Cauliflower marinated in tomato. Cabbage in tomato sauce for the winter. We will need such products for this recipe.
Retains a large amount of vitamins and minerals necessary in cold weather. Moreover, the content of nutrients significantly exceeds their composition in ordinary white cabbage. The freshness of the cauliflower allows it to be used with a wide variety of foods for a variety of dishes. And the combination with tomatoes will give the workpiece rich flavor characteristics.
The most important advantage of canning cauliflower in tomato is the simplicity and ease of the process. Before starting the harvesting process, the cabbage should be divided into small inflorescences and blanched. To do this, you need to lower the inflorescences into boiling water, cover the container with a lid and boil for 5-6 minutes, after which the vegetable is thrown onto a sieve for complete cooling. This procedure will make the cabbage crispy, and the brine of the workpiece will not become cloudy.
Selection and preparation of main ingredients
Cabbage for conservation should be selected without mechanical damage, uniform color structure, and without spots. If there are yellowed areas on the product, then this fact indicates that it is overripe. For conservation, it will work, but you will need to disassemble it into inflorescences.
Due to the fact that tomatoes are used for making the sauce, there are no special requirements for the vegetable. You just need to pick them up without signs of decay. The stalk and the shell (if desired) should be removed from vegetables. To do this, the tomatoes are placed in boiling water for 2-3 minutes, and then they are doused with tap water. The peel is then easily removed. Next, the vegetables are cut into pieces and sent to a blender for chopping.
Containers and lids will need to be sterilized. The lids should be boiled for 5 minutes, and the jars are heat treated in the oven, microwave or over steam.
How to cook cauliflower in tomato sauce
There are many recipes for preparing cauliflower in tomato for the winter. The most popular ones are listed below.
With regular tomatoes
For canning you will need:
- 2 kilograms of the main components;
- 200 grams of bell pepper;
- 50 grams of garlic;
- 100 grams of sugar;
- 2 tablespoons of salt;
- 1 glass of refined oil;
- 150 milliliters of vinegar 9%.
Bell peppers need to be washed, get rid of the stalk and seeds, first cut in half, then each half into 3-4 more pieces. Place the prepared tomato sauce, pepper, loose ingredients and oil in a thick-walled saucepan. The mass is thoroughly mixed and sent for cooking on the stove.
The workpiece should be brought to a boil on medium mode, after which cabbage inflorescences are added to the salad.
Next, you need to boil the vegetables for a third of an hour after boiling, add vinegar with garlic and cook for another 5 minutes. Now the salad can be placed in glass containers and corked. About 5 liters of salad should come out of this set of products.
With cherry
Cabbage pickled according to this recipe will delight the whole family in the cold season with its incredible aroma thanks to bell peppers and crispy, juicy vegetables. For 1 kilogram of the main product you will need:
- 2 kilograms of cherry;
- 2 bell peppers;
- 1 head of garlic;
- Bay leaf;
- dill inflorescences;
- essence.
For 1 liter of water:
- 2 tablespoons of salt;
- 3 tablespoons of sugar;
- 1 tablespoon mustard seed
Put the garlic, dill, laurel leaf, cut into slices, into the prepared glass container. Next, add strips of pepper, washed tomatoes and cabbage inflorescences to the mixture. Now you need to pour boiling water into the salad, cover it with a lid for a third of an hour.
Then the water is poured into a saucepan, bulk ingredients and mustard are added to it. The solution should be boiled thoroughly and poured into containers with salad. Pour the essence under the lid from a ratio of 0.5 teaspoon into a 1.5 liter jar, cork and remove to a warm place.
With mustard
This recipe will be an excellent solution for those who dared to make a preparation with cauliflower for the winter for the first time. It is better to pick tomatoes of an oblong shape, with a dense shell. For a jar with a capacity of 700 milliliters, you will need to prepare:
- 100 grams of the main vegetable;
- 2 bell peppers;
- 2 tomatoes;
- 1 carrot;
- 2 cloves of garlic;
- 0.5 teaspoon mustard seed;
- 2 bay leaves;
- 3 peas of allspice;
- 75 grams of sugar;
- 45 grams of salt;
- 20 milliliters of vinegar 9%.
To prepare the salad, the tomatoes should be cut lengthwise into 2 parts, the pepper should be chopped into strips, and the carrots should be up to 1.5 centimeters in circles, the cabbage should be cut into small inflorescences. After heat treatment, place the spices (garlic, mustard, laurel leaves, pepper) and the vegetable mixture in the container. The composition is filled with bubbling water, covered with a lid and removed for 15 minutes.
