Cauliflower in tomato filling for winter

Cooking cauliflower in tomato sauce for winter involves only a few steps. We start with the preparation of cabbage. We disassemble the heads into inflorescences, do not cut them too finely, in large form they look beautiful and retain their shape during storage. We remove the stalk, leaves and weigh the cabbage already in a peeled form, the weight should be 1 kg, and a set of ingredients is calculated for it.

We wash the cabbage very well with running water. To preserve the taste, color and to make the billet stand well all winter, cabbage must be blanched. The process is different from cooking by the time of heat treatment.

In a deep saucepan, bring the water to a boil. We load the inflorescences into boiling water, boil for 3-4 minutes, do not bring them to readiness. We discard the cabbage in a colander, wait for the water to drain and leave it to cool down.

While the cabbage cools down, let's do the tomato sauce. Tomatoes are washed, cut into pieces, remove the stalk and, if there is a green middle, we also remove it. You can peel tomatoes from the skin, but we do this only if it is too rough. A thin crust will not be noticeable after grinding. If it is decided to remove the skin, pour boiling water over the whole tomatoes and remove the skin. Tomatoes are crushed with a blender to a puree state.

Bulgarian pepper is cleaned from tails and seeds. Mine and cut into wide strips. Pour the tomato into a saucepan with a thick bottom, add vegetable oil and chopped pepper to it. Garlic is cleaned, washed and passed through a press immediately into a saucepan. Put on fire and bring to a boil.

Boil the tomato for 5 minutes from the moment of boiling, after reducing the heat to medium. Load the cabbage, mix well, cover with a lid and boil for 10 minutes. We do not increase the time, the cabbage should not be digested.

When the specified time has passed, add vinegar, boil for a couple more minutes, add salt, sugar, mix well and turn off. We put the cabbage and sauce in sterilized jars, roll it up, turn it upside down and wrap it up until it cools down. We store the finished cabbage in a cool dark place.

Bon appetit!