How to make daily cabbage with beets. Pickled cabbage slices with beets

There are vegetables on our table all year round. In winter, pickled, canned vegetables, harvested in summer and autumn, are mainly consumed. One of the most popular and favorite vegetables is cabbage. She is marinated different ways with the addition of various vegetables. Cabbage in this form is used to prepare many salads. There are quick recipes for sauerkraut with beets. How to make such cabbage for the winter? We will consider several recipes for winter salads.

Healthy and tasty vegetable

In our daily diet there is always vegetable salads. They stimulate digestion and appetite. From white cabbage delicious and healthy salads fresh and pickled. This vegetable is especially popular in winter, when you really want to diversify winter table vitamins and contrasting taste.

There are many recipes for sauerkraut with beets, with marinade in two versions:

• fast food;
• daily.

This cabbage has great taste. She has a very attractive appearance and will always be able to diversify the everyday table. Pickled salad will help out the hostess in case of unexpected guests.

According to the recipe for the preparation of such salads, the head of medium and late varieties is suitable. You can also cut vegetables in different ways. It all depends on how quickly you want the dish to be ready to eat. Usually, in order to pickle cabbage, it cut into large strips or squares 4x4 cm. If you want the cabbage to be ready as quickly as possible, then you need to cut it into 8 parts and marinate under pressure.

instant cabbage recipe

Ingredients required for the recipe:

• cabbage - 2 kg; carrots - 1-2 pieces; medium-sized beets - 1 pc; garlic - 3-4 cloves;
• for the marinade:
  • sugar - 100g; salt - 1 tablespoon; table vinegar 9% -100 ml;
  • sunflower oil- 120 ml.

According to this recipe, vegetables are marinated very quickly and after 4-5 hours the salad is ready to eat. Despite the fact that prepared vegetables are poured with boiling marinade, they remain crispy, juicy and tasty.

Wash the cabbage and remove the top leaves. Cut into large pieces and then chop the vegetable. In this form, leave it in a spacious bowl or pan. Beets and carrots are rubbed on a coarse grater. Many housewives use a Korean beet grater for this. The garlic is finely chopped with a knife. All vegetables should be placed in one container, mix well and put in a dry and clean 3-liter jar.

Now it's time to start preparing the marinade. To do this, you need another pan. Pour 1 glass into it. plain water, sugar and salt according to the recipe. The pot is placed on low heat., its contents are brought to a boil and immediately turned off.

Then it is necessary to add vegetable oil to it according to the recipe, after that everything is mixed and brought to a boil again. After boiling, you can remove the pan from the heat and add vinegar to it. Everything mixes well and you get a ready-made marinade for salad.

The next final step is to pour chopped vegetables with hot marinade. The jar can be covered with a saucer and left in this state for 3-4 hours in the kitchen. After this time, pickled cabbage can be tasted.

Recipe for daily pickled cabbage with beets for the winter

If you cook vegetables according to this recipe, their taste is unusual, more piquant and fragrant. In this recipe used capsicum . AT ready-made makes a great snack. To prepare the salad, you will need:

• white cabbage -2 kg;
• 1 large beet;
• 1-2 carrots, but it is possible without it;
• 1 head of garlic.

For the marinade: water - 1 liter; vegetable oil (sunflower) - 200 gr; sugar -1 glass; salt - 2 tablespoons; table vinegar- 150 gr; 2-3 peas of allspice; 2 bay leaves and half a capsicum.

According to the recipe, the cabbage should be cut into rectangular or square pieces, approximately 3x3 cm in size. After that, the chopped vegetable should be put in a saucepan with a capacity of at least 5 liters. The remaining vegetables are cut into thin strips, it is better to cut the garlic thinly. Chopped carrots, beets and garlic should be added to the cabbage and mix well.

