lids, turned upside down, wrapped and left to cool.

With zucchini

This appetizer consists not only of cabbage and zucchini, but also of tomatoes, carrots, bell peppers and onions. Therefore, it is used as an independent dish and a dressing for vegetable stews.

Ingredients for a liter jar:

• 300 g cabbage;
• 150 g zucchini;
• 2 onions and sweet pepper;
• 1 carrot;
• 5 tomatoes;
• 3 cloves of garlic.

Spices and other marinade components are prepared separately:

• 1 tsp. salt;
• 3 pinches of sugar;
• 4 tbsp. l. sunflower oil;
• 2 tbsp. l. apple cider vinegar;
• ground pepper - to taste.

How to cook:

1. Washed vegetables are cut: cabbage into separate inflorescences, onions into half rings, and carrots, zucchini and peppers into strips.
2. Simmer vegetables with salt, sugar and butter in a saucepan until softened, no more than 15 minutes.
3. Tomatoes are crushed with garlic, seasoned with spices and added to vegetables. Cook everything for 10 minutes. Vinegar is added at the end.
4. The finished snack is filled into sterilized jars and sterilized under the lids for 10 minutes.

The containers are rolled up and cooled in the usual way.

With bell pepper

In all the recipes above, bell peppers are used as a component of the tomato filling. Usually they take 1-2 pieces, but if desired, increase the quantity.

For example, some are used for filling, and some are simply cut into pieces and added to the cabbage. Then the finished dish will taste like vegetable lecho.

With parsley

Cauliflower combined with tomato sauce and parsley turns out very aromatic.

For 1 kg of inflorescences take:

• 700 g ripe tomatoes;
• 1 sweet pepper;
• 3 cloves of garlic;
• a bunch of parsley;
• 50 ml each of vegetable oil and 9% vinegar;
• 40 g sugar;
• 25 g salt.

Preparation:

1. Blanch the inflorescences for 6 minutes and cool in a colander.
2. Tomatoes without skin and peppers without seeds are crushed into puree. Parsley is chopped, garlic is pressed in a press.
3. Add salt, sugar and butter to the vegetables and boil for 5 minutes. Place cabbage in the same mixture and cook for 10 minutes. Then add vinegar and boil for another 3 minutes.

Place the snack in sterilized jars, seal it hermetically, turn it upside down and wrap it. Leave until completely cool.

With citric acid

Citric acid, like vinegar, acts as a preservative. It is used both independently and in combination with vinegar.

For 2 kg of inflorescences you will need:

• 2 sweet peppers and 1 hot pepper;
• 1.5 kg of tomatoes;
• 1 head of garlic.

Additional sauce ingredients:

• 3 tbsp. l. salt and sugar;
• 150 ml vegetable oil;
• 3 g citric acid;
• 6 bay leaves;
• 10 peas each of black and allspice.

Step-by-step preparation:

1. The cabbage is immersed in boiling water with citric acid for 3 minutes, removed and cooled.
2. Peppers without stems are cut: bell peppers - into strips, hot peppers - into rings.
3. The tomatoes are crushed into puree, the peeled garlic is cut into slices.
4. All ingredients are mixed and cooked with spices and oil for 30 minutes.
5. Place in sterilized jars and seal.

Without sterilization

Cauliflower is also prepared with minimal heat treatment. Such snacks are consumed first.

Ingredients for 1 kg of cabbage:

• 700 g tomatoes;
• 1 sweet pepper;
• 4 cloves of garlic;
• 2 tbsp. l. salt and sugar;
• 50 ml each of vegetable oil and table vinegar.

The appetizer is prepared as standard:

1. The inflorescences are blanched and cooled. The seeded pepper is cut into cubes. Remove the skin from the tomatoes.
2. Peppers and tomatoes are pureed, chopped garlic, salt, sugar and butter are added, and cooked for 5 minutes.
3. Place the inflorescences into the boiling sauce and continue cooking for another 20 minutes. Add vinegar 2-3 minutes before the end.
4. The vegetables are placed in jars, covered with lids and cooled.

Curly cabbage with beans in tomato sauce - the most delicious recipe

This is an awesome and filling salad. Be sure to try it, you will be delighted with this deliciousness.

