Pickled cabbage with beets
Pickled cabbage with beets
Pickled cabbage with beets - a delicious homemade story. Naturally, it is not as popular as cucumbers and tomatoes, but its colorful crispy leaves in a sour marinade will not get lost on the table either. Cabbage is excellent served as an appetizer, used for salads - for the same vinaigrette, for example, or served with boiled potatoes and meat. Pickled cabbage is also a good ingredient for burgers and sandwiches.
- 1.5 – 2 kg white cabbage
- 1 medium beet
- 1/2 head of garlic
- 1 liter of water
- 3 tbsp. spoons of sugar
- 3 tbsp. spoons of large salt
- 10 peppercorns
- 1 bay leaf
- 1/2 cup vinegar 9%
STEP-BY-STEP COOKING RECIPE
This recipe for pickled cabbage with beets is reminiscent of the recipe for the famous Gurian cabbage , which is prepared in Georgia. Only there are more spices there. Based on the experience of making it, let’s say that this recipe can be “moved” a little more towards Caucasian cuisine, using one single ingredient. Just add 1 reddish hot pepper (with or without seeds) and/or a few cloves of garlic.
You can marinate cabbage not only with beets, but also with grapes! It comes out very tasty. The main thing is to buy the right grapes – unripe ones and resist the desire to wash them. As with wine, the thin coating found on the berries is useful for fermentation.
For pickled cabbage, take 1 kg of white cabbage forks and 2-3 medium carrots, chop finely. Wash basil leaves (50 g) and dry thoroughly. Separate the grapes from the branch, remove spoiled berries. Place cabbage, grapes, carrots and basil in a glass jar in 2-3 layers.
In a saucepan, prepare a marinade of 500 ml water, 50 ml honey and 10 g salt. When the marinade boils, pour it over the cabbage, cover the jar with a plastic lid and leave at room temperature. In two days the cabbage will be ready. It is better to refrigerate before use.
Pickled cabbage pieces with beets
Spicy, pungently smelling, fresh and pleasantly crispy pickled slices of cabbage with beets will become an irreplaceable treat on the table, and this pickle can not only vary the daily menu, but also decorate it. Any housewife can use the recipe for pickled cabbage with beets, tested over the years and experience: in terms of its components, the dish is very ordinary and will not require much time from you.
- White cabbage – 1.5-2 kg.
- Table beets - 1 piece.
- Garlic – 0.5 heads.
- For a rich and frisky marinade we use
- One liter of untainted, filtered water.
- 3 tablespoons white sugar.
- 2 tablespoons coarse table salt.
- Dark peppercorns (can be aromatic) – 10 pieces.
- Bay leaf – 3-4 leaves.
- Half a glass of 9% ordinary vinegar.
Manufacturing
1. In the process of making our eternal Russian snack, we cut the cabbage into large pieces, removing very thick veins.
2. Cut the beets into narrow strips or just three on a large grater.
3. Cut the peeled and broken garlic cloves lengthwise into several pieces.
4. Carefully and carefully mix all the ingredients and place them in a three-liter glass container to marinate.
5. We make the marinade as follows - pour water into a small enamel pan set over moderate heat.
After it boils, add salt and sugar, add bay leaf and pepper. Boil for 10 minutes, remove the spices and add vinegar, stir.
Recipe No. 2. Korean purple cabbage with beets
Do you like moderately spicy, moderately sweet, special and fresh snacks? This pickled cabbage with garlic, carrots and beets will literally not leave you indifferent! It has everything in moderation: there are few spices, there is no “bias” towards any of the vegetables, and there is just as much sweetness as there is vinegary spiciness. Try to create such a “salad” from new vegetables, it will amaze you with its tenderness and smell!
Production time – 24 hours.
For a whole salad bowl of this dish you will need:
- 1 small fork of cabbage (or half a large one)
- 1 carrot,
- 1 beet,
- 5-7 cloves of garlic (but you can use a whole head),
- liter of water,
- 2-3 buds of cloves,
- a pinch of cumin,
- 1-2 bay leaves,
- 3 tablespoons of sugar (can be topped),
- 1.5 teaspoons salt,
- 0.5 cups of any vegetable oil (but it’s better to take refined oil),
- 0.3 cups of vinegar (if you like it spicier, take 0.5 cups).
Cabbage recipe:
Cut the washed cabbage into squares.
Large or not - at your discretion, but you still don’t need to cut it very finely. Throw away the stalk (or you can peel it and give it to the children - let them crunch). Wash the carrots and beets, peel and grate on a large grater.
