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Pickled cabbage with beetroot and instant garlic

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Kitchen World
Calorie content 120.2 kcal
Portions 3 l.
Cooking time 1 d.
Proteins * 1.2 gr.
Fats * 0.1 g
Carbohydrates* 28.8 g
* per 100 gr. product
Pickled cabbage with beetroot and instant garlic
Content

Pickled cabbage with beets and garlic according to an instant recipe for lunch or dinner and for meat and potato dishes. Cabbage is prepared in a day and is well stored in the refrigerator for a couple of weeks without peroxidation. By combining spices in the marinade, you will get a new taste of the appetizer every time. Such cabbage is not suitable for cabbage soup and pies, but it will decorate any table, even a festive one.

Ingredients

Cooking process

step 1 out of 6
In the middle head of cabbage, the outer leaves, which are most often damaged, are removed. Then a stump is cut out with a sharp knife, and the head of cabbage is washed under running water. Shake off excess water.
step 2 out of 6
Then the cabbage is cut into large square pieces so that it retains the crispy flavor in the marinade.
step 3 out of 6
Peeled beets, preferably dark in color, are chopped with a sharp knife into thin strips or chopped on a coarse grater. Peeled chives are cut into thin slices.
step 4 out of 6
This vegetable cut is transferred into a deep bowl and mixed well with a spatula. The vegetable mixture is then tightly packed into a clean 3 liter jar.
step 5 out of 6
The marinade is prepared from the amount of water, salt and sugar specified in the recipe. After boiling, put a laurel leaf with black peppercorns in the marinade, cook for 10 minutes over low heat, then pour vinegar and turn off the fire.
step 6 out of 6
Pour vegetables in a jar with cooked hot spicy marinade so that it covers them completely. Then the cabbage is loosely covered with a clean lid and cooled at home temperature for several hours. The cooled cabbage is then tightly closed and refrigerated. A day later, a fragrant and crispy appetizer is served at the table.
Delicious and successful dishes!

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