Cabbage with garlic and beetroot

Step-by-step cooking

1. Step 1:

   

   Prepare the products. I advise you to take cabbage of late varieties, it is best suited for pickling and pickling. Beetroot (raw) choose a bright, maroon color, the dish will look more beautiful. Vinegar 9%, table. Refined oil, odorless.

2. Step 2:

   

   Remove the top spoiled leaves from the cabbage. Cut the forks into pieces, removing the stalk. Cut each piece into squares.

3. Step 3:

   

   Beets need to be washed and cleaned. We cut it into arbitrary pieces. I cut the cubes, you can make circles or slices, or you can just rub on a grater. Here the choice is yours, as you like. The smaller the pieces, the more intense the color of the marinade will be.

4. Step 4:

   

   Garlic divided into slices, each peel.

6. Step 5:

   

   Take a suitable-sized pot or jar. Lay in layers: cabbage, beetroot, garlic, add bay leaf and pepper peas. Repeat. I got three layers.

7. Step 6:

   

   Pour one liter of pure water into a saucepan, it is better to take bottled or filtered. Pour salt, sugar, vinegar and vegetable oil into it. Put the pan on the fire, stir well.

8. Step 7:

   

   Bring the marinade to a boil and boil for 2-3 minutes. Pour the cabbage with hot marinade. The marinade should cover the whole cabbage, if it is not enough, make another portion or half.

9. Step 8:

   

   If you cook in a saucepan, then put the oppression on top of the cabbage. If like me, in a bank, then just tamp it with something. Leave the cabbage to cool completely, then put it in the refrigerator. Cabbage is ready in 24 hours. Bon appetit!