Squeeze out the garlic. Combine all the vegetables in a large bowl (it is best to take a glass bowl with a lid - it will be convenient to store the salad in the refrigerator later).
Pour water into a saucepan, add oil, vinegar, salt and sugar, as well as spices - cloves, cumin and bay leaves.
Bring water to a boil. Pour the bubbling marinade over the cabbage.
Pickled cabbage with beets “Pelustka”, freshly made
Hello, hostesses! Here you will find a recipe for making savory pickled cabbage with my photos and description. This sweet and sour snack is made with beets, which turn the white vegetable a beautiful pink color.
That’s why this salad is called “Pelyustka”, which means “petal” in Ukrainian. In other words, the finished pieces look like flower petals.
This cabbage cooks quickly. I usually make it in a three-liter jar, so it’s more convenient for me to store it. But you can cook it in any container or saucepan. All processes will take about half an hour. And 12 hours for marinating.
The cost of such a dish is low. But at the market “Pelustka” is sold for quite a lot of money (which is quite surprising). Therefore, I advise you to prepare pickled cabbage without the help of others - it’s quick, cheap, and delicious.
Ingredients for a 3 liter jar:
- white cabbage – 2 kg
- beets - 2 pcs. medium (about 300 gr.)
- carrots - 1 pc. average
- garlic - 5 cloves
For the marinade:
- water - 1.1 l
- vinegar - 150 ml
- sugar - 6 tbsp. l. Sahara
- salt - 2 tbsp.
- vegetable oil - 2 tbsp. l.
- bay leaf - 3 pcs.
- peppercorns - to taste
First prepare the cabbage. Wash it and remove the top bad leaves. Next, cut the forks into squares; no need to chop. Cutting out the main ingredient takes almost a few minutes.
Now it's the beets' turn. It also needs to be washed and cleaned. Next, cut the beets into cubes (you can use cubes or any convenient method).
We do the same with carrots as with beets. Wash, peel, cut into cubes.
Cut the peeled garlic into slices.
That's it, the vegetables are ready. Now you need to put them in a three-liter jar. Place cabbage on the bottom, a little carrots, beets and garlic on top. And so on, you lay out all the vegetables in layers, compacting them. The outermost layer should be beetroot and carrot.
When the vegetables are put in a jar, cook the marinade. Pour water into the pan (a liter is usually not enough to fill a jar, so take a liter and 100 ml). Pour sugar, salt, bay leaf, peppercorns (you can also ground) into the water. Bring to a boil and completely dissolve the sugar and salt in the water.
At the end, pour vinegar and turn off the heat.
Remove the bay leaf. The rest of the marinade is immediately poured into a jar with vegetables. It is necessary to pour hot brine over the cabbage, and the liquid must cover the vegetables one hundred percent. Pour a couple more tablespoons of vegetable oil on top. Close the jar with a nylon lid and leave our tasty snack to marinate at room temperature for 12 hours.
If you do it in a saucepan, then after pouring the brine over the workpiece, you need to cover it with an inverted plate and put pressure on it.
I usually cook these vegetables in the evening. The pickled cabbage according to this recipe is already tasty during the day and can be eaten as a salad for breakfast.
Pickled cabbage turns out bright pink, crispy, sweet and sour. Well, very tasty! Carrots and beets also go with a bang. I highly recommend making this dressed up appetizer!
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Pickled cabbage with beets
I would like to share a good recipe for a snack with a catchy taste and color that will captivate you from the first try. The result is a superbly tasty dish that will take up decent space even on a formal table. The cabbage in this recipe is especially tasty, crispy and juicy; you always want to eat it. Be sure to try it, it’s easy and quick to prepare!
Ingredients for “Pickled cabbage with beets”:
- White cabbage / Cabbage - 1.3 kg
- Beetroot – 450 g
- Garlic - 6 teeth.
- Water - 1 l
- Allspice – 3 pcs
- Cloves - 3 pcs.
- Bay leaf - 1 piece
- Salt - 2 tbsp. l.
- Sugar - 150 g
- Vegetable oil – 50 ml
- Vinegar (9%) – 150 ml
Production time: 30 minutes
Number of servings: 6
Nutritional and energy value:
Ready meals | |||
kcal 1750.8 kcal |
proteins 40.2 g |
fat 42 g |
carbohydrates 305.7 g |
Portions | |||
kcal 291.8 kcal |
proteins 6.7 g |
fat 7 g |
carbohydrates 51 g |
100 g dish | |||
kcal 53.1 kcal |
proteins 1.2 g |
fat 1.3 g |
carbohydrates 9.3 g |
Recipe for “Marinated cabbage with beets”:
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