How to cook cabbage with beets. Instant pickled cabbage with beetroot

In winter, the most affordable vegetables are cabbage, beets and carrots, many make salads or pickle them. Such snacks are an excellent addition to the main dishes, in addition, any feasts cannot do without them. Sliced pickled cabbage fast food with beets is popular due to its palatability. The finished snack disappears almost as quickly as it is cooked. Let's clarify how instant cabbage is prepared right now.

White cabbage marinated with beets

This recipe assumes the amount of ingredients for a three-liter jar. It makes no sense to cook less, since the appetizer will be appreciated by all family members, which means that it will quickly disappear.

Ingredients: large cabbage - 1; beets - 1 pc.; 4 cloves of garlic. Marinade: water - 1 l; sugar and salt - 1 tbsp. l.; vinegar - 0.5 cups; laurel leaf - 2; peppercorns - 10.

Wash the vegetables, peel the top 3 leaves from the head of cabbage. Peel the beets and grate coarsely. Cut the garlic into slices. Cut the head of cabbage into 2 parts and cut each into large pieces. Cabbage slices and all chopped vegetables are mixed by hand. Next, they need to be placed in a clean jar, well compacted. Now we will prepare the marinade.

To boil the marinade, take a small saucepan, pour in water, and then add all the spices to it and boil. Boil the fragrant liquid for about 10 minutes. When the marinade has cooled slightly, remove the bay leaves from it and pour in the vinegar. Fill jar with marinade and cover. Leave the cabbage to cool in the room. Place the chilled snack in the refrigerator. This yummy can be tasted after 4 hours, but it will have the most pronounced taste after a day of pickling.

Quick Pickled Cabbage with Beets and Carrots

This is a recipe with the addition of onions and vegetable oil. Each housewife pickles cabbage in her own way.

Ingredients: cabbage - 1, carrot - 1; beets - 1; onion - 2 heads; garlic - 3 cloves. Marinade: per liter of water we take 2 tbsp. l. salt, 150 g sugar; vinegar vegetable oil - 100 ml each, peppercorns - 1 tsp.

Wash and clean vegetables. Grind the carrots on a grater, cut the beets into slices, cabbage into large fragments, onion rings, and cut the garlic into slices. We fill a three-liter jar, laying the slices in layers.

We are preparing the marinade. After boiling water, send pepper, salt and sugar to the pan, pour oil and vinegar. Bring the liquid back to a boil. Hot marinade can be poured over vegetables. Let the container remain in the room until the marinade has cooled. After a while, you can rearrange it to a cooler place - a cellar, a balcony or a refrigerator. Instant pickled cabbage will be ready in 4-6 hours. It will turn out juicy and crispy with a characteristic sweet and sour taste.

Pickled red cabbage

Red pickled cabbage is also loved by many, because it is not only very tasty, but looks appetizing. Such an appetizer can even decorate the festive table and serve as an excellent addition to potato and meat dishes.

The peculiarity of this cabbage is that it is denser in its structure, that is, it is much tougher than white cabbage. This must be taken into account if you are going to marinate it. In order for its leaves to quickly absorb the aromas of spices from the marinade, it is cut into smaller pieces. It's better to chop it up. So, let's cook pickled red cabbage.

Ingredients: red cabbage (medium size) - 1; beets - 1; carrots - 2; garlic - clove. Marinade: water - 1 l; salt - 2 tbsp. l; sugar - 3 tbsp. l.; cumin - 1 tsp; cinnamon - 0.5 tsp; bay leaf - 2; peppercorns - 1 tsp; apple cider vinegar - 150 ml.

Let's start. Wash and clean beets and carrots. Grate vegetables or cut into thin strips. Wash the cabbage under water and pat dry. Chop it up with a shredding knife. Garlic can also be simply cut into slices or small cubes. Mix all the vegetables well and put in a marinating container - it can be either a three-liter bottle, or any voluminous enameled pan.

To prepare the marinade, take an enamel container. Pour water into it and put all the spices there. Boil and boil for several minutes so that the water is enriched with the aromas of spices. Now pour in the vinegar, bring the marinade back to a boil. Remove bay leaves from pot. Pour the marinade into the vegetable slices and cover. If you want to filter the spices, drain the liquid through a sieve. After complete cooling, red cabbage will be ready to eat, although according to the recipe it is recommended to eat it a day later.

