Cabbage with beets in large pieces in a saucepan. Spicy cabbage with beets. With beets and garlic

Recipe " Salted cabbage with beets» has a wide culinary application. They can not only be treated as delicious an independent dish seasoned with fragrant vegetable oil. But also cook with salted cabbage ruddy pies and pies, cook lean cabbage soup with it, stew meat and potatoes, add to various salads. Properly cooked salted cabbage by itself it turns out to be unusually tasty, and with beets it is also beautiful, with a bright burgundy hue.

Recipe "Salty"

To pickle cabbage with beets, first you need to choose good recipe. After all, it is thanks to the cooking technology that it turns out crispy and juicy. For salting, it is better to pick up a heavy and dense head of cabbage for 3.5-4 kg. In addition, you will need the following ingredients:

0.4 kg beets,

1 head of garlic

50 g of horseradish roots.

For brine for 2 liters of water you will need:

100 g salt

1/2 cup sugar

1-2 cloves

10 black peppercorns,

4 bay leaves.

The head of cabbage selected for salting is cut into large pieces. Beets are peeled, washed and cut into small cubes. Peeled horseradish roots are rubbed on a grater. Garlic, peeled, pressed on a garlic press. All listed components mixed and transferred to a saucepan, after which they are poured with cooled brine. The pan is covered with a lid of a smaller diameter, on which oppression is located (for example, three-liter jar with water). Then the cabbage and beets are removed in the dark, in moderation. cool place for fermentation and salting. After two days, the cabbage should be transferred to glass jars, covered nylon lids and put away for storage in a refrigerator or cold cellar.

The recipe for salted cabbage with beets makes it possible to obtain extraordinary delicious preparation, which can be stored for about six months. By the way, you can roll it into jars with aspirin, put 1 tablet in each container. Aspirin tablets have long been used as an antimicrobial agent, and will not affect the final taste of winter harvesting at all.

Cabbage with beets can also be salted with whole heads of cabbage. But for this you need a container with a wide opening, not only for fermentation, but also for storage. The cooking method is the same as for cabbage, cut into pieces. Only pre-heads of cabbage need to be blanched in boiling water for 3 minutes. In extreme cases, if there is no suitable container, then the cabbage can be cut into 2 or 4 parts.

Salting cabbage pieces with beets

Red cabbage on the table is always appetizing and pleasing to the eye. In addition to being amazing in taste, it is also very useful. Salting cabbage with beetroot pieces is quite quick and also simple. The ingredients for salting will require the following:

2 kg of cabbage

1 beet

1 head of garlic

1.5 liters of water,

- ½ cup 9% vinegar,

2 tbsp salt,

1 cup of sugar,

3-4 bay leaves.

Cabbage should be cut into squares of approximately 4 * 4 cm. Beets - cut into strips. Peeled garlic cloves cut into thin plastics or cut into several pieces. In a prepared three-liter jar, cabbage and beets are laid tightly, in layers, interspersed with garlic. Then the brine is prepared. Water is added to a boil and sugar and salt dissolve in it; at the end, vinegar is poured in and bay leaves are added. Cabbage is poured with boiling brine and aged at room temperature day. Next cabbage quick salting with beets is removed in the refrigerator, where it can be stored for quite a long time.

In the recipe "", as well as in other recipes for salting cabbage, you can add fresh cilantro or parsley, grated celery root, and carrots. When pickling cabbage, there is one little secret: be sure to remove the top leaves from the head; otherwise, they will give the workpiece unwanted bitterness. And during pickling, you need to regularly rinse the napkin, circle or lid covering the cabbage (at least once a day).

Salted cabbage with spicy beets(in Armenian)

For workpiece spicy salty cabbage with beets in Armenian will be necessary:

5 kg of cabbage

0.3-0.5 kg of carrots,

0.5-0.7 kg of beets,

1 capsicum hot pepper,

1 small horseradish root.

For brine per 1 liter of water you will need:

1 tbsp salt,

1 bay leaf,

3-4 black peppercorns,

1 umbrella of dried dill,

A pinch of cinnamon.

