Pickled cabbage in large chunks with beets

Easy to prepare, but very tasty, fragrant and beautiful snack! Pickled cabbage with beetroot, despite its simple composition and cooking method, turns out to be such a delicious snack that is perfect for almost any dish, especially hot meat with a side dish and not only, so this salad will perfectly complement lunch and or dinner on normal days, as well as decorate the festive table, and will definitely attract the attention of guests with its bright and beautiful appearance, and then taste.

Snezhana

The author of the recipe

Pickled cabbage in large chunks with beetroot

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Composition / ingredients

servings:

White cabbage

Beetroot

Carrots

Garlic

Dill (dill seed)

Hot capsicum

Table vinegar (9%)

Sugar

Salt

Vegetable oil

Water

0.5

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 10 % 1 g

Fats 10 % 1 g

Carbohydrates 80 % 8 g

41 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the ingredients for a salad of white cabbage and beetroot. This snack can be prepared all year round from fresh vegetables. You can make it for the future, it is well stored in a cool place, and the longer it stands, the tastier and richer its taste becomes.
Step 2:
White cabbage is cleaned from the upper dry and dirty leaves. Cabbage forks for such a billet should be taken dense and tight. We cut the head, cut out the stalk, cut the cabbage forks into several large pieces, but they should be of such a size that they can easily fit into a three-liter dish or other container where the cabbage will be marinated.
Step 3:
Beets and carrots are washed, cleaned. Beets are cut into pieces of any shape and size, you can cut them with a knife just in slices.
Step 4:
Cut carrots into circles.
Step 5:
Garlic cloves are cleaned from the husk and cut into slices or large cubes.
Step 6:
Put the vegetables in a clean sterilized jar or other dish that will not oxidize when interacting with vegetables and marinade. Vegetables are laid out in layers, evenly. First, white cabbage, on top of a layer of several pieces of beetroot, carrot circles and pieces of garlic cloves. Vegetables should be packed in a jar tightly.
Step 7:
Preparing the marinade. Pour clean water into an enameled saucepan, you can pour boiling water into the pan immediately. Add sugar, salt, vegetable oil and vinegar. Turn on the fire and bring the mixture to a boil, stirring constantly so that the sugar and salt dissolve faster.
Step 8:
Pour boiling marinade over the cabbage in the jar so that it completely covers the contents of the jar. If there is a dill seed, you can throw a handful of seeds into the jar, the cabbage will acquire a special pleasant aroma and taste. Those who like sharper snacks can add a piece of hot pepper pod. We put the cabbage under pressure and leave it at room temperature for two days.
Step 9:
Then we put the cabbage in the refrigerator, let it cool well and serve it to the table. Bon appetit!