Preface

Recipes such as "Cabbage with Beetroot" instant cooking"allow you to prepare dishes from these healthy vegetables in a very short time - from several hours to one day. Therefore, such recipes are very popular, because there is no need for the labor-intensive process of preparing cabbage and beets for future use; the desired dish can be quickly prepared at any time. How long will it take In order for the prepared product to be completely ready, it depends not only on the recipe, but also on the cabbage chosen and the method of cutting vegetables.

The fastest to prepare, and most importantly, the most healthy dishes from cabbage and beets - these are various fresh salads. This refers to the use of fresh (raw) cabbage and beets for cooking. Vegetables just need to be cut and seasoned with butter, sour cream, mayonnaise or other dressing. At the same time, cabbage and beets will retain all vitamins and useful material, necessary for the body. But most often, when it comes to preparing cabbage with beets, we mean some kind of processing, for example, canning for the winter. By the way, cooking recipes are most often of interest to housewives, especially beginners.

Delicious pickled cabbage with beets

The taste qualities of these two vegetables and their combinations in one recipe are best revealed when cabbage and beets are heat-treated (boiled or stewed), that is, in hot dishes. The most famous hot dish with these vegetables is borscht. But borscht is considered a first course. And when we're talking about When talking about preparing cabbage with beets, we mean various salads and similar preparations. So, of the hot dishes with these vegetables, only those that are prepared using stewing fall into this category. One such recipe is given at the end of the article.

However, most housewives use stewing much more often and very rarely. Yes, when stewing, vegetables will be cooked much faster. But this heat treatment must be carried out correctly so that the cabbage and beets do not turn out damp or burnt, but at the same time reach “standard”. In general, you will have to tinker with stewing vegetables. It’s either a matter of salting, marinating and fermentation. I cut everything up and filled it with brine or marinade. If you do everything exactly according to the recipe, then the end result will be exactly as it should be.

In addition, in salted, pickled and especially pickled vegetables Much more vitamins and other substances useful and necessary for the body are retained. Their quantity is almost the same as in fresh original products. And when stewing, as with any other heat treatment, vegetables lose a significant amount of vitamins. So salted, pickled and sauerkraut with beets is also healthier than stewed vegetables.

The fastest of these three cooking methods is marinating. Thanks to the use of vinegar, depending on the recipe, cabbage and beets (and other vegetables) will be ready in just a few hours, one day or a matter of days.

So, for this recipe you will need vegetables and spices:

• cabbage – 1 kg;
• beets (medium) – 1–2 pcs.;
• carrots (medium) – 1 pc.;
• garlic (cloves) – 3–4 pcs.;
• red hot peppers(ground) – 1/4 teaspoon;
• allspice, as well as black pepper (peas) – 3–5 pcs.

When preparing the marinade you will need:

• water – 3 glasses;
• sugar – 100 g;
• salt – 1 tbsp. spoon;
• garlic (cloves) – 2–4 pcs.
• vinegar 9% – 70–90 ml.

Place cabbage, cut into checkers of approximately 2x2 cm or into strips, into a wide, spacious bowl or pan. Then add chopped root vegetables and garlic, as well as pepper. Mix all the vegetables thoroughly and then compact well.

Now let's prepare the marinade. In an enamel saucepan, bring to a boil a solution of water and salt, sugar and spices poured into it for the marinade. As soon as this liquid boils, cover it with a lid and cook for 2-3 minutes over low heat. Then remove the pan from the burner, pour vinegar into the solution, mix everything thoroughly and immediately pour the resulting marinade over the vegetables. Then we put pressure on them and leave them to marinate in the kitchen for 8–12 hours. During this time, the vegetables should definitely be marinated.

The main difference between the recipes for quick preparation (5-12 hours in advance) and one day in advance is the size of the cabbage slices. And there is also a slight difference in the amount of certain ingredients for the marinade. So quick recipes You can also use it to marinate cabbage with beets the day before and vice versa. The main thing is to get the required duration of marinating, you need to cut the heads of cabbage correctly.

Freshly shredded cabbage

And below is one of many recipes for marinating cabbage with beets per day. It will require vegetables:

• cabbage – 2 kg;
• beets (larger) – 1 pc.;
• carrots (medium) – 1–2 pcs.;
• garlic (heads) – 1 pc.

To prepare the marinade you will need the following:

• water – 1 l;
• sugar – 1 tbsp. spoon;
• salt – 2 tbsp. spoons;
• allspice (peas) – 2–3 pcs.;
• Bay leaf(medium) – 2–3 pcs.;
• Bell pepper– half a pod;
• sunflower oil – 180–200 g;
• table vinegar (preferably 9%) – 150 g.

Place cabbage, cut into checkers of approximately 3x3–4x4 cm or strips, into a wide, spacious bowl or pan. Then add chopped root vegetables and garlic to it. Mix all the vegetables thoroughly.