To prepare the marinade, you need to take all the ingredients prepared according to the recipe, with the exception of vinegar, and place in a separate pan. Leguminous cut the pepper into rings. The saucepan with the marinade is put on a small fire, it is brought to a boil and immediately turned off. After that, you can add vinegar to the pan.

Vegetables in a saucepan must be poured with cooked marinade. It will have a pleasant aroma. The marinade should be poured only hot. The cabbage will remain in the pot. It needs to be covered with a plate of smaller diameter, but before that it is good to tamp and leave in this form at room temperature. There is no need to put a load on top.

After a day, cabbage can be eaten, it is ready. Its a must placed in a bank, cover with a lid and put in the refrigerator.

Recipe for cabbage pieces very fast cooking with beets

The taste of such cabbage is slightly different from ordinary sauerkraut. It turns out a little sweeter. According to the recipe you need to cook:

At the very beginning of cooking gotta get the cabbage. It is washed and only the top leaves are removed. The vegetable can be chopped coarsely or cut into squares. It depends on the taste of the hostess and her family members. The rest of the vegetables need to be cut into strips or use a coarse grater for this. Garlic is usually cut finely with a knife. Prepared vegetables must be folded into a convenient container for mixing. Now it's time to prepare the vegetable marinade.

Pour water measured according to the recipe into a separate pan and put it on a small fire. When the water becomes hot, you need to add all the ingredients. Vinegar does not need to be added yet. Mix everything well and let it boil. Then turn everything off and add vinegar. Pour the chopped vegetables with the finished marinade and always hot, cover them and let them brew for 4 hours at room temperature.

pickled cabbage ready for use after 4 hours. They have pleasant taste and flavor, crispy and appetizing, but must be eaten within five days. According to the recipe, it cannot be stored longer, because it is prepared in a quick way.

In addition to the ingredients indicated in the recipes for preparing the marinade, other components can also be added. For example, spices or spices.

If you add ginger root, it will give a special piquant taste to the cabbage, but it will have to be chopped.

Cabbage with beets looks very beautiful and appetizing if the vegetables are laid in layers in a jar. To do this, it is convenient to use not a jar, but a pan.

Some housewives, except for the vegetables indicated in the recipe add more onion. It is cut into strips. In pickled form, it will give a specific aroma and taste to all other vegetables.

Pickled vegetables are also good for preparing other salads, as in fresh, as well as in salt. By the way, cabbage with beets prepared according to these recipes for the winter will always be at the table. Many people prefer it as an appetizer at the festive table.

Pickled cabbage, salted cabbage is one of the common and favorite dishes on our table. On holidays or on ordinary days, we take out a jar of this delicious product.

There are many ways of salting and pickling. Most often, we use cabbage, chopped into strips, or chopped finely and finely. But in the recipes below, we will pickle the cabbage in pieces.

Cabbage in this version is no worse. And many even like it when there is a coarsely chopped pickled vegetable on the table.

Required Ingredients:

• Cabbage - 5 forks
• Garlic - 20 cloves
• Salt - 3 tbsp. l.
• Sugar - 2 tbsp. l.
• Allspice - 3 pcs.
• Bay leaf - 1 pc.
• Dill
• Vinegar - 3 tbsp. l.

We clean the cabbage, cut it in half, remove the stalk. After that, cut it into pieces. The size can be any, but so that the pieces fit freely in the jar.

We clean the garlic. We take jars, put chopped cabbage and garlic in them.

Boil water and pour hot boiling water into jars. While all this is worth 10 minutes, prepare the marinade. Put salt, sugar in water and boil.

Drain the water from the jars, add peppercorns, dill, bay leaf, vinegar. Pour jars with boiling marinade, roll up, turn upside down and leave to cool.

When the jars are cool, put them away for storage.

Cabbage pieces in jars in brine under iron lids

To prepare this recipe, we need:

• white cabbage - 1 large head
• carrots - 3 pcs.
• salt - 50 gr.
• sugar - 50 gr.
• vinegar 9% - 50 gr.

