Cabbage with beets in banks by large quick-food slices

Cabbage with beets in banks by large quick-food slices

How do you want in the cold season to be enjoyed something piquant! Then it is necessary to stock up for the winter of pickled cabbage, sliced ​​by large slices, with beets. In banks, the dietary snack snack can be stored until spring. Slightly acidic, fragrant, crispy - it fills every cell with useful substances.

Cabbage is rich in vitamin C, which has a positive effect on immunity and microflora. B9 contained in beets helps the work of the heart. It should be noted that with marination almost all minerals and vitamins are preserved, and the acids are several times less than when serving.

Ingredients (for 2 three-liter banks):

  • Cabbage late varieties - 2 kg. (it is more juicy and dense);
  • beets large- 2 pcs.;
  • carrot large- 2 pcs.;
  • garlic - middle head;
  • Bay leaf - 8 pcs.;
  • Spicy pepper - 2 pcs. (if you do not like, you can do without it);
  • pepper pepper - 12-14 pcs;
  • Green (dill, parsley) is a small beam (you can replace or combine with seeds or dried duck umbrellas).

For marinada:

  • вOda - 2 l.;
  • Salt large normal - 4 tbsp.;
  • Sugar - 4 tbsp.;
  • vinegar 9% - 4 tbsp.;
  • Vegetable oil - 2 tbsp.
See also: Pickled cabbage "Podlyushka" with fresh fast cooking

Step-by-step cooking:

Step 1. Cleave cabbage from sluggish or torn leaves.

Step 2. Forks cut into pieces that go to the neck of banks. For this, the Kochan is cut into 4 parts, we remove the knockerel (middle). Quantity Delim is still about 4 parts.

Cabbage with beets in banks by large quick-food slices

Step 3. Cut the beets with half rings with a width of about 1.5 cm, carrots - rings.

Cabbage with beets in banks by large quick-food slices

Step 4. Garlic grinding slices or slices.

Cabbage with beets in banks by large quick-food slices

Step 5. At the bottom of sterilized banks put the greens, 2 laurels, a little garlic, black and red pepper.

Step 6. Put a part of the beet.

Step 7. Next layer - cabbage.

Step 8. Everything is good to ravibly.

Step 9. Next, we alternate: spices, beets, cabbage.

Cabbage with beets in banks by large quick-food slices

Step 10. Preparing marinade. We boil water, add salt, sugar and at the very end - vinegar. Boil 5-7 minutes.

Cabbage with beets in banks by large quick-food slices

Step 11. Pour the jar of marinade to the edges, add 1 spoon of vegetable oil, closed by a caproic lid.

Cabbage with beets in banks by large quick-food slices

Step 12. Let's leave until complete cooling (about a day). We remove into the fridge or cellar.

There is a bright, crunchy, spicy cabbage with beets can already be after 1.5-2 days, but it is also stored in winter. How nice to pamper households with a delicious snack, which retained all the paints and vitamins of sunny summer.

Bon Appetit!

I share with you some tricks of gardeners and gardeners))

Read more interesting and useful tips from experienced gardeners and gardens on the site https://sovety-ogorodniku.ru.

Cabbage is a very popular vegetable, especially in the Caucasus, in Asian and Slavic countries. Each people have different from each other by the way to prepare and taste dishes from cabbage. This article is devoted to the Cabbage Ambassador with Swamp. The review will provide several recipes from different countries of the world.

Selection and preparation of ingredients

If the cabbage cochanists are chosen on the market, it is best to purchase them in small farmers or owners of our own gardens that sell excess products. In this case, the likelihood is that such vegetables have not been treated with aggressive insecticides, harmful to people's health. Cabbage for quay

Cochanic should be juicy and elastic, clean, without traces of damage to pests. It is desirable that it was a cabbage of winter varieties, as summer and middle-air species have too soft and thin leaves and therefore will not crunch in the ambassador. Rights used in pickles should also be without the presence of rot.

Did you know? In the South and North Korea, a popular national dish, the taste of which is very similar to the sauer cabbage, is Kimchhi, cooked from the Beijing cabbage, dike and the feathers of a green bow, mixed with spicy paste of garlic, ginger, fish sauce, rice flour and powder of Korean red pepper .

Cabbage Cabbage Recipes with Swamp

All methods of preparing salt or marinated cabbage with a swamp differ from each other only saturation with spices, salt and sugar content, as well as presence or absence in the vinegar recipe. The duration and conditions of product fermentation can vary. Some recipes use the leaves of various plants (cherries, celery, horseradish), which give extra taste and aroma dish, as well as appetizing crunch vegetables. Usually such blanks are done for the winter.

Pickled cabbage pieces with a swamp

1 bank for 3 l 60-70 minutes

Video recipe
  • Cabbage forks (weight up to 2 kg)

    1 PC.

  • vegetable oil

    0.5 glasses

Nutritional value per 100 g:

  1. The cabbage coach is cut into two halves and cut off the batch. Next, the vegetable is cut arbitrarily, but not too thin. It is recommended to cut by pieces in the form of squares with a length of the edge to 7 cm. Vegetable cutting are folded into a deep tank - a pelvis or a bowl.
  2. The garlic head is disassembled on the slices, clean each tooth from the skin and remove the root thickening. Each lolk is cut across, rings, thick up to 3 mm. The chicken garlic is poured on the saucer and assign to the side.
  3. The crude coat is cut into layers with a thickness of up to 0.5 mm, after which each plate is cut once again (across) with a thickness of 0.5 mm. This can be done quickly, if you fold all the sliced ​​vegetable rings with a stack, and only then make a transverse cutting straw. Beetroot blank is poured into a separate deep plate.
  4. For the preparation of the marinade, the metal saucepan with a thick bottom is filled with water, after which the liquid is adjusted to a boil and mix with boiling water sugar, vinegar and salt. With constant stirring, the brine is boiled, and after boiling, vegetable oil is poured into it. The brine is ready for cabbage tool.
  5. For the cabbage ambulance, the hostess chooses a deep capacity, which necessarily has a tightly closing cover made of neutral materials that are not inclined to oxidation. It may be plastic or enameled dishes. Capacity should be dry and clean.
  6. To properly pick up cabbage, vegetables need to lay layers with each other. The first layer (thickness of up to 10 cm) - the cabbage, then there is an arbitrary layer of sliced ​​garlic, straws from a cooler, laurel sheet and several peas of peppers. Next again the cabbage layer.
  7. Vegetables are poured with cold or hot marinade. Both methods will be correct, but when the cabbage is hot, the next day will be ready. When pouring a cold marinade for complete preparation of vegetables, it will take at least 3-4 days. The cooking time of vegetables depends on the room temperature where they are.
  8. Mixed in the capacitance and bolted vegetables must be pressed with a neot. As a cargo, you can use a conventional flat plate installed directly on the top layer of vegetables. On top of the plate set a jar filled with liquid. The bank must be closed with a lid so that the water from her does not get into the marinade.
  9. Pickled cabbage pieces with a swampPickled cabbage pieces with a swamp Video recipe: pickled cabbage pieces with a swamp

Important! In order to sleep or pickle cabbage, you can use the available plastic vest from food plastics. It is very convenient, since this dishes is equipped with a lid with a dense adjacent and has a sufficient volume.