Now let's prepare the marinade. In an enamel saucepan, bring to a boil, stirring, a solution of water, salt, sugar, as well as spices for the marinade (the capsicum should be cut into thin rings) and poured in oil. As soon as this liquid boils, turn off the heat and add vinegar to it. Then mix everything thoroughly and immediately pour the resulting marinade over the vegetables. Then we cover them with a plate with a diameter slightly smaller than that of the pan or bowl in which they are placed. Then, pressing on the plate, compact the vegetables thoroughly. There is no need to install oppression. We leave the vegetables to marinate in the kitchen for a day. In about 24 hours, the cabbage and beets will be ready.

This is a simple and at the same time very tasty and easy to digest dish. You can safely include it in your daily diet. And even if it really is on the table every day, you won’t get tired of it. After all, it can be prepared in different ways: only with beets, with the addition of onions and carrots, with tomatoes and herbs, with garlic, with various spices, with or without vinegar, and so on.

Preparing for stewing

Below is a recipe that has almost all the ingredients listed, plus seasonings to suit any individual taste. Based on the preparation of 4-5 servings you will need:

• cabbage - half a fork;
• beets (medium) – 1 pc.;
• carrots (medium) – 1 pc.;
• onion (large) – 1 pc.;
• garlic - to taste;
• tomato paste – 3 tbsp. spoons;
• vegetable oil - as much as needed;
• salt, sugar, red and/or black pepper, paprika, herbs or other spices.

First, boil the beets and then peel them. Fry the chopped carrots and onion cut into half rings until half cooked. Then add shredded cabbage and spices to them. Stir everything for about 5 minutes, and then add a glass of water to these vegetables. After that, simmer them for 20 minutes.

Meanwhile, cut the peeled beets into strips. Add it after 20 minutes to stewed vegetables, and then immediately add tomato paste. Mix everything thoroughly, and then continue to simmer the vegetables until they are almost completely cooked. And then add finely chopped garlic cloves and herbs. After this, mix everything again, and then close the lid and immediately turn off the heat. Let the dish brew for 15 minutes.

Pickled cabbage with beets will diversify your diet in winter and saturate your body with useful vitamins and microelements. Cabbage with beets can be served as a snack or used to make salads.

Instant marinated cabbage with beets - basic cooking principles

In this way, white cabbage is marinated quickly. After about five hours you can eat it, and the vegetables, despite the fact that they are poured with hot marinade, remain juicy, crispy and tasty.

The beets should be burgundy in color and have a sweet taste. Vegetables with white veins are not allowed.

The cabbage is washed, the top leaves are removed, cut into large pieces, and then chopped according to the recipe. The beets are cleaned, washed and rubbed coarse grater. The remaining vegetables, if used, are chopped in the same way as beets. To do this, you can use a Korean salad grater.

Preparing pickled cabbage does not require much time, because the cabbage does not need to be chopped into thin strips, as for sauerkraut. For this recipe it is cut into squares.

Marinade is usually prepared from purified water, salt, vinegar, granulated sugar and vegetable oil. Water is poured into a saucepan or saucepan, bulk ingredients are added and brought to a boil. Remove from the stove, pour in vegetable oil, stir and boil again. Set aside and add vinegar. If desired, herbs and spices are added to it.

Place the vegetables in a pan or jar, pour in the hot marinade, cover with a saucer and leave for three to four hours. After this time, you can try the cabbage.

Recipe 1. Instant marinated cabbage with beets

Ingredients

two kg of cabbage;

four cloves of garlic;

two carrots;

medium-sized beets;

Marinade

9% table vinegar - 100 ml;

100 g granulated sugar;

120 ml sunflower oil;

30 g table salt.

Cooking method

1. Wash the cabbage, remove the top leaves. Cut the cabbage into large pieces, remove the stalk, and then cut the cabbage leaves into squares. Place in a saucepan or large bowl.

2. Peel carrots and beets, wash and chop on a grater with large sections, or use a Korean salad grater for this.

3. Remove the husks from the garlic and cut the cloves into thin slices. Add the vegetables to the cabbage and mix well with your hands. Transfer the vegetable mixture into a clean, dry three-liter jar.

4. Pour a glass of purified water into a small saucepan, add table salt and granulated sugar. Boil over low heat. Pour in vegetable oil, stir and boil again. Remove the pan from the heat, pour in table vinegar, stir.

5. Pour boiling marinade over the vegetables in the jar, cover with a lid and leave for four hours.

Recipe 2. Instant pickled cabbage with beets, finely chopped

Ingredients

1 kg 200 g white cabbage;

carrot;

half a head of garlic;

Marinade

purified water - 500 ml;

acetic acid 70% - 30 ml;

Bay leaf;

coarse salt - 40 g;

black pepper - six peas;

vegetable oil - ¼ cup;

granulated sugar - 120 g.

Cooking method

1. Wash the head of cabbage, remove the top leaves and cut out the stalk. Shred the cabbage leaves into thin, small strips. This can be done conveniently with a special knife with two blades. Place the shredded cabbage in a large saucepan.

2. Peel large carrots, wash them and chop them on a grater with large sections. Place it in a saucepan with cabbage.

3. Peel small beets, wash and chop them in the same way as carrots. The color of the cabbage depends on the amount of beets; the more beets, the more intense the color.

4. Separate approximately half of the large head of garlic into slices, peel and cut each into thin slices. Add to other vegetables. Mix everything, lightly kneading the cabbage.

