Georgian cabbage: recipe, ingredients

Georgian cabbage is undoubtedly one of the most delicious preparations. With proper preparation, it turns out crispy, tasty and fragrant. This cabbage is great for decorating the table, as well as to complement various dishes. It is prepared quite simply and easily, even a novice hostess can make it.

In Georgian cabbage with beets, a large number of useful trace elements and vitamins is preserved, so it is good for health.

General principles of cooking

The main ingredients of any Georgian cabbage recipe are beetroot and white cabbage itself. Other products such as celery, horseradish or pepper are added according to the characteristics of the recipe.

The taste of the finished dish is salty with a slight acidity and sharp notes. The cabbage is crispy, but at the same time slightly soft on the outside. Due to the addition of beets, the color of the finished dish is red. Therefore, many hostesses prefer to put a snack on the table as an additional treat and for decoration.

Product Preparation

To prepare such pickled cabbage in Georgian, first of all, they prepare the products.

1. Cabbage is peeled from the top leaves, rinsed and cut into large pieces. They should not disintegrate and therefore it is preferable to divide a medium-sized head of cabbage into 7 to 9 sectors, rather than shred.
2. Beets are cleaned, washed and then chopped. It can be cut into circles or grated with medium or large cells. In some recipes, it is recommended to use boiled beets and therefore, the vegetable must undergo heat treatment before chopping.

The remaining ingredients are crushed at the discretion of the hostess.

Salt for the preparation of cabbage in Georgian is recommended to use large. It allows you to stay ready dish longer pickled and not sour. However, do not get too carried away in the process of salting, so as not to spoil the taste of future treats.

Recipes

Currently, there are several types of Georgian cabbage recipes. In addition to the main ingredients, they add celery, carrots, peppers, garlic and even horseradish.

If such an appetizer is being prepared for the first time, then the chefs recommend using a classic recipe.

Georgian cabbage with herbs and celery

This treat is most often prepared in the summer and the following products are used for this:

• 2.5 kg of cabbage (it is best to use white cabbage);
• 500 g stem celery;
• 1 bunch of parsley medium size;
• 500 g of beets;
• 30 g hot (red) pepper;
• 2 heads of medium sized garlic.

Still for the preparation of cabbage in Georgian, you will need about 8 tablespoons of coarse salt.

1. All vegetables and greens are washed, dried and peeled.
2. Cabbage is cut into large pieces so that they do not fall apart.
3. Beets are chopped into strips on a special grater.
4. Parsley is chopped, not finely.
5. Celery is chopped into small pieces.
6. All products are placed in a jar of suitable volume (it is recommended to use 1 jar per 3 liters).
7. After it is placed crushed through a press of garlic, pepper and salt.
8. The components of the future dish are poured with water, brought to a boil so that everything is covered with liquid.

After this, the jar is closed with a capron lid and placed in a cool place for 72 hours. After time, it can be rearranged in the refrigerator and eat.

Pickled Cabbage with Horseradish

Georgian cabbage with beets and horseradish is prepared from the following set of ingredients:

• 2 kg of cabbage;
• 3 horseradish roots of medium size;
• 2-2.5 beets;
• 3 pods of hot pepper;
• 1 small bunch of fresh parsley.

To prepare the brine you will need:

• 1000 ml of purified water;
• 40 ml of sunflower oil;
• 150-200 g of sugar;
• 20 ml of vinegar;
• 80 g of salt.

The number of spices can be changed at the discretion of the hostess.

1. The cabbage is rinsed, the upper leaves are removed, and the head of cabbage is cut into medium-sized pieces.
2. Horseradish roots are cleaned, washed and ground on a grater with small or medium cells.
3. Beet root vegetables are peeled and cut into circles.
4. Hot peppers are cut into small pieces.
5. The water is heated at the hotplate, salt and sugar are added.
6. Then oil is poured into it and everything is brought to a boil.
7. All ingredients are placed in a glass container and poured with brine.
8. Last of all, vinegar flows in and cools.

After the workpiece has cooled to room temperature, it is transferred to a cool cellar or refrigerator. After about 3 days, it can be served.

Hot cabbage with pepper

An additional ingredient such as hot pepper gives the dish a new flavor.

You can prepare a snack from this set of products:

• 2 kg of white cabbage;
• 200 g of beets;
• 90 g hot pepper;
• 1 small bunch of parsley;
• 60 g of garlic;
• 50-70 g of salt;
• 1000 ml of purified water;
• vinegar to taste.

You can cook hot cabbage in Georgian according to step-by-step instructions.

1. Cabbage is peeled from the top sheets and cut into slices of medium size.
2. Fresh beets are peeled and chopped with straws using a knife or on a special grater.
3. The main ingredients are transferred to a 3-liter jar in layers.
4. The greens are rinsed and chopped, hot pepper is cut into small pieces and everything is folded into a jar.
5. Garlic is peeled, passed through a press, or finely chopped and transferred to a container for other products.
6. Salt is dissolved in water at room temperature, and the resulting brine is poured into a jar.
7. After the bank closes with oppression and cleans up in a cool place.

After about 2 days, the workpiece will salt out and it will be possible to move it into the refrigerator, and close the jar with a capron cap.

Cabbage with carrots

Georgian pickled cabbage with carrots is considered an excellent snack for feasts.

You can cook it from the following products:

• 1 kg of cabbage (white cabbage);
• 410 g of beets;
• 320 g carrots;
• 90 g of sugar;
• 55 g of salt;
• 30-40 g of fresh garlic;
• 5 bay leaves;
• 20 g black pepper (chopped);
• 40 ml of sunflower oil;
• 140 ml of 9% vinegar;
• 1.8 liters of filtered water.

Such cabbage in Georgian instant cooking can be done according to the following instructions.

1. Cabbage is cut into medium sized pieces.
2. Beets with carrots are washed, boiled and cut into thin strips.
3. The ingredients are stacked in layers in a 3-liter jar.
4. Between them, bay leaves and chopped garlic are laid out in a layer.
5. All ingredients must be tightly packed.
6. Water boils on the burner. Salt, sugar and spices are added to it.
7. After bringing to a boil, the brine is cooked for another 5 minutes, and after the fire is reduced and poured sunflower oil with vinegar.
8. After 1 minute, the brine is removed and slightly cooled.

After that, it is poured into a jar with a workpiece and cooled to room temperature. Cabbage is stored in the refrigerator for 24 hours and after it can be served.

Useful Tips

So that the cabbage is well marinated in Georgian, it should be stored in a cool place. The best places are cellars and refrigerators.

In brine, the finished snack will stay fresh longer. Therefore, it should not be transferred from a can.

Apple or wine vinegar is best for preparing a treat.

This cabbage appetizer looks rather unusual because of the reddish-pink color. It can become a real table decoration and salvation at the visit of unexpected guests.