Cauliflower is ideal for winter harvesting and can be used in combination with various vegetables. Tomatoes give this recipe a special "zest", and you can store such a preparation all winter.
It is necessary
- - cauliflower (1.7 kg);
- - granulated sugar (1, 5 tbsp. L.);
- - vegetable oil (2, 5 tbsp. L.);
- –Acetic 9% (20 ml);
- –Fresh tomatoes (1, 7 kg);
- –Bulgarian pepper (2 pcs.);
- - garlic (2-4 cloves);
- –Parsley to taste;
- –Salt (10 g).
Instructions
Step 1
Prepare the cauliflower first. To do this, take a head of cabbage, remove excess leaves, divide the vegetable into small inflorescences. Examine the cabbage carefully. If there are dark spots on the inflorescences, cut them off with a sharp knife.
Step 2
Place a deep saucepan on the burner, not forgetting to add water. Season with salt, dip the cabbage in water and cook until half cooked, then transfer the cabbage to a cup using a colander. Leave to cool.
Step 3
Make tomato sauce. Take tomatoes, peel, cut into pieces and chop in a blender. Add chopped bell peppers and garlic to the tomatoes. Grind again until mushy.
Step 4
Place the tomato sauce in a saucepan, season with the required amount of vegetable oil, salt and sugar. Cook the sauce for about 15 minutes, stirring constantly with a wooden spatula. Next, transfer the cauliflower to a saucepan and cook for about 10 minutes more.
Step 5
When cooking, pay attention to the fact that the inflorescences should remain firm and not boiled. Otherwise, the cabbage will turn into gruel. At the end of cooking, add vinegar and chopped parsley. Next, fill sterilized jars with the blank and seal tightly with lids.
Step 6
Place the jars upside-down under a thick blanket and inspect periodically for possible leaks.