5. Pour half a liter into a saucepan, add the rest of the ingredients and keep it on the fire until it boils. Pour the boiling marinade over the vegetables. Cover with a flat plate and place a weight on it. Marinate the cabbage for 12 hours. After this time it can be eaten. We put it in clean jars, close the lids and store in the cold for no more than two weeks.

Recipe 3. Instant marinated cabbage with beets “Pelustka”

Ingredients

medium sized cabbage forks;

salt - tbsp. spoon;

small beets;

large carrot;

head of garlic;

vinegar - 150 ml;

vegetable oil - half a glass;

granulated sugar - 100 g;

purified water - liter;

black pepper - six peas.

Cooking method

1. Wash the head of cabbage, remove the top leaves and divide it into eight parts.

2. Peel the root vegetables, wash and chop into thin strips. Separate the head of garlic into cloves. Remove the husks from them and chop into thin slices.

3. Pour purified water into a saucepan, add granulated sugar, peppercorns, table salt and pour in vegetable oil. Place on the fire and boil for five minutes from the moment it boils.

4. Place cabbage leaves in a deep bowl, layering them with chopped vegetables. Pour the hot marinade over the contents. Cover with a plate and place pressure on top. Keep warm for a couple of days, then put in the cold. Cabbage can be stored for up to two weeks.

Recipe 4. Instant Korean marinated cabbage with beets

Ingredients

head of cabbage;

black pepper - six peas;

coarse salt - 50 g;

table vinegar - a third cup;

two beets;

two bay leaves;

garlic - four cloves;

granulated sugar - half a cup;

vegetable oil - ½ cup;

purified water - liter;

onion

Cooking method

1. In a small saucepan, combine purified water with salt and spices. Place on the stove and boil for ten minutes. Then add vinegar and stir.

2. Rinse the head of cabbage, separate it into leaves and cut them into squares the size of a matchbox.

3. Wash the peeled beets and cut into neat, thin strips.

4. Peel the onion and chop into thin half rings. Remove the garlic cloves from the husks and finely chop.

5. Place all the vegetables in an enamel pan and mix well. Pour in the marinade and leave in a warm place for eight hours. Then keep it in the cold for the same amount of time.

Recipe 5. Instant marinated cabbage with beets and horseradish

Ingredients

beets - 300 g;

granulated sugar - 2/3 cups;

parsley root - 100 g;

coarse salt - 100 g;

garlic - 100 g;

purified water - 150 ml;

horseradish root - 100 g.

Cooking method

1. Wash small heads of cabbage, remove the top leaves, cut out the stalk. Chop the leaves coarsely.

2. Peel the parsley root, horseradish and garlic and grind in a meat grinder.

3. Wash the peeled beets and cut into slices.

4. Boil purified water with salt and sugar. Cool slightly.

5. Place cabbage and beets in an enamel pan, layering with chopped vegetable mixture and spices. Compact it. Pour brine over the contents, cover and leave to marinate for five days. Store cooked cabbage in the cold.

Recipe 6. Instant marinated cabbage with beets “Provencal”

Ingredients

forks of white cabbage;

allspice - eight peas;

one beet;

granulated sugar - one cup;

Bay leaf;

table vinegar - one glass;

vegetable oil - one glass;

carrots - three pieces;

four cloves of garlic;

coarse salt - 80 g;

purified water - 1.5 liters.

Cooking method

1. Peel the beets, wash them and grate them on a grater with large sections, or chop them in a food processor using a special attachment. Place the beets in boiling water and blanch for five minutes. Place on a sieve.

2. Rinse the cabbage, remove the top leaves and chop into thin strips. Peel the carrots and chop on a coarse grater. Cut the peeled garlic cloves into slices.

3. Dissolve sugar and salt in water. Add vinegar and put the mixture on fire. Boil for five minutes.

4. Place the vegetables in an enamel bowl, add spices and stir. Pour in marinade and vegetable oil. Place a flat plate on top and place a weight on it. Marinate the cabbage for 12 hours. Then store in the cold.

Instant pickled cabbage with beets - tips and tricks

• In addition to the marinade ingredients indicated in the recipe, you can add herbs or spices to your taste.
• To give the cabbage a pleasant spicy taste, add peeled and chopped ginger root to it.
• The dish will look appetizing and beautiful if the vegetables are placed in a jar in layers.
• Onions will give pickled vegetables a specific aroma.
• Pickled cabbage can be used to make salads, such as vinaigrette.

Cabbage is popular vegetable crop, which in Rus' has long been customary to prepare for the winter. This tradition has continued to this day. IN Lately Among modern housewives, cabbage with beets in large pieces in jars is extremely popular. There are many various options its preparations, but as an example we can consider only the most interesting of them.

Classic cabbage with beets in large pieces in jars

Today, many housewives, when preparing cabbage for the winter, try to pickle it. This option is very convenient for preservation at home. And, if you add other vegetables to regular white cabbage, you will get an excellent salad that can be used as an ideal side dish all year round. And it’s not at all difficult to do. For example, cabbage with beets in jars in large pieces turns out very tasty.