Cabbage with coarse and garlic

1 bank for 3 l 30-40 minutes

  • vegetable oil

    100 ml

Nutritional value per 100 g:

  1. The cabbage coach with a special branch is cut into thin, but short strips, after which they are cut into a deep pelvis. In such a container, cutting will be conveniently mixed with other saline ingredients.
  2. Carrots, garlic and coat rubbed on a cooker for Korean carrots or are crushed with a special harvesting combine. Grinding vegetables are added to the cabbage cutting and mix well. During stirring, it is desirable not too much vegetables. Having achieved homogeneity of a vegetable mixture, it is falling asleep into a clean and dry tank (enamelled saucepan or a three-liter jar). By placing cabbage, it is tight as close as possible.
  3. Preparation of fill. In hot water, a glass of sugar is dissolved, and only after that the remaining ingredients (vegetable oil, salt and vinegar) are added. All components of the fill mix and bring fluid to a boil. The hot fill neatly pour into the jar on top of the cabbage cutting so that boiling water as small as possible in contact with the walls of the cans of banks - this will help to avoid the appearance of cracks on the glass. If the marinade is missing a little to completely cover vegetables, you should not worry, the juice will be allocated for an hour, which will cover the lack of fill.
  4. Capacity with salting is desirable to install in a deep bowl that will serve a pallet for pouring through the edge during the fermentation of the brine cabbage. The design of two containers leave on the table in the kitchen, as this room is the most warm room in the apartment. After 4 days, the product is ready for use, after which it is desirable to remove it in the refrigerator.

Did you know? Cosmonaut's diet on earth orbit consists of products placed in special tubes. One of the orbital dishes is a borsch with cabbage and a swamp.

In Armenian

1 bank for 3 l 60-70 minutes

  • cabbage

    2-3 pcs. (about 4 kg)

  • celery

    1 major root

Nutritional value per 100 g:

  1. All the roots specified in the recipe are wash and with the help of a knife or peephicist are cleaned from the peel. The coarse and carrots are cut in transverse plates, the thickness of which does not exceed 3 mm. Parsley and celery roots are cut by cubes. To do this quickly and equidize, the root crops are cut into circles, which are placed in the stacks and bold across the circumference with straw. The thickness of the transverse circles and straws should not exceed 5 mm. In this case, the pars of the same thickness will turn out.
  2. Garlic heads are disassembled on separate slices and purify the teeth from the skin.
  3. The cabbage forks are cut by large fragments, for example, each head is cut on 5 longitudinal parts.
  4. The bottom of the large enameled pan, the volume of at least 10 liters, weigh the washed and dried away from water drops, cherry sheets. Large slices of cabbage lay on the leaves, speaking them with garlic teeth, parsley, celery and spices. Each cabbage layer is separated from each other with tightly laid round slices of swables and carrots. Capacity is filled as long as the vegetables are not completed. The laying is produced very tight, if necessary, additionally sealing vegetables with hands.
  5. All the fill in the recipe ingredients are adjusted to a boil, cool to warm condition and pour vegetables so that the marinade covers them completely. On top of vegetables, weft weighing at least 2 kg (can be slightly larger) and leave for quenching for 4 days in the room, after which the vegetables are laid out in the capacitance smaller. These vessels must have a wide throat, so that it is possible to install on top of the cabbage a hole. Packing snacks for cans of smaller capacity is needed in order not to keep cabbage in an elevated temperature, not allowing the product to blame. Saline vegetables are put on the cold. Cabbage in Armenian will be ready by about 1.5 months.

Did you know? In the XVIII century, seafarers researchers of unknown land, for example, captain Cook, were used by sauer cabbage to prevent zingi during long marine travel, taking up to 25,000 pounds of this product rich in enzymes and vitamin C.


1 bank for 2 l 50-70 minutes

  • White cabbage forks (up to 1 kg)

    1 PC.

  • hot peppers

    1 small pod

  • vegetable oil

    0.5 glasses

Nutritional value per 100 g:

  1. In the preparation of cabbage in Georgian, the main factor of the future acute and spicy taste is fill. In order to prepare it, water is poured into the skeleton, they bring to a boil and add all components of the marinade. The recipe indicates 50 g of salts and to measure this amount without the use of kitchen scales, you can simply measure 2 tbsp. Salt spoons with a small slide.
  2. Garlic teeth are released from skins and cut with thin transverse slices. Garlic cutting is folded into separate dishes and assign to the side.
  3. Celery leaves wash under running water, dried with a kitchen towel from moisture and cut into large segments (5-7 cm). The pod of acute peppers is well washed and cut into transverse swips, without removing seeds.
  4. Purified from the skin cooler bold thin rings. The thickness of each ring should not exceed 3-5 mm. Beet cutting leaves lying on a cutting board.
  5. The cabbage forks are cut on 4-6 parts, after which each part of the vegetable is cut across 3-4 large fragments. The cabbage cutting, without destroying each segment on the petals, is placed in a capacitance for supling into one layer, slightly sprinkled with rings of garlic and (slightly less often) with rings of sharp pepper. The next make a layer from the celery leaves, on top of which are laid into one layer of coarse. Next, repeat the entire laying in the listed sequence, starting with the cabbage layer. This makes until the prepared and sliced ​​vegetables have enough. Vegetables are laid tight, not allowing the occurrence of emptiness.
  6. The laid layers are poured with boiling fill and set to the upper reservoir cuts. You can use any closing container filled with water (bank) or packed in several packets and a sealed sealing stone (brick). If a food plastic bucket with a tightly closing lid is used as a container for marinization, it is possible to do without a neurop. In this case, the vegetables are laid to the top of the bucket and after the fill it is tightly covered with a lid. The lid and serves as the cabbage slot.
  7. In such a form, vegetables leave quas on the table in the kitchen at room temperature for 4-5 days. In order for the vegetables during fermentation, they do not "suffocate" in a tightly closed bucket, the lid must be slightly lifted so that it turns out a small gap for air penetration. Fermentation will pass "right", and cabbage is tasty breaks.
  8. On the fifth day, Georgian cabbage will be ready. If the hostess wants the readiness to come much earlier, it should be added to the pouring of 30 ml of 9% vinegar - the salting will be ready after two or three days. At the finished dish, the cabbage flesh will be juicy and crunchy, and the beet rings are soft.
Important! In the preparation of saline and sauer vegetables, it is strictly not recommended to use iodized salt. The iodine, contained in such a salt, "does not allow" vegetables to crunch, since softens the fibers of the ingredients.

In Korean

1 bank for 3 l 60-100 minutes

  • vegetable oil

    4 tbsp. L.

