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Pickled cabbage with instant beets

Quick Pickled Cabbage with Beets

A homemade vegetable appetizer — easy and simple! This pickled cabbage goes well alongside main courses, and it also makes a great accompaniment to the various drinks we usually enjoy at celebrations. In just a day you'll have delicious cabbage to taste!

sharlis

Recipe author

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Composition / ingredients

Servings:

Cabbage

1.5

Beetroot

Garlic

Water

Salt

Sugar

Peppercorns

Vinegar

0.5

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 0 % 0 g

Carbohydrates 88 % 7 g

37 kcal

GI: 57 / 0 / 43

Cooking method

Step 1:

For the weight given in the recipe I needed one medium head of cabbage. The main thing is to use a firm, dense one. Strip off the outer leaves, which may be wilted or slightly damaged. Trim the cabbage off the core and cut it into large pieces.
Step 2:

Peel the beet and cut it into thin half-moons or large sticks, whichever you prefer. Peel the garlic and slice it into medium-thick slices.
Step 3:

Make the marinade. Pour cold water into a pot, then add the salt, sugar, bay leaf, and peppercorns. (I used crushed bay leaf.) Bring it to a boil and simmer for about 10 minutes, until the sugar and salt dissolve. Turn off the heat and pour in the 9% vinegar. The marinade is ready.
Step 4:

Use a container that can take boiling liquid — I used an enameled pot. Plastic won't do; only enamel or glass. Put all the prepared ingredients in it: cabbage, beet, and garlic. Mix well. You can also use a glass jar, but pour in the marinade carefully so it doesn't crack.
Step 5:

Pour in the marinade you just took off the heat. It should completely cover the vegetables.
Step 6:

Set a flat plate on top and weight it down — a jar of water or of something canned (as in my case) works; it doesn't much matter. Refrigerate the cabbage like this for a day. If you used a jar, cover it with a lid.
Step 7:

After a day, enjoy crisp cabbage in a gorgeous beet-red color!

The best dishes are the ones you make yourself at home — including this one, this quick pickled cabbage, which is not only appetizing and very tasty but also quite good for you. Don't toss the beet — eat it too; it tastes every bit as good as the cabbage! Bookmark the recipe and make this dish any time of year.