Serve pickled cabbage with second courses as savory snack. It is also good for a feast where alcoholic drinks are present.

Marinated cauliflower with instant beets

What needs to be prepared?

Cabbage 2 kg
- water 375 ml (1.5 cups)
- granulated sugar 4 tbsp
- apple cider vinegar 1 cup
- sunflower oil 0.5 cups
- food salt 2 tbsp
- beets 2 pieces
- garlic 1 head

Step by step preparation:

Wash beets and cabbage. Disassemble the head of cabbage into inflorescences, peel the beets, remove the husk from the garlic.

Arrange cabbage in jars.

Grate the beets and pour into the pan where poured boiled water. Turn on medium fire. Add sugar, vinegar, edible salt, sunflower oil and crushed garlic to the water.

After the marinade boils, pour cabbage over it. Close the jar with a lid, cool. Place in refrigerator. Instant pickled cauliflower will be ready in a day.

The presented recipes are distinguished by their simplicity, because they do not take much time and do not require special culinary skills. For snacks, products available to all are used. That is why it is worth trying them out. If you make this appetizer once, be prepared - your family will ask you to cook it again, it is very appetizing, juicy and crispy. Pickled cabbage willingly eat children. However, you should not treat babies with it, as it contains a lot of acetic acid. If, nevertheless, little gourmets want to enjoy it, add apple cider vinegar, not plain vinegar, and in a smaller amount than indicated in the recipes.

Pickled cabbage with beets will diversify your diet in the winter and saturate the body useful vitamins and micronutrients. Cabbage with beets can be served as an appetizer or used to make salads.

Instant pickled cabbage with beets - the basic principles of cooking

In this way, white cabbage pickles quickly. Already after about five hours you can eat it, while the vegetables, despite the fact that they are poured with hot marinade, remain juicy, crispy and tasty.

The beets should be burgundy in color and have a sweet taste. The use of a vegetable with white veins is not allowed.

The cabbage is washed, the top leaves are removed, cut into large pieces, and then chopped according to the recipe. Beets are peeled, washed and rubbed on a coarse grater. Other vegetables, if used, are minced in the same way as beets. To do this, you can use a Korean salad grater.

Cooking pickled cabbage does not take much time, because the cabbage does not need to be chopped into thin strips, as for sauerkraut. For this recipe, it is cut into squares.

The marinade is usually prepared from purified water, salt, vinegar, granulated sugar and vegetable oil. Water is poured into a saucepan or pan, bulk ingredients are added and brought to a boil. Remove from the stove, pour in vegetable oil, mix and boil again. Set aside and add vinegar. Optionally, herbs and spices are added to it.

Vegetables are laid out in a saucepan or jar, poured with hot marinade, covered with a saucer and left for three to four hours. After this time, cabbage can be tasted.

Recipe 1. Instant pickled cabbage with beets

Ingredients

two kg of cabbage;

four cloves of garlic;

two carrots;

beets of medium size;

Marinade

9% table vinegar - 100 ml;

100 g of granulated sugar;

120 ml sunflower oil;

30 g of table salt.

Cooking method

1. Wash the cabbage, remove the top leaves. Cut the forks into large pieces, remove the stalk, then cut the cabbage leaves into squares. Pour into a saucepan or large bowl.

2. Peel carrots and beets, wash and chop on a grater with large sections, or use a Korean salad grater for this.

3. Free the garlic from the husk, and cut the cloves into thin slices. Add the vegetables to the cabbage and mix well with your hands. Transfer the vegetable mixture to a clean, dry three-liter jar.

4. Pour a glass of purified water into a small saucepan, add table salt and granulated sugar. Boil over low heat. Pour in vegetable oil, mix and boil again. Remove the pan from the heat, pour in the table vinegar, mix.

5. Pour boiling marinade over vegetables in a jar, cover and leave for four hours.

Recipe 2. Instant pickled cabbage with beets, finely chopped

Ingredients

1 kg 200 g white cabbage;

carrot;

half a head of garlic;

Marinade

purified water - 500 ml;

acetic acid 70% - 30 ml;

Bay leaf;

coarse salt - 40 g;

black pepper - six peas;

vegetable oil - ¼ stack;

granulated sugar - 120 g.

Cooking method

1. My head of cabbage, remove the top leaves and cut out the stalk. Shred the cabbage leaves into thin strips. It is convenient to do this with a special knife with two blades. Place shredded cabbage in a large bowl.