Cabbage must be peeled from the upper leaves, and cut into 6-8 pieces, depending on the size. Carrots should be cut into small cubes. Beets are cut into thin circles. Hot peppers are left whole. Horseradish root is peeled; it will be needed in order for the pickled cabbage to crunch. The brine is boiled and cooled to room temperature. Prepared vegetables are placed in three-liter jars in three layers: cabbage, beets, carrots, and then they are repeated. Filled jars are filled with brine and closed with capron lids. Salting should stand in a warm room for 3-5 days, ferment, after which it can be removed in a cold place for long-term storage.

Salting cabbage slices with beets and carrots

Ingredients needed to make cabbage:

10 kg of cabbage

1 kg of beets and carrots (or to taste),

50 g hot peppers,

100 g garlic

100-150 g dill,

Celery greens.

For recipes "" heads of cabbage are most conveniently cut into 4-6 parts. Then the cabbage pieces are placed in enamel pan or a deep bowl and sprinkle with small chopped pieces of carrots and beets. Celery greens, garlic cloves and whole hot peppers are added to vegetables. All this is poured with brine prepared in the ratio - 1 tbsp. salt per liter of water. After the cabbage is aged for 3 days in a room, and then transferred to a cool place. Beets add salt pleasant taste and dyed in a delicate pink shade.

Quick Pickled Cabbage Recipe. Cooking delicious crispy pickled cabbage with beets for the winter

Pickled cabbage with beets "Pelyustka" is good as a snack, goes well with any side dishes of rice, buckwheat and other cereals, meat and fish dishes, you can serve pickled cabbage with boiled potatoes and just as an independent dish.

Cabbage turns out slightly sweet with a slight sourness. And if you add hot pepper - it turns out great salad for spicy lovers! Beets and carrots are very tasty in this marinade.

You can cook pickled cabbage according to this recipe both for the winter and for 2-3 times of consumption.

Let's get started! We start cooking pickled cabbage with beets for the winter

Pickled Cabbage with Beets - Ingredients:

• White cabbage - 2 kg
• Beets - 400 g
• Carrot - 300 g
• Garlic - 7-10 cloves

Marinade Ingredients:

• Water - 1 l
• Table vinegar 9% - 150 ml
• Sugar - 150 g
• Salt - 2 tbsp.
• A mixture of peppercorns - 2 tsp
• Bay leaf - 3-5 pieces
• Vegetable oil - 1-2 tbsp. per liter jar

For pickling cabbage with beets, any container with a lid is suitable - jars, a saucepan, a tub. Wash the dishes thoroughly beforehand; you do not need to sterilize them.

If you want to prepare pickled cabbage for the winter for the future, then choose cabbage only late varieties. If you do not plan to store it for a long time and do very little, then the cabbage variety does not matter.

The number of products increases proportionally.

Salt and sugar in the marinade can be adjusted to your liking.

Pickled instant cabbage "Pelyustka" - a step by step recipe with a photo

Wash white cabbage thoroughly and pat dry. paper towel, remove wilted leaves and damage, if any. Cut the cabbage into large pieces, as in the photo.

If you have very small cabbages, you can cut them into 4-5 pieces.

Peel carrots and beets and cut into cubes, rings or half rings about 0.5 cm thick.

Lay the vegetables in layers in a container in which you will pickle the cabbage. Put some beets on the bottom and hot peppers if you add...

Top - cabbage, carrots, garlic cut in half. Place a few more slices of beets on top.

Prepare a marinade for pickled cabbage for the winter. Add sugar, salt and bay leaf to the water, bring to a boil, while stirring so that the sugar and salt dissolve.

As soon as the marinade boils, immediately remove the pan from the heat. Add to hot marinade vinegar and stir.

Pour pickled cabbage fast food marinade so that it covers the cabbage completely.

You can pour both hot and cold marinade. Hot cabbage will cook a little faster, but there is no significant difference in taste.

Pour oil on top, close jars or other dishes in which you cook pickled cabbage with beets "Pelyustka", lids and leave to marinate at room temperature for 2-3 days. Then put it away for storage in the basement or refrigerator.

Pickled cabbage with beets is stored without problems all winter. But in our family, the pellet usually ends very quickly, and you have to do more.

Enjoy your meal!

Best regards, Natalie Lissy

We all know that cabbage is fermented for several days, but what if it needs to be served on the table tomorrow?