Next, the pouring must be sent to the pan, pour loose components into it, boil the solution for 10 minutes after boiling, pour in vinegar. A container with vegetables is poured with a ready-made composition for preservation, after which it should be quickly sealed.
In tomato juice
For 1 kilogram of the main vegetable you will need:
- 700 grams of tomatoes;
- 1 bell pepper;
- 3 cloves of garlic;
- 2 tablespoons of sugar;
- 1 rounded tablespoon of salt;
- 50 milliliters of vegetable oil;
- 50 milliliters of vinegar 9%.
Tomatoes chopped in a blender are moved into a thick-walled pan, crushed garlic, oil and salt with sugar are added to it. The composition is required to be boiled after boiling for 5 minutes on the medium mode of the stove with constant stirring. After that, all cabbage inflorescences are transferred to the pan, the cooking mode is reduced to a minimum. The salad should be boiled for 10 minutes after the start of boiling with constant stirring.
After the specified time, vinegar is poured into the workpiece, cooking continues for another 3 minutes, after which the fire should be turned off. Cabbage in the harvest will be a little undercooked, but you should not be intimidated, as it will reach the required condition in the future.
Now you should take a sample from the salad for the presence of salt, sugar, since tomatoes can give excess acid. After bringing the workpiece to the desired taste parameters, you can start packing the salad in containers that have undergone heat treatment. It is better to stack vegetables up to the shoulders of the jar, and pour juice to the very top.
Storage of workpieces
After the glass containers are sealed with metal lids, all blanks must be turned upside down and wrapped in a warm blanket until they cool completely.
Further, the conservation should be moved to a dark, cold room (basement, cellar), where it can be stored for a whole year and delight the whole family with the taste, aroma of summer and saturate the body with the vitamins necessary in winter.
The time for seasonal harvesting is still in full swing, many housewives strive not only to process the grown and harvested vegetables, but also to provide the family with canned goodies from them for the winter. Today I will tell you about canned cauliflower in tomato sauce.
It is loved and appreciated for its delicate, delicate taste and, undoubtedly, for its usefulness, because cauliflower is rich in vitamins and minerals, is easily absorbed and helps to strengthen the body. Its uniqueness also lies in the fact that, thanks to its mildly neutral taste, cauliflower can be combined with a variety of products.
Total cooking time - 0 hours 40 minutes
Active cooking time - 0 hours 30 minutes
Cost - very economical
Calorie content per 100 g - 42 kcal
Servings Per Container - 12 Servings
how to cook cauliflower in tomato for the winter
Cauliflower - 2 kg
Vegetable oil - 3 tablespoons
Bulgarian pepper - 1 pc.
Parsley - 1 handful (s)
Salt - 1 tablespoon for tomato sauce
Salt - 1 tsp for blanching
Starting to cook the cauliflower in tomato for the winter, clear the leaves of the cauliflower head and cut off the individual inflorescences from the “stump”.
These inflorescences can be cut into smaller pieces if desired.
Bring water to a boil in a large saucepan and season with salt.
Dip all cauliflower inflorescences in boiling water and boil (blanch) for about 5 minutes.
After that, discard the boiled cabbage in a colander.
Peel the garlic cloves. Wash sweet peppers, remove seeds and cut into several pieces.
Now about the tomatoes. It is best to choose them well-ripened, fleshy varieties - in such liquid seed pods are very small. Therefore, the sauce itself will be thicker and richer.
We need to peel the tomatoes. It is enough for this to lower them first for 1 minute in boiling water and then transfer them to very cold water. The skin after such a contrasting temperature change is removed once or twice, very easily.
Cut the peeled tomatoes into pieces and put them in a blender. Put the cloves of garlic and chopped bell pepper there. Grind well. All vegetables can be easily twisted with a meat grinder, if there is no blender.
Pour the resulting liquid mass into a saucepan. Add sugar, vegetable oil and salt.
Immediately after boiling, reduce the heat to low and add the boiled cabbage inflorescences and finely chopped parsley.
We cook everything together for about 10 minutes - probably not worth more, because the cauliflower is very tender - it can boil down into porridge. Knowing this peculiarity of it, it is also worth stirring very carefully.
Add vinegar at the very end of cooking and immediately remove from heat.
While still hot, transfer to clean sterilized jars and immediately roll up (close tightly).
Cool upside down, warmly covered. Stored well in a cool, dark place for about six months. did not check for longer.
A very nice and tasty addition instead of tomato sauce.
