Pickled cabbage with beetroot in Georgian for winter

Delicious and healthy recipe of Georgian cuisine! Easy And Simple!Fast And Delicious!However-as always!
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 1 g
Fats 0 % 0 g
Carbohydrates 89 % 8 g
33 kcal
GI: 50 / 0 / 50

Cooking method

Cooking time: 1 d 1 h 20 min

For the marinade, pour water into a saucepan, add salt and sugar. Bring to a boil, remove from heat and add vinegar.

Remove the upper leaves and the stalk from the cabbage heads. Cut the leaves into large pieces. Peel the beets and carrots and cut them into thin strips or grate them on a coarse grater. Peel garlic and chili pepper and finely chop. Mix cabbage, beets, carrots and garlic, add pepper and transfer to a 3 liter jar. Pour over the marinade.

Close the jar with a lid and leave it at room temperature for a day. Store the finished cabbage in the refrigerator

Caloric content of the products possible in the composition of the dish

  • Beetroot - 40   kcal/100g
  • Dried beetroot - 278   kcal/100g
  • Boiled beets - 49   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Garlic - 143   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Wine vinegar (3%) - 9   kcal/100g
  • Vinegar 9% - 11   kcal/100g
  • Balsamic vinegar - 88   kcal/100g
  • Apple vinegar - 14   kcal/100g
  • Vinegar - 11   kcal/100g
  • Black pepper peas - 255   kcal/100g
  • Salt - 0   kcal/100g
  • Water - 0   kcal/100g
  • White cabbage - 28   kcal/100g
  • Boiled white cabbage - 21   kcal/100g
  • Chili pepper - 40   kcal/100g

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