Nutritional value per 100 g:

  1. Washing and peeled roof roots are thinly cut. For this recipe, two ways of cutting roots are suitable for this recipe: a long thin straw, squeezed on a ferret for Korean carrots or very thin, almost transparent cutting rings. Grinding roots are placed in separate deep plates.
  2. Each garlic tooth is cleaned from husks, after which the thin straw or plates are bruised.
  3. The cabbage forks are removed from the cabbage. The easiest way to do this, having previously cut every twink in half. Next, each cabbage half is cut on 8 parts along, after which each fragment is cut across 2-3 parts. As a result, it turns out the cutting of the cabbage leaves is not large, but not small, petals.
  4. The clean and dried three-liter jar is tightly filled with vegetables, the hostess is recommended periodically to a fist or pusher for boiled potatoes seal each layer. If vegetables are laid with a loose layer, the brine will not completely cover the cutting and the salting will not succeed. The cut cabbage and a small straw from the root plates fall asleep in a layer of a layer behind the layer, speaking with garlic slices.
  5. Make the fill for the Korean cabbage: mix all the ingredients of the marinade (salt, spices, sugar, oil, vinegar) and heat up to boil. Before pouring the brine in the bank, the hostess is recommended to mix a hot fluid several times to make sure that the salt and sugar are well dissolved.
  6. Almost boiling fill with minor portions, with precaution, poured into glass jars. Caution is needed, since the glass can crack from a sharp contact with hot water can crack. The hostess need to make sure that the container is filled with vegetable cutting to the top and completely covered with brine. After that, the jar with a cabbage in Korean is tightly colorated with a plastic cover and leave indoors until the brine is completely cooling.
  7. The cooled cabbage is carried to the cold, where it will acquire readiness for 4 or 5 days, after which the homemade salty cabbage in Korean is ready for use. Usually this dish is served to the table as a snack or side disk.

Terms and conditions of storage

Salted, sauer or pickled cappist need to be stored in a cool room, the optimal storage temperature in the range is +5 ... + 8 ° C. This is explained by the fact that such dishes are obtained due to the process of fermentation, that is, fermentation. When vegetables acquire the desired taste, the fermentation process must be stopped otherwise the dish will deteriorate (browse). For the fermentation process, heat is needed, therefore, to stop fermentation - you need a cold.

Important! Since the raw cabbage is very elastic and good to seal it quite difficult, the hostess need to know that after contact with the hot fill, the cabbage is significantly mounted, after which it is possible to pour an additional layer of cabbage cutting into the bank.

Sickles and cabbage marinades can be stored in the cellar or cool basement. In the apartment for this purpose you can use the loggia or balcony. Salted or sauerkraut "is not afraid of" small minus temperatures, while a thin layer of ice may appear in the brine, but it absolutely does not worsen the taste of the solutions.

Such blanks are stored for up to 2 months, but it should be borne in mind that the higher the temperature in the room, the less pickles will be stored . It is recommended to pick up cabbage in small portions, as the cooking process is simple and does not take much time, but just fuddled vegetables are much tastier those that are still stored.

Salted cabbage storage in banks

Flooded cabbage is several times more useful than its fresh analog. The sour product is an invaluable breeding of vitamin C, which is particularly important for the human body in winter. Even a young inexperienced mistress, spending quite a bit time and effort will be able to salt cabbage and please close crispy and useful pickles.

When salting, the cabbage for winter often use additional ingredients, which not only enhance the taste of the workpiece, but emphasize its useful properties. Most often, carrots, beets, and sometimes complemented by apples or lingonberries are used as components for vegetable mixture.

One of the most successful is the combination of cabbage with beets. These vegetables are used to salmon both classically recipe and for the preparation of sharp snacks. Simple recipes for the preparation of these dishes will be presented in this article.

Soldering cabbage with beet pieces

Despite the fact that the cabbage itself has a sufficiently rich taste, it is often complemented by other vegetables, especially if the saline is planned. The traditional additions protrude carrots and onions, but it is much more interesting to salt it with beet (Figure 1).

In order for the combination of vegetable tastes to be successful, several important recommendations must be observed:

  1. For salting, the kochens of late varieties with dense forks are chosen. Only such a vegetable after salting will remain crisp, but at the same time the amount of marinade will absorb all the vitamins.
  2. Kornefloda is better to take salad varieties. They have a sufficiently dense pulp and a rich color that will remain even after the salmon and give all the salad an unusual shade.
  3. Solo vegetables are better in glass or enameled tanks. Aluminum pots for this purpose are not suitable, as in the process of oxidation, the color and taste of the workpiece will deteriorate.
Cabbage with beets for the winter
Figure 1. Options for winter snacks of cabbage and beets

In addition, only the usual stone salt should be chosen for the salting, since the iodized or salt with additives reduces the shelf life of the workpiece and is negatively affected by food qualities.

Soldering cabbage with beets: ready-made recipes

Salted cabbage with beetles are also called a pebble. Due to the fact that its composition includes beets, the dish is painted in a pleasant raspberry color and acquires a lightweight sweet taste.

There are a lot of recipes for such salad, but most of them differ mainly with a set of spices and a way of cutting vegetables. We bring to your attention a few options that will help choose a vegetable salad to taste.

First, focus on the traditional recipe. It takes one average kochan, 0.5 kg of beets and carrots, a tablespoon of vinegar and vegetable oil, 60 grams of salt, 30 grams of sugar, a few laurel leaves and black peppers.

Now proceed directly to the salmon:

  1. Kochan we clean from the upper leaves, we rinse and cut first in half, and then every half another 4 parts. As a result, you should get 8 small pieces.
  2. Roots clean from the peel and cut: carrots with straw, and beets with thin circles.
  3. We start filling the banks, alternating layers of vegetables: first cabbage, then the rest of the vegetables and continue to lay out until the bank is fully filled.
  4. Now it remains to cook marinade. To do this, in a liter of boiling water, salt, sugar, spices and vegetable oil are pouring. We bring a mixture to boil re-adding vinegar.

Billets in banks need to pour hot brine, spread the oppression on top and send to the refrigerator. Vegetables are completely impregnated with marinade in about 8 hours and they can be served to the table. Salad can be stored in the refrigerator, covering the can of bypass covers.

Classic fast snack

If you do not have time for a long-term salting, you can always prepare a similar salad in a quick way. We give the ingredients needed for salting 2 kg of cabbage: 2 beets and carrots, half a glass of nine percent vinegar, a tablespoon of vegetable oil and sugar, 2 tablespoons of a large stone salt (Figure 2).

Note: To prepare such a salad, Kochan is preferably finely shaking. So he is much faster in the marinade. The rest of the vegetables are riveted on a large grater. We lay out all the components in a large container and slightly carry your hands so that the mixture began to highlight the juice.
Fast salting cabbage with beet
Figure 2. Steps of a quick salting

Next, you need to cook marinade, mixing in a separate saucepan salt, sugar, vinegar and vegetable oil. The liquid must necessarily boil, after which the marinade is poured into the container with hot, cover the salad with a plate and put the gnet from above. Such a vegetable snack will be ready after 5 hours, but it is recommended to store it only in the refrigerator.

Acute cabbage

Fans of spicy dishes will definitely have to taste an acute snack. Such a salad diverges very quickly, so we present the ingredients for a large portion (Figure 3).

You will need 4 kg of cabbage, 3 beets, 1 carrot, big head of garlic and a small root of Khrena. Separately prepare the components for the marinade: 3 tablespoons of salt with a slide, half of the sugar glasses (you can take sugar sand), 10 black peas and 4 peas of fragrant pepper, and 4 laurel leaves.

Now proceed to step-by-step cooking:

  1. First you need to cook marinade. In a saucepan with boiling water, add salt and sugar, then spices and cook after boiling for 5 minutes. Then turn off the fire and leave the brine to cool.
  2. Establish to cutting vegetables. The forks are crushing with large slices of arbitrary shape, root of shine and garlic pass through a meat grinder, root cuts with a small straw.
  3. A separate container is filled with components of the mixture, add horseradish and garlic and mix thoroughly. It is further desirable to shift vegetables to the jar, but if you mix them in an enameled container, it is possible to saline and directly in it.