We cut the cabbage into pieces, grate the carrots or cut into thin circles.

We put cabbage and carrots in a jar, tamping each layer

Then we put the jar under the press in the refrigerator for one day. After the time has passed, we get the banks. We boil water, adding salt, sugar and vinegar to it, you can add a little vegetable oil. Pour it all into jars and twist.

Spicy (burning) cabbage with large pieces of beets. Fast Food Recipe

Ingredients:

• Cabbage - 700 g.
• Beets - 1 pc.
• Garlic - 2 cloves
• Vinegar 9% - 70 g.
• Sugar - 1 tsp
• Salt - 2 s. l.

We clean the cabbage and cut into square pieces (you can use any).

We clean the beets and cut them into either pieces or cubes.

We put it all in the bank. Add garlic, bay leaf. You can add various spices.

We are preparing the marinade. Dissolve sugar and salt in water, add vinegar. Pour cabbage with this marinade. Then we twist the jar and remove it.

Quick pickling cabbage slices

It is quite simple and fast way pickle cabbage slices.

Take the following ingredients:

• Cabbage - 1 kg.
• Carrots - 1 pc.
• Garlic - 4 cloves
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 1 cup
• Vegetable oil - 1 cup

Wash cabbage and cut into large pieces. Grate carrots or cut into rings. Finely chop the garlic or squeeze it through a press.

We put everything in a jar in layers: a layer of cabbage, a layer of carrots with garlic. After that, pour hot marinade: dissolve salt, sugar, vinegar and vegetable oil in water. Pour the vinegar after removing the marinade from the heat.

Pour it all into a jar and leave to stand for a day. After that, you can eat.

And in this video you can see how to quickly pickle cabbage.

We continue the theme of preparations for the winter. I was very fascinated by this topic, and I decided that cabbage for the winter with beets will not only look beautiful in a jar, but will also please your home with its crunch. By adding beets to cabbage, we get a beautiful color and more delicate taste. Let's try?

Cabbage for the winter with beets and garlic - a recipe with a photo step by step

Garlic gives all dishes a special aroma and taste, and garlic even goes well with cabbage. The recipe is very easy to remember - we need 8 tablespoons of almost all the spices.

We will need:

• cabbage large head - 4 kg
• beets - 1 kg
• garlic - 1 head
• salt - 8 tbsp. l.
• sugar - 8 tbsp. l.
• vinegar 9% - 8 tbsp. l.
• bay leaf - 8 pcs.
• chili pepper - to taste
• peppercorns - to taste
• dried dill - 1 umbrella per jar
• water - 5 liters

1. In this recipe, cabbage should be cut quite large pieces, but so that they freely pass through the neck of the jar.

2. We clean the raw beets and cut them into thin slices.

3. In a 3-liter jar, put a layer of beets on the bottom, and then pieces of cabbage. We tamp the cabbage a little with our hands to fit more. We put bay leaves, dill umbrellas, peppercorns and hot peppers Chile. Garlic can be put in a jar with a whole clove, or you can chop it.

4. Put the beets on the cabbage again, then cabbage and spices again. So, alternating layers, we reach the top of the jar.

5. Cooking the marinade. Boil about 5 liters of water, bring to a boil and add salt, sugar and vinegar.

6. Pour cabbage in jars with hot marinade.

7. Put the jars in a saucepan with hot water and sterilize for 20 minutes, and then roll up with metal lids. We turn the jars upside down, wrap them in a warm blanket and leave to cool completely.

Marinated cabbage with beets for the winter in jars - recipe with photo

This recipe is similar to the previous one, only we add carrots to cabbage and beets. The result is a slightly different flavor of pickled cabbage. If you like cabbage spicier, you can add hot chili peppers to taste.

