The mixture of beets and cabbage is harmonious in the pickles: cabbage in the marinade is painted in a bright raspberry shade from beets, it becomes crispy and sweet. It is simple and short to harvest such cabbage for the future. This made favorite ways of cooking cabbage with beets: various pickles, quick salads. And the taste and aroma of these vegetables are clearly manifested in hot dishes, the most popular - borsch.
Quick salads from cabbage and beets
Such methods of cooking cabbage with beets are very popular and loved for many reasons: these salads are not very long to cook, and there is no need to engage in a difficult and lengthy canning procedure. This quick appetizer will always please guests and diversify the daily home menu.
Beetroot
“Pelyushka” from Ukrainian is translated as “petals”. This is the name of sauerkraut with beets in large pieces. Cut the whole forks without removing or only slightly cutting the stump. Marinate it with pieces, with garlic and pepper, from the beet juice it acquires a raspberry shade.
Components:
- 1 cabbage head;
- small beets;
- garlic head;
- 1/2 cup vegetable oil;
- 1 liter of water;
- peas pepper - 6 pieces;
- 100 grams of granulated sugar;
- vinegar - 150 grams;
- 1 large carrot;
- 1 tbsp. a spoonful of salt.
Sauerkraut with beets in large pieces:
- Cut the washed forks into eight shares. The stump is removed.
- Then chop the beets and carrots with a thin straw. Garlic is cut into pieces.
- Marinade is boiled for five minutes from water, garlic, sugar, pepper, vinegar, oil and salt.
- Lay out layers of cabbage in a container, alternating with minced beets and carrots.
- Pour the marinade into the container. They are kept in a warm place for two days and cleaned in the refrigerator.
In Korean
The Korean sauerkraut and beetroot recipe is no longer a secret in Korean, and resourceful housewives figured it out and improved it. In addition, classic pickles and marinades are also made according to the Eastern method. Korean red cabbage is a delicious crispy appetizer full of spiciness and spices.
Components:
- 1 forks of cabbage;
- 2 tablespoons of salt;
- beets - 2 pieces;
- garlic - 4 cloves;
- 1/2 cup oil;
- 1 onion;
- 1 liter of water;
- 1/2 cup granulated sugar;
- bay leaf - 2 pieces;
- 1/3 Art. vinegar
- peas peas - 6 pieces.
Korean beetroot and sauerkraut:
- Marinade is cooked from water with salt and spices. Boil it for 10 minutes and mix with vinegar.
- The forks are washed, dismantled into sheets, cut into squares the size of a matchbox.
- Wash and clean the beets, cut into thin strips.
- Onions are cut in half rings, chopped garlic.
- Vegetables are mixed, poured with marinade. Leave the mass to pickle in warmth for eight hours. Clean in the refrigerator.
- After 16 hours, the Korean salad is ready.
In Georgian
It turns out very appetizing Georgian sauerkraut with beets. It is cooked in large pieces with garlic and herbs. This dish of Caucasian cuisine is called the Armenian salad. It is kept for only three days, and then stored in the refrigerator.
The necessary components:
- 3 medium-sized heads of cabbage;
- 3 small beets;
- 1 garlic head;
- parsley greens;
- dill greens;
- black peppercorns - 10 pieces;
- allspice peppers - 10 pieces;
- celery greens;
- 1/2 cup granulated sugar;
- green cilantro;
- 2 and a half Art. water;
- 1.25 Art. vinegar
- 1 tbsp. l coarse salt;
- 1 bay leaf.
Georgian sauerkraut with beets:
- Cleaned from the top sheets of forks, washed, blotted with a paper towel, cut into four parts.
- Wash, peel the beets and cut into thin semicircles.
- Herbs and garlic are washed, dried with a towel.
- Lay the cabbage in layers in a container, alternating each layer with herbs, cloves of garlic and slices of beets.
- Brine is boiled from water with seasonings, sugar, vinegar, salt. Pour the boiling marinade into the container, cover with a towel and stand for three days.
Cabbage with beets and horseradish
This is sauerkraut with beets without vinegar. It is made with apples, carrots, cranberries and cranberries, pepper or garlic, herbs or bay leaf are added. This is an unusual way to cook spicy cabbage with beets and horseradish. The salad has a sweet and sour taste, is sharp and vigorous.
For 5 kilos of cabbage, the following components will be required:
- beets - 300 grams;
- parsley roots - 100 grams;
- garlic - 100 grams;
- horseradish root - 100 grams;
- water - 150 grams;
- salt - 100 grams;
- 2/3 Art. granulated sugar.
