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Cabbage with garlic and beetroot

Quick Pickled Cabbage with Garlic and Beets

Bright, beautiful, spicy, and incredibly tasty! This cabbage is a great addition to any lunch or dinner. It comes together very quickly — the cabbage only needs 24 hours to pickle. Thanks to the beets, it takes on a rich burgundy color.

katushafin

Recipe author

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Composition / ingredients

Servings:

Cabbage (about 1.5-2 kg)

Beet (raw beet)

Garlic (1 head)

Bay leaf

Peppercorns

Water

Salt

Sugar

150

Table vinegar

150

Vegetable oil

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 23 % 3 g

Carbohydrates 69 % 9 g

70 kcal

GI: 44 / 0 / 56

Cooking method

Step 1:

Gather the ingredients. I recommend using a late-variety cabbage — it's the best for salting and pickling. Choose a bright, deep-maroon raw beet; the dish will look prettier for it. Use 9% table vinegar. Refined, odorless oil.
Step 2:

Remove the spoiled outer leaves from the cabbage. Cut the head into pieces, removing the core. Cut each piece into squares.
Step 3:

Wash and peel the beet. Cut it into pieces however you like — I cut mine into sticks, but you can do rounds or wedges, or simply grate it. The choice is yours. The smaller the pieces, the more intense the color of the marinade.
Step 4:

Separate the garlic into cloves and peel each one.
Step 5:

Take a pot or jar of a suitable size. Layer the ingredients: cabbage, beet, garlic, then add bay leaves and peppercorns. Repeat. I ended up with three layers.
Step 6:

Pour one liter of clean water into a pot — bottled or filtered is best. Add the salt and sugar, then pour in the vinegar and vegetable oil. Set the pot over the heat and stir well.
Step 7:

Bring the marinade to a boil and boil for 2–3 minutes. Pour the hot marinade over the cabbage. It should cover all the cabbage; if there isn't enough, make another full or half batch.
Step 8:

If you're using a pot, set a weight on top of the cabbage. If you're using a jar like I did, just press it down firmly with something. Leave the cabbage to cool completely, then refrigerate it. The cabbage is ready in 24 hours. Enjoy!

The cabbage came out juicy and crunchy, and by the second day the color was even brighter. I made it from a small head, and a liter of brine was more than enough. Keep in mind that this cabbage turns out very spicy — if that's not your thing, reduce the amount of vinegar. Along with the beet, you can add other vegetables — carrots cut into rounds, or bell pepper. You can also add your favorite spices and herbs. Store the pickled cabbage in the refrigerator. You can also put it up for the winter this way, sealing it into sterilized jars.