2. Large carrots are peeled, washed and chopped on a grater with large sections. We put it in a saucepan with cabbage.

3. Peel, wash and chop small beets in the same way as carrots. The color of the cabbage depends on the amount of beets, the larger it is, the more intense the color.

4. We disassemble about half of a large head of garlic into slices, clean and cut each into thin slices. Pour over the rest of the vegetables. We mix everything, slightly kneading the cabbage.

5. Pour half a liter into a saucepan, add the remaining ingredients and keep on fire until boiling. Pour boiling marinade over vegetables. We cover with a flat plate and place a weight on it. Marinate cabbage for 12 hours. After this time, you can eat it. We lay it out in clean jars, close the lids and store in the cold for no more than two weeks.

Recipe 3. Instant pickled cabbage with beetroot "Pelyustka"

Ingredients

head of cabbage medium size;

salt - tablespoon;

small beets;

large carrot;

a head of garlic;

vinegar - 150 ml;

vegetable oil - half a glass;

granulated sugar - 100 g;

purified water - liter;

black pepper - six peas.

Cooking method

1. Wash the head of cabbage, remove the top leaves and divide it into eight parts.

2. Peel, wash and crumble the root crops into thin strips. Break the head of garlic into cloves. Remove the husk from them and chop into thin slices.

3. Pour the purified water into a saucepan, add granulated sugar, peppercorns, table salt and pour in vegetable oil. Put on fire and boil for five minutes from the moment of boiling.

4. Put the cabbage leaves in a deep bowl, layering them with chopped vegetables. Pour hot marinade over contents. Cover with a plate and place oppression on top. Keep warm for a couple of days, then put in the cold. Cabbage can be stored for up to two weeks.

Recipe 4. Korean Instant Pickled Cabbage with Beets

Ingredients

head of cabbage;

black pepper - six peas;

coarse salt - 50 g;

table vinegar - a third of a stack;

two beets;

two bay leaves;

garlic - four cloves;

granulated sugar - half a glass;

vegetable oil - ½ stack;

purified water - liter;

onion bulb.

Cooking method

1. In a small saucepan, combine purified water with salt and spices. Put on the stove and boil for ten minutes. Then add vinegar and stir.

2. Rinse the head of cabbage, disassemble it into leaves and cut them into squares, the size of a matchbox.

3. Wash the peeled beets and cut into neat thin strips.

4. Peel the onion and chop into thin half rings. Free the garlic cloves from the husk and chop finely.

5. Put all the vegetables in an enamel pan and mix well. Pour marinade over and leave warm for eight hours. Then soak the same amount of time in the cold.

Recipe 5. Instant pickled cabbage with beets with horseradish

Ingredients

beets - 300 g;

granulated sugar - 2/3 stack;

parsley root - 100 g;

coarse salt - 100 g;

garlic - 100 g;

purified water - 150 ml;

horseradish root - 100 g.

Cooking method

1. Wash small heads of cabbage, remove the upper leaves, cut out the stalk. Cut the leaves coarsely.

2. Peel and twist the parsley root, horseradish and garlic in a meat grinder.

3. Wash the peeled beets and cut into slices.

4. Boil purified water with salt and sugar. Cool slightly.

5. Put cabbage and beets in an enameled pan, layering with chopped vegetable mixture and spices. Tamp down. Pour the contents with brine, cover and leave to marinate for five days. Keep cooked cabbage refrigerated.

Recipe 6. Instant pickled cabbage with beetroot "Provencal"

Ingredients

forks of white cabbage;

allspice - eight peas;

one beet;

granulated sugar - stack .;

Bay leaf;

table vinegar - stack;

vegetable oil - stack;

carrots - three pieces;

four cloves of garlic;

coarse salt - 80 g;

purified water - 1.5 liters.

Cooking method

1. Peel, wash and grate the beets on a grater with large sections, or chop in a food processor using a special nozzle. Dip the beets in boiling water and blanch for five minutes. Throw on a sieve.

2. Rinse the cabbage, remove the top leaves and chop into thin strips. Peel and chop the carrots on a coarse grater. Cut the peeled garlic cloves into slices.