For this option, you can use the following set of ingredients:

• 2 kilograms of fresh white cabbage;
• 1 beet (not very large);
• 2 carrots.

For the marinade:

• 150 grams of sugar;
• 1.5 liters of water;
• 200 grams of table vinegar;
• 4 bay leaves;
• 20 grams of salt;
• 4 peas each of black and allspice.

To prepare this snack you need:

1. Using a sharp knife, split the cabbage in half and carefully remove the stalk. After this, it must be arbitrarily cut into large pieces.
2. Chop the peeled carrots into rings. It is advisable to make them as thin as possible.
3. Peel the beets and cut into cubes.
4. Place the prepared vegetables in a clean three-liter jar in layers.
5. Separately cook the marinade. To do this, you first need to pour water into the pan, and then add sugar, salt and spices to it. Let the liquid simmer for about 3 minutes. After this, pour in vinegar and immediately turn off the heat.
6. Pour the still hot marinade into the jar and immediately close it with a lid.

In this form, the products should stand at room temperature for two days. After this, you can open the jar and enjoy the amazing snack with pleasure.

Recipe in Georgian

As is known, residents of Transcaucasia prefer more savory snacks. They also love to prepare cabbage.

The Georgian recipe requires the following main components:

• 2-2.5 kilograms of cabbage;
• 1 beet;
• 2 pods of hot pepper;
• 10 grams of coarse salt;
• 15 grams of vinegar.

Method of preparing snacks:

1. Cut the head of cabbage into several large pieces, first removing the stalk. Place the blanks in a deep enamel container (pan or basin).
2. Chop the peeled beets into medium-sized strips.
3. Cut the pepper pod crosswise into several pieces. There is no need to remove the seeds.
4. Add chopped vegetables to cabbage.
5. To prepare the marinade, pour one and a half liters of water into a saucepan, add salt and put on fire. As soon as the liquid boils, add vinegar. After this, the fire must be turned off immediately.
6. Pour hot marinade over vegetables.
7. Cover them with a plate and place pressure on it. This can be an ordinary three-liter jar of water. Store at room temperature.

After 3-4 days, Georgian cabbage will be ready. It turns out spicy, crispy and very tasty.

With added garlic

In Ukraine they also like to prepare cabbage with beets. True, they make it with garlic. It turns out simply amazing cabbage with beets in jars in large pieces.

You can prepare it using the following products:

• 4 medium cabbage forks;
• 2 heads of garlic;
• 3 beets.

For the marinade:

• 4 liters of water;
• 180 grams of sugar;
• 220 grams of salt;
• 3 laurel leaves;
• 7 peas of allspice.

Technology for preparing cabbage in Ukrainian:

1. The marinade is prepared first. To do this, you need to add all the spices to the water at once, bring it to a boil, and then cool it.
2. Randomly cut the heads of cabbage into 10 pieces.
3. Chop the peeled garlic into slices. Carefully insert them between the cabbage leaves.
4. The beets should also be cut into slices no more than 5 millimeters thick.
5. Place the prepared products in jars in layers. Moreover, there must be cabbage on top.
6. Pour cold marinade over the vegetables and sterilize each jar for 20 minutes.
7. Seal containers tightly with metal lids.

It is better to store jars in a cool place. A cellar is ideal for this.

Korean cabbage with beets for the winter

Koreans have their own idea of ​​pickled cabbage. It should be aromatic and moderately spicy.

For the classic version of Korean cabbage, the following required components are required:

• 2 beets;
• 1 onion;
• 1 head of cabbage;
• 4 cloves of garlic.

For the marinade:

• 1 liter of water;
• 6 black peppercorns;
• 40-50 milliliters of vinegar;
• 60 grams of salt;
• 2 bay leaves;
• 80 grams of sugar;
• 100 milliliters of any vegetable oil.

It’s not at all difficult to prepare such a snack in Korean:

1. Chop the cabbage into neat 2x2 centimeter squares.
2. Cut the peeled beets into thin strips. If you wish, you can even use a Korean carrot grater.
3. Peel the onion and then chop it into half rings or regular cubes. Whoever likes it.
4. Cut the garlic into strips.
5. Collect all crushed ingredients in one deep container and mix thoroughly.
6. To prepare the marinade, place all ingredients (except vinegar) in a saucepan. Bring the contents to a boil and then cook for about 5-10 minutes. After this, add vinegar and immediately turn off the heat.
7. Pour the hot solution over the vegetables and let them stand in the kitchen for at least 7 hours. After this, you can try the finished salad.

It is better to store this cabbage in the refrigerator. But she won't stay there for long. Fragrant and very delicious salad usually eaten quite quickly.

Quick preparation option for a day

Modern housewives do not like to spend a lot of time in the kitchen. They should definitely like instant cabbage with beets. It is also sometimes called “daily allowance”. After all, no more than 24 hours pass from the moment you start to complete readiness.

For this recipe you will need:

• 1 fork cabbage;
• 1 clove of garlic;
• 45 grams of salt;
• 1 beet;
• 1 carrot.

For the marinade:

• 1 liter of boiled water;
• 5 black peppercorns;
• 1 bay leaf.