Salad fill with the cooled brine, we put a large dish and a jar with water from above, which will perform the role of the oppression. The workpiece is left for several days at room temperature, but twice a day it will be necessary to pierce with a wooden spatula, a knife or fork, so that surplus gas out of the snacks.

Outraill cabbage with beet
Figure 3. Stages of cooking acute snacks

As a rule, the dish comes to full readiness in 3 days, after which the mixture can be decomposed on individual banks, pour the brine and send to the refrigerator.

Cabbage with beets in Georgian

In Georgian cuisine, there is a separate name for salt cabbage with beetroot - MJAV. If you prepare this dish at home, you will be sure to surprise your guests a delicious and unusual snack (Figure 4).

Cabbage with beets in Georgian
Figure 4. Cooking Snacks in Georgian Step

From the ingredients you will need 2 kg of cabbage, 350 grams of beets of late varieties, one pod of acute chili pepper, a beam of cherry celery, a few liters of water and a tablespoon of a table nine percent vinegar.

Despite the fact that such a snack is considered very exotic, prepare it extremely simple and fast. First, we look at the forks, we remove the exterior or damaged leaves, and cut the casing with large slices. It is desirable that they fall apart: so the dish will turn out much more tastier. Now it is necessary to clean the peel of the roots and chop the medium-sized vegetable. Chile pepper is rinsed and finely rub together with seeds. Garlic and celery cut into pieces of approximately the same size.

Note: All components of the snacks must be neatly mixed in a separate container and decompose according to sterilized banks. Next you need to cook marinade: dissolve salt in water, bring the fluid to a boil and add vinegar. After that, Marinade is removed from the fire and immediately spill on banks. It is important that glass containers are not cold, since they can burst from contact with hot brine.

The baked banks are spilled with brine leave at room temperature. When the containers are completely cooled, they are covered with by the drop-down lids and sent to the refrigerator. Snack will be ready for use after three days, but it is still necessary to store it in the refrigerator.

Soldering cabbage slices with beet

If you do not have time to finely cut vegetables, you can always pickle cabbage with beet pieces. This recipe requires a minimum of time and labor, and its simplicity makes it affordable even for beginner hosts (Figure 5).

You will need 2 kg of late varieties, 1 garlic head and 1 beet, one and a half liter of water, half of a glass of nine percent vinegar, a glass of sugar, 2 tablespoons of salt and several laurel sheets.

Cabbage with beet slices Recipe
Figure 5. Cooking vegetables slices

Grinding components occurs very quickly. The washed heads cut squares, the size of approximately 4 * 4 cm, and the beets are cut with straw. Garlic teeth arbitrarily cut into several parts.

We take a clean sterilized three-liter jar and begin alternately spread vegetables, speaking them with garlic. Next you need to prepare brines. Water in a separate saucepan is brought to a boil and dissolve salt and sugar in it. Next, add vinegar and laurel sheets. When the marinade boils again, it is poured into the jar and, without covering, allowed to cool at room temperature during the day. After that, we cover the bank with a kapron lid and send to storage to the refrigerator.

A simple recipe for making delicious cabbage with beet you will also find in the video.

Step-by-step cooking recipe

Step 1

Marinated cabbage with beets, remove the knockerel

Kochnins have cabbage remove the upper leaves and numor.

Step 2.

Marinated cabbage with beets, cut the cabbage leaves large

Leaves cut into large pieces.

Step 3.

Marinated cabbage with beets, prepare beets and garlic

Clean the beet and cut the thin straw or soda on a coarse grater. Clean the garlic and cut into thin slices.

Step 4.

Marinated cabbage with beets. Mix vegetables

Mix cabbage, beets and garlic and put into 3 l cans.

Step 5.

Marinated cabbage with beets. Preparing marinade

For marinada, pour water in a saucepan, add salt, sugar, pepper and bay leaf. Boil 10 minutes after remove the pepper and the bay leaf and add vinegar.

Step 6.

Marinated cabbage with beets. Hot marinade pour cabbage

Hot marinade pour cabbage. Let it cool and put in the fridge for a day. The finished marinated cabbage with beets can be stored in the refrigerator under the polyethylene lid.

Helpful advice

This recipe for pickled cabbage with beet reminds the recipe famous Guriy cabbage which is prepared in Georgia. Only there are more spices. Based on the experience of her preparation, let's say that this recipe can be "shifted" a little more towards the Caucasian cuisine using one single ingredient. Just add 1 pod of red sharp pepper (with or without seeds) and / or several cloves of garlic.

By the way

You can pick up cabbage not only with beets, but also with grapes! It turns out very tasty. The main thing is to buy the right grapes - misunderstood and stay from the desire to wash it. As in the case of wine, it will take a thin raid for fermenting, which is present on the berries.

For pickled cabbage, take the flasks of white cabbage weighing 1 kg and 2-3 medium carrots, tightly tap. Basil leaves (50 g) rinse and thoroughly dry. Grapes separated from the twig, torn berries remove. In a glass jar, fold in 2-3 layers of cabbage, grapes, carrots and basil.

In a saucepan, prepare a marinade of 500 ml of water, 50 ml of honey and 10 g of salt. When the marinade boils, fill it with a cabbage, cover the can with a plastic lid and leave at room temperature. Within two days, the cabbage will be ready. Before use is better to cool.

Belococcal cabbage loved in every family. The vegetable is useful for large potassium and magnesium content, in addition, cabbage displays slags from the body and normalizes the operation of the circulatory system. Cabbage is used not only for the preparation of hot dishes, but also for the sickness for the winter. Soldering cabbage with beets for the winter - a tasty and useful snack for the whole family.

How to salute cabbage with beet

A white vegetable is ideal for salting - it is available at a price and combines with any dish. Choose a culture of preferably late varieties with strong cochanists. A ready snack is used as an independent salad, or as refueling into soup or in vinaigrette. A simple recipe will help to sleep cabbage with beets.


  • Filtered water - 1 liter;
  • white cabbage - 3 kilograms;
  • Salt of large grinding - 2 tablespoons;
  • Swarm - 2 large pieces;
  • Sugar sand - 2 - 2.5 tablespoons.


  1. Rinse cabbage forks under running water, remove the upper leaves. To make more convenient to shine a vegetable, it is better to cut it in half. Optionally, cut the bare. Cabbage chopping thin straw.
  2. The bed is also rinsed, clearing the top layer. Ingredient cut into a strokes, or grate on medium grade. When vegetables are prepared, put them in a clean glass jar. For such a number of components, the volume of 3 liters is suitable.
  3. At the bottom of the banks lay out a swamp. This is the first layer. Next, distribute the laid cabbage. Layers can be alternate before the neck, or mix the vegetables. So that the salad turns out to be crisp, it is not worth a strong ingredients.
  4. Next to prepare brines. To do this, boil the liter of water and dissolve sugar with salt in it. Cook 3 - 5 minutes, turn off the fire. You can pour the contents of banks as boiling brine and already cooled.
  5. Gorlashko banks cover gauze so that dust did not fall. A jar with a cabbage and a swarm put into a deep dish. It is necessary so that in the process of fermentation flows there an extra liquid. Leave for a couple of days at room temperature on the table.
  6. It is necessary every day to patch the workpiece with a skewer to free from excess air. Otherwise, the salting will be pattering.
  7. After 3-4 days, the dish is ready. Now the question is how to salt cabbage with a swamp does not represent difficulties. Store the finished snack follows in the refrigerator.