3. Dissolve sugar and salt in water. Add vinegar and put the mixture on fire. Boil five minutes.

4. Put the vegetables in an enamel bowl, add spices, mix. Pour in the marinade and vegetable oil. Place a flat plate on top and place a weight on it. Marinate cabbage for 12 hours. Then send for storage in the cold.

Instant Pickled Cabbage with Beets - Tips and Tricks

In addition to the ingredients for the marinade indicated in the recipe, you can add herbs or spices to your taste.
To get a pleasant spicy taste of cabbage, add peeled and chopped ginger root to it.
The dish will look appetizing and beautiful if the vegetables are laid in layers in a jar.
Onion will give pickled vegetables a specific flavor.
Pickled cabbage can be used to make salads, such as vinaigrette.

Today, our attention is focused on two favorites of the Slavs, who have passed the centuries-old test of the power of love - both in recipes for a colorful menu and in tips traditional medicine. In this article, we offer you different options for pickled cabbage with beets so that the dish does not bother you all winter long. vegetable snack will bring undeniable benefits to the diet of the main components and will even please you for the holidays, when you really want something fresh and spicy.

A detailed story on how to pickle cabbage with beets, let's start with the main thing - with a description of several options for the marinade and the secrets of improvisation based on the basic recipe.

Marinade for cabbage with beets

The process of pickling cabbage with beets is different from salted preparations. Because the marinade recipe contains not only salt, but also sugar and vinegar.

If we compare two options for harvesting for the winter, then pickling should be preferred, if only because vinegar, salt and sugar make ready-made vegetables more piquant and allow you to achieve a wide range of tastes.

Based on the basic marinade recipe, you can always take into account personal preferences, and even a momentary mood! Thanks to different proportions of sugar and vinegar, you can get a whole range of flavors for crispy cabbage.

Pronounced sweetish or brightly sour, slightly peppery or very spicy, with the aroma of greens or with an emphasis on the taste of the cabbage itself - all these features of the recipe are determined by the marinade and spices that you choose for the next cabbage with beets.

Basic marinade for pickling in jars

We will need:

Drinking water - 1 l;
Coarse salt, non-iodized - 3 tablespoons;
Sugar - 3 tablespoons;
Vinegar 9% - 0.5 cups;
Peppercorns - 10 pcs.;
Bay leaf - 4-6 pcs. medium size.

This amount is calculated for about 2 kg of cabbage when salted in a jar or barrel.

Cooking:

We prepare the marinade in an enamel pan, where we first bring water to a boil.
Mix sugar and salt and add them to boiling water.
Boil 2 minutes.
Add peppercorns and bay leaf.
Boil for another 5-8 minutes.
Remove from heat and add vinegar.

For pickling cabbage with beets in any recipe, you can use the marinade, both hot and at room temperature. When pouring hot marinade delicious cabbage it turns out faster - already in the first day.

We need:

Drinking water - 1 l
Sugar - 100 gr.
Salt - 2 tsp
Lemon juice - 125 ml
Turmeric - 1 tsp
Peppercorns - 8 pcs.
Bay leaf - 4 pcs. medium size

This amount is calculated for approximately 1.5-2 kg of cabbage when salted in a jar or saucepan.

How to cook:

Repeat the steps from the recipe above.

Cook's Advice
When preparing a marinade, be sure to TRY! The liquid must taste good to you. You can adjust the sugar or increase the amount of vinegar by adding each ingredient little by little.
And remember! Always use a sufficient amount of salt in proportion, because it is she who fights the possible bitterness of cabbage.

Ingredients

white cabbage- 1.5-2 kg + -
— 1 PC. medium size + -
- 1/2 head + -

How to cook

We use the basic marinade - with vinegar 9% (see above)

We cut the cabbage into large pieces: first we cut the head in half, then longitudinally with a wide strip, after each strip - across and slightly obliquely.
Grind beets in any of 3 ways: cut into thin plates, or large straws, or three on a coarse grater.
Peeled garlic cloves cut into 4 parts.
We mix all the components and lay in a 3-liter bottle.
We prepare the marinade and fill the bottle. The marinade may be hot (Not boiling water! Let it cool slightly). Or wait until room temperature.

Cook's Advice
If you want to get the quick benefits of hot marinating, be aware that the bottle can crack. Therefore, pour the cabbage little by little - a tablespoon, a small ladle. Let the jar warm up, and only after that you can increase the flow of the marinade.

After the cabbage has completely cooled, we remove the bottle in a cold place or in the refrigerator.

