Out of season, cauliflower is not the cheapest treat, especially if you don't have your own vegetable garden. Therefore, I suggest you stock up on it in advance, and you will always have a couple of jars of delicious ready-made snacks. I really like the spicy combination of cauliflower with tomato.
Ingredients
- Cauliflower - 1 kg
- Tomatoes - 700 g
- Bell pepper - 1 piece
- Garlic - 3 cloves
- Sugar - 2 art.l.
- Salt - 1 tbsp.l.
- Vegetable oil - 50 ml
- Vinegar (9%) – 50 ml
Step-by-step cooking recipe
Disassemble the cauliflower into small inflorescences and boil them in boiling water for about 3-4 minutes.
Flip the inflorescences into a colander, let them drain and cool completely.
If desired, peel the tomatoes and chop them in a blender with pepper.
Pour the sauce into a saucepan, add butter, crushed garlic, salt and sugar.
Bring the tomatoes to a boil and cook for 5 minutes over medium heat.
Put the cabbage in the tomato paste and boil for another 10 minutes.
Add vinegar, boil for a couple of minutes and arrange the workpiece in jars.
Pour the remaining sauce over the cabbage and roll it up.