We will need:

• cabbage - 1 head
• carrots - 4 pcs.
• beets - 2-3 pcs.
• garlic - 4-5 cloves
• water - 1 liter
• salt - 1 tbsp. l.
• sugar - 1 tbsp. l.
• vinegar 9% - 100 ml.
• vegetable oil - 2 tbsp. l.
• black peppercorns - 10 pcs.
• allspice - 6 pcs.
• bay leaf - 2 pcs.

1. Cabbage in this recipe will be cut into large pieces. You can try on a piece to the jar, the cabbage should pass freely through the neck.

2. Cut the carrots into circles.

3. Beets can be cut into thin slices.

4. Peel the garlic and cut the slices into pieces.

5. Put the vegetables in a clean 3-liter jar. Beets go to the bottom of the jar, pour garlic cloves and carrot slices on top. Add bay leaf, black and allspice to taste. Now we tamp the cabbage into the jar. We repeat all the layers again - beets, garlic, carrots, spices, cabbage. So we reach the neck of the jar.

6. Boil water and put salt, sugar, vinegar and vegetable oil into it. Pour vegetables in a jar with hot marinade.

7. We close the jar with a plastic lid and set to marinate at room temperature for two days.

During marinade, the marinade may spill out of the jar, so put the jar on a plate in which excess liquid will collect

8. After two days, we can enjoy a beautiful and crispy snack.

Sauerkraut with beets in jars - a delicious recipe for the winter

Pickled cabbage is usually cooked with vinegar. But sauerkraut healthier. I mentioned in one of my previous articles. But if you want to cook beautiful sauerkraut with beets, then pay attention to this recipe.

We will need:

• cabbage - 1.5 kg.
• carrots - 300 gr.
• beets - 300 gr.
• garlic - 2 cloves
• water - 1 liter
• salt - 3 tbsp. l.
• sugar - 2 tbsp. l.
• coriander - 1/2 tsp

1. Cooking vegetables. Cabbage again we will have quite large pieces.

2. Rub the carrots on a coarse grater.

3. We also rub the beets on a grater.

4. Put the vegetables in layers in clean jars. We send beets to the bottom, then grated carrots and cabbage. Lightly tamp the vegetables with your hand.

5. Vegetables will need to be filled with marinade. To do this, bring the water to a boil, add salt, sugar and coriander. Marinade cook for 5 minutes and leave to cool completely.

6. Pour cabbage with cooled marinade. We pierce the cabbage in several places with a wooden stick and leave to ferment for 3 days. During these 3 days, be sure to pierce the cabbage every day with a wooden stick or knife so that the accumulated gases come out, otherwise the cabbage will be bitter.

Georgian cabbage - a recipe for pickled cabbage with beets for the winter

Spicy, delicious crispy Georgian cabbage. It is also called Gurian cabbage. Judging by the amount of hot pepper, the appetizer turns out to be fiery and tasty.

Cabbage with beets in Korean "Pelyustka"

Korean recipes have already become traditional on my blog. Now it's the turn of cabbage in Korean.

To get a beautiful cabbage color, choose dark maroon beets.

We will need:

• cabbage - 1 head (~ 2 kg.)
• beets - 300 gr.
• garlic - 1 head
• water - 1.2 liters
• salt - 2 tbsp. l.
• sugar - 1/2 cup
• vinegar 9% - 1/2 cup
• red hot pepper ground - 1 tsp
• bay leaf - 3 pcs.
• allspice - 10 pcs.
• cloves - 3 pcs.

1. Divide the head of cabbage into 6 parts. You get pretty big chunks.

2. Cut the beets into strips, well, or as you like. Garlic cloves can be crushed a little.

3. Put the vegetables in a saucepan. We put a layer of beets on the bottom, put pieces of cabbage on top, so we alternate to the top of the pan. Lay the garlic on top. Lightly tamp the vegetables with your hands.

4. For the marinade, boil water, throw bay leaves, cloves, pepper, salt and sugar into it. Add red ground pepper and vinegar, stir everything well. Ground pepper can be replaced with a pod of fresh hot pepper, which we cut into circles.