Cooking method:

1. Cut the cabbage into medium-sized cubes.
2. Grate the carrots and beets or chop them using a food processor.
3. Chop the garlic into thin slices. This way its taste in the finished salad will be more pronounced.
4. Place food in clean three-liter jars in layers: garlic - cabbage - beets with carrots. Repeat alternating until the container is filled to the top.
5. To make the marinade, place the pepper and bay leaf in hot water and bring it to a boil. After this, the liquid must be cooled slightly.
6. Pour the warm marinade into jars.
7. Cover them with nylon lids and store them in the kitchen.

In just a day, the finished cabbage can be served.

Without using vinegar

People who have problems with digestive system, spicy foods are contraindicated. A suitable option for them is to roll cabbage with beets without vinegar.

To work you will need the simplest products:

• 2 heads of cabbage;
• 1 head of garlic;
• horseradish root 6-7 centimeters long;
• 2 beets.

For filling:

• 2 liters of water;
• 3 bay leaves;
• 160 grams of salt;
• 100 grams of sugar;
• 10 black peppercorns;
• 2 clove buds.

The method of preparing such a snack is also not particularly complicated:

1. Cut the cabbage into large cubes.
2. Grate the peeled horseradish and beets on a coarse grater.
3. Pass the garlic through a press.
4. Place the products in a deep bowl and mix well.
5. To prepare the filling, bring the water along with the other ingredients to a boil and then cool slightly.
6. Pour the warm solution over the vegetable slices and leave them under pressure in a cool place.

After two days you can try the cabbage. Juicy and very aromatic, it will be an excellent addition, for example, to hot boiled potatoes.

Cabbage with beets in large pieces in brine

There is another interesting option. Cabbage cut into large pieces can be cooked in brine.

For this recipe you will need a minimum set of products:

• 1 head of cabbage;
• 1 beet.

For the brine:

• 1 liter of water;
• 60 grams of salt;
• 1 glass of vinegar and the same amount of sugar.

The entire cooking process consists of three main stages:

1. First the brine is made. To do this, you need to boil water with salt and sugar. Then add vinegar. Bring the solution to a boil again. Remove the finished brine from the heat and let it cool.
2. Chop the cabbage randomly into large pieces.
3. Cut the beets into several parts.
4. Clean glass jar fold the cabbage and compact it tightly. This can be done by hand or with a pestle.
5. Place beets on top.
6. Pour the cooled brine over the food.
7. Cover the jars with nylon lids and leave them in the kitchen for 48 hours.

While in the aromatic brine, the cabbage gradually acquires a pleasant pink hue from the beets. In a plate with mashed potatoes and a piece fried meat she will look just great.

How many articles and recipes have already been written about salted cabbage. Today I will tell you how to prepare salted cabbage with beets, which will diversify your pickles with an amazing burgundy color and excellent salty-sweet taste.

The main conditions for tasty pickling of cabbage and beets are the right choice of products and a well-chosen marinade. Cabbage should be of late varieties, with as dense a head as possible. Such cabbage will retain its taste in the best possible way, absorb the taste of the marinade and lose a minimum of vitamins. Ripe, dense beets will give the cabbage, in addition to a salty taste, a sweetish taste. It will also be painted in a beautiful burgundy color.

How to pickle cabbage with beets in Georgian style

For cabbage in Georgian style, or in another way - mzhava, you need to take:

• Late cabbage, white cabbage – two kilograms
• Beetroot – three hundred and fifty grams
• Chili pepper - one pod
• Petiole celery – bunch
• Salt - a couple of tablespoons
• Vinegar - one tablespoon
• Water - a couple of liters

We clean the cabbage and cut it into large pieces. Try not to let them fall apart too much. We peel the beets and cut them into large pieces, cut the celery and garlic into equal pieces. Finely chop the chili pepper.

Gently mix all the vegetables and place them in jars. Prepare the marinade by mixing salt in water, bringing to a boil and adding vinegar. You need to pour hot marinade over the cabbage. However, be careful that the jar does not burst due to temperature changes. As soon as the cabbage has cooled, seal it with nylon lids and put it in the refrigerator. After three days you can crunch both cheeks.

Instant pickling of cabbage with beets

Sometimes there is no time to brine pickles for a long time due to lack of time. Well, or I’m just too lazy to do all this for a long time. But, as they say, you always want to eat.

What will be useful to us during preparation:

• White cabbage – three kilograms
• Beets - half a kilo
• Hot chili pepper - one pepper
• Water - two liters
• Salt - three tablespoons
• Allspice - a couple of peas

We prepare the cabbage, cut it into fragments of five centimeters per side, cut the peeled beets into slices four to five millimeters thick. Chop the chili into thin slices. We put everything in jars.

Boil water, add salt to it. We are waiting for it to boil.

Pour salted boiling water into the cabbage and seal with lids. We send the jars of cabbage under the blanket to cool.

You can eat this cabbage five to six hours after pouring the marinade. This occurs due to the fact that less water is used in relation to the cabbage than when classic version. Salt is also present in abundance. And finely chopped beets will quickly give their color to the cabbage. Under the blanket, the cabbage will quickly salt due to the long cooling time.

