What are the benefits of sauerkraut with beets? Sauerkraut with beets in large pieces without vinegar, recipe with photos. Sauerkraut pieces with beets for the winter

The product is famous big amount vitamin C. This is one of the most unstable vitamins, but it remains in an acidic environment for a long time, up to eight months, subject to storage conditions.

In addition to it, cabbage and beets also contain others: a number of vitamins B, E, PP, K, H, U. About the latter, by the way, it was believed that it was only found in cabbage, but later it turned out that beets also possess it. It accelerates wound healing and has anti-allergenic effects.

Sauerkraut contains a solid set of minerals: phosphorus, potassium, sodium, calcium, zinc, sulfur, iodine and others.

Subtleties and secrets

When fermenting cabbage, you need to know a few simple secrets:

• For sauerkraut you need dishes and pressure that do not oxidize. At home, this is glass or enamel containers;
• needed late varieties, because it contains more sugar. It is he who, fermented by lactic acid bacteria, causes the fermentation process and the appearance of lactic acid;
• The cabbage must be correctly placed and laid on;
• or frozen cabbage is not suitable for pickling;
• when kneading cabbage with salt, you do not need to be overzealous, otherwise the cabbage will be soft and not crispy;
• Cabbage needs room temperature to ferment. If, when fermenting without brine, fermentation has not begun within three days, you need to increase the weight of the oppression and add a little salted water to the cabbage. For the same purpose (to speed up fermentation) a crust is sometimes placed at the bottom of the container rye bread, covering it with a cabbage leaf on top;
• when fermentation begins, gas will form in the cabbage unpleasant smell. It needs to be released regularly. For this purpose, it is convenient to use a knitting needle, wooden or stainless steel - pierce and turn the cabbage in several places;
• The product should be stored in the refrigerator at a temperature of about 2°C, making sure that the cabbage is covered with brine. Without it, it loses its taste and vitamins.

Before we get to the recipes, let me suggest you useful tips about what types exist, how to make sauerkraut and recipes for preparing it.

Recipes

There are a lot of cabbage recipes, we will tell you a few of them, but the most delicious ones.

With garlic

To prepare we will need:

• cabbage - one large head of cabbage (about 3-3.5 kg);
• beets and - 2 pieces of medium size;
• – two middle heads;
• vinegar (table vinegar, not essence) – 100 ml;
• sunflower oil – 100 ml;
• sugar – 100 g;
• salt – 1 full tbsp. spoon.

Chop the cabbage as you like. Some people like it finely chopped, while others prefer large pieces.

The same applies to beets: grate, cut into cubes or plates. Grate the carrots using a coarse grater, peel the garlic, cut large cloves in half.

Place prepared vegetables in a jar in layers in the following order: cabbage, beets, carrots, garlic. The last layer should be cabbage.

Pour the marinade over the vegetable layers, for which the remaining ingredients are combined with a liter of boiling water. Place the cabbage under pressure at room temperature. Fermentation usually takes 3-4 days.

Readiness can be checked by taste - if everything is satisfactory, then the product is sent to the refrigerator.

Spiced

Take these ingredients:

• cabbage - 1 large head;
• beets - 2 pieces;
• table vinegar – 100 ml;
• sugar – 100 g;
• salt – 1 tbsp. spoon;
• spices: bay leaf, black pepper and sweet pea- taste.

Chop the cabbage and beets and mix. For the marinade, boil a liter of water with spices, salt and sugar. Let this mixture boil for ten minutes, then add vinegar and after a minute remove from heat. Pour the resulting marinade over the mashed vegetables into a jar, place pressure on top and leave to ferment.

With horseradish and garlic

Take:

• cabbage – 1 head;
• beets – 1 medium;
• garlic – 2 heads;
• – a small piece, about 30 g;
• sugar – 3 spoons;
• salt – 1 tbsp. spoon.

Chop the cabbage and beets, chop the garlic, grate the horseradish and mix everything. For the marinade, take a liter of water, dissolve sugar and salt in it, boil and cool slightly.