5. Pour cabbage in a saucepan with hot marinade. The marinade should completely cover the cabbage.

Cabbage, in order to become tasty, must be marinated for 2 days. During this time, it will turn into a very beautiful dark pink color.

When serving, such cabbage can be cut into smaller pieces, or you can serve it in large pieces.

Cauliflower with beets for the winter - recipe with photo

You can cook with beets not only white cabbage, but also cauliflower. It also turns out very beautiful appetizer. You can cook such cabbage in a glass bath, or in any other dish, preferably glass, enameled or ceramic.

We will need:

• cauliflower - 1 head
• beets - 1 pc.
• garlic - 5-7 cloves
• water - 1 liter
• salt - 2 tbsp. l.
• sugar - 3/4 cup
• vinegar 9% - 1 cup
• vegetable oil - 1/2 cup
• bay leaf - 3 pcs.
• black peppercorns - 10 pcs.
• cloves - 3 pcs.
• coriander - 1/2 tsp
• cardamom - 1/2 tsp

1. Cut off the bottom leaves of the cauliflower. With several sheets it will be possible to lay out the bottom of the dishes in which we will pickle the cabbage.

2. Cut the beets into thin slices and put half of them on the bottom of the dish.

3. We divide the cabbage into inflorescences and lay on top of the beets. Put the rest of the beets on top.

4. Cooking the marinade. We boil water, add all the spices, salt, sugar, vegetable oil, vinegar to it. Throw garlic cloves in here. Pour cabbage with hot marinade.

5. Cover the dishes with a lid and leave to marinate for a day at room temperature. The marinade should cover all vegetables.

6. After a day, put the cabbage in the refrigerator.

Cabbage with beets in large pieces for the winter - a recipe without sterilization

And another simple and delicious recipe pickled cabbage with beets.

I hope you are convinced that such a beautiful cabbage with beets simply needs to be prepared for the winter. Such an appetizer will decorate even festive table, the more bright New Year's. Yes, and it is prepared simply and quickly.

Choose any of these recipes. I wish you inspiration.

Foreword

A lot has been said and written about how to salt cabbage with beets. From our ancestors came a lot of recipes that housewives use to this day. Let's look at the most popular methods of preserving vegetables, which are popular not only in Russia, but also in other countries.

"Duet" of cabbage and beets - a storehouse of vitamins for the whole family

Salted cabbage is one of the few preparations that, in terms of its benefits, is almost in no way inferior to fresh vegetables. When salted, cabbage produces a large amount of vitamin C, which turns the vegetable into a “vitamin bomb”, which will be especially useful in the winter. Moreover, such an appetizer will be much easier to digest by the body, because under the influence of salt, the coarse fiber of cabbage quickly changes its properties. This dish is recommended for people who want to lose a few extra pounds. It not only contains a small amount of calories, but also improves the metabolism in the body.

Cabbage with beets

Along with cabbage, beets are one of the most healthy vegetables. It undeservedly rarely gets on our tables with you, because it is used to prepare not a large number dishes. And in vain, because beets contain many useful substances.

This vegetable stimulates metabolic processes, improves blood circulation, helps with constipation, normalizes fat metabolism. Due to the content of a large amount of magnesium, beets are used to prevent heart disease, it has a slight diuretic effect. Paired cabbage and beets are much healthier than when using them separately. Beetroot colors cabbage in a delicate pinkish hue. Such an appetizer can quickly catch up with an appetite and decorate any festive or everyday table.

In order to pickle cabbage with beets, you need to choose the right ingredients and make delicious marinade. It is best to use late varieties of cabbage with dense heads. These vegetables are best kept their taste qualities, absorb the taste and aroma of the marinade and practically do not lose vitamins. To complete the gastronomic bouquet, dense ripe beets are added to the cabbage. It will give the pickles a sweetish aftertaste and color the dish in a rich burgundy color.