Try it, maybe you will like this healthy preparation of cauliflower in a tomato for the winter!
Cauliflower in tomato for the winter is a useful vitamin preparation. Delicate cauliflower in a great tomato sauce company. A delicious addition to your winter dinner
Cauliflower for the winter in tomato sauce
The harvesting season is in full swing. Housewives try to process as many vegetables and fruits as possible in order to provide the family with canned goodies for the winter. Cauliflower in tomato sauce is another successful homemade recipe that will take its rightful place on the shelf with pickled tomatoes and cucumbers.
Cauliflower is cooked in a tomato without sterilization, which is very convenient. First, the inflorescences need to be blanched, and then boiled in a fresh tomato sauce and put in jars. A minimum of effort - and delicious canned cabbage is ready for the winter! It is crispy, sour, with a garlic aroma. Great appetizer!
Cooking time: 25 minutes
Ingredients
- cauliflower inflorescences - 1 kg
- tomatoes - 700 g
- bell pepper - 1 pc.
- garlic - 3 teeth.
- sugar - 2 tbsp. l. without a slide
- salt - 1 tbsp. l. with a low slide
- refined vegetable oil - 50 ml
- vinegar 9% - 50 ml
How to cook cauliflower in tomato for the winter
The first step is to prepare the cauliflower. I cleaned the head of cabbage from the upper green leaves, washed it thoroughly in running water, cut off the inflorescences from the stalk and divided them into small pieces - the net weight was 1 kg.
In order for the cauliflower harvest to stand well for the winter and not cloudy, the inflorescences must be blanched, that is, boiled in boiling water, but not until fully cooked. To do this, I brought about 3 liters of water to a boil in a saucepan. The inflorescences were poured into the boiling water, covered the pan with a lid and boiled for 5-6 minutes (from the moment of laying, you do not need to wait for the second boiling). After that, she threw the boiled cabbage in a colander and left it to cool completely.
Next, I prepared the ingredients for the tomato sauce. I washed the tomatoes, cut them into pieces and removed the stalks with a green core. If you wish, you can peel their peels - place them in boiling water for a couple of minutes, and then pour them over with cold water, after such a "contrast shower" the peels from the tomatoes are very easily removed (I did not peel them). I washed the pepper, removed the seed box and cut into large cubes. Chopped vegetables in a blender until puree. If there is no blender, then you can use a meat grinder.
Poured the tomato puree into a saucepan (volume 3 l) with a thick bottom. I also sent garlic there, passed through a press. I poured in refined vegetable oil, added salt and sugar. Put it on medium heat and bring to a boil. Boiled for 5 minutes, stirring.
Poured cabbage into boiling tomato sauce. Reduced heat, covered saucepan, and cooked everything together for 10 minutes on a low simmer, stirring occasionally.
At first, the liquid will seem small, but over time, the vegetables will settle into the pot. After 10 minutes, I poured 9% table vinegar into the pan. Boiled for another 2-3 minutes and removed from heat. As a result, the cabbage should remain al dente, a little bit undercooked, it will still come "under the fur coat" and then remain crispy. At the very end of cooking, do not forget to take a sample and add more salt or sugar if the tomatoes are too sour.
I spread the cauliflower in sterilized hot jars - it's better to fill it not to the neck, but to the shoulders, that is, 2-3 centimeters lower.
I poured the sauce to the very top and sealed it with sterilized lids. She turned the cans upside down, wrapped them tightly with a blanket and left them until the glass cooled.
After complete cooling, it remains only to remove the jars for storage in a cool and dark place. The shelf life of homemade canned cabbage is 1 year.
Delicious, juicy canned cabbage for the winter in the style of lecho - in tomato sauce and bell pepper.
A source:
How to cook cauliflower in tomato sauce.
1. At the first stage, carefully cut off the cabbage inflorescences from the head of cabbage.
2. Then we disassemble them into small parts, rinse well and transfer to a large deep saucepan.
3. Pour the filtered water inside and pour out the coarse salt.
4. While the cabbage is boiling, peel the carrot and rub it coarsely. In addition, remove the stalk from the red bell pepper and cut it into medium pieces.
5. Pour 300 ml of cool water into a small saucepan and add a few tablespoons of tomato paste without salt and spices.
6. Stir the contents of the pan and add the planned amount of salt and sugar.
7. Bring the marinade to a boil over medium heat, then pour in the prepared carrots and bell peppers. We simmer the vegetable mass for 10 minutes, after which we turn off the stove.