Soldering cabbage with beet pieces

how to salute cabbage with beet slices sharp

Soldering cabbage pieces with beets are in high demand from the owners. First, vegetable pieces are obtained by juicy and crunchy. Secondly, the snack looks effectively even on a festive feast. Salt should choose exactly stone, large grinding. The recipe below tells how to salute cabbage with beet pieces.


  • Dining room cooler - 0.5 kilograms;
  • Cabbage - 1 medium kochan;
  • Lavar leaf - 3 pieces;
  • Sunflower oil - 1 large spoon;
  • Sugar - 40 grams;
  • Salt stone - 70 grams;
  • pepper peas - to taste;
  • Table bite - 1 large spoon.


  1. Prepare a white cabbage. For this, the vegetable is thoroughly rinse and remove the top back leaves. Then cut in half and cut the knockerel. Each half cut into 4 pieces. As a result, 8 parts should be obtained.
  2. Fresh beaten cooler, trim the tail, remove the top layer. Kornemplodes Licked with circles of the same size. Such a form of cutting looks beautifully in the bank.
  3. Rinse a glass tritteral jar with soda. You can quote steep boiling water. Now put the cabbage pieces down, top with beet mugs. Fill the jar to the top.
  4. Then prepare brine. Specified amount of water to bring to a boil, sugar sugar, peas pepper, cook salt. Add Sunflower Refined Oil and Lavar Leaf. Alternating, cooking 2 minutes. At the end of the cooking pour the tablespoon of vinegar, remove from the fire.
  5. Pour vegetable ingredients in a boiling brine bank. Top to put the nut, for example, a jar with water. Let it be in the room 7-8 hours. Usually this time, the workpiece can be eaten. How to salute cabbage pieces with beets? Take advantage of this recipe and the result will exceed all the expectations!

How to salute cabbage with beet and garlic

Soldering cabbage with beet and carrots

For fans, farthematics will suit the preparation option with garlic. Solither cabbage pieces with beets can be added with the addition of greenery. It will give the aroma of a snack, and the coarse is a beautiful red shade. Salad is combined with meat dishes and potato garnish. Step-by-step recipe, how to salt cabbage with a swarm for winter in banks with garlic.


  • Fresh garlic - 150 grams;
  • white cabbage - 9-10 kilograms;
  • dill - 1 beam;
  • dining room cooler - 1 kilogram;
  • celery - 3 twigs;
  • Spicy pepper pod - 2-3 pieces.


  1. Rinse falls and cabbage, dry on a towel. Billets will make pieces, it turns out appetizing and beautiful. The recipe will be useful for those who are looking for how to pickle cabbage with beets of large pieces. To do this, clean the cabbage to clean the top leaves if there are rowed. Then split the plugs on equal parts, each of which cut into uniform pieces. It is important that they are easily placed in the bank.
  2. Sweet brush from the peel, cut into large identical lumps. Clear garlic from husks, cut the plates or in half. A sharp pepper pepper, cut the tail. If you do not remove seeds, then the snack will get too burning. Celery and dill greens can be added both in fresh and dried.
  3. The obtained components are combined into a large dishes. For this, a deep enameled saucepan is suitable. Next, vegetables are required to pour prepared brine. It can be prepared on the basis of the proportions: on the liter of water a tablespoon of a cooking large salt.
  4. Cook brine 2-3 minutes, after which it is cool and pour prepared vegetables. How to pickle cabbage with beet and garlic faster? For this, vegetables pour boiling brine. The fermentation process is accelerating, and the pieces are obtained more crispy. Ingredients in the brine leave for 3 days at room temperature. Store the workpiece in a cool place.

How to pickle cabbage with beets for the winter: a recipe with a horseradish

Soldering cabbage with red beet

The cooking method will suit those who do not like to add vinegar to the saline. Horseradish is a natural preservative, has antiseptic properties. Solither cabbage with beet and horseradish is easy, most of the time is required for fermentation of components. The finished salad is served with fresh onions and the addition of lean oil.


  • Krena root - 25 - 30 grams;
  • white cabbage - 1.5 kilograms;
  • Fresh coarse bed - 250 - 300 grams;
  • Salt cook - 40 grams;
  • Lavar leaf - 1 piece;
  • Sugar - 100 grams;
  • Carnation - 4 pieces for fragrance.


  1. Cabbage forks rinse with flowing water. Choose Cochanic is better dense and heavy. Vegetables longer retain taste quality. Remove the cabbage to the cabbage. Although some mistresses prefer to add it to the bank. It all depends on taste. The forks cut into 2 equal parts, then chopping with small squares.
  2. Out also rinse, remove tail and cut off the top layer. For cutting, use a special coating for Korean salads. Khrena root clean, crushing on a large grater. It is important to use only a white piece of shit without yellowness.
  3. At this time, sterilize glass jars steam. On the bottom of the container put the beets, tightly tamper. Next lay out the pieces of cabbage. Each layer is thoroughly finished with a wooden brush. On top of vegetables laying pieces of shit.
  4. Prepare marinade. It will take about 2 liters of water for a couple of cans with a volume of 1.5 liters. To do this, boil the water and pour sugar with salt. Cook no more than 5 minutes. Followed by marinade to pour the contents of cans. Before climbing covers, twist banks to come out excess air. Tightly tighten with covers, flip upside down. Give cool at room temperature, then store in the cellar.

How to salt cabbage with red beet or fast cabbage salting with beets

how to pickle cabbage pieces with beet

When you want a crispy cabbage, I don't want to wait long, an express recipe comes to revenue. It is possible to pick up cabbage with beets of fast cooking before guest coming. Such a salad quickly leaves the table. For preparation, the most common and affordable components will be required.


  • Red coat - 500 grams;
  • purified water - 2 liters;
  • Cabbage - 2.5 kilograms;
  • Salt Food large - 3 tablespoons;
  • Black pepper peas and mustard seeds - to taste.


  1. Cabbakes are preferable to use dense and heavy. Pre-vegetables rinse with cool water, if necessary, remove the seed leaves. Next, the cabbage is choking straw or on a grater with a special nozzle. The resulting mass does not squeeze from juice, leave as it is.
  2. Fresh coat clean from the peel, rub on a large grater. The shape of cutting red winds should not be larger cabbage. At the same time, rinse glass jars, you can quote boiling water. Ingredients mix together, put in banks.
  3. Prepare brine. Contact the boil said amount of water with the addition of a salt of large grinding. Cook 4-5 minutes, turn off the fire. Components pour boiling brine, immediately close with covers.
  4. Banks with content are placed under the blanket for 5 hours. The fermentation process is accelerated with slow cooled due to increased salt concentration. How to pickle cabbage with beet quick cooking no longer a secret. A snack can be consumed after 6 hours. Bon Appetit!

Salted cabbage with beets of fast cooking: home recipes

Salted, sauer (acid), pickled cabbage is extremely popular in many countries of the world. The traditions of the original Russian cuisine most correspond to the method of cold cabbage in its own juice (without water). At the same time, it is sinking quite finely and carrots, apples, cranberries or a lingonberry are used as the main taste and aromatic additives. If you saline cabbage with beetroot, then the blanks are also purchased and beautiful pink color.