Preparations for salting cabbage and beets

One of the most popular recipes for a cold appetizer - or, as this dish is also called, "mjave". For cooking, you need to select:

• 2 kg of white cabbage of late varieties;
• 350 g of beets;
• 1 pod of chili pepper;
• 1 bunch of petiole celery;
• 2 tablespoons of salt;
• 1 tablespoon of vinegar;
• 2 liters of water.

First, take the cabbage, peel and cut into medium pieces. At the same time, try not to break the parts of the vegetable. Then we clean the beets and cut into large bars. We cut the garlic and celery into identical medium pieces, and chop the chili pepper into small half rings.

After that, mix the ingredients and put them in pre-washed containers. Next, start preparing the marinade. To do this, salt the water, bring to a boil and pour a spoonful of vinegar. After that, pour the vegetables with hot marinade. This must be done in a room with hot air so that the containers do not burst due to temperature changes. Cork the jars when the vegetables have cooled. nylon caps and refrigerate. This recipe allows you to enjoy canned food for 2 days after cooking.

Sometimes salting cabbage with beets should be done a few hours before guests visit you. In this case, you can cook excellent cold appetizer with a minimum of time and effort. For quick salting cabbage you need to prepare the following ingredients:

• 3 kg of white cabbage;
• 500 g of peeled beets;
• 1 small chili pepper;
• 2 liters of water;
• 3 tablespoons of salt;
• 3 peas of allspice.

Beets and cabbage in jars

First of all, you need to cut the cabbage. The vegetable should be chopped into fragments with sides 3–5 cm long. After that, cut the beets into thin slices. Chili peppers will need to be chopped into small rings. Place all ingredients in jars.

Next, you need to bring the water to a boil and dissolve the salt in it. Pour salted boiling water into jars with vegetables. We twist the container and put it under the covers until it cools completely. You can eat a snack within 5 hours after preparation. The dish will be fully cooked thanks to the use of less water. In addition, more salt plays an important role in fast cooking. Beets that you cut very thinly will quickly turn the appetizer bright red.

Every housewife tries to stock up on tasty and healthy preserves for the winter. There are a lot of recipes for this: cabbage, beets and other dishes can decorate any table and give an unforgettable gastronomic experience. One of these snacks is salted cabbage and beets. Both of these vegetables contain many useful substances that strengthen the immune system.

Delicious pickles for the winter

Before pickling cabbage, prepare the necessary ingredients. You will need:

• 2.5 kg of white cabbage of late varieties;
• 600 g of beets;
• 5 large cloves of garlic;
• a small pod of chili pepper;
• 2.5 tablespoons of salt;
• 5 peas of allspice;
• 1 tablespoon 9% vinegar

Take the cabbage and clean it from the withered leaves. Cut the beets into strips about 4 cm long and 3 wide. Beets cut in this way will better give the cabbage its taste and color. Cut the garlic in half and chop the chile. After that, pour all the ingredients into a large container. Next, prepare the marinade. To do this, put a pot of water on the fire and add salt to it. As soon as the water boils, you need to add a spoonful of vinegar to it. We boil the contents for a couple more minutes, after which we pour the finished marinade into a container with vegetables.

Immediately after this, cover the vegetables with a plate or lid, the diameter of which will be smaller than the diameter of the pan, and press down on top with some heavy object. We wait until the ingredients have completely cooled down. The top-loaded plate compresses the cabbage, making it easier for the vegetable to absorb the colors and flavors of the rest of the ingredients. Besides than cabbage is better absorbs so much, the longer it will stand. As soon as the vegetables have cooled, the plate must be removed, the vegetables should be put in jars and pour over the newly prepared and cooled marinade. Then you just have to roll up the lids tightly and transfer the jars to the cellar.

