Cabbage in chunks with beetroot for winter

Snack with a bright taste and color. Cabbage in chunks with beets for the winter turns out crispy, cold. You need to store such cabbage in the refrigerator or in a cold cellar. It is important to take cabbage of late varieties, white, juicy. Beets should be a rich burgundy color, sweet.

MariaS

Recipe author

Cabbage in chunks with beetroot for winter

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Composition / ingredients

servings:

For cabbage:

White cabbage

1.3

Beetroot

230

Garlic

For marinade:

Water

Salt

Sugar

Vinegar

100

Peppercorns

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

28 kcal

GI: 57 / 0 / 43

Step-by-step cooking

Cooking time: 1 d

Step 1:
Prepare the main products for cooking cabbage with beets. Prepare the marinade by combining all the necessary ingredients and bringing it to a boil.
Step 2:
Cut the cabbage into large squares.
Step 3:
Wash the beets, peel, cut into large cubes.
Step 4:
Garlic - plates.
Step 5:
Put the squares of cabbage in a three-liter jar, layering them with beetroot and garlic.
Step 6:
Pour hot marinade (depending on the density of stacking, 1 to 1.5 liters of marinade may be required), as soon as the cabbage cools, put it in a cold place. The cabbage will be ready in a day, but it's better to hold it longer, it will taste better this way.