Cauliflower – a rich source of iron, calcium, potassium, phosphorus, zinc, copper both many others macro - and minerals. In cold season when the organism is in great need in nutritive matters, it is especially pleasant to regale on useful preparations from a cauliflower.
Cauliflower with tomatoes and a paprika: tasty preparations for the winter
Necessary ingredients:
- 2 kg colorof cabbage; - 200 g of greens of parsley;
- 120 g of 9% vinegar; - 1.5 kg of tomatoes; - 300 g of paprika; - 250 g of vegetable oil; - 100 g of granulated sugar; - 80 g of garlic; - 60 g of salt.
Sort a cauliflower on inflorescences. Lower in the boiling added some salt water and blanch within 2-3 minutes. Then cast away on a colander and let's cool down.
Cut tomatoes and paprika on pieces and crush in the blender or miss via the meat grinder. Add granulated sugar, salt, vinegar, vegetable oil, the crushed garlic and greens of parsley to the received weight.
Having added several leaflets of a basil to marinade, you will give it brighter, saturated aroma.
Bring to the boil, accurately lower a cauliflower there and you cook on weak fire about 10-15 minutes. Spread out a hot vegetable mix on the sterilized glass jars and roll up covers.
Marinated cauliflower: recipe
Necessary ingredients: - 2 kg of a cauliflower; - fennel greens; - parsley greens; - garlic; - black allspice; - blackcurrant leaf. For subacidic marinade: - 3 ¼ glass of water; - 1 tablespoon of salt; - 1.5 tablespoons of granulated sugar; - ¾ glass of 5% vinegar. For sour marinade: - 3 glasses of water; - 1 tablespoon of salt; - 1 glass of 5% vinegar; - 1.5 tablespoons of granulated sugar. For spicy marinade: - 2 glasses of water; - 1.5 tablespoons of granulated sugar; - 1 tablespoon of salt; - 2 glasses of 5% vinegar. Clean a cauliflower from leaves, wash up and sort on inflorescences. Lower in the boiling added some salt water and blanch within 2-3 minutes. Then cast away on a sieve and cool a baking plate with flowing water.
That during cooking colorof cabbage didn't lose color, it is recommended to add to water a small amount of citric acid (0.5 g on 1 l of water).
Make marinade. In heated water dissolve salt and sugar, boil 10 minutes and filter through dense fabric. In the filtered solution pour in vinegar. On a bottom of each can put greens, the peeled garlic and spices to taste. If desired add a root of horse-radish and/or red burning pepper. Fill banks with cabbage and fill in with a warm marinade. Densely close covers and you store in a cold spot. For long-term storage the jars with cabbage are sterilized and hermetically stoppered.