Not many lovers home cooking know that there is armenian recipe preparation of preservation from cabbage and beets. It is slightly different from other methods of pickling vegetables. It uses several additional ingredients, of which the most unexpected is cinnamon.

Cabbage, beets and chili peppers

In Armenian, it requires the use of such ingredients:

• 4 kg of white cabbage of late varieties;
• 450 g of peeled beets;
• 1 medium chili pepper;
• 400 g of peeled carrots;
• 100 g of horseradish root;
• 12 medium cloves of garlic;
• 1 bay leaf;
• 3 black peppercorns;
• 1 dill umbrella;
• 1 tablespoon of salt;
• 1 teaspoon cinnamon:
• 1 liter of water.

Take the cabbage and cut it into 6-7 pieces. Cut the carrots into medium cubes, and the beets into thin equal slices. After that, chop the chili pepper and grate the horseradish root. Pour all the chopped vegetables into an enameled container, evenly distributing horseradish, garlic and pepper among the vegetables. Next, start preparing the marinade. Put the water on the fire, pour salt into it and throw in the dill, bay leaf and pepper. Throw in a teaspoon of cinnamon. Bring the contents of the saucepan to a boil and set aside. Next, you need to pour the vegetables with a cold marinade, using a fine sieve for straining.

Then press down the vegetables with a heavy object and leave for 5 days. At the same time, do not forget to release gases from fermentation several times a day by lifting the lid slightly to do this. After 5 days, the vegetables must be put in jars and closed with lids. After that, we take the preservation to the cellar or put it in the refrigerator.

Often, busy housewives do not have time to cut the ingredients for preservation into thin, uniform pieces. In this case, you can use the recipe for which vegetables can be chopped larger. Such an appetizer will be no worse than the previous dishes. To prepare it you will need:

• 1.5 kg of white cabbage;
• 250 g of beets;
• 2 tablespoons of salt;
• 3 tablespoons of sugar;
• 100 ml of 9% vinegar;
• 3 garlic cloves;
• 1 liter of water.

Sliced ​​cabbage

First you need to clean the cabbage and cut it into large squares of 5-6 cm on each side. Cut the beets into large pieces. Next, mix the cabbage, beets and garlic and place them tightly in a jar. Top vegetables with 30 ml of vegetable oil and vinegar. After that, prepare the brine. To do this, put the water on the fire, bring to a boil and salt. Next, cool the brine and pour into jars with vegetables. Ready preservation should stand in the cellar for at least 3 days. After that, tightly roll up the jars with a lid and put in the refrigerator.

Among housewives of the "old school" there is an opinion that vinegar is a rather harmful product. Of course, in reality this is not the case, but sometimes it can be very difficult to convince people. For such cases, there is a recipe that does not require the use of table vinegar.

Pickled cabbage with beets

Preparing preservation in this way requires the following ingredients:

• 2 kg of white cabbage;
• 600 g of beets;
• 10 cloves of garlic;
• a bunch of celery cuttings;
• 2 chili peppers;
• 3 tablespoons of salt;
• 1.5 liters of water;
• 3 peas of allspice.

First of all, clean the cabbage, rinse and cut into large pieces. Beets should be cut into slices 3 mm thick. Then peel the garlic and cut it into 2-3 parts. Grind the chili pepper and pour all the ingredients into a saucepan, mixing them evenly.

For brine, you need to pour water into a container, pour allspice and salt. Bring contents to a boil and set aside to cool completely. Then pour the brine into the pan with vegetables. Next, close the container with a lid and take it to a room with room temperature. There, the products must be marinated for at least 4 days. At the end, it remains to put them in jars and close with nylon lids. Store containers in the refrigerator or cellar.

Foreword

Recipes such as "Instant Cabbage with Beets" allow you to get 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 laborious process of harvesting cabbage with beets for the future, the desired dish can be quickly prepared at any time. How long it takes for the cooked product to become completely ready depends not only on the recipe, but also on the chosen cabbage and the way the vegetables are cut.