Cooking:
- A cabbage is pulled out from the cabbage forks, the leaves are cut into large pieces.
- Herb roots and garlic are crushed through a meat grinder or grater.
- Peel the beets and cut them into pieces.
- The water is boiled with salt and granulated sugar, slightly cooled.
- Layers of beets, cabbage and spices are placed in a container in turn.
- Tamped, poured with marinade, cover, left to ferment for five days.
- Ready salad is stored in the refrigerator or cellar.
Cooking cabbage with beets in brine
Sauerkraut sliced with beets in marinade and with spices is a favorite snack. Fermented cabbage with garlic and horseradish turns out to be crispy and has a bright spicy flavor. And beets paint cabbage slices in a bright pink tone. This makes cabbage a festive or casual table decoration.
For 8 kg of cabbage you will need:
- garlic - 100 grams;
- horseradish - 100 grams;
- parsley - 100 grams;
- beets - 300 grams;
- bitter peppers.
For marinade you need:
- water - 4 liters;
- salt - 200 grams;
- granulated sugar - 200 grams.
Marinade spiced appetizer
- In cabbages cabbage cut out stalks. Cut into equal parts of 300 grams.
- Cabbage lobes are placed in tight layers in an enameled bucket. Tamp the layers tightly, sprinkling each row on top with spices.
- Large whole cabbage leaves are laid in the upper layer, taken ahead of time from the cabbage forks.
- Then make a brine. To prepare the marinade, salt and granulated sugar are dissolved in water, boiled, cooled to a warm state.
- Pour the tamped mass in the bucket with a slightly lukewarm brine, cover with a plate and crush it with oppression.
- For a couple of days, the container is kept in a warm place at 18 degrees so that fermentation begins. And after that they put the bucket in a cool place. After only seven days, the cabbage is ready.
- For further use, spread the snack in cans and pour the marinade from the bucket, cover with plastic lids and put in a refrigerator or a cool place.
Beetroot marinating fast
Such a cabbage is very tasty and bright. It is served for lunch or dinner with boiled or fried potatoes, meat, served on a festive table, taken for a picnic. The cabbage is ready in eight hours, but the more it is pickled, the richer its taste.
Components:
- 2 pounds of cabbage;
- 1 beetroot;
- 4 garlic cloves;
- 3 bay leaves;
- 100 grams of sunflower oil;
- 3 tablespoons of salt;
- 0.5 cups of granulated sugar;
- 0.5 cups of vinegar;
- 1 liter of water.
Recipe for sauerkraut fast cabbage with beets:
- In a container (you can a three-liter jar), lay cabbage sliced in small pieces in layers, lay on it beets, sliced in thin semicircles, and chopped garlic.
- Alternate layers until the ingredients run out. Capacity is filled to the brim. Then pour refined sunflower oil.
- Prepare the marinade. A liter of water is poured into the pan, coarsely ground salt, bay leaf are added, 1/2 cup of granulated sugar is added. The liquid is brought to a boil, boiled for five minutes. Then pour 9% vinegar into the table, turn off the fire.
- Hot pickle is poured into cabbage with beets. Put a plate on top and crush with a small load. Leave the cabbage at room temperature for eight hours.
- Store the appetizer under a covered lid in the refrigerator for one month.
Beetroot appetizer without vinegar
This cooking method will surprise and delight you with its bright color and unusual taste. He will add variety to the usual menu, decorate the winter with bright colors. In this method, cabbage is prepared without the addition of vinegar with beets, salt and sugar.
Components:
- 900 grams of cabbage;
- 200 grams of beets;
- 1 tbsp. a spoonful of salt;
- 1 tablespoon of granulated sugar.
Sauerkraut with beets without vinegar:
- Choose a tight and juicy head of cabbage, chop it with a knife, put it in a deep bowl.
- Ripe and sweet beets are prepared. They clean it and cut into strips or rub through a coarse grater.
- Stacked in a container, alternating layers: cabbage, then beets.
- Pour sugar and salt into a container with a mixture of vegetables.
- A narrow stream is poured there drinking water to cover the vegetable mass.
- Cover with a lid and leave for two days, occasionally piercing the mixture and releasing air.
- Cabbage without vinegar is kept in a warm place for two and a half days. Then put the finished fermented cabbage with beets in a cold place or refrigerator.
- Season with aromatic sunflower oil and served with potatoes or buckwheat.
Due to its unusual taste and bright color, cabbage with beets is suitable for a home feast and a festive table, delighting guests and making the menu varied and tasty.