White cabbage is perhaps one of the most affordable vegetables. It can be found on sale throughout the year, but it is especially tasty in the beginning of autumn, when a crop is harvested in the fields, which is stored until spring. Among the huge number of different ways of preparing this product, perhaps one of the most beautiful is Gurian cabbage. Its recipe may vary depending on the preferences of the cook, however, the basic principles will be the same. She gets a beautiful pink tint thanks to beets, which are an essential ingredient in this dish.
Gurian cabbage: the easiest recipe
It turns out delicious, beautiful, moderately spicy appetizer, which is perfect for a regular dinner, and for the festive table. You will need medium-sized white cabbage, ground or fresh red pepper to taste, 2 heads of garlic and 2 small beets. For marinade, take 100 ml of vegetable oil and apple cider vinegar, 200 g of sugar and 2 tablespoons of salt.
You need to wash the cabbage, remove the stalk and divide it into 10-12 parts. Beets are peeled and cut with rather thick rings. Garlic can be taken a little less than in the recipe. It is cleaned and left with whole cloves. Next, you need to take a suitable dish. It can be several glass jars or an enamel pan. Those for whom beetroot cabbage is a traditional appetizer sometimes cook it in large quantities and use a bucket or a large can. The dishes should be sterilized or rinsed with boiling water, and then lay cabbage, beets and garlic in layers, pouring everything with a marinade. It is prepared by mixing a liter of water with salt, sugar and vinegar and adding vegetable oil to the same. The marinade is brought to a boil and they are poured with cabbage. Top you need to put a pod of red pepper. If ground, it is poured along with other spices into boiling water.
After 2 days, it turns out delicious cabbage in Gurian. The recipe can be slightly changed to your liking, add more sugar or pepper, garlic or vinegar. When serving, it is usually divided into petals to make it more convenient to take. And it is better to store the finished cabbage in the refrigerator or in the cellar. But usually there are no problems with this; an appetizer is eaten very quickly.
Gurian cabbage: celery recipe
Those who find the previous version too banal can recommend a little diversification. For example, using additional ingredients. In our case, the cooking method will also be slightly different from the first. For a kilogram of cabbage you will need 300 g of beets, 200 g of celery root and a little of its greens, 10 cloves of garlic, hot pepper and salt to taste.
Wash the cabbage, cut coarsely and blanch in boiling water for 2-3 minutes. Then prepare the marinade. Bring 500 ml of water to a boil, salt, add the peeled celery root, pepper and garlic, cook for about 5 minutes. At this time, you need to peel and coarsely chop the beets. In a sterile dish lay vegetables and celery greens in layers, and then pour the marinade. After standing for a week in a cool place, you get a delicious Gurian cabbage. The recipe is not very fast, but interesting and without vinegar.