Pour warm brine over the vegetables, put pressure on them and leave to ferment.

Without salt

The peculiarity of this recipe is that lactic acid and the absence of salt will give the vegetables a special taste. You will need:

• cabbage - a large head of cabbage;
• beets – 1 medium size;
• carrots – 1 medium;
• – 1 onion;
• bay leaf, cumin, pepper - to taste.

Chop the washed cabbage and beets, grate the carrots, and chop the onion into rings.

Place in a jar in layers: cabbage, onion rings, carrots, beet pieces, spices.

Cabbage should complete the layers. Pour water over the laid and crushed vegetables so that about 10 cm remains to the top of the cabbage. Press down on top and place in a warm place to ferment.

With pepper

You will need:

• cabbage – 1 large;
• beets - 2 medium;
• – 3 medium;
• citric acid powder – 1 level spoon (tablespoon);
• garlic – 4-5 cloves;
• seed, peppercorns - to taste;
• salt – 1 tbsp. spoon.

Chop the vegetables, finely chop the garlic. Place into a jar in layers so that the cabbage is on top.

Boil water (about a liter), dissolve salt in it and citric acid and pour the cabbage so that the marinade does not reach 10 cm from the top. Place pressure on top and remove for fermentation.

Of course, the above list of recipes does not contain even a hundredth of those invented by inventive housewives, but based on them you can come up with your own, adding new ingredients and spices.

Sauerkraut with beets - a healthy, beautiful and festive dish that will decorate any table, please any guest, and attract even capricious children with its appetizing appearance. Whether or not such a product should be in home bins is up to everyone to decide for themselves, but there are unlikely to be many who can refuse!

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Cabbage with beets is prepared according to different recipes. First - quick recipe pickled cabbage. The second one takes longer, since the cabbage and beets are sauerkraut. Both of them are presented in this issue.

Pickled cabbage with beets

One of the most common vegetables in our diet is white cabbage. It is used to prepare salads, as well as first courses and side dishes. The vegetable contains a lot of fiber and liquid, so it is well absorbed by our body. Used in fresh, stewed and pickled. Well-known dishes: cabbage rolls, borscht, cabbage - it is impossible to cook without this vegetable.
It will take two days to marinate cabbage with beetroot.

We need the following products:

• white cabbage 1.5 - 2 kg,
• carrots – 2 pcs.,
• beets – 1 pc. (medium size),

To prepare the marinade:

• lava sheet 3-4 pcs.,
• sugar – 150 g,
• salt – 2 tbsp. l.,
• allspice (peas) 3-4 pcs.,
• hot pepper (peas) 4 pcs.,
• vinegar 9% – 200 g.

Let's prepare the vegetables.

Peel the carrots and wash them cold water and cut into slices using a knife or vegetable slicer.

Wash the beets with water and peel them. Cut into pieces and cut each into pieces.

We free the garlic from the husk. Chop on a cutting board using a knife.

We take cabbage weighing up to 2 kg. She must be white, no damaged sheets. Rinse under running water. We put it on cutting board and cut into two parts using a knife. Remove the stalk and cut into large pieces (slices). If desired, the pieces can be cut smaller.

Let's cook the marinade. Pour one and a half liters of water into the pan. Add sugar, salt, bay leaf, allspice and hot pepper. Stir everything with a spoon and set to boil on the fire. Boil for 3 minutes from the moment of boiling, at the end add vinegar and turn off the heat.

To pickle cabbage, take a clean 3-liter jar. We begin to layer the vegetables. Place chopped carrots and beets on the bottom. Now slice the cabbage and sprinkle with chopped garlic. Again: carrots, beets, cabbage, garlic and so on until the top of the jar.

Now pour the marinade over the cabbage. Cover with a lid and leave in the room for two days.

After two days, put the cabbage on a plate. If desired, you can chop the cabbage smaller and season with aromatic vegetable oil.
Bon appetit!