List of products for 2 half-liter jars:

• curly cabbage – 0.6 kg;
• white beans – 120 g;
• garlic – 4 cloves;
• tomato paste – 30 ml;
• cold water – 150 ml;
• table salt – 15 g;
• granulated sugar – 20 g;
• table vinegar 9% – 20 ml;
• dried cloves – 4 buds;
• sunflower oil – 20 ml.

More deliciousness:

Incredibly tasty zucchini salads for the winter: simple and healthy

How I prepare this very tasty salad:

1. Soak clean beans in water for 4 hours. Remove the beans from the liquid with a slotted spoon and place in a ladle, boil until tender. Place them in a colander and rinse with water.
2. Peel the husks from the garlic. Rub the cloves through a grater.
3. Wash the cabbage with water and cut into large pieces.
4. Place cabbage, salt and water in a saucepan. Place the container on the stove and boil the vegetables for 5 minutes.
5. Add beans, garlic and sugar to the cabbage. Gradually add all other ingredients and mix. Cook the mixture for 25 minutes.
6. 5 minutes before readiness, combine the salad with vinegar.
7. We compact the snack into steamed jars and seal with sterilized iron lids.

We wrap the inverted cans with a blanket. The preparation for the winter is ready, after cooling we take it away for storage.

Preparing tomato sauce

Let's take care of the tomatoes. The taste of the product will depend on their quality. Tomatoes with a high content of dry matter in the pulp are not suitable.

If possible, choose juicy, large-fruited tomatoes for the base. The tomatoes are first doused with boiling water, then immersed in cold water.

After a contrast shower, you can quickly remove the skin from the tomatoes and chop them into arbitrary pieces. Peel the pepper from seeds, cut into strips or small squares and add to the chopped tomatoes. If you don’t have tomatoes, you can cook it in store-bought tomato juice.

Place the saucepan with the tomatoes and peppers on low heat and simmer for 10 minutes. Vegetables should simmer moderately. Using an immersion blender, grind the mixture until smooth. If you don’t have a blender, you can take a sieve, pour softened tomatoes into it, and puree them using a masher or spoon.

Delicious pickled cauliflower in tomato

Ingredients for six liter jars:

• 3 kg cauliflower inflorescences;
• 1.5 kg of ripe tomato fruits;
• 1 tbsp. sunflower oil;
• 0.2 kg of greens (parsley);
• 50 g salt;
• 1 kg bell pepper;
• ½ tbsp. vinegar 9%;
• 80 g sugar;
• 2 large garlic heads.

Preserving the salad:

1. We wash the vegetables under running water.
2. Remove the seeds from the peppers. Cut the pods into pieces and grind with a blender.
3. Peel the garlic from the garlic and grind it in a blender.
4. Finely chop the parsley.
5. Grind the tomatoes in a blender.
6. Boil the cabbage in water for 5 minutes and discard in a colander.
7. In a saucepan, combine tomato, sugar, garlic, pepper, salt, herbs, oil, vinegar. Place the container on the stove.
8. Add cabbage to the boiling mixture. Cook the ingredients for 20 minutes, stirring occasionally.
9. We compact the boiling mass into steamed jars and seal with sterilized lids.

Place the roll with vegetables upside down and cover with a towel. Store the cooled salad in a cool place.

Cauliflower. Chemical composition of cauliflower

Cauliflower has a very rich vitamin and mineral composition and belongs to the group of the most healthy vegetables. Among the vitamins, it contains ascorbic acid, a wide range of B vitamins, which are very important for the body: B1 (thiamine), B2 (riboflavin), B3 (pantothenic acid), B6 ​​(pyridoxine), B9 (folic acid), as well as PP vitamins ( nicotinic acid), E, ​​K, H (biotin), choline and the rather rare vitamin U.

If we compare cauliflower and white cabbage in terms of vitamin C content, then the latter contains 1.5-2 times less.

50 g of cauliflower inflorescences provides our body’s daily need for vitamin C, 100 g – for B vitamins.

It contains a lot of macro- and microelements: calcium, magnesium, sodium, potassium, phosphorus, iron, zinc, copper, manganese, selenium, as well as cobalt, iodine, chlorine. As for iron, cauliflower contains twice as much as green peas, peppers and lettuce.