The fastest cooked, and most importantly, the most healthy meals from cabbage and beets - these are various fresh salads. This refers to the use for cooking fresh (raw) cabbage and beets. 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 needed by the body. But most often, when it comes to cooking cabbage with beets, then they mean some kind of processing, for example, preservation for the winter. By the way, housewives, especially beginners, are most often interested in harvesting recipes.

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 of the hot dishes with these vegetables is borscht. But borscht belongs to the first courses. And when it comes to cooking cabbage with beets, we mean various salads and similar blanks. So, of the hot dishes with these vegetables, only those that are cooked using stewing fall under this category. One of these recipes is given at the end of the article.

However, most housewives are much more likely, and stewing is used 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 the “condition”. In general, you will have to “tinker” with stewing vegetables. Whether it's salting, pickling and pickling. All cut and filled with brine or marinade. If you do everything exactly according to the recipe, then the end result will be exactly what it should be.

In addition, salted, pickled and especially pickled vegetables retain much more vitamins and other useful and necessary substances for the body. Their quantity is almost the same as in fresh source products. And when stewing, as with any other heat treatment, vegetables lose a significant amount of vitamins. So salted, pickled and sauerkraut with beets are 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 with beets (and other vegetables) will be ready in just a few hours, one day or a few 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 pepper (ground) - 1/4 teaspoon;
• allspice, as well as black pepper (peas) - 3-5 pcs.

To prepare the marinade you will need:

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

We put the cabbage, cut into checkers of about 2x2 cm or strips, into a wide, spacious bowl or pan. Then add chopped root vegetables and garlic, as well as pepper to it. Mix all the vegetables thoroughly with each other, and then compact well.

Now let's prepare the marinade. In an enameled 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 we remove the pan from the burner, pour vinegar into the solution, mix everything thoroughly and immediately pour the vegetables with the resulting marinade. Then we put oppression 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 instant recipes (in 5-12 hours) and per day is in the size of cabbage slices. And there is still a slight difference in the amount of certain ingredients for the marinade. So that quick recipes can also be used for pickling cabbage with beets per day and vice versa. The main thing is to properly cut the heads of cabbage to get the required pickling time.

Freshly shredded cabbage

And below is one of the many recipes for pickling 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. a spoon;
• salt - 2 tbsp. spoons;
• allspice (peas) - 2-3 pcs.;
• bay leaf (medium) - 2-3 pieces;
• capsicum - half a pod;
• sunflower oil - 180–200 g;
• table vinegar (preferably 9%) - 150 g.

Cabbage, cut into checkers of about 3x3-4x4 cm or strips, put in a wide spacious bowl or pan. Then add chopped root vegetables and garlic to it. Mix all vegetables thoroughly.

Now let's prepare the marinade. In an enameled saucepan, bring to a boil, stirring, a solution of water, salt, sugar, as well as spices for the marinade (capsicum should be cut into thin rings) and poured oil. As soon as this liquid boils, turn off the heat and add vinegar to it. Then mix everything thoroughly and immediately pour the vegetables with the resulting marinade. 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, we compact the vegetables well. You don't need to install a mount. We leave the vegetables to marinate in the kitchen for a day. After about 24 hours, cabbage with beets will be ready.

This is a simple and at the same time very tasty, as well as easy-to-digest dish. You can safely include it in your daily diet. And even if it really is on the table every day, it will not get bored. After all, it can be cooked 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 extinguishing

Below is a recipe that has almost all of the listed ingredients, as well as seasonings for every 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 needed;
• salt, sugar, red and/or black pepper, paprika, herbs or other spices.

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

In the meantime, cut the peeled beets into strips. Add it after 20 minutes to stewed vegetables, and then immediately report 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 that, mix everything again, and then close the lid and immediately turn off the fire. Let the dish brew for 15 minutes.