A bottle closed with a plastic lid can be stored in the refrigerator for a long time, and pickling cabbage with beets every day will add more and more saturated taste and color to vegetables.

This cabbage is also marinated in 3 liter jar where vegetable ingredients are stacked in layers. The recipe can be very spicy, because its roots are in the Caucasus. Or less spicy - according to moderate Slavic tastes. But the spicy aroma of celery is unlikely to hurt.

For a pronounced aroma, try to use greens.

Ingredients

White cabbage - 2 kg;
Beets - 1 pc. medium size;
Red hot pepper (cayenne) - 1 medium-sized pod;
Garlic - 1 head;
Celery (preferably greens) - 80-100 g.

For the marinade

Drinking water - 1 l;
Vinegar, 9% - 1 cup;
Salt - 2 tablespoons;
Sugar - 1 cup;
Sunflower oil - 1/3 - ½ cup.

How to cook

Preparing vegetables

My cabbage, clean from the top sheets, cut in half. Then we cut each half lengthwise - up to 2 cm thick. After each "strip" we cut across a little obliquely to get rhombuses.
My red sweet beets, clean, cut into cubes or thin plates - 3-4 mm thick, with a side of 3 cm.
We clean the garlic and cut the cloves into 4 parts.
Red hot peppers cut into thin slices.
My celery greens, shake off, dry, DO NOT cut.

IMPORTANT!
* If greens are not available, use celery root. Take it a third more than greens, chopping it into small cubes. Such celery will become very pleasant in taste and can be used separately - as a component of vinaigrettes with boiled beets, salads with fresh carrots and appetizers with boiled eggs.

* Quality hot red pepper is a very hot spice. To reduce the sharpness, you can put only the pulp, after cutting the pod in half and removing all the seeds. Well, if you want it hotter, then cut into rings and put 2-3 rings on 1 layer of vegetables.

Putting vegetables in a jar

We put vegetables in a sterilized dry jar - in LAYERS, CAREFULLY TAMMERING!

Bookmark sequence - cabbage, beets, garlic, hot peppers, celery. Try to have at least 2 layered bookmarks in the bottle.

Marinade preparation

in a saucepan with warm water mix water, sugar and salt. Dissolve, bring to a boil and add vegetable oil.
Remove from heat, let cool slightly and while hot, gradually pour the packed vegetables in a jar.
We close the jar with a plastic lid and leave to marinate for 1 day.

Then store in a cold place.

Pickled cabbage with red beets is a great base for creativity in favor of a healthy diet. You can use different vegetable oils.
Nutty spicy options are best suited:
sesame, peanut, walnut and pumpkin seeds.
Either completely replace sunflower, or make a mix with the addition of non-standard oil to sunflower, observing total oils in the recipe.

Pickled cabbage with beets and onions

This recipe involves the same steps as described above, but the number of vegetable ingredients is wider. What you need to do for a new taste of pickled red cabbage with beets:

Remove celery from the list of ingredients;
Don't go overboard with red peppers;
Add onions and carrots:

1 medium carrot, which should be cut into rings 3-4 mm thick;
1 small onion, which should be chopped in half rings, up to 3 mm thick.

Bookmark sequence: cabbage, beets, garlic, carrots, onions, hot peppers.

White cabbage with beets: shredded salad

This interesting salad can be prepared in a large bowl to marinate for a day under oppression (3-liter bottle of water).

A minimum of effort and just a day of waiting will guarantee you the crisp, not sugary sweetness of vegetables, awesome aroma, juicy color and success on the table and on weekdays and holidays.

Pickling Ingredients

White cabbage - 1.5 kg;
Carrots - 400 g;
Beets - 400 g;
Drinking water (boiling water!) - 130 mg;
Sugar - 100g;
Salt - ½ tbsp;
Lemon juice - 120 ml;
Vegetable oil - 130 ml;
Chili pepper (or any red hot) - 1 small pod (or ½ medium). Can be replaced with dry chili powder;
Black pepper (chopped);
Garlic - 3-4 large cloves;
Spices - if desired, 1 pinch each (your choice: turmeric, dried cilantro or suneli hops).