How to pickle cabbage and beets for the winter in jars

How wonderful it is to crunch on delicious salted cabbage in winter and remember the sunny summer while a blizzard sings outside the window. But first you need to properly salt it for the winter.

Required ingredients:

• Late white cabbage – three kilograms
• Beets - seven hundred grams
• Garlic – five large cloves
• Chili pepper - small pod
• Salt - three tablespoons
• Allspice peas – five pieces
• Vinegar 9% - tablespoon

We clean the cabbage from withered leaves and cut it into triangles. We cut the beets into strips five to six centimeters long and three to four wide, this will help better convey the color and taste of the cabbage.

Cut the garlic in half and chop the chili. Mix all the vegetables and peppercorns and place in a saucepan.

Put water on the fire and add salt to it. When it boils, add vinegar. Boil for one minute and pour the marinade over the cabbage.

Now you need to cover the cabbage with a plate and press it down with some weight. For example, a jar of water. Leave the cabbage like this until it cools completely. The pressure will “compress” the cabbage a little, after which it will be able to better absorb flavors and colors. Well, actually, the better the cabbage is salted, the longer it will last.

After cooling, remove the oppression with the plate and transfer it, then fill it with marinade. All that remains is to roll up the lids and put them in a cool place until winter. There are not many ingredients in quantity in relation to cabbage. But since the dish is meant to be eaten in winter, it will take a long time to reach an ideal state. And even if it sits too long, it won’t over-salt and won’t become too spicy.

Recipe for pickling cabbage with beets in Armenian

Yes, yes, yes, there is also an Armenian version of salted cabbage, in addition to the Georgian one. This recipe has a rather rare feature for canning in general, namely the presence of cinnamon.

Let's figure out what is needed for cooking:

• White cabbage of late varieties - five kilograms
• Beets - half a kilogram
• Hot chili pepper - medium pod
• Carrots – half a kilo
• Horseradish rhizome – one hundred grams
• Garlic – thirteen to fifteen cloves
• Bay leaf - one piece
• Allspice and black peas - three pieces each
• Dill umbrella - one piece
• Salt - tablespoon
• Cinnamon - level teaspoon
• Water - liter
• Bay leaf - one piece

Prepare the cabbage and cut it into six to eight pieces. Cut the carrots into medium cubes, cut the beets into four to five millimeter circles.

Chop the chili into thin rings and grate the peeled horseradish. Mix the vegetables and place in an enamel pan, evenly distributing the garlic and horseradish with pepper.

Cook the marinade. We put the water on the fire, add salt, add an umbrella of dill, peppercorns and bay leaves. We also add the highlight of the program - cinnamon. Bring the mixture to a boil and cool. Pour the cooled marinade over the cabbage, straining it through a strainer.

Now press the cabbage down with something heavy and leave it for four to five days. Don't forget to release the fermentation gas a couple of times a day. This can be done conveniently with either a knitting needle or a wooden stick.

After fermentation is complete, put the cabbage in jars and put it in the refrigerator or in the cellar. Crunch for your health!

How to pickle cabbage pieces with beets

IN modern world everything runs and rushes, everything is solved by quick execution, but requires quality.

Let’s try this and get the job done with preparing cabbage quickly and efficiently:

• Cabbage - one and a half kilograms
• Beets - three hundred grams
• Salt - two tablespoons
• Sugar - three tablespoons
• Vinegar 9% - one hundred milliliters
• Garlic – three cloves
• Water - liter

We peel the cabbage and cut it into large squares, eight to ten centimeters per side. Cut the beets into medium pieces. Mix cabbage, beets and garlic, place tightly in a jar. Pour vegetable oil and vinegar on top. Pour sugar into the cooled brine of boiled water and salt.

The jar should stand in this form for about three to four days, after which we roll up the lid and store it in the refrigerator.

Pickling cabbage with beets without vinegar

Many housewives of the “old school” consider vinegar harmful, almost fatally poisonous. Well, we all make mistakes sometimes. However, even for such picky people there is a way out - salted cabbage without vinegar. Let's see what she needs:

• White cabbage - three kilograms of forks
• Beets - eight hundred grams
• Garlic – fifteen cloves
• Celery cuttings - medium bunch
• Chili - a couple of pods
• Salt – 4 level tablespoons
• Water - two liters
• Allspice – three peas

We clean the cabbage, wash it and cut it into large pieces; the beets must be cut into circles or semicircles of three to four millimeters. Cut the peeled garlic into two or three parts, chop the chili.

We will ferment in a saucepan. Place chopped vegetables in it, topping them with garlic and pepper.

We prepare brine for cabbage from water, salt and allspice. Bring the brine to a boil. Let it cool a little, and then pour in the cabbage.

Cover the pan with a lid and leave to marinate for five days at a temperature of about twenty-two degrees. Afterwards all that remains is to transfer it into jars and close with nylon lids. Store in the refrigerator and be sure to eat while crunching the vegetables. Enjoy your meal!

Sauerkraut with beets in jars in large pieces

It is very convenient to prepare sauerkraut with beets, chopped into pieces in jars, because... at the same time, it does not lose its appearance, remains juicy, crispy, and also changes color to bright burgundy. Sealing is also stored conveniently and for a long time, because a tightly closed lid prevents the development of bacteria in the jar and spoilage of the product.

All we need for cooking:

• A head of cabbage, small in size, about two to three kilograms;
• Large beets;
• Large carrots;
• Garlic, one large or two small heads;
• A little more than half granulated sugar;
• Two tablespoons of ordinary table salt
• A few black peppercorns;
• Sunflower oil - depending on the number of cans, one tablespoon for each;
• Several bay leaves;
• Half a glass of vinegar;
• One liter of drinking water.

Preparation:

1. We start with cabbage. We wash it thoroughly and begin to peel off the very top layer of leaves.
2. Attention to housewives: I do not recommend using early varieties of cabbage for cooking. Onan will not give any crunch when preserved and will be too loose and not juicy. In addition, later heads of cabbage will contain more useful substances.
3. We cut the head of cabbage into two equal parts, and then each of these parts into another six to eight equal parts so that we get rectangles.
4. We wash the red beets. The fruit should also not be very young, otherwise you risk ruining the dish. Peel the beets and cut them in half, and each half into medium-sized slices.
5. Wash and peel the carrots. There are two options for slicing a vegetable: grate it on a coarse grater or, like beets, cut it into slices. I usually use the second method, but it's up to you.
6. Wash the garlic and cut it lengthwise into thin slices.
   Advice for you: I do not recommend using a garlic press in this recipe, because in this case the garlic does not convey its flavor and aroma properties very well.
7. Combine all the chopped vegetables in one large saucepan and mix thoroughly so that the mixture in the jars looks uniform. Place vegetables in jars.
8. This step is about preparing the marinade. Add sugar, salt, pepper, bay leaves to the water and leave to simmer for about five minutes. Add vinegar and the marinade is ready. Fill the resulting liquid to the brim of the jar, close the lids, wrap it in a blanket and allow it to cool to room temperature.

For those who want to see with their own eyes how to prepare this dish, I suggest watching the video:

If you wish, after two days you will be able to enjoy what a very tasty sauerkraut with beets you have made. Bon appetit!

Georgian sauerkraut with beets

Ingredients to prepare:

• Medium-sized cabbage weighing approximately 2.5-3 kilograms;
• Large beetroot weighing approximately 1-1.5 kilograms;
• A few red peppers to add spice to the dish;
• Two small heads of garlic;
• Two bunches of fresh celery;
• Table salt - two to three tablespoons;
• Drinking water – about two liters.

Let's start cooking:

1. The unusual thing about this starter is that the marinade, when poured into jars, is not hot, but rather cold. Therefore, the first cooking step is not about preparing the vegetables, but about preparing the brine. Place a pan of water on gas and begin to boil the water. After bubbles appear in it, add two tablespoons of table salt, cook for literally one minute and turn off. Let the salt water cool to room temperature.
2. Let's move on to preparing vegetables. Carefully wash the cabbage fork and cut it into two equal parts. Cut each of the resulting halves into pieces into three or four equal parts. Small pieces will help the cabbage to absorb beet juice well and color during fermentation.
3. Carefully wash and clean the beet fruit. Cut it into thin circles. This can be done using a grater, or you can do it manually, whichever is more convenient for you. I use a grater, then the circles are thin and of equal size.
4. Wash and peel the garlic and red pepper. You should be careful with garlic; I do not recommend putting it through a garlic press; it is better to cut it into several pieces so that it better preserves its taste and aroma. Cut the red pepper into rings.
5. We take the jars and start adding vegetables. First beets, then cabbage, and so on in order, also adding garlic, pepper rings and celery, previously mashed in your hands, the topmost layer is again beets.
6. Fill the jars with brine up to the neck, add a little more salt to taste and close the lid.

In three to five days the dish will be ready, and you can please yourself and your loved ones!

Recipe for sauerkraut with beets, like my grandmother’s - with vinegar

Recipes sauerkraut There are the same number of fans with red beets with and without the addition of vinegar, so today I will tell you about both options, and you decide for yourself which one will become a permanent dish on the table.

• We prepare the ingredients for the future sourdough. We will need:
  Medium-sized cabbage forks, weighing up to two kilograms;
• Two medium carrots;
• Garlic – one medium head;
• Beetroot weighing up to about 1.5 kilograms;
• Drinking water – liter;
• Granulated sugar - three-quarters of a glass;
• Two tablespoons of table salt;
• Lavrushka - two pieces;
• Unscented sunflower oil - one glass;
• A little hot pepper to taste;
• Black peppercorns - several pieces;
• Six tablespoons of vinegar.

First, thoroughly wash the cabbage fork and cut it in half. We cut each of the halves into several more identical small pieces.

Wash and cut the beets thoroughly. Cut it lengthwise into large, approximately equal-sized strips.

Wash and peel the carrots. Just like beets, we cut them into large strips.

Take a washed and peeled head of garlic and cut it lengthwise into strips or crosswise into slices, as you prefer. The main thing is not to put the garlic through a garlic press.

Prepare the marinade. Add bay leaf, salt, granulated sugar, pepper, sunflower oil to the water and cook until the mixture boils. After this, turn off the gas under it and add vinegar.

Pour the resulting marinade into the jars, cover them and leave to cool for a day. After 24 hours you will be able to taste the resulting dish.

Option without vinegar

The second option for preparing sauerkraut with beets is without vinegar. This recipe is also very popular, and I’ll tell you how to prepare it below.

We prepare the following ingredients:

• A small head of cabbage weighing up to two kilograms;
• Two pieces of small beets;
• Two medium sized carrots;
• Two pieces of garlic heads;
• Granulated sugar - level tablespoon;
• Table salt - two tablespoons;
• Four pieces of allspice;
• Half of hot pepper;
• Five laurel leaves;
• Two liters of drinking water.

Wash the head of cabbage, remove the top layer of leaves, cut into two equal parts. Place each piece on the cut side and cut into approximately 6-8 equal pieces.

Beets and carrots for this recipe should be cut into small strips. We wash the fruits and either grate or chop the beets and carrots very finely.

We fill the jars. First we put in the garlic, which has previously been chopped or crushed, then the beets, carrots, cabbage, and spices one by one.

Put the water on gas, add sugar, pepper and salt to it. Cook everything until it boils, turn it off and let it cool a little.

Now you can add the brine to the jars, close the lids tightly on top and let cool for 24 hours. The next day, open the jars and press the contents with a spoon or fork to release any trapped air. Seal the jars again and leave for four days. Very soon the sauerkraut with beets will be ready!

Sauerkraut in Armenian style

Armenia shares another recipe for sauerkraut with beets. I will tell you about the cooking features in the next recipe.

Ingredients for the dish:

• Two small or one medium forks, not exceeding a weight of 2.5 kilograms;
• One small beet;
• Garlic – one clove;
• Two pieces of chili pepper;
• Celery root;
• Three liters of drinking water;
• Half a teaspoon of cilantro;
• Pepper - a dozen peas;
• Lavrushka - two or three pieces;
• Six tablespoons of table salt;
• Half a cinnamon stick.

Preparation:

1. Prepare the brine. We put the water on gas, immediately add all the spices to it, wait until the water reaches boiling point. Turn off the gas and let it cool.
2. We wash the heads of cabbage, peel them from the top layers of leaves and cut them into four equal parts. Wash and cut the carrots into slices.
3. We wash and peel the beets, cut them into thin slices using a grater or by hand. We thoroughly wash the roots and cut them.
4. Alternately put cabbage, carrots, beets and spices into the jars. Pour the marinade over the mixture, cover with cabbage leaves and leave under a load for several days.
5. After several days, we put the jars in a cellar or other cold place.

Korean recipe for spicy cabbage with beets

Like most Korean dishes, this recipe has a spicy taste, so it will especially appeal to lovers of savory preparations.

For the recipe we will need:

• Medium-sized cabbage, up to 2 kilograms;
• Small beets;
• Three or four bay leaves;
• A few cloves of garlic;
• Drinking water – one liter;
• 3 tablespoons table sugar;
• 3 tablespoons table salt;
• One-half cup of table vinegar;
• Peppercorns - a dozen pieces.

Preparation steps:

1. Wash the head of cabbage thoroughly, cut it in half, and then each part into six more pieces.
2. We also thoroughly wash and peel the beets, cut them into small strips or three on a coarse grater, as you wish.
3. Wash and peel the garlic thoroughly, cut into several slices and slices. Place all the vegetables in a large container and mix.
4. We are preparing the marinade. We put the water on gas, after boiling, add sugar, salt, bay leaf and pepper. Cook for another ten minutes, clear the water from the leaves and pepper, then pour in the vinegar.
5. Place the mixture in jars and pour the marinade into them. Let the jars cool for 24 hours and then put them in the refrigerator.

Now you can try the resulting dish, bon appetit!

In Gurian

Now I’ll tell you about another option for fermenting sauerkraut with beets in Gurian style. This is another one Georgian recipe for a 3 liter jar, but with a slightly different taste.

Ingredients for cooking:

• Head of cabbage – 2 pieces;
• Two small beets;
• Red pepper – 1 tablespoon;
• Apple cider vinegar – 1 glass;
• Table salt – 2 tablespoons;
• Two small cloves of garlic;
• Granulated sugar - about 1 cup;
• Table salt - two tablespoons;
• A little more than one second cup of odorless sunflower oil;
• A liter of clean, drinking water.

How to prepare:

1. We wash both pieces of cabbage and cut them into small pieces to form rectangles.
2. We wash and peel the beets, grate them on a coarse grater or cut them into slices by hand.
3. Thoroughly wash off any dirt and peel the garlic, cut it into medium-sized slices.
4. We are preparing the marinade, for this we put water, add pepper, and spoons of salt and granulated sugar. After the mixture boils, add vinegar.
5. Place vegetables in jars in layers. Pour the resulting mixture into them, let them cool, then store them where you see fit, but be sure to keep them away from sun rays and warmth.

Today I shared with you wonderful, proven recipes for sauerkraut with beets, like my grandmother’s - large pieces in jars, Georgian style, without vinegar and others. I hope you and your family enjoy the meals you make. I wish you good luck and inspiration!