Beetding gives cabbage extra sweetness and saturated pink colorBeetding gives cabbage extra sweetness and saturated pink color

Cold quay helps to preserve the beneficial properties of vegetables as much as possible, while the cabbage is asked for quite a long time and it turns out crispy, tasty, with genuine acid. It can be served to the table not only as an independent snack, but also add to winegres, soup, pies and other dishes.

Previously, the cabbage was sealed for the winter in spacious barrels or risks and stored them in a cold room. Now many hostesses prefer to salt cabbage with beets at home in small portions immediately in banks, which are convenient to keep in the refrigerator, and for Acceleration of the cooking process use a hot way : Fill with boiling brine or marinade.

Rules for choosing the main ingredients

The success of any workpiece primarily depends on the quality of the ingredients. We will list briefly to pay attention to.

Cabbage : It is necessary to choose the white cabbage of late varieties, on which there are no green leaves. Cochanic should be heavy, strong, without signs of damage.

For salting with a hot cappist, it is not necessary to shine, it can be cut into large slices (squares) or slices like watermelonFor salting with a hot cappist, it is not necessary to shine, it can be cut into large slices (squares) or slices like watermelon

Beet : It is better to use small tubers (usually they are sweeter), saturated dark burgundy color, with a dense, homogeneous, juicy flesh. Beets can be rubbed on the grater, but in the process of fermentation and insisting of blanks, it is strongly discolored and becomes unappetitive, so more often cut down pretty large bars or slices.

Salt : Need usual food Stone , large or medium grinding, iodined does not fit. Some hostesses use sea salt, but it has to add about 1.5 times more.

Simple home recipes

We give the several most popular quick-cooking recipes with salt cabbage with beets.


This is a classic prescription of Ukrainian cuisine, requiring the minimum set of ingredients. Cabbage leaves, sliced ​​by small pieces, soaking with beet juice, really become similar to petals (in Ukrainian "pebel") flowers.


Number of portions / volume: 3 L.


  • white cabbage fresh - 2.5 kg;
  • Fresh dining room beet - 1-2 pieces;
  • water - 1 l;
  • Salt stone - 1-2 art. l.;
  • Sugar - 2 tbsp. l.

Cooking technology:

  1. With cabbage remove the upper leaves, divide the Kochan on Quarter and remove the batch. Each quarter to chop first along, and then across, in order to get square pieces of approximately the same sizes - 3-5 cm.
  2. Purified beets rub on a grater or cut by bars / slices.
  3. At the bottom of a clean three-grade can be part of the beet. Fill the can of cabbage, distributing the remaining beet between its layers. Vegetables should not be too pressured and tamped so that the cabbage remains crisp.
  4. Prepare brine: pour water into a saucepan, bring to a boil, add salt and sugar.
  5. In a can with cabbage pour boiling (warm or cold) brine, cover with a layer of gauze or lid (loosely).
  6. Place the jar into the container where the extra liquid can flock, and leave at room temperature for 2-3 days.
  7. When a foam, speaking on the start of fermentation, the contents of the bank will appear on the surface, the contents of the banks must be neatly picked up in several places on the entire depth of a wooden wand or a long blunt knife to give out the accumulating gases. If this is not done - the cabbage will acquire a bitter taste and an unpleasant smell.
  8. The preparedness periods of the pebble depend on the size of the cabbage cutting, the temperature of the poured brine and the intensity of fermentation. On average, they range from 2-3 to 5-7 days.

You need to keep ready-made pebbles in the refrigerator and serve to the table with rings of a replied onion, greens and vegetable oil.

Custard cabbage with beet and spices

Custard cabbage with beet and spices

Number of portions / volume: 7-8 portions


  • Cabbage Fresh - 1 kg;
  • Fresh beets - 120 g;
  • water - 1 l;
  • Salt stone - 30 g;
  • Black pepper (peas) - 5-10 pcs.;
  • fragrant pepper (peas) - 3-5 pieces;
  • Bay sheet - 1-2 pieces;
  • Cumin or coriander - 1-2 g

Cooking technology:

  1. Clear cabbage flux from the upper leaves, cut into 4 parts, put into a non-oxide container, for example, into an enamelled saucepan.
  2. Add sliced ​​beets chopped or slices, fall asleep salt and spices.
  3. Pour the contents of saucepan boiling water, wait until you cool.
  4. Put on top of a flat plate and set a small gilt so that the cabbage is completely covered with brine.
  5. Give the workpiece 3-4 days in a warm place.

Large slices of cabbage will prepare faster if they are pre-blanched for 2-3 minutes in boiling salted water.

The finished sauer cabbage can be rolled for the winter in banks. For this, cabbage cans cover with covers and put in a hot water in a saucepan (30-40), which should reach a level of 3 cm below the top of the neck, adjust to boil and sterilize: liter 30-40 minutes, three-liter - 90 minutes. Then they immediately collapse and leave for air cooling.

Cabbage with beet marinated Korean

Acute vegetable snacks prepared in Caucasian or Asian traditions are very popular in Russia, as they support immunity and warmly warm frosty winter. The combination of sweets of vegetables with sharpness of pepper and garlic, salt, acetic acid and softness of lean oil gives the preparation of very saturated, harmonious taste and aroma. By such a recipe you can pick up not only white-baked, but also cauliflower .

Cabbage with beet marinated Korean

Number of portions / volume: 10-12 servings


  • cabbage - 2 kg;
  • Beet dining room - 1-2 pieces;
  • carrots - 1-2 pieces;
  • water - 1 l;
  • Salt stone - 50-60 g;
  • Sugar - 100-150 g;
  • garlic - 3-5 teeth;
  • Chile pepper (pod / ground) - 0.5-1 pcs / 10-15 g;
  • Vinegar (9% or natural) - 50-70 or 80-100 ml;
  • Vegetable oil - 100 ml.

Cooking technology:

  1. Purified from the outer leaves The white cabbage head is cut into parts, remove the narry, chopping with a large straw or cut into square pieces (1.5-2 cm sized). Color wash, disassembled on inflorescences and blanch them in salted boiling water 2-3 minutes .
  2. Clean beets and carrots, wash, rub on a grater or cut into long thin lumps.
  3. Fold up the prepared vegetables in a large bowl, add outdated garlic and mix well with your hands. For ease of storage, you can immediately shift the vegetable mixture into the jar.
  4. Prepare marinade: boil water in a saucepan, add salt, sugar, pepper and vegetable oil into it. Stir and bring to a boil, pecking 3-5 minutes. Remove the marinade from the fire, pour in it vinegar.
  5. Pour vegetables with hot marinade, cover with a lid and leave at room temperature for 10-12 hours.

If you make a blank from the evening, then the next day it can already be served on the table as a snack or side disk. Holding pickled vegetables advised in the fridge no more than 3 days - from vinegar and cabbage oil quite quickly soften. So cook quickly and eat on health!


For lovers to salt cabbage with beetroot We picked up a few more interesting recipes: Georgian, Bulgarian and Armenian in Armenian:

About the author: Olga PolyakovskayaOlga Polyakovskaya

For several years he worked as the editor of a television program with leading manufacturers of decorative plants in Ukraine. In the country of all kinds of agrarian works, the harvest prefers, but for the sake of this is ready regularly spinning, praying, steaming, watered, tapping, reversal, etc. It is convinced that the most delicious vegetables and fruits - grown with their own hands!

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Do you know that:

Collect dosage flowers and inflorescences are needed at the very beginning of the flowering period, when the content of the useful substances in them as high as possible. Flowers should be ripped by hands, overclocking rude flowerwomen. The collected flowers and herbs are dried, scattering a thin layer, in a cool room with a natural temperature without access of direct sunlight.

There is no natural protection for tomatoes from phytoofluorosis. If the phyotophtor attacks, any tomatoes (and potatoes too) are digested, whatever it is said in the description of varieties ("varieties resistant to phytoophluorosis" is only a marketing stroke).

From varietal tomatoes, you can get "your" seeds for sowing the next year (if the variety really liked). And with hybrid it is useless to do this: the seeds will turn out, but they will bear the hereditary material of the wrong plant from which they are taken, and its numerous "ancestors".

To help gardeners and gardens have developed convenient applications for Android. First of all, these are sowing (lunar, floral, etc.) calendars, thematic magazines, selection of useful tips. With their help, you can choose a day favorable for landing of each type of plants, to determine the timing of their maturation and build a crop on time.

The "frost-resistant" varieties of garden strawberries (more often - "strawberry") also need shelter, as well as ordinary varieties (especially in those regions where there are nosemount winters or frosts alternating with thaws). The whole strawberry roots are surface. This means that without shelter they freeze. The assurances of the sellers are that Zezhnika "Frost-resistant", "winter-hardy", "transfers frost to -35", etc. - - deception. Gardeners must remember that the root system of strawberries could still be changed to anyone.

In a small Denmark, any plot of land is very expensive. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large packages, foamboxes filled with a special earthy mixture. Such agrotechnical methods allow to obtain a harvest even at home.

Compost - overworked organic residues of different origin. How to do? In a pile, a pit or a large box, everything is in a row: kitchen residues, vegetable crops, bevelled to flowering weeds, thin twigs. All this is overlapped with phosphoritic flour, sometimes straw, earth or peat. (Some dackets add special composting accelerators.) Clean the film. In the process of overheating, a bunch periodically grinding or poured for the inflow of fresh air. Usually the compost "Ripen" 2 years, but with modern additives can be ready for one summer season.

The homeland of pepper is America, but the main breeding work on the removal of sweet varieties was carried out, in particular, Ferenz Croat (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia already from Bulgaria, because he received his usual name - "Bulgarian".

Farmer from Oklahoma Karl Burns brought an unusual variety of multicolored corn, called Rainbow Corn ("Rainbow"). Grains on each cob - different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved by many years of selection of the most painted ordinary varieties and crossing them.

Today I want to share wonderful recipes for making pickled cabbage. The people are called, simply, "pebble". It is a dish of Ukrainian cuisine, and translated as petals.

In the cooked form, it is really petals, juicy and crispy, with sour and sweet taste. This snack can be served to any dish, and treat friends for the holidays.

I will immediately say, on dumplings, soup, pies, she is not preparing, for such purposes Summer is suitable, but a beautifully decorate a festive table, it is pleases to file to potatoes, caress, meat, fish, can be. You just look like it is beautiful and juicy looks on a plate.

Sauer cabbage with beets for the winter

If you want to please your seven wonderful dinner or dinner, add it juicy and crispy vegetables, cook and try. Recipes are step-by-step and understandable, I think, there will be no questions with cooking.

From spices in vegetables you can add fragrant pepper, bay leaf, carnation, mayoran, cardamom, garlic, ginger, red burning pepper, paprika. They will allow you to open the taste of the usual products in a new way.

You can store on the balcony, in the refrigerator, in the cellar, in the storeroom. I keep in the refrigerator. Great is suitable under one hundred grams of vodka, like a snack for guests. But we love her with roasted potatoes, or potatoes in uniforms.

Delicious marinated fast food cabbage with beet

These vegetables can be considered fast, as the day is preparing, but if they store in a cold place, then they stand for a long time, and do not science, although they are unlikely to be stored for a long time, as they are very quickly eaten.

Sauer cabbage with beets for the winter


  • Cabbage 1.5-2 kg
  • Beet 1 pc. medium size
  • 1 goal. garlic
  • 5 pieces. Lavr. Sheet
  • 10-15 pcs. Pepper peas.

For marinada:

  • 1 liter of water
  • 2 tbsp. Spoons of salt
  • 150 grams of sugar
  • 150 grams of vinegar (9%)
  • 0.5 Art. Sunflower oil

Step 1

The first step is to prepare all ingredients. They need to be cleaned, wash, and prepare.

Sauer cabbage with beets for the winter

For this recipe you need to take a white cabbage so that the leaves are juicy and crispy. I take the beets of burgundy, sweet.

Step 2.

Remove the top leaves from cabbage. Cut the batch, cut it with pieces, as is called "petals". I cut cubes.

Sauer cabbage with beets for the winter

Garlic cleaned, cut into plates. Beets cut into long stripes.

You can cut into cubes, pieces. Grind on a grater for Korean carrots, or on an ordinary grater (shallow or large).

Step 3.

Preparing marinade. To do this, we pour 1 liter of water into a saucepan, then salt, sugar, vinegar, vegetable oil, mix. We put on fire, bring to a boil.

Sauer cabbage with beets for the winter

While the brine boils, you can do vegetables. Another important point.

Suddenly, it will happen that the marinade is not enough, prepare even a portion, or a portion of a portion.

Step 4.

We take a bucket or 3 liter jar, spread the cabbage with layers, on the cabbage layer layer beet, garlic, laurels and pepper peas.

Marinated cabbage with beet

Let the marinada boil, literally 2-3 minutes. Gently pour it into the cabbage.

If you pour the vegetables with a cold marinade, then you will need three days so that they are wrapped, but since we have quick cooking, we fill with hot, and after a day you can already try them.

Step 5.

We put a saucer or a plate on top, and put the oppression. This may be a can with water, for example. If you cook in a bank, it does not need.

Marinated cabbage with beet

Such vegetables can be stored in a cold place, they do not reclaim, and can be stored for a very long time.

We leave the tank on the table until the brine is completely cooling. And then remove it into a cool place. To taste it turns out tender and crispy. If you want more, you can add a little more vinegar and sugar.

Simple recipe for pickled cabbage with beet and carrots

Pamper yourself with such a delicacy, you can already after a day. The taste is pleasant, gentle. The time for cooking goes no more than 20 minutes, but but the awesome snack will decorate your table, and you will have to taste my relatives and friends.

Marinated cabbage with beet and carrots


  • 1-1.5 kg. Cabbage
  • 1 Carrot is large
  • 1 beets are large
  • 4 cloves garlic


  • 1 liter of water
  • 1 cup of apple vinegar 6%
  • 0.5 Glasses of vegetable oil
  • 1 cup of sugar
  • 2.5 tablespoons salt

Step 1

We cut the cabbage to 8 parts, from the upper green leaves you need to get rid of, to cut off the knurling.

Marinated cabbage with beet and carrots

You can cut with pieces, parts, squares, stripes. It is very important to remove all the green leaves, they are not delicious, and with mustard.

Step 2.

We clean the carrots and beets, rub on a large canvas, garlic clean and cut into plates.

