There is never too much cabbage, as well as seaming for future use. Therefore, take the recipe into service, be sure to come in handy!
Ingredients:
1 kg cauliflower
1 kg of tomatoes
2 bell peppers
1 hour l. dry dill (can be replaced with half a bunch of fresh)
0.5 pod of hot pepper
1 hour l. pepper mix
1 hour l. coriander
2 tbsp. l. salt
6 tbsp. l. vinegar 9%
3 tbsp. l. tomato paste
How to cook:
1. First you need to make a tomato sauce for the cabbage. To do this, wash and cut the tomatoes into 4 pieces, cut the stalk.
2. Peel the bell peppers from seeds and cut into large pieces.
3. Put the pepper and tomatoes in a saucepan, add a little bitter pepper with rings, salt and dill with ground peppers.
4. Add half a glass of water to the vegetables. Close the pan with a lid, simmer the vegetables over low heat for about 15 minutes.
5. Grind the stewed vegetables in a blender into tomato sauce. Add tomato paste.
6. Heat the sauce to a boil. Add coriander. You can add bay leaf and peppercorns or allspice.
7. Wash the cauliflower, disassemble into inflorescences and cut off the tough stalks.
Important! Cabbage should be cut into small inflorescences such that it is convenient to prick them with a fork and eat.
8. Pour the cabbage into the hot tomato sauce. Stir and cook over low heat after boiling for another 10 minutes.
9. Pour vinegar into a boiling marinade with cabbage, mix and boil for 2-4 minutes.
10. Rinse and sterilize jars. Boil the lids.
11. Fill the jars with cabbage, then pour over the boiling marinade. Roll up the conservation with lids. Turn all the jars upside down and cover with a blanket to keep them warm for a longer time.
Put the finished workpieces in a cool place for storage.
Aromatic cauliflower in tomato juice is delicious, simple and healthy. And also such cabbage will be an excellent snack at any time of the year.
Enjoy your meal!
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Thanks for reading to the end!