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Pickled cabbage with beetroot, oil and instant vinegar

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670
Kitchen World
Calorie content 113.9 kcal
Portions 4 l.
Cooking time 20 minutes.
Proteins * 1.2 gr.
Fats * 6.7 g
Carbohydrates* 28.8 g
* per 100 gr. product
Pickled cabbage with beetroot, oil and instant vinegar
Content

Fans of spices and savory snacks will like this cabbage. The recipe can be considered simple, since all you need is to cut vegetables and prepare a marinade. Marinating is also quite fast - no more than a day.

Ingredients

Cooking process

step 1 out of 5
We prepare vegetables: we clean the head of cabbage from the upper leaves, cut out the stump. Cut the leaves into "petals" - small oblong pieces.
step 2 out of 5
We clean the beets, wash, dry. We cut it into cubes. Peel the garlic. Prepare the marinade: add salt, sugar, vinegar, vegetable oil, peppercorns and bay leaves to the water. Heat the marinade to a boil and remove from the stove.
step 3 out of 5
Put the prepared chopped vegetables in layers in a pickling dish. Pour vegetables with cooked hot marinade.
step 4 out of 5
We close it with a flat plate upside down and place the weight on top. For example, a jar of water. Leave it to cool completely and then put it in the refrigerator for four to five hours.
step 5 out of 5
After the specified time, the cabbage can be served. We store such a snack in the refrigerator.
Bon Appetit!

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