Cabbage slices with instant beetroot. Pickled cabbage "Pink petal" with beets

I have a very interesting and simple recipe that remains relevant for a long time, at any time of the year. Pickled cabbage with beets is a great option for a snack, as well as a separate dish on the festive table. In addition, cabbage contains a huge amount of vitamins, which has a positive effect on health. Cooking takes no more than an hour, and what is the result.

Delicious pickled cabbage with beets, recipe

Products:

Medium fork of white cabbage - 2 kg
Beets -1 2 pcs
Carrots - 1-2 pieces
Onion - 1 pc.
Garlic -2 heads
Sugar - 150 gr
Salt - 2 tbsp
Water - 1 l
Vegetable oil -100 ml
Vinegar 6% - 150 ml
Spices - bay leaf 4-5 pieces, peppercorns 5-6 pieces, allspice

Cooking:

We prepare vegetables, wash and clean cabbage, beets, carrots and garlic. We cut the cabbage into two equal halves and remove the head, then chop it into large squares 3 by 3 centimeters or just leave it in large slices, as you like.

Peeled carrots cut into cubes. Cut the beets into slices. Peel the garlic and randomly cut into small pieces.

Onions with carrots, then beets.

The next layer is cabbage.

Repeat until the vegetables run out. You should have several layers. Put a few cloves of garlic on top and sprinkle everything with the cooked half of the sugar and salt. We leave the vegetables for half an hour.

Marinade

Since we have a recipe for pickled cabbage with beets and garlic, let's prepare the marinade. Let's get started.

We put a pot of water on the fire and wait until it boils. After that, put the remaining salt and sugar and cooked spices in the pan, let it boil for literally 5 minutes and turn it off. Add vinegar and vegetable oil and mix well.

While the marinade is hot, they need to pour over the vegetables and compact them well so that the marinade comes out on top.

Then you need to put the future pickled cabbage under oppression. It is most convenient to put a plate on top and put something heavy, for example, a jar filled with salt or water.

You need to insist the cabbage in the heat, in the kitchen, for 1-2 days, and then put it tightly in clean liter jars and refrigerate for another day.

In a day you will have a delicious cabbage on your table. Snack what you need!

Ingredients

✓ white cabbage - 2 kg;

✓ large beets - 1 pc.;

✓ carrots - 2 pcs.;

✓ garlic - 2-3 cloves.

For marinade:

✓ water - 1 liter;

✓ sugar - 120 g;

✓ vegetable oil - 100 ml;

✓ vinegar 9% - 150 ml;

✓ salt - 2.5 tbsp. l.;

✓ peppercorns - 4-5 pcs.;

✓ bay leaf - 2-3 pcs.

Recipe

Shred the cabbage finely. Peel carrots and beets and grate on a coarse grater.

Peel the garlic and cut into thin petals. Combine cabbage, beets, carrots and garlic, mix everything well.

Put vegetables in a jar. I used a large jar, but you can spread the vegetable mixture into small jars.

Prepare the marinade: pour water into a saucepan, add sugar, salt, bay leaf and pepper. Put the pot on the fire and bring to a boil.

As soon as the mixture boils, add vegetable oil and vinegar. Stir and remove marinade from heat.

Pour hot marinade over vegetable mixture. Leave the jar of cabbage at room temperature until it cools completely.

Then put the jar of cabbage in the refrigerator for 24 hours. Fragrant, crispy cabbage marinated with beets, serve.

I hope you enjoy this quick and delicious cabbage recipe.

Bon appetit!

The most common vegetable that is found in almost any housewife is cabbage. It's great for stocking up for the winter. Because, no matter how processed it is, it retains all the trace elements and useful vitamins.

Pickling is one of the popular ways to preserve various vegetables, including cabbage. There are many photo and video recipes on the Internet on how to properly cook pickled cabbage.

Moreover, you can use a variety of varieties of cabbage: cauliflower, Brussels sprouts, broccoli. And everyone adds auxiliary ingredients to their taste: cumin, horseradish, onion, hot pepper, honey, lemon juice.

Today we will consider the most interesting and delicious ways to make homemade preparations from white cabbage and beets.

There is a quick way to cook cabbage with beets. The recipe is famous under the name "Pelyustka" (in Ukrainian "petal"). Most likely, the people gave this name due to the fact that pickled cabbage with beets in large pieces vaguely resembles rose petals.

The calorie content of such a product is low, so it can be safely added to your diet for everyone who is losing weight.

Pickled Cabbage with Instant Beetroot

Ingredients

Servings: - + 25

White cabbage 4 kg
beet 220 g
garlic 9 cloves
Bay leaf 2 pcs.
allspice 9 pcs.
water 2 l
salt 4.5 tbsp
sugar 4.5 tbsp

per serving

Calories: 26 kcal

Proteins: 1 g

Fats: 0 g

Carbohydrates: 6 g

30 min. Video recipe Print

We take the products necessary for cooking. Rinse and clean thoroughly.

Now let's take a look at the cabbage. We clean it, cut the heads of cabbage into 8 parts, remove the stalk, only so that the leaves themselves do not separate from each other.

We clean the garlic. Then we cut it into slices.

Beets can be cut as you like, but for a more aesthetic appearance, you need to cut them into approximately similar pieces as cabbage.

After preparing all the ingredients, put them in an enameled bucket (or glass jars).

We put a pot of water on the stove, add sugar and salt, wait for it to boil. Then we throw bay leaves and pour allspice. In the process of cooking the brine, stir for about three minutes and remove from heat. It is necessary to set aside the finished marinade for an hour and let it cool.