8. At the next stage, drain the cauliflower, which has been boiled for 15 minutes.
10. Mix all the ingredients and cook the cauliflower over low heat for another 5 minutes. At this time, scald the jars with boiling water and put bay leaf and garlic, cut into several pieces, on the bottom.
11. At the last stage, carefully put the vegetables inside, fill them with dressing and immediately sterilize the workpieces.
12. Tightly twist the jars and leave the cauliflower in the tomato sauce to cool completely. It's all.
Cauliflower is distinguished by quite bright taste nuances and a unique structure. We suggest covering the cauliflower in tomato sauce for the winter.
The cauliflower in tomato sauce prepared according to our recipes for the winter will be firm and crispy. Serve as a stand-alone snack, or as a side dish with stews, fish, potatoes or pasta, it's delicious anyway.
Cauliflower for salads is blanched for 3 minutes in boiling water, adding citric acid. Then the inflorescences are dipped in a bowl of cold water. Blanching keeps the crunchy quality of the cauliflower from being lost. After contrasting heat treatment, cabbage inflorescences can easily tolerate prolonged boiling in a marinade, without losing their visual appeal and density.
C chicken cabbage with bell pepper
Cauliflower in tomato sauce is another good homemade recipe that will take its rightful place on the shelf with pickled tomatoes and cucumbers. Cauliflower in tomato sauce is cooked without sterilization, which is very convenient. First, the inflorescences need to be blanched, and then boiled in fresh tomato sauce and put in jars. A minimum of effort - and delicious canned cabbage is ready for the winter! It is crispy, sour, with a garlic aroma. Great appetizer!
Ingredients:
- cauliflower - 1.5 kg
- bulgarian pepper - 500 g
- tomatoes - 500 g
- garlic - 3 cloves
- water - 700 ml
- vegetable oil 100 ml
- salt - 1 tablespoon
- sugar - 70 g
- vinegar 9% - 70 ml
Preparation:
First of all, we disassemble the head of cauliflower into inflorescences, you do not need to disassemble it into very small inflorescences, otherwise they will turn into porridge during the cooking process. Put the cauliflower in a saucepan, add bell pepper cut into rings.
It is better to take ripe, juicy tomatoes, cut the tomatoes into small cubes and put them in a saucepan with the juice. Add salt and sugar. Pour in vegetable oil.
Now pour in boiling water and put the pan on fire. Let the contents of the pan boil, reduce the heat to low, mix all the ingredients, cover the pan with a lid. Prepare the salad for 25 minutes, then add finely chopped garlic to the salad. Cook the salad for another 5 minutes.
At the very end of cooking, add vinegar. Simmer the salad for another 5 minutes and remove from the heat. We distribute the cauliflower “Delicacy” salad prepared for the winter into sterilized jars and screw the jars with lids. Let the jars of salad cool completely under a blanket and transfer them to the storage room. Delicious salad of cauliflower - an excellent side dish for the main course!
Cauliflower with zucchini in a sauce without sterilization
An excellent and simple salad, it can be used as a gravy for meat, to complement boiled potatoes or for pasta. It is not a shame to feed an unexpected guest with a tasty preparation. You can change the amount of vegetables to your liking, and the spices too. Depends on whether you like spicy or savory.
Ingredients:
- 850 ml - sunflower oil
- 2.4 kg - carrots
- 600 ml. - sauce "Krasnodarsky"
- 1 l - Chili sauce
- 180 - garlic
- 2.6 kg - zucchini
- 450 g - sugar
- 4.8 kg - cauliflower
- 60 ml - table vinegar
- 1.2 kg - bell pepper
- 20 g - salt
Preparation:
Wash all vegetables thoroughly.
Cut peppers, zucchini and carrots into thin slices or pieces.
Disassemble the cabbage into tiny buds and place all vegetables in a large container.
Add two types of sauces, season with salt. Put on low heat, bring to a boil, then add butter and sugar.
Cook for 50 minutes, remember to stir. Then add vinegar, garlic to the vegetable mass and boil for 3 minutes. Place in jars and immediately roll them up with lids (you do not need to sterilize).
Cauliflower salad with tomatoes
Canned cauliflower is a very tasty, almost delicious dish. It is marinated in the classical way or in Korean style, with the addition of characteristic spices. I suggest a recipe for canning cauliflower in a tomato, garlic and bell pepper dressing. This appetizer looks great on any festive table.
Ingredients :
- cauliflower - 2 kg
- tomatoes - 1.5 kg
- bulgarian pepper - 2 pcs.
