Each of us, in whatever form, has not tasted cabbage: boiled, and baked, and fried, and pickled, and pickled. In the latter case, it retains the maximum of its useful properties, since it is not subjected to strong heat treatment during cooking. Cabbage with instant beets turns out to be very tasty, and when served, it looks quite original and bright. Here we are today and consider several different ways of preparing it.
The first recipe for pickled cabbage
We will need such products: two kilograms of white cabbage, beets, one glass of vinegar (9%), a liter of water, salt (two tablespoons), a glass of granulated sugar, half a glass of sunflower oil, red hot pepper (one) and a head of garlic. And now we will tell you how cabbage is made with instant beets . We wash our vegetable, peel and cut it in half. Then cut each half along, so that the thickness is about two centimeters, after which we make cubes. We sterilize and dry the glass jar. We put cabbage cubes in it with a layer of two centimeters. My beets, sweet and red, clean and cut into bars. We put a thin layer in a jar, then - red hot pepper sliced in rings and a head of garlic, cutting each clove into four parts. Finish again with two layers - cabbage and beets.
We make a marinade, and the ingredients are indicated on a three-liter jar. In a saucepan we mix water, granulated sugar and salt. Stirring, dissolve, wait until it boils, and add sunflower oil, then remove from heat. Pour cabbage with hot marinade and cover with a lid. After cooling for four to five days, we send it to the refrigerator. The first recipe for cabbage with beets will be fully completed when it is soaked in pepper and garlic, marinated, and it can be served on the table.
Juicy Pickled Cabbage Recipe
This recipe is very similar to Korean, the dish has a clear, pronounced taste. You can cook it all year round. To do this, you need the following ingredients: one two-kilogram head of cabbage, one onion, beets, four garlic cloves. For the marinade: a liter of water, sugar - 130 grams, salt - two spoons without top, vegetable oil - 150 ml, vinegar (9%) - 50 ml, bay leaf and allspice. The recipe for making cabbage with beets is as follows. Let's start cooking this time with the marinade. Pour water into a pan, pour sugar and salt, throw a bay leaf and two or three pieces of allspice. Boil the liquid, add vegetable oil and vinegar. We boil for another minute, on this the brine is ready. We cut the cabbage of the shape that we like, for example, with squares or straws. Lay in a wide bowl or deep pan.
Three beets on a grater (coarse) or cut into strips. We send to cabbage and mix well. Add crushed garlic and onion, chopped in half rings. Mix again. Fill with brine, cover with a lid and leave at
room temperature for eight hours. Then put it in the refrigerator. After about a day you can eat.
A very quick cabbage recipe
Products: two kilograms of white cabbage, 150 grams of carrots, 100 grams of beets, a liter of water, granulated sugar - 150 grams, salt - two and a half tablespoons, peas - two little things, vinegar - 150 grams, garlic - one head. How is cabbage with instant beets done in this case? In the following way. Cut the cabbage into pieces, three beets and carrots on a grater, mix these ingredients and put in a bottle. Cooking brine.
To do this, put sugar in the water, salt, pepper, peas, boil, add table vinegar and garlic, passed through a garlic squeezer. Remove the marinade from the heat and pour into the bottle. We leave for the night, in the morning it is already possible to serve. Storage conditions - in the refrigerator.
Georgian pickled cabbage recipe
This dish is a great appetizer and is very well stored in the refrigerator. Necessary ingredients: forks of cabbage (slightly larger than average size), one each for beets and carrots, garlic - three cloves, bitter pepper - three little things. For marinade: water - a liter, salt - two tablespoons, granulated sugar - one glass, the same amount - 9% vinegar, half a glass of vegetable oil. Now the Georgian cabbage and beetroot recipe. We cut it into squares of three to four centimeters. Cut the beets into thin slices, three carrots on a grater, chop the pepper and garlic.
In a saucepan of a suitable size, lay the prepared cabbage in layers, then vegetables, then repeat until the products are finished. In a standard way we make marinade and pour it into the pan. We cover the vegetables with a plate of slightly smaller diameter. We leave it like this for two to three days at room temperature, after which it is left in the refrigerator. You can already take a sample.
Cooking pickled cabbage with beets in jars
For ten servings of a delicious dish, we need to prepare: one fork of white cabbage, one beetroot and a head of garlic, four leaves of laurel, allspice, one teaspoon of pepper (ground black), two cloves, two tablespoons of salt, a glass of vinegar and granulated sugar. In this culinary recipe, cabbage does not need to be shredded. It will be quite enough that you cut each half of the head into several small pieces.
It turns out that we will marinate pieces of a square shape. And even better if we make these pieces smaller. Then the cabbage will salify noticeably faster and better.
Cooking process
So, we put small pieces of cabbage in a jar. Now you need to cook the beets. 30 minutes will be enough to get the consistency we need. Let it cool and cut into small squares, but a little smaller. We send part of the beets to cabbage and begin to make layers of these products, not forgetting to put garlic and bay leaf between them. When our container is full, the vegetables must be tamped so that they lie tightly in the jar. The next step is brine.
To obtain it, boil two liters of water in a pan, salt it, add sugar, black pepper and peas and cloves. Let them boil for five minutes, then pour in the vinegar and cook for just a couple of minutes, carefully making sure that the marinade does not boil. Fill them with cabbage, wait for cooling and send them to the refrigerator. After about a day, the cabbage (slices) with beets is ready. It can be taken out of the cold and served.
How to cook large quantities of pickled cabbage
Sometimes it becomes necessary to quickly cook a large amount of cabbage. You can use a completely ordinary recipe for this. We will need: three and a half kilograms of white cabbage, 200 grams of beets, two heads of garlic, 200 grams of carrots, 200 ml of 9% vinegar, 100 ml of vegetable oil, 170 grams of sugar and five teaspoons of salt. We offer you a method of how cabbage is made with instant beets and in large quantities. It will turn out quite a lot of snacks, but believe me, for a long time it will not stay with you. We cut cabbage in three-centimeter squares, beets in thin slices, we just peel the garlic, and three carrots on a coarse grater. We take a large pan and lay it in layers: cabbage, carrots with beets and garlic, cabbage again and so on. In total, four to five layers are obtained. Above should be our main product.
Filling the pan, proceed to the marinade. We mix granulated sugar, 9% vinegar, vegetable oil and salt in a separate container, pour boiling water (about one liter) and mix well. Pour the cabbage with this brine and put oppression on it. In two hours, the marinade will cover our snack, and in three days it will be ready. We shift it into jars and send it to the refrigerator.
The recipe for cabbage marinated with beets for the winter
Ingredients: cabbage - two kilograms, carrots - two or three pieces, beets - one, garlic - four cloves. For marinade: water - one liter, one glass of vegetable oil and granulated sugar, 9% vinegar - 130 ml, salt - three spoons, bay leaf, allspice, cloves (to taste). Cooking cabbage with beets is very simple. Shred the cabbage, grate the beets and carrots, cut the garlic into slices. We cook standard marinade by adding vinegar at the boil.
Pour vegetables with this brine, mix and leave for 60 minutes. Then we fill them with (very tight) sterilized jars. We roll them up with lids, turn them upside down and wrap them up to complete cooling.