Cabbage and tomato salad without sterilization

Step-by-step preparation

Cooking time: 1 hr 5 mins

1. STEP 1

   

   How to make cabbage and tomato salad for the winter? First of all, we prepare the necessary products and spices for preparing an original vegetable salad with cabbage for the winter without sterilization.

2. STEP 2

   

   Take a frying pan and place it on the stove, pour vegetable oil into it (3 tablespoons of the total amount), then add the onion, chopped into small half rings, and stirring occasionally, fry it at medium heat on the stove until golden.

3. STEP 3

   

   Chop the white cabbage quite finely (you can shred it on a special grater) and place it in a large enamel bowl or pan, add coarse salt and sugar to the cabbage and mix all the ingredients well.

4. STEP 4

   

   Grate the carrots on a coarse grater, add to the cabbage and mix everything well.

5. STEP 5

   

   Add the onions hot from the frying pan, fried until golden, into the container with the cabbage and carrots and mix all the ingredients well until the juice is released.

6. STEP 6

   

   Cut the bell pepper into strips, add it to the cabbage and mix well again.

7. STEP 7

   

   Cut the ripe tomatoes into small random pieces, then place them in a common container and mix well with the cabbage and other ingredients, then set the bowl with the vegetables aside for thirty minutes to release the juice.

8. STEP 8

   

   After time has passed, pour the remaining vegetable oil into a bowl with vegetables, add a bay leaf, ten to twelve peas of allspice and put everything on the stove.

9. STEP 9

   

   Mix all the ingredients in a bowl and turn on the stove at a temperature slightly higher than average, then cover the bowl with a lid and bring the vegetables to a boil.

10. STEP 10

    

    Stir the vegetables boiling in the basin, then cover the basin with a lid and continue to boil the salad well for ten minutes. Make sure the vegetable mixture is bubbling but not burning. If necessary, adjust the heating power of the stove.

11. STEP 11

    

    After time has passed, add one dessert spoon of 70% vinegar essence to the basin with the salad, then mix all the ingredients well and continue to boil the salad for another two to three minutes. If you have regular table vinegar, use the vinegar calculator in the list of ingredients (calculator icon next to vinegar essence) and recalculate the amount of vinegar.

12. STEP 12

    

    Place the prepared salad while hot in sterilized jars and seal them to the very top.

13. STEP 13

    

    Seal the salad jars tightly with new, sterilized lids.

14. STEP 14

    

    Turn the closed jars over and check them for leaks, then cover the top with a warm blanket or blanket until they cool completely.

15. STEP 15

    

    Store the workpiece in a cool place. Bon appetit everyone!

Comments on the recipe

Natalia M

25.11.2023

5

Now there is a lot of inexpensive autumn cabbage in stores and on the market, so I want to prepare more of it for the winter. On the site I liked the recipe for cabbage salad and tomatoes for the winter without sterilization. It’s convenient for me to roll up a small number of jars at a time, so I made the number of servings I needed. I chopped the cabbage by hand so that when stewing it would not turn into “porridge.” I grated the carrots on a coarse grater and cut the tomatoes into small cubes. There was no pepper available, so I didn't add it. I cut the onion into half rings and fried it in vegetable oil. The mixture was stewed until ready. During cooking, I added a spoonful of tomato paste for a richer taste. I also added a little water so that the vegetables in the jar were immersed in liquid. For preparations without further sterilization, be sure to thoroughly wash and sterilize the jars and lids! I really liked the cabbage salad! It is delicious, juicy and aromatic!