Pour the products with already cooled brine. If the decision fell on to roll the preservation into jars with iron lids, then they must be sterilized, and for at least 15 minutes. If it is convenient for you to use a bucket, you need to press down the cabbage with a load and put it in a cold place.

The time for preparing products will not take you more than half an hour. And directly on the preparation of cabbage, so that it is ready for use, it takes three days, but rolled up it can stand all winter and will only taste better.

Recipe for sauerkraut with beetroot in Armenian

A new taste of an ordinary vegetable can be given with the help of Armenian cuisine recipes.

Cooking time: 60 minutes

Servings: 35

Energy value of the product

For 100 g of finished product:

calories - 38 kcal;
proteins - 1 g;
fats - 0 g;
carbohydrates - 8 g.

Ingredients

cabbage - 2 kg;
garlic - 1 clove;
carrots - 1 pc.;
beets - 2 pcs.;
hot pepper - 2 pcs.;
parsley and celery root - 50 gr each;
cherry - 100 gr;
cilantro - 1 bunch.
water - 3 l;
salt - 150 gr.;
peppercorns - 10 pcs.;
bay leaf - 3 pcs.

Cooking steps

Pour water into a saucepan, bring to a boil. Add bay leaf, salt, pepper, leave to cool.
We clean the cabbage from the upper layers. Carefully remove the stem. We cut into four parts.
Peel the carrots and cut into slices.
We clean the garlic and pepper. We clean the beets and cut into thin slices. We divide the parsley and celery root into four parts.
We begin to lay in layers first cabbage leaves, then pieces of vegetables, then beets and other vegetables. The last layer is also laid out from cabbage leaves.
Pour the cooled marinade and put it under oppression at room temperature for 5 days, then put it in the refrigerator.

Cooking spicy pickled cabbage with beets

Sharpness is inherent in the hot Georgian people. So the recipe for spicy cabbage and beets in the marinade was borrowed from there.

Cooking time: 20 minutes

Servings: 4

Energy value

For 100 g of finished product:

calories - 30 kcal;
proteins - 6 g;
fats - 0 g;
carbohydrates - 9 g.

Ingredients

cabbage - 1 pc.;
red hot pepper - 1 pc.;
beets - 1 pc.;
garlic - 2 heads;
30% vinegar - 2 tablespoons;
salt - 1 tbsp;
sugar - 1 tbsp.

Cooking steps

We clean and wash vegetables.
Cabbage must be cut into large squares or slices.
Chop beets and peppers into thin slices.
Put in a saucepan in layers, while sprinkling everything with garlic and dill (parsley can be used). You can use glass jars with nylon lids.
Boil a liter of water, where to add sugar, vinegar, salt.
Pour vegetables with this brine and leave in a dark, warm place for 2-3 days.
After the cabbage is ready, it must be removed in a cool place.

Recipe for pickled cabbage with beets and carrots

This recipe differs from the above only in the presence of carrots, but it is this product that will give you new taste sensations and diversify your preservation.

The recipe is more familiar to the people as pickled cabbage with Korean beets or in beetroot marinade.

Cooking time: 20 minutes

Servings: 4

Energy value

For 100 grams of finished product:

calories - 34.08 kcal;
proteins - 1.20 g;
fats - 0.04 g;
carbohydrates - 8 g.

Ingredients

cabbage - 1.5 kg;
beets - 400 gr.;
carrots - 200 gr.;
garlic - 1 head.
9% table vinegar - 150 ml;
sugar - 150 gr.;
salt - 2 tablespoons;
bay leaf - 4 pcs.;
black peppercorns - 2 pcs.;
vegetable oil - 2 tbsp.

For the above amount of vegetables, about six liters of pickled cabbage with beets come out. Therefore, given the number of vegetables, the marinade will need three liters.

Advice: Banks are easier to use narrow and high. Also, to reduce the cooking time, you can mix all the ingredients in a bowl and simply pour into a jar, while laying it tightly.

Steps to cook cabbage

If the head is too large, cut it into squares. If the cabbage does not differ in size, then it is enough to cut into quarters. Such quarters can be pickled, for example, in three-liter jars.
Grind garlic, carrots and beets in a convenient way for you. From them we need only flavor and color.
To prepare the marinade, we take water, salt, sugar, pepper, parsley and mix everything. Let it boil on the stove. When everything boils, remove from heat and pour in vinegar. You need to cool the mixture to a warm temperature.
While the marinade is boiling, it is necessary to prepare a container for our cabbage. To begin with, of course, you need to succumb to the jars of sterilization.
Now we lay the vegetables in layers: cabbage, carrots, beets, garlic and repeat again to the very top.
After the marinade has cooled, pour the cabbage to the very top.
Drizzle with vegetable oil. The only thing to remember is that the oil should not smell.
After that, we twist the lids and put in a dark place, after 5 days the pickled cabbage is ready.

Such cabbage can also be stored all winter. The color of the marinade is a beautiful beet color.

This recipe can also be used for red cabbage. The composition is the same, everything is performed in the same way. It turns out delicious pickled purple cabbage.

Such recipes for pickled cabbage with beets are striking in their ease of preparation and versatility. Cabbage can be an addition to porridge, pasta, and potatoes in any kind of cooking. Also with meat, the combination of such an appetizer is simply incomparable.

And to finish the salad there is no need, it is appetizing in itself and does not require the addition of any sauces, spices or seasonings.

Follow all proportions and cooking conditions. Then you will get a good salty snack, which will perfectly diversify the menu.

Spicy, spicy-smelling pickled cabbage slices with beetroot are irreplaceable on any everyday and festive table. Such a spicy taste is incomparable to anything!

Cabbage slices with instant beetroot. Pickled cabbage "Pink petal" with beets