Cauliflower is rich in protein: compared to white cabbage, it contains several times more protein. Based on this, inflorescence heads can serve as a good replacement for animal protein. Probably due to this quality, some nutritionists call cauliflower white cottage cheese.

In addition, cauliflower contains tartronic, citric, malic acids, delicate dietary fiber, pectin, enzymes and other substances important for the health of our body.

Fragrant cauliflower in tomato juice with vegetables

List of products for three liter jars:

• cauliflower inflorescences – 2 kg;
• bell pepper – 2 pods;
• ripe tomatoes – 1.5 kg;
• spicy pepper – 1 pod;
• garlic head;
• sunflower oil – 150 ml;
• sugar – 2.5 tbsp. l.;
• salt (coarse) – 2.5 tbsp. l.;
• table vinegar 9% – 60 ml;
• laurel leaves – 6 pcs.;
• black and allspice pepper – 10 peas each;
• citric acid – 3 g.

More deliciousness:

Let's roll up "Gorloder" - an awesome yummy tomato dish for the winter

Prepare a spicy salad:

1. We wash the vegetables under running water.
2. Place the cabbage in boiling water with citric acid for 3 minutes. Place the vegetables in a colander and rinse with cold water.
3. Remove seeds from peppers. We cut the sweet pods into strips, the hot ones into rings.
4. Peel the husks from the garlic. We place the pods on thin plates.
5. Combine all the ingredients in a saucepan and place on the stove. Cook the appetizer for 30 minutes.
6. Place boiling vegetables with gravy in steamed jars and seal with sterilized lids.

We cover the blanks with a blanket. After a day they can be taken away for storage.

Selecting and preparing cauliflower

To make the preparation tasty, healthy and beautiful, it is important to choose the right vegetable itself.

Suitable for canning:

1. Selected cabbage with light inflorescences without signs of rot, disease or mechanical damage.
2. Vegetable with dense white or cream heads. If the color is yellowish, it means that the cabbage is overripe and is not suitable for canning.

Before heat treatment, the vegetable is thoroughly washed and cut into inflorescences.

Cauliflower in tomato with carrots and onions in jars

Ingredients for two liter jars:

• 1.2 kg cauliflower inflorescences;
• 0.25 kg of onions;
• 0.25 kg bell pepper;
• 0.5 kg carrots;
• garlic head;
• half a pod of hot pepper;
• 750 ml tomato juice;
• ¼ tbsp. Sahara;
• 1 tablespoon salt;
• ½ tbsp. sunflower oil;
• ¼ tbsp. vinegar (9%).

How to preserve salad at home:

1. Rinse the vegetables under running water.
2. Remove the seeds from the peppers. Cut the sweet pods into slices, and the savory ones into small pieces.
3. Cut the peel off the carrots. Cut the vegetables into strips.
4. Peel the skins from the onion heads. Cut vegetables into half rings.
5. Pour tomato juice into a bowl and place on the stove.
6. Add carrots to the boiling tomato and cook for 5 minutes.
7. Add onions, bell peppers, and cabbage to the boiling mixture.
8. When the appetizer boils, add all the other ingredients except vinegar. Cook vegetables for 10 minutes.
9. Five minutes before readiness, add vinegar to the mixture and stir.
10. Place boiling vegetables into steamed jars and screw on sterilized screw caps.

Cover the inverted jars with a blanket. When the seaming has cooled, we put it away for storage.

Features of storing workpieces

In order for cabbage preparations to be preserved throughout the winter season, it is necessary to ensure that immediately after rolling up the cans they are provided with air cooling. To do this, immediately after rolling, the jars are turned upside down, wrapped in a warm blanket or towel, and allowed to cool completely.

After this, containers with salads can be sent to a storage room, which must meet the following requirements:

• temperature indicators - no higher than +15°C;
• relative air humidity - within 65–90%;
• a dry, well-ventilated place, protected from direct sunlight and located away from heat sources.

Under such conditions, the shelf life of preservation is about 10–12 months.