Cooking

Wash cabbage, beets, carrots, peel and finely chop, for which it is especially convenient to use the Burner grater.
Peel the garlic and cut into 4 parts.
Remove the seeds from red hot peppers and cut the flesh into small pieces.
We combine all the ingredients in a bowl and mix thoroughly with our hands, during which we crush the cabbage with effort. Leave the mixture alone for 30-40 minutes.
Prepare the marinade: combine boiling water, salt, sugar, lemon juice, spices (to taste), stir thoroughly until sugar and salt are completely dissolved.
Pour the vegetable mixture with marinade, add vegetable oil to the vegetables and mix thoroughly.
We tamp the vegetables in a bowl and put under the yoke for 1 day.

A day later, the salad is ready to eat. It is stored in the refrigerator for a long time and is unpretentious to serve, because you don’t need to add anything to it - put it on plates and enjoy the almost summer fresh taste!

Cabbage with beets in jars: harvesting for the winter

It's so convenient to prepare a lot of salads for the winter! On a cold evening we conjure over a satisfying meat dish, and after a slight movement of the hand we open a jar of spicy vegetables - and in a couple of minutes a healthy vitamin side dish is ready.

Any of the recipes for cabbage with vinegar is suitable for seaming.

We organize the process of rolling pickled cabbage with beets into jars as follows:

First, marinate the cabbage until cooked in a large container (barrel, bowl, pan).
You can immediately use 3-liter bottles, in which we will roll cabbage.
Marinating will take us from 1 to 3 days - depending on what temperature the marinade had when pouring vegetables.
Sterilize jars filled with salad for 10 minutes.
Roll up and set to cool upside down.

We told you some of the most common recipes for pickled cabbage with beets. However, limiting yourself to only these options is to impoverish your menu in advance!

Note the possibility of adding apples to shredded cabbage salad. And in the case of marinating in jars, you can enrich the composition of the dish with cubes of zucchini, sweet peppers and cauliflower, disassembled into small inflorescences.

Pickled cabbage with beets can be very different in taste due to the inclusion of new ingredients to the basic recipes. However, its taste will always be delicious, as will the bright beet color.
That is why we no doubt urge you to include crunchy vegetables in winter diet and often enjoy vitamin abundance and juicy color!

The most common vegetable that is found in almost any housewife is cabbage. It's great for stocking up for the winter. Because, no matter how processed it is, it retains all the trace elements and useful vitamins.

Pickling is one of the popular ways to preserve various vegetables, including cabbage. There are many photo and video recipes on the Internet on how to properly cook pickled cabbage.

And you can use the most different varieties cabbage: cauliflower, Brussels sprouts, broccoli. And everyone adds auxiliary ingredients to their taste: cumin, horseradish, onion, hot pepper, honey, lemon juice.

Today we will consider the most interesting and delicious ways how to make homemade preparations from white cabbage and beets.

Exists fast way cooking cabbage with beets. The recipe is famous under the name "Pelyustka" (in Ukrainian "petal"). Most likely, the people gave this name due to the fact that pickled cabbage with beets in large pieces vaguely resembles rose petals.

The calorie content of such a product is low, so it can be safely added to your diet for everyone who is losing weight.

Pickled Cabbage with Instant Beetroot

Ingredients

Servings: - +

White cabbage4 kg
beet 220 g
garlic 9 cloves
Bay leaf 2 pcs.
allspice 9 pcs.
water 2 l
salt 4.5 tbsp
sugar 4.5 tbsp

per serving

Calories: 26 kcal

Proteins: 1 g

Carbohydrates: 6 g

30 min. Video recipe Print

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Posh! Gotta fix it

Recipe for sauerkraut with beetroot in Armenian

A new taste of an ordinary vegetable can be given with the help of Armenian cuisine recipes.

Cooking time: 60 minutes

Servings: 35

Energy value of the product

For 100 g of finished product:

calories - 38 kcal;
proteins - 1 g;
fats - 0 g;
carbohydrates - 8 g.

Ingredients

cabbage - 2 kg;
garlic - 1 clove;
carrots - 1 pc.;
beets - 2 pcs.;
hot pepper - 2 pcs.;
parsley and celery root - 50 gr each;
cherry - 100 gr;
cilantro - 1 bunch.
water - 3 l;
salt - 150 gr.;
peppercorns - 10 pcs.;
bay leaf - 3 pcs.

