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Cabbage in tomato juice

  • Nutrition Facts
  • Calories: 55
  • Protein: 2
  • Fats: 0.2
  • Carbohydrates: 11

    Today, friends, our hero is a very common recipe, which nevertheless has many fans among our compatriots. Cabbage in tomato juice is very simple at first glance. Nevertheless, the most difficult to prepare dishes are often those that seem elementary.

    Surely everyone has at least once in their life, but there were problems in order to deliciously fry potatoes or even cook mashed potatoes well. And there is no question of preparations for the winter. They are definitely not for everyone and not always easy. And this is especially true of products such as cabbage: it is either too raw, then too overexposed, then not sufficiently seasoned, then too salty. In general, it is not always easy with cabbage, and if cabbage is in tomato juice and even harvesting for the winter, this is a whole science. And now more about it, but first a little history and a couple of facts about this dish.

    History of the dish

    Cabbage is rightfully considered one of the oldest vegetables. There is evidence that cabbage was known back in the Bronze Age. It is believed that cabbage began its history in ancient Egypt and from there it got on the table to the Greeks and Romans. In addition to its excellent taste, cabbage is also known for its amazing healing properties.

    Without going into details, it is enough just to remember the famous "cabbage leaf", which was applied to us from childhood on various occasions. I am sure that this story is well known to many. I hope we have convinced you and you are ready to find out what cabbage is in tomato juice and write down its recipe. By the way, in addition to white cabbage, cauliflower in tomato juice will also turn out great. In general, experiment boldly, and we, and proceed to cooking.


    • White cabbage - 1 kg
    • Tomato juice - 1 l
    • Salt - 2 tablespoons

    How to cook:

    1. Prepare ingredients for harvesting cabbage in tomato juice for the winter. Rinse the head of cabbage in running water. Sterilize cans and seaming lids in a convenient way. I sterilized the glass jars in the oven for about 15 minutes, setting the temperature to 100 degrees. I boiled the lids in a saucepan with water for about 15 minutes.

      We wash and dry the cabbage, as well as sterilize the jars and lids for the blanks

    2. Chop the cabbage into thin strips.

      Cabbage for this recipe should be chopped into strips and thinner

    3. Pour tomato juice into a saucepan and add salt, wait until boiling and, reducing heat to a minimum, cook the juice for 20 minutes.

      Pour tomato juice into a large saucepan, bring to a boil, salt and cook for about 20 minutes

    4. Put all the cabbage tightly into the prepared jars, tamping it well with your hands.

      In sterile jars we tamp chopped cabbage

    5. Pour hot tomato juice over the shoulders of each jar filled with cabbage.

      Fill each jar filled with cabbage with boiling tomato juice

    6. Cover the filled jars with seaming lids and place them in a saucepan (first put a towel on the bottom). Then pour such an amount of water into the pan so that the level almost reaches the hangers, put it on the stove, turn on medium heat, wait for the liquid to boil and sterilize for 20 minutes in boiling water.

      Jars full of salad should be covered with lids and placed in a saucepan with the bottom covered with a towel. So the jars should be left in boiling water for sterilization for 20 minutes

    7. Remove sterilized jars with cabbage from boiling water and roll up prepared lids, turn upside down and leave in this position until completely cooled, it is advisable to leave overnight.

      The cans that have already been sterilized must be removed and rolled up with a key, and then placed on the lids in a warm place until they cool completely

    8. Then send the cabbage in tomato juice to the pantry for long-term storage. It is best to take the sample no earlier than 2 weeks later. This preparation is very cool to use when cooking borscht or cabbage soup. Enjoy the conservation!

      Such cabbage must be left to marinate for at least 2 weeks, and then you can get it out of the basement and use it as a salad or dressing for cabbage soup and borscht. Bon appetit, friends 

    The benefits of the dish

    Just imagine that such a snack can become not only a tasty addition to any meal, but a storehouse of nutrients. Cabbage contains a huge amount of vitamins and minerals, and it is also indispensable for the stomach. By the way, if you decide to cook cauliflower in tomato juice for the winter, you will get no less benefit, so go for it. So if in your arsenal there is, for example, a recipe for cauliflower in tomato juice, we will be happy to tell you about it from the pages of our site. Let's cook together - it's fun and educational. Always your friend and advisor to HozOboz!

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