Pickled cabbage with beetroot for winter

Cooking is simple, no need to waste time on sterilization. Pickled cabbage with beets is good on any table: both festive, and ordinary, and in the fast. You can serve it with any meat dishes, poultry and game dishes and simply with boiled hot potatoes!

naniki

Recipe author

Pickled cabbage with beetroot for winter

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Composition / ingredients

Servings:

Main Ingredients:

White cabbage

Beetroot

200

Carrots

200

Garlic

Peppercorns

to taste

Bay leaf

Marinade:

Water

Salt

Sunflower oil

Sugar

150

Table vinegar

0.75

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 17 % 2 g

Carbohydrates 75 % 9 g

58 kcal

GI: 33 / 0 / 67

Step-by-step cooking

Cooking time: 3 d 40 min

Step 1:
Prepare the products according to the list: cabbage, carrots, beets, garlic oil, vinegar and spices.
Step 2:
Cut the vegetables into large chunks.
Step 3:
Lay layers in clean jars. Add the garlic cloves and pepper peas cut in half.
Step 4:
Prepare the marinade separately: boil all the ingredients for the marinade, cool and pour over the cabbage.
Step 5:
Close the jars with lids and put them in the refrigerator.
Step 6:
After 3 days, pickled cabbage with beetroot is ready for winter.