Marinated cabbage with beet and carrots

Beets and carrots serve not only with natural dyes, but also add natural pleasant taste.

Step 3.

Vegetables move to a pan. To do this, lay out cabbage, pour it with garlic, carrots and beets.

Marinated cabbage with beet and carrots

If you want more, add more garlic, sharp burning pepper, and then the sharpness is provided to you.

Step 4.

Water boost, add salt, sugar, vinegar, butter, and boil again. To dissolve the ingredients (salt, sugar). Give to get drunk 3 minutes, and pour vegetables.

Marinated cabbage with beet and carrots

Cover the plate, as in the first recipe. We put the cargo from above, I have this floor liter with water. Leave in the room smoothly for a day, and you can try.

Further stored in the refrigerator, or another cold place, can be shifted to the jar for convenience.

How to marinate cabbage with beets in Georgian

This is a delicious sharp dish, which is perfect for any holiday, or for fasting. I am preparing it often, you can use the podgum pepper or ground, green cut, or put it.

There are many variations in Georgia, each mistress has their favorite recipe. But the whole point is that the dish is sharp, for children it will not work, and it is hardly to love those who do not like sharp.

I am preparing a salad from such vegetables, cutting with pieces, and refueling with oil, chopped onion, generously sprinkled with greens and black ground pepper.

how to marinate cabbage with beets in Georgian


  • 2.5 kg. Cabbage
  • 1 Large beet
  • 2 heads garlic
  • 1 teaspoon of red ground pepper
  • Green (dill, parsley, celery)

For marinada:

  • 2 liters of water
  • 5 laurel leaves
  • 5 pieces. Peppers peas
  • 5 pieces. Pepper fragrant
  • 4 tablespoons salt with slide
  • 2 tablespoons
  • 1 cup 9% vinegar (250 ml.)

If you cook marinade on 1 liter of water, all spices, and bulk ingredients, vinegar, divide in half.

Step 1

Cabbage need to rinse under running water, remove the green leaves. And cut in half, and then on 4 parts, each part.

Do not cut out the knob, the leaves will hold on it. Unnecessary part of the bums can be cut off.

Marinated cabbage with beets in Georgian

The top leaves, which we removed from the cabbage, do not throw away.

Step 2.

The beets are purified and cut by half rings, not very thick and not very thin. Take a large vegetable.

Red beets slices

Garlic purify and cut into small cubes. If you like sharper, you can take three heads.

Step 3.

Now lay cabbage in a saucepan, I have a 5 liter, but to be honest, it turned out to be unlikely. I spread my cabbage, beet top, then greens, and red pepper.

Marinated cabbage with beets in Georgian

To prepare cabbage in Georgian with beet greenery put on sprigs, and instead of ground, the red pepper is used, cut it with rings, or the whole pods are put.

Lay out chopped garlic from above. And on top again layer of vegetables, greens and garlic.

Step 4.

In the pan we pour 2 liters of water, put the spices, salt, sugar, and put on fire. Cook 3 minutes from the moment of boiling, we pour vinegar and let it boil a minute.

Pour vegetables hot marinade.

Many are prepared with vegetable oil, but in this recipe I do not use it.

Marinated cabbage with beets in Georgian

We lay out the leaves on top, remember, we shot the top, and I wrote that they were not needed to throw out, so they were useful to us.

Step 5.

From above, I place an inverted plate, and I put the cargo. I pour water into the bank, and I install it from above. Leave all this design for a day (24 hours) in warmth. And then remove in the cold place.

Marinated cabbage with beets in Georgian

At first, when you all wallet marinade, you may seem to be quite not enough, but when you put the cargo, you will see that all the vegetables are covered in full.

It is believed that vegetables are ready in 3-5 days, but we eat the next day. After a day, it is even more crusting than necessary.

Marinated cabbage with beets in Georgian

In the process of tasting, you will understand, maybe next time you add more sugar or vinegar, since we have all different tastes and preferences in food. I keep these vegetables in the cold, and make a salad from them.

Marinated cabbage with beetroot and garlic for winter in banks

This proven recipe is prepared for the winter, rolled out with sterile iron lids. You can transfer vegetables with layers in a bank, and then such beauty is obtained. But you can put the beets to the bottom of the banks, and on top of the cabbage.

You can prepare in different ways, as the cutting of vegetables also gives a different kind of dish. Carrot can be rubbed, cut into strips or circles. There is no certain binding how to cut vegetables. Everyone prepares as loves.

Marinated cabbage for winter in cans with beets


  • 2-2.5 kg. Cabbage
  • 2 carrots
  • 2 beets
  • 6 poles garlic
  • 1 tbsp. Spoon of dill seeds
  • 6 laurel leaves
  • 5 cm. Root Khrena
  • 1 teaspoon of acetic essence 70% on three liter jar

For pouring vegetables:

  • 1.5 liter of pure water
  • 70 grams of sugar
  • 70 grams of salt stone

Step 1

By tradition, this is the preparation of ingredients. I will cook under the iron lid. I use I use the seeds of dill and the root of Khrena, these spices will give a special piquancy and taste of vegetables.

Marinated cabbage for winter in cans with beets

Preparation of all products will greatly facilitate the entire cooking process.

Step 2.

Three liter jar well wash, cut carrots rings and beets. If vegetables are very tasty, then you can cut into semir.

Marinated cabbage for winter in cans with beets

Clear and cut the garlic and cut into plates. Clear root clean, wash well. Be sure to remove dirt and earth. I cut it with pieces by floor cm.

Sucking seeds of dill, bay leaf. You can, at your discretion, add more spices, or use other spices.

Step 3.

Cabbage forks cut in half, and then part of 5-6 cm and fill the jar. In the process of filling the bank, I will be tamped, but without fanatism.

The "forks" in the meaning of the "Kochan" is used in conversational speech, but these words have not the same meaning, meaning the stage of ripening of vegetable.

Marinated cabbage for winter in cans with beets

From the same fork of cabbage I got 2 cans of 3 liters.

Step 4.

We make the fill, for this I pour 1.5 liters of water into a saucepan, I need to measure the amount of salt and sugar, I put on fire, boiling 3 minutes from the moment of boiling.

Acetic essence is poured into the bank, and pour everything hot marinade.

Marinated cabbage for winter in cans with beets

Do not rush to rush right away, let it stand for a couple of minutes, water will become less, therefore, you need to add water, and only now you can roll the sterile lid.

I turn to the lid, and leave until complete cooling. Store in the cellar. This recipe is suitable for those who have many vegetables, and there is no place to store them.

Prepare with the mood, please and surprise your loved ones.

Video recipe, how to prepare a "pebble" without vinegar

If you want to prepare a breast with beet, but without vinegar, I propose to cook it in a 3 liter bank, though it is preparing a little longer, not a day, but without a gram of vinegar. The recipe is presented in the form of a video roller, view it by pressing the button in the center of the video, and cook.

Peel, it is a leaflet, petal, translated from Ukrainian. Yes, this is a dish of Ukrainian cuisine, from here and the name of the snack.

This pink cabbage likes everyone without exception, and is an excellent addition to any dish, as well as a bright snack for the holidays.

We are preparing in different ways, it always turns out perfectly. I will be glad if you enjoy recipes, and you beat your relatives and friends with such vegetables. Prepare, write reviews, Did you like the cabbage. Bon Appetit!

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