Cooking steps

Pour water into a saucepan, bring to a boil. Add bay leaf, salt, pepper, leave to cool.
We clean the cabbage from the upper layers. Carefully remove the stem. We cut into four parts.
Peel the carrots and cut into slices.
We clean the garlic and pepper. We clean the beets and cut into thin slices. We divide the parsley and celery root into four parts.
We begin to lay in layers first cabbage leaves, then pieces of vegetables, then beets and other vegetables. The last layer is also laid out from cabbage leaves.
Pour the cooled marinade and put it under oppression at room temperature for 5 days, then put it in the refrigerator.

Cooking spicy pickled cabbage with beets

Sharpness is inherent in the hot Georgian people. So the recipe for spicy cabbage and beets in the marinade was borrowed from there.

Cooking time: 20 minutes

Servings: 4

Energy value

For 100 g of finished product:

calories - 30 kcal;
proteins - 6 g;
fats - 0 g;
carbohydrates - 9 g.

Ingredients

cabbage - 1 pc.;
red hot pepper - 1 pc.;
beets - 1 pc.;
garlic - 2 heads;
30% vinegar - 2 tablespoons;
salt - 1 tbsp;
sugar - 1 tbsp

Cooking steps

We clean and wash vegetables.
Cabbage must be cut into large squares or slices.
Chop beets and peppers into thin slices.
Put in a saucepan in layers, while sprinkling everything with garlic and dill (parsley can be used). You can use glass jars with nylon lids.
Boil a liter of water, where to add sugar, vinegar, salt.
Pour vegetables with this brine and leave in a dark, warm place for 2-3 days.
After the cabbage is ready, it must be removed in a cool place.

Recipe for pickled cabbage with beets and carrots

This recipe differs from the above except for the presence of carrots, but it is this product that will give you new taste sensations and diversify your preservation.

The recipe is more familiar to the people as pickled cabbage with Korean beets or in beetroot marinade.

Cooking time: 20 minutes

Servings: 4

Energy value

For 100 grams of finished product:

calories - 34.08 kcal;
proteins - 1.20 g;
fats - 0.04 g;
carbohydrates - 8 g.

Ingredients

cabbage - 1.5 kg;
beets - 400 gr.;
carrots - 200 gr.;
garlic - 1 head.
9% table vinegar - 150 ml;
sugar - 150 gr.;
salt - 2 tablespoons;
bay leaf - 4 pcs.;
black peppercorns - 2 pcs.;
vegetable oil - 2 tbsp.

For the above amount of vegetables, about six liters of pickled cabbage with beets come out. Therefore, given the number of vegetables, the marinade will need three liters.

Advice: Banks are easier to use narrow and high. Also, to reduce the cooking time, you can mix all the ingredients in a bowl and simply pour into a jar, while laying it tightly.

Steps to cook cabbage

If the head is too large, cut it into squares. If the cabbage does not differ in size, then it is enough to cut into quarters. Such quarters can be pickled, for example, in three-liter jars.
Grind garlic, carrots and beets in a convenient way for you. From them we need only flavor and color.
To prepare the marinade, we take water, salt, sugar, pepper, parsley and mix everything. Let it boil on the stove. When everything boils, remove from heat and pour in vinegar. You need to cool the mixture to a warm temperature.
While the marinade is boiling, it is necessary to prepare a container for our cabbage. To begin with, of course, you need to succumb to the jars of sterilization.
Now we lay the vegetables in layers: cabbage, carrots, beets, garlic and repeat again to the very top.
After the marinade has cooled, pour the cabbage to the very top.
Watering vegetable oil. The only thing to remember is that the oil should not smell.
After that, we twist the lids and put in a dark place, after 5 days the pickled cabbage is ready.

Such cabbage can also be stored all winter. The color of the marinade is a beautiful beet color.

This recipe can also be used for red cabbage. The composition is the same, everything is performed in the same way. It turns out delicious pickled purple cabbage.

Such recipes for pickled cabbage with beets are striking in their ease of preparation and versatility. Cabbage can be an addition to porridge, pasta, and potatoes in any kind of cooking. Also with meat, the combination of such an appetizer is simply incomparable.

And to finish the salad there is no need, it is appetizing in itself and does not require the addition of any sauces, spices or seasonings.

Follow all proportions and cooking conditions. Then you will get a good salty snack, which will perfectly diversify the menu.

Spicy, pungent-smelling pickled cabbage slices with beetroot are indispensable for any everyday and holiday table. Such a spicy taste is incomparable to anything!

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