- bitter pepper - 1 pod
- garlic - 1 head
- sunflower oil - 150 ml
- sugar - 90 g
- salt - 55 g
- vinegar 9% - 60 ml
- bay leaves - 6 pcs.
- black peppercorns - 1 tsp
- allspice peas - 1 tsp
- citric acid - 1/3 tsp
Preparation:
Note: The specified amount of food will make 3 liter cans of cauliflower in tomato sauce.
Take a beautiful snow-white head of cabbage, overripe inflorescences with yellow or gray bloom are not suitable. Tomatoes and peppers should be ripe and juicy.Leaves are removed from the head, the cabbage is washed, disassembled into inflorescences.
Tomatoes are cut into halves, chopped with a blender. You should get tomato juice of medium density.Cauliflower is blanched in boiling water for 3 minutes, adding citric acid.
Tomato juice is poured into a saucepan, cauliflower is poured.Cut sweet peppers into strips, bitter peppers into rings. The garlic is peeled and cut into thin slices.Sunflower oil, salt, sugar, vinegar, bay leaves are added. Throw in the peas of black and allspice.
The cauliflower is boiled in a tomato marinade for 35 minutes, setting the heat to minimum. The marinade will thicken and turn into a spicy aromatic tomato sauce.
Hot cauliflower in tomato sauce is placed in dry sterilized jars, evenly poured with marinade. Banks are rolled up for the winter, overturned. The blanks are covered with a blanket.
After 12 hours, the cooled blanks can be taken to the cellar.
Cauliflower lecho with carrots and onions for the winter
Cauliflower and sweet pepper lecho is an appetizer about which you can safely say "lick your fingers." Vegetables stewed in a sweet tomato sauce with a slight sourness turn out to be slightly pickled, firm and very tasty. Cauliflower goes well with bell peppers, carrots, onions, tomatoes, and garlic. Such an appetizer not only looks beautiful, but instantly flies off the table, you just need to open a jar of lecho.
Ingredients
for two liter cans:
- 1.2 kg of cauliflower inflorescences;
- 0.25 kg of onions;
- 0.25 kg of bell pepper;
- 0.5 kg of carrots;
- 1 head of garlic;
- half a pod of hot pepper;
- 750 ml tomato juice;
- ¼ Art. Sahara;
- 1 dining room l. salt;
- ½ tbsp. sunflower oil;
- ¼ Art. vinegar (9%).
Preparation
Canning salad at home: Rinse vegetables under running water. Remove seeds from peppers. Cut the sweet pods into slices, and the savory ones into small pieces. Cut off the peel from the carrots. Cut vegetables into strips. We peel off the husks from the onion heads. Cut vegetables into half rings. Pour tomato juice into a bowl and place on the stove.
Add the carrots to the boiling tomato and cook for 5 minutes. Put onions, bell peppers, cabbage in the boiling mass. When the appetizer boils, add all the other ingredients to it, except for the vinegar. Cook vegetables for 10 minutes. Five minutes before cooking, add vinegar to the mixture and mix. We put boiling vegetables in steamed jars and tighten with sterilized screw lids. Cover the inverted jars with a blanket. When the seaming cools down, we put it away for storage.
Cauliflower in tomato juice
Delicious vegetable preparations always delight us in the winter season and not only. I suggest cooking cauliflower in tomato sauce for the winter. Cauliflower is not as popular as other vegetables, but its taste is no worse than the same tomatoes, cucumbers or other more popular vegetables.
Ingredients:
- cauliflower - 1 kg. (1 large or 2 small heads)
- tomato juice - 1.5 liters.
- vinegar - 3 tbsp. l.
- salt - 2 tbsp. l.
- parsley - 1 bunch.
- water for cooking cabbage - 3 liters.
- sugar - 4 tbsp. l.
Preparation:
From the listed number of components, 3 half-liter cans of snacks are obtained. First you need to prepare the cabbage. Wash it thoroughly in cold water and cut off the bottom leaves. Next, divide the vegetables into inflorescences, which are folded into a small saucepan. Cover the cabbage with water. Boil the cauliflower inflorescences slightly. In time, they need to cook for 3-5 minutes. Do not add salt to the water. After the required time has passed, put the inflorescences in a deep bowl and cool.
While the inflorescences are cooling, prepare the tomato marinade. To do this, pour the tomato juice into a separate saucepan, and then add sugar and salt to it. Boil the contents of the saucepan, then reduce the heat and cook for 30 minutes.
