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Pickled cabbage with beetroot slices and instant carrots

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Kitchen World
Calorie content 93 kcal
Portions 4 l.
Cooking time 1 d.
Proteins * 1.2 gr.
Fats * 5.1 gr.
Carbohydrates* 22.3 gr.
* per 100 gr. product
Pickled cabbage with beetroot slices and instant carrots
Content

The hallmark of this dish is its beautiful pink color, amazing aroma with taste and the way cabbage is cut. All recipes for pickling cabbage are united by one thing - vegetables are poured with hot marinade and a day later the cabbage is served, but the success of any preservation is mainly determined by the quality of vegetables. We marinate cabbage in a saucepan and with spices that reveal the taste of familiar vegetables in a new way.

Ingredients

Cooking process

step 1 out of 11
Prepare all the ingredients for pickling cabbage in the amount indicated in the recipe so that everything is at hand. Peel the vegetables and rinse with cold water.
step 2 out of 11
Cut the cabbage into square pieces of any size, removing the stalk.
step 3 out of 11
Cut the peeled onions and carrots into thin slices.
step 4 out of 11
Cut the peeled garlic cloves into halves, and if you have large winter garlic, cut them into thin slices.
step 5 out of 11
Beets are pickled raw, so cut them into thin cubes or half rings.
step 6 out of 11
Prepare an enamel pot to marinate the cabbage. Divide the vegetable slices into three portions. Then put the vegetables in a saucepan in three layers in the following sequence: cabbage, onion rings, carrots, garlic and then beets. You will have 3 layers of vegetables. Tamp the vegetables a little with a rolling pin. Then place laurel leaves on top of the vegetables and sprinkle everything with coriander seeds and peppercorns. You can change the amount of spices according to your taste preferences.
step 7 out of 11
Then cook the marinade using the amount of pure water, sugar and salt specified in the recipe. When the marinade boils, add vinegar to it and turn off the heat.
step 8 out of 11
The hot marinade, carefully so as not to burn yourself, pour into a saucepan with vegetables.
step 9 out of 11
Place a flat plate on top of the vegetables and press them well again so that the marinade covers the vegetables completely.
step 10 out of 11
Put any weight on the plate. Then move the pot of cabbage to a cold place, such as a balcony. If you put it in the refrigerator, cool it down a bit first.
step 11 out of 11
In a day, your wonderful appetizer - pickled cabbage with beets and carrots - can be served to the table, and after another two days the taste of the dish will only improve.
Bon Appetit!

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