Eat quick recipes salting cabbage, and it turns out tastier and more beautiful with beets. hot pickle with vinegar accelerates the fermentation process.

Quick salted cabbage with beetroot is a wonderful snack even for holiday table and part of an integral side dish for meat.

When serving, you can decorate it with dill and parsley.

quick cabbage with beets

How to quickly pickle cabbage with beets and carrots

Ingredients:

• cabbage - 2 kg
• 2 beets and carrots
• 100 ml 9% vinegar
• 1 st. spoon vegetable oil
• 1 tablespoon sugar
• 2 tbsp. spoons of salt

Salted cabbage with delicious crispy beets:

1. Chop the cabbage into strips. Grate carrots and beets coarse grater.

2. Same as for cooking sauerkraut, rub the vegetables with your hands in an enamel bowl or pan until the juice is released.

3. Mix vinegar, vegetable oil, sugar, salt and bring the brine to a boil.

4. Pour it into a saucepan with cabbage, cover with a plate and put oppression. Quick cabbage with beets will be ready in 5 hours.

Recipe for salted cabbage with beetroot chunks

Ingredients:

• medium head of cabbage
• 1 kg beets
• 1 st. spoon of 9% vinegar and rast. oils
• 2 tbsp. spoons of salt
• 1 st. spoon granulated sugar
• a few peppercorns and 2 bay leaves
• 1 liter of water

How to make cabbage with beets:

1. Cut the cabbage into 8 parts and remove the stalk.

2. Grate the beets on a coarse grater. Transfer vegetables to a bowl and stir.

3. Boil vinegar, oil, salt, sugar, pepper and water so that all loose dissolve.

4. Pour cabbage with beets with boiling marinade. Put under oppression for 8 hours. A quick pickled cabbage and beetroot salad is ready.

Bon appetit!

White cabbage with beetroot - the combination is quite successful and popular, and is often found in various home-made preparations. Cabbage is low in calories and very important in the diet of people, moreover, it is quite available throughout the year. Salads, snacks are made from juicy forks, salted pickled cabbage with beets... A special additive - beetroot - colors the dish in its own characteristic color and brings richness of taste. When consumed, you can treat yourself exclusively to cabbage, but Bordeaux, like garlic, is simply removed. In addition to these vegetables, greens, sweet peppers, onions and many other components are also laid, designed to enrich the overall taste of recipes. Preservation, on the other hand, preserves dishes, the microelements contained in them and the overall nutritional value.

For the first culinary method of pickled blockage, you will need a kilo of white cabbage, 2 beets and carrots each, a couple of cloves of garlic, 200 ml of apple juice, 50 ml vegetable oil, 120-130 g of sugar sand, 3 tbsp. salt. Garlic can be omitted if it is supposed diet dish or if the eaters don't like hot snacks. Harvesting is carried out quickly enough, and at the height of the vegetable ripening season this recipe will come in very handy.

One of the important roles in pickling is played by a delicious marinade filling. It is thanks to her that the components are saturated with juiciness and delicious aromas. To make a solution, a liter of water, salt-sugar and ocet are taken. The container with the contents is placed on the stove and brought to a boil, stirring and simultaneously dissolving the ingredients. For each recipe for pickled cabbage with beetroot filling is prepared individually. But still, spicy spices will not be superfluous in it.

A head of cabbage is cut into squares of 2 * 3 cm. After that, the cut is folded into an enameled bowl and kneaded by hand until the petals separate. Carrots are peeled, washed and chopped with bars. Beets are thoroughly washed, peeled and cut into neat slices. Garlic cloves need to be peeled and cut into several plates.

The pickling container will be a three-liter glass jar, which is washed and dried. In it, the components of the dish are added in layers: squares of cabbage, carrots with beets, garlic, etc. layers are repeated to the top of the container. You should get 3-4 alternations, kneading the ingredients tightly with your fingers. At the end, 2 tbsp is poured into. vegetable oil.