Did you know? The largest cauliflower was grown by American Peter Glazebrook in 2014.
The weight of the vegetable was over 27 kg, and its length was 1.8 m. Cauliflower is an excellent raw material for preparing winter preparations. It makes very tasty, satisfying, healthy and aromatic snacks that are perfect both as an independent dish and as part of other culinary delights. Fortunately, today there are many variations in the preparation of vegetables, and housewives can only choose the simplest and most accessible recipe for canning.

Canned cauliflower with bell peppers in tomato sauce

I really like combining cauliflower with tomatoes - when cooked, they give juice and the vegetables turn out in a light tomato sauce.

List of products for three half-liter jars:

• cauliflower inflorescences – 1.5 kg;
• sweet pepper – 500 g;
• tomato fruits – 0.5 kg;
• garlic – 4 cloves;
• water – 700 ml;
• sunflower oil – ½ tbsp.;
• table salt – 25 g;
• sugar – 70 g;
• vinegar 9% – 70 ml.

More deliciousness:

Eggplant salads for the winter in jars: “Ogonyok”, “Mozgi” and “With Vodka” - are eaten first!

Preparation:

1. We wash the vegetables with water.
2. Remove the seeds from the peppers and cut into rings.
3. Cut the tomatoes into cubes.
4. Peel the garlic. We cut the cloves into plates.
5. In a saucepan, combine cabbage, pepper, tomato, salt, sugar, oil, water and place on the stove.
6. Cook the salad for 30 minutes.
7. 10 minutes before the salad is ready, combine it with vinegar and garlic.
8. We compact the salad into sterilized jars and seal with steamed iron lids.

We place the twists upside down.

Cooking features

• Cauliflower can have different shades: white, yellowish, greenish. Color says nothing about the quality and freshness of a vegetable; it depends on the variety. Any variety is suitable for canning.
• When choosing cabbage, you need to make sure that it is not limp. Also, you should not buy heads of cabbage covered with a dark coating. It is impossible to make a tasty snack from stale and spoiled vegetables.
• Before cooking, cauliflower should be divided into florets and washed. Sometimes insect larvae hide in the inflorescences of this vegetable, which also need to be gotten rid of. To do this, put the cabbage in salted or acidified water. After 15-20 minutes, the insects will float up, all that remains is to remove them, and rinse and dry the vegetable again.
• It is better to prepare tomato juice for canning cabbage yourself from fresh tomatoes. If this is not possible, you can dilute the tomato paste with water, obtaining a liquid that resembles tomato juice reconstituted from concentrate. You can also use a store-bought drink, but then you will have to make adjustments to the recipe, since store-bought juices often contain salt and sugar.
• Jars for cauliflower in tomato sauce should be washed with soda and sterilized. Lids also require sterilization. For this purpose, they are usually boiled.
• Canned vegetables should be closed with metal lids to ensure a tight seal. Polyethylene lids will not cope with this task. The configuration of the metal covers does not matter. The main thing is that they are not damaged and fit the banks.

Sterilizing jars and lids

We prepare for future use. Cauliflower can be stored for the winter for more than one day. To prevent the preparations from spoiling, we sterilize all jars. We choose any method. Here are the recipes for processing jars:

1. Oven - at least 10 minutes at 100°C.
2. Microwave - 4 minutes. Be sure to pour water (⅘ cup) into the container.
3. In a saucepan (kettle) with boiling water - from 5 to 10 minutes.

Before sterilizing, wash jars thoroughly with any dishwashing detergent and rinse thoroughly. The lids should be washed and boiled in a small saucepan for 3 minutes.

How to seal white cabbage for borscht in jars

A very simple preparation will allow you to keep a jar of cabbage dressing on hand for borscht. For busy housewives, this is a real lifesaver. Recipes for canned dressing with beets can be found in another article by following the link. The preparation is made without spices; housewives will decide for themselves what to choose from their favorite seasonings when preparing borscht. And if you like cabbage soup and not borscht, then welcome here .

Required:

• Cabbage - medium head.
• Fresh tomato juice.

How to prepare the dressing:

1. Squeeze the juice out of the tomatoes.
2. Chop the cabbage into strips, as if for pickling.
3. Place in a saucepan and add juice.
4. After boiling, count exactly minutes.
5. Fill sterilized jars and seal with iron or screw caps.
6. Wrap in a towel and wait until it cools down. Store in a cold cellar or pantry.