In the meantime, you can start preparing the jars. Wash them in warm water, and then sterilize over steam for at least 5 minutes (time indicated for 0.5L cans). Fill hot sterilized jars with cooled cabbage inflorescences. This must be done carefully so that the inflorescences do not crumple or break.
Finely chop the parsley with a sharp knife and add it to the tomato sauce. Pour 1 tbsp into each jar of cauliflower. l. vinegar, and then pour over it with a boiling sauce of tomato juice and parsley. Next, the banks need to be sterilized. This can be done as follows. Choose a pot that is wide, but not deep (its height should be at least the height of a half-liter jar). Fill a saucepan with boiling water and then place your jars filled with vegetables and tomato juice into it. Wait for the water in the pot to boil. Jars covered with lids should be kept in boiling water for 15 minutes (the time is indicated for containers with a volume of 0.5 liters).
After this time, remove the cans from the pan and roll up. Turn the rolls over, wrap them up with a warm towel and cool.
Cauliflower in pepper sauce with herbs
Juicy, slightly crunchy cauliflower inflorescences, mixed with minced aromatic, spicy garlic, drenched in a thick sauce of grated peppers and tomatoes. All this is lightly boiled with spicy parsley and vinegar. A little sugar and salt - and you get a terrific winter salad. It has not only an original taste, but also a very bright appetizing color, thanks to red peppers. The recipe that I propose is not difficult to prepare, and in winter you will appreciate it, serving it with hot dishes or treating guests with vodka.
Ingredients
- 2 kg of cauliflower (one inflorescence),
- 10 pieces. bell pepper.
- 1.2 kg of tomatoes,
- 230 ml of sunflower oil,
- 5 tbsp Sahara,
- vinegar 9% - 150gr,
- salt 2 tbsp
- 2 heads of garlic,
- 200g parsley
Preparation
Disassemble the cabbage into inflorescences, boil for 5 minutes in salted water.
Throw in a colander.Scroll the tomatoes, hot and sweet peppers through a meat grinder.Add vinegar, salt, sugar, vegetable oil, garlic through a garlic press and chopped parsley.
Bring all this mass to a boil. Then add cauliflower and simmer for 15 minutes.Quickly arrange in banks, roll up and wrap up.
Calorie content: Not specified
Cooking time: Not indicated
To prepare tomato-based cauliflower for the winter, buy and prepare all the food you need: cauliflower, tomatoes, bell peppers, garlic, and some of the spices listed below, no doubt. I really like cauliflower in any form - so I can preserve it with great pleasure. In tomato sauce, such cabbage turns out to be very rich, aromatic and juicy. Having rolled up such jars, in winter it will be possible to taste not only cauliflower, but also delicious tomato sauce. Everything that will be in the jar is edible, so after eating the jar will remain empty. Having rolled up the jars in the fall, cauliflower in tomato sauce will stand all winter, and when you want to taste a delicious pickled blank, then the quality of such a roll will be simply excellent and it is stored in a cool place or even in the pantry very well. Our recipe with a photo will tell you in detail how to close cauliflower in tomato sauce for the winter.
- 1 kg of cauliflower,
- 500 grams of ripe, juicy tomatoes,
- 100 grams of sweet pepper,
- 2-3 cloves of garlic,
- a small bunch of parsley,
- 1 tables. l. salt,
- 1.5 tables. l. granulated sugar
- 3 tables. l. vinegar
- 50 grams of vegetable oil.
Recipe with photo step by step:
Divide the cabbage into inflorescences and blanch in boiling water for 5-7 minutes. Pour water so that the cabbage is well immersed in it. We will not salt the water. 
Scroll the tomatoes through a meat grinder, add salt, granulated sugar to them and put on the fire to boil. 
Also, pour oil into the tomato juice, bring the juice to a boil, boil for 5 minutes, stir several times and remove from heat. 
Peel the cloves of garlic, cut the bell peppers into strips. 
Put washed parsley, garlic cloves, and a little pepper on the bottom of a steamed jar. These products will complement the taste of cabbage and in winter it will turn out to be rich and aromatic. 
Fold the blanched, slightly cooled cabbage on top of the spices. You simply cannot pick up hot cabbage with your hands. And when it cools down a little, it will be very easy to do it. 
Pour hot tomato sauce over cabbage. 
Put the jars to sterilize for 15 minutes. 
Take out the cans, pour in the bite and roll up immediately. 
Roll up the cans, then put the blank with the lids down and cool under the blanket. Bon appetit and good mood!
It still turns out very tasty