The marinade is poured last after the oil. By the time it is needed, the filling should have cooled down. The jar is not tightly covered with a nylon lid and left at room temperature for 2 days, and only after that the dishes are closed more tightly. Pickled cabbage with beets for the winter kept in the refrigerator for a day, and then transferred to a cool place for final maturation. In the finished vegetable mixture, all vitamins are preserved. In addition, the appetizer goes well with different side dishes. You can treat yourself to it after three days, or it’s better to keep it until the cold weather, and only then enjoy such a yummy.

Pickled cabbage with beets: in Georgian

The undisputed leader is the Georgian appetizer. It has a special taste, spicy sharpness and an unusually appetizing appearance. Georgian Seagull perfectly complements meat dishes. It is prepared quickly, and stored in the refrigerator or taken out to a rather cold room. For this method, one large head of cabbage cabbage, you need to take one beetroot and carrots, 3 garlic cloves and 3 “Spark” peppercorns.

For the culinary method, it is taken precisely white-headed variety cabbage. It is not bitter and has the necessary juiciness. The forks are cut into 3 * 4 cm bars, and the cutting is kneaded by hand to separate the petals separately from each other. Carrots are rubbed with long threads. Beets are cut into large chunks. "Spark" and garlic are crushed with a sharp knife.

Cabbage slices are placed in layers in a voluminous enameled pan, shifting with other vegetables. Products are stacked until they run out. And then they need to be filled with marinade. The solution is prepared in proportion: per liter of water - 1 cup of sugar sand, 2 tbsp. coarse salt, half a glass of lean refined oil and 200 ml otsta 9% (by the way, a similar marinade is used when seaming cucumbers). Marinate cabbage quickly with beets you need a hot, pre-prepared filling. Oppression is placed on the workpiece from above, and for 2 days it is left to soak at room temperature conditions.

Pickled Cabbage with Beets: Korean Style

Currently, Korean snacks do not go out of culinary fashion. Many vegetables are harvested in this way: asparagus, eggplant, zucchini, carrots. Even fish and meat are marinated in specific Korean spices. As a result, dishes are extremely fragrant and original in taste. You can make this salad from the following ingredients: 1 medium white fork, 2 beets, large onion and 4 garlic cloves.

When pickle cabbage with beets for the winter, first of all, a spicy filling is prepared. For her, for 1 liter of filtered or settled water, put 50 ml of table oct, half a glass of sand-sugar and 2 tbsp. major table salt. In addition, black pepper in grains and a bay leaf are added to the marinade, and 100 ml of refined sunflower oil. The cabbage fork is rinsed and cut into pieces 2 by 2 cm. The beetroot is peeled, washed and cut into neat straws or rubbed on a coarse grater (or on a Korean carrot grater). The peeled onion is cut into half rings. Garlic is chopped randomly.

Prepared for the ingredients are combined in a large bowl. For the marinade, the solution prepared from the above components is boiled and boiled for 8-10 minutes (until ocet is added to it). And only after boiling, a table ocet is poured, and the liquid is mixed. Vegetable mix dressing marinade filling, and, intensively stirring, left for 7-8 hours. Then the workpiece is moved to the refrigerator for the same period of time. In general, after 15-16 hours of infusion, the Korean salad will be ready. Until frost, it is aged in a refrigerator or cold cellar. Or it can be laid out in sterilized jars and rolled up.

Recipe 4 - Quick Cooking

In a wonderful version of quick cabbage pickling with beetroot, horseradish root is added for flavor and astringency. So, pickled cabbage with instant beetroot prepared from food components in the following ratio: for 5 kilos of white cabbage - 300 g of beets, 100 g of garlic and horseradish roots, 50 g of greens and parsley roots. Marinade for pouring vegetables is made from 3 liters of water, an incomplete glass of sugar sand and 150 g of salt.

Products for the recipe are prepared as follows. Cabbage is cut into larger pieces. The beets are cut into small pieces. The roots of horseradish and parsley are passed separately in a meat grinder or rubbed on a grater. Greens and garlic are crushed with a knife. All this is mixed and tightly placed in an enamel pan. More products can be arranged in layers, laying spices and spices between them.

Water for pouring is brought to a boil, and sugar and salt crystals dissolve in it. Then the solution cools, and the vegetable mixture is poured into it. The dishes are covered with a lid and, as recommended, are left for 5 days to ripen and salt. After the specified time, the appetizer is laid out in jars and, having closed with nylon lids, is stored in a cool place.

Pickled cabbage with beets: with cranberries

Diverse recipes "Marinate cabbage with beets" in the form of appetizers or salads, they are often supplemented not only with all kinds of vegetables, but also with other sometimes quite unusual ingredients. For example, berries. Such a culinary solution is unusually interesting! For its implementation you need: 2 kg of cabbage forks, 1 glass of cranberries, a couple of beets, 3 carrots, 3 apples and half a glass of green grapes. For the brine, 1 liter of water is poured, 100 ml of sunflower oil, 1 tbsp. octa table, 2 tbsp. sand-sugar and table salt, 5 cloves of garlic. The water for filling is boiled, spice crystals are dissolved in it, oil and ocet are added, and peeled garlic crushed on a garlic press is laid.

Cabbage forks are finely chopped. Carrots are rubbed with long threads. Apples are cut into slices. Beets - slices. White cabbage is mixed with cartel and apples, and layers are laid in enamelware. Interlayers are made with cranberries, grapes and slices of beets. The last chopped cabbage is necessarily placed. The contents of the container are poured with a cold solution, covered with a linen cloth and sealed with oppression.

Pickled cabbage with beets: harvesting without salt and water

Fans of healthy and healthy food will be delighted with next way fermentation (or rather pickling) white cabbage without salt and water. The recipe combines spiciness and at the same time retains a surprising amount of useful substances original products. For harvesting 6 kilos of cabbage, you will need: 1 kg of caroteli and beets, several cloves, a couple of bay leaves and half a glass of dried dill seeds. By the way, in the proposed method, only beets are processed separately, adding garlic and bitter pepper to it for flavor.

Begins cooking pickled cabbage with beets from a white-headed shredder. After that, it is combined with grated cartel and chopped beets in neat pieces. IN vegetable mix spices are placed (some can be added according to your own taste and discretion), and it is kneaded by hand before the juice is released. Then the cutting is placed in a large enameled dish, ramming it harder. A flat plate and a heavy oppression weighing about 15 kg are placed on top. Due to this gravity, the vegetables will release a lot of juice.

Under such pressure, the mixture should stand for about 36 hours, and you can replace the load with a lighter one. Two days is enough for the workpiece to be salted. Now it is necessary to shift the received into jars and put away for safety in the cold. The shelf life of snacks is not too long. But how much pleasure it will give raw foodists.

The described technology is also used for the preparation of dessert cabbage. In this case, chopped white cabbage is ground with salt (for 4 kilos of forks - 50 g of salt), and placed in a suitable container. In addition to cabbage, put pieces of apples or beets, slices of apricots or peaches, grapes or gooseberries. Selected unusual ingredients alternate with cabbage in layers in jars, and for 4 days they are transferred to the heat to ferment and saturate each other with the secreted juice. And at the end of the aging period, the juice is drained, boiled and seasoned with sugar sand (about 1 cup). The components are poured with a cooled solution, and put in the refrigerator for a couple of days for aging. Snack is stored Quick Pickled Cabbage with Beets" about a month.

Pickled cabbage with beets: pickling in jars

To close several jars with a snack that tastes like a store-bought version, you will need: 2 kilos of cabbage, 1 beet and 2 carrots. Filling is made from vegetable oil, salt-sugar, peas, allspice, bay leaf, garlic and table otst.

Vegetables for this method are cut into thin strips. Cabbage can be cut into 3 * 3 cm squares. The ingredients are mixed in a large bowl or in a basin. Then you should properly make the marinade. poured with a solution of 1 liter of water, 150 g of sugar sand, 3 tbsp. salt, 150 ml refined vegetable oil, 2 laurels and a couple of peas allspice. The marinade is boiled on a quiet fire, and at the moment of boiling, 150 ml of a tablespoon is added to it. In addition, a finely chopped head of garlic is laid. And, removing from the stove, hot pouring is poured into the cabbage.

The workpiece is pressed down with a slight oppression and left in a cool place for a day. After ready snack distributed among the banks. The ingredients mature fairly quickly. Bitter pepper is added to them for piquancy and pungency. Pickled cabbage with beets in jars clogged and taken out to the cold pantry before winter.