Cabbage marinated with beets and instant carrots
0
450
Kitchen
World
Calorie content
100.7 kcal
Portions
3 l.
Cooking time
3 days
Proteins *
1.2 gr.
Fats *
5.1 gr.
Carbohydrates*
24.4 g
Cabbage marinated with beets and carrots, despite the simple composition of ingredients and cooking method, will be a delicious appetizer and side dish for any dish, especially hot meat. Cut the cabbage into small pieces and add an aesthetic touch with the beets - a beautiful pink color. Beetroot does not affect the taste of cabbage. The marinade can be varied with various spices to your liking, and replacing the table vinegar with apple cider vinegar will make the cabbage more tender. Such an appetizer is prepared only from late varieties of cabbage.
Ingredients
Cooking process
In the recipe, you are invited to pickle cabbage in a 3-liter jar, but you can in any dish, just not metal. Rinse and dry the jar well in advance. Peel the head of cabbage from the outer leaves, rinse with cold water and cut into small pieces. Then separate the pieces with your hands into separate leaves.
In a saucepan, boil the marinade from pure water, sugar and salt. Boil it for a couple of minutes and then add the vinegar. Pour the hot marinade over the cabbage and vegetables in the jar and close them with a clean plastic lid. Leave the cabbage on the table until it has completely cooled, and then place it in the refrigerator. In a day, your wonderful cabbage marinated with beets and carrots will be ready. You can serve it to the table.
Bon Appetit!