Very beneficial properties has sauerkraut. The acidic bacteria formed during fermentation provide invaluable benefits to the body. It takes at least three days or even more to prepare sauerkraut. It depends on the room temperature. The higher the temperature, the faster the fermentation occurs, and the cabbage and beets sour faster.

Sauerkraut can be prepared and eaten at any time of the year. This is an inexpensive, useful and tasty dish. The addition of beets makes the salad bright and appetizing. The presented recipe for cabbage with beets is quite young, but has already been tried and appreciated by many housewives. It is good because the dish is prepared without vinegar. This is a great advantage for those who have stomach problems.

Sauerkraut pieces with beets

Sauerkraut with beets is essentially a ready-made salad that will help out when you need to quickly set the table. Thanks to its pleasant sourness, it will complement and decorate the taste of any side dish. Preparing the dish does not take much time; the process does not require special culinary skills.

The sauerkraut will be prepared in pieces, rather than finely chopped. Thus, it turns out more juicy and crispy. If you think that dishes should not only be tasty, but also look impressive, then cabbage, tinted with bright beet juice, will help you decorate the table beautifully.

Praise delicious salad long enough. But rather than reading about it for a long time, it is much better to quickly prepare a healthy and appetizing dish that your family will surely enjoy.

Ingredients:

• four kg of fresh cabbage;
• one medium head of garlic;
• horseradish root 50 g;
• beets 200 g;
• red hot pepper (chili, cayenne) 1 - 4 pods;
• two liters of water for brine (boiled);
• 100 g of sugar, salt.

Cooking process:

Wash and peel the beets.

Prepare spices.

Cut beets, garlic, horseradish, pepper into thin slices.

Pour salt and sugar into hot boiled water, cool the brine to 40 degrees.

Choose pickling varieties of cabbage. It’s not difficult to ferment cabbage according to this recipe; you don’t need to spend a long time and painstakingly shredding it, just cut it into large pieces.

Cut the head of cabbage into pieces weighing 300 - 350 g, cut out the stalks.

Place the cabbage in layers in a pickling container (enamel pan, bucket, container), adding chopped beets, garlic, and pepper to each layer.

Pour in the brine and cover with a plate so that the brine is on top.

Keep the cabbage and beets warm for two days, at a temperature of +20 degrees, and another three to four days in a cool place (cellar, refrigerator).
On the seventh day, pickled cabbage in large pieces is ready. It turns out tasty, crispy, moderately spicy and very beautiful.

Behind step by step photo We thank Natalya Alekseevna Salmina for the cabbage preparation recipe.

You might be interested in this recipe for crispy sauerkraut:

• Potassium;
• Phosphorus;
• Sodium;
• Zinc.

During the fermentation process, lactic acid organisms are formed. They cleanse the body of bacteria and improve immunity. Sauerkraut with beets is a recipe like that of my grandmother and grandmothers all over the country; it is not only tasty, but also a healthy winter snack.

Delicious sauerkraut with beets - grandma’s recipe - without vinegar

Sauerkraut with beets without vinegar does not lose its sharpness and piquancy. A large number of mowing options allow you to use your imagination.

To figure out how to ferment cabbage and beets at home, let’s move on to the food set:

• A good head of cabbage;
• Buryak (beets) - 2 units;
• 2 regular size carrots;
• Granulated sugar 1 tablespoon;
• Table salt 2 tablespoons;
• 5 peas of allspice;
• Half a hot chili pepper;
• 5 pieces of laurel;
• 2 liters of clean water.

How to ferment cabbage and beets at home? Very simple! Even a novice housewife can handle the preparation.

Recipe for sauerkraut with beets, like my grandmother’s - with vinegar

The variation with vinegar is considered classic. It will appeal to those who love sourness and spiciness.

Required Products:

For this dish, you should not choose large heads of cabbage, they are less crispy. Fermenting cabbage according to this recipe is very simple.

Step-by-step instruction for preparation:

Sauerkraut with beets in jars in large pieces

Sauerkraut with beets in jars in large pieces for the winter will be an unusual and quick alternative to classic preparation.

Recipