Pickled cabbage with beets diversifies your diet in the winter and saturates the body with useful vitamins and minerals. Cabbage with beets can be served as a snack, or used to make salads.
Instant pickled cabbage with beets - basic principles of cooking
In this way, cabbage is pickled quickly. After about five hours, you can eat it, while the vegetables, despite the fact that they are poured with hot marinade, remain juicy, crunchy and tasty.
Beets should be burgundy and have a sweet taste. The use of a vegetable with white veins is not allowed.
The cabbage is washed, the upper leaves are removed, cut into large pieces, and then chopped according to the recipe. Beets are peeled, washed and rubbed on a coarse grater. The remaining vegetables, if used, are minced in the same way as beets. To do this, you can use a grater for salads in Korean.
Cooking pickled cabbage does not require much time, because 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 stewpan or pan, bulk solids are added and boiled. Remove from the stove, pour the vegetable oil, mix and boil again. Set aside and add vinegar. At will, spicy herbs and spices are added to it.
Vegetables are laid out in a pan or jar, poured with hot marinade, covered with a saucer and left for three to four hours. After this time, you can try 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 of granulated sugar;
120 ml of sunflower oil;
30 g of salt.
Cooking method
1. Wash the cabbage, remove the top leaves. Cut the forks into large pieces, remove the stalk, and then cut the leaves of cabbage into small squares. Put in a pan or a spacious bowl.
2. Peel the carrots and beets, wash and chop on a grater with large sections, or use Korean grater for salads for this.
3. Remove the garlic from the husk, and cut the teeth into thin slices. Add vegetables to cabbage and mix well by hand. Transfer the vegetable mixture to a clean, dry jar with a volume of three liters.
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, mix and boil again. Remove the pan from the heat, pour in the vinegar, mix.
5. Pour the vegetables in the jar with boiling marinade, cover and leave for four hours.
Recipe 2. Quick-marinated cabbage with beets, finely chopped
Ingredients
1 kg 200 g of white cabbage;
carrot;
half the head of garlic;
beet
Marinade
purified water - 500 ml;
acetic acid 70% - 30 ml;
Bay leaf;
coarse salt - 40 g;
black pepper - six peas;
vegetable oil - ¼ glass .;
granulated sugar - 120 g.
Cooking method
1. Head of my cabbage, remove the top leaves and cut out the stump. Shred the leaves of cabbage with a thin, fine straw. It is convenient to do this with a special knife with two blades. Put chopped cabbage in a large pot.
2. Peel a large carrot, peel and grind it on a grater with large sections. We spread it in a pan with cabbage.
3. Peel the small beets, wash them and grind them in the same way as carrots. The color of cabbage depends on the number of beets, the larger it is, the more intense the color.
4. About half the large heads of garlic are parsed, peeled and cut into thin slices. Spread to the rest of the vegetables. Mix everything, slightly kneading cabbage.
5. Pour half a liter into the saucepan, add the remaining ingredients and keep on fire until boiling. Pour the vegetables with boiling marinade. Cover with a flat plate and set the load on it. Pickle the cabbage for 12 hours. After this time, you can eat it. We lay it out in clean jars, close the lids and store in the cold for no more than two weeks.
Recipe 3. Pickled cabbage with beetroot "Pelyustka"
Ingredients
forks of medium size cabbage;
salt - tablespoon;
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 cabbage, remove the top leaves and divide it into eight parts.
2. Root crops to clean, wash and crumble with a thin straw. Dismantle the head of garlic. Remove the husks from them and grind into thin slices.
3. Pour purified water into a saucepan, add granulated sugar, peppercorns, salt and pour in vegetable oil. Put on fire and boil for five minutes from the moment of boiling.
4. Fold the cabbage leaves in a deep bowl, layering them with chopped vegetables. Pour the contents with hot marinade. Cover with a plate and set on top oppression. Keep warm for a couple of days, then put in the cold. Cabbage can be stored for up to two weeks.
Recipe 4. Korean style pickled cabbage with beets
Ingredients
head of cabbage;
black pepper - six peas;
coarse salt - 50 g;
table vinegar - a third of the glass .;
two beets;
two bay leaves;
garlic - four cloves;
granulated sugar - half a glass .;
vegetable oil - ½ cup .;
purified water - liter;
onion.
Cooking method
1. In a small saucepan, combine purified water with salt and spices. Put on the stove and simmer for about ten minutes. Then add the vinegar and mix.
2. Rinse the cabbage, cut it into leaves and cut them into squares, the size of a matchbox.
3. Wash the peeled beets and cut them in a neat thin straw.
4. Peel the onion and chop with thin half rings. Free the garlic cloves from the husk and chop finely.
5. Put all the vegetables in an enamel pan and mix well. Pour the marinade and leave it to warm for eight hours. Then stand the same amount of time in the cold.
Recipe 5. Quick-marinated cabbage with beets with horseradish
Ingredients
beets - 300 g;
granulated sugar - 2/3 cup .;
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 a stump. Cut the leaves coarsely.
2. Peel the root of parsley, horseradish and garlic in a meat grinder.
3. Wash and peel the peeled beets.
4. Boil purified water with salt and sugar. Cool slightly.
5. Put the cabbage and beets in an enameled pan, layering with chopped vegetable mixture and spices. Tamp. Pour the brine over the contents, cover and marinate for five days. Store prepared cabbage in the cold.
Recipe 6. Cabbage with pickled beets "Provence"
Ingredients
forks of white cabbage;
allspice - eight peas;
one beetroot;
granulated sugar - a glass .;
Bay leaf;
table vinegar - glass .;
vegetable oil - glass .;
carrots - three pieces;
four cloves of garlic;
coarse salt - 80 g;
purified water - 1.5 liters.
Cooking method
1. Beet peel, wash and grate with large sections, or chop in a food processor with a special nozzle. Dip the beets in boiling water and blanch for five minutes. Fold onto a sieve.
2. Rinse the cabbage, remove the top leaves and chop into thin strips. Peel and chop the carrots on a coarse grater. Cut the peeled garlic cloves into plates.
3. Dissolve sugar and salt in water. Add vinegar and put the mixture on the fire. Boil for five minutes.
4. Put the vegetables in an enameled bowl, add spices, mix. Pour marinade and vegetable oil. Put a flat plate on top and place a load on it. Marinate cabbage for 12 hours. Then put in storage in the cold.
Instant pickled cabbage with beets - tips and tricks
- In addition to the ingredients for the marinade indicated in the recipe, you can add herbs or spices to your taste.
- In order for the cabbage to acquire a pleasant spicy taste, add peeled and chopped ginger root to it.
- The dish will look appetizing and beautiful if the vegetables are laid in a jar in layers.
- Onions will give pickled vegetables a specific flavor.
- Pickled cabbage can be used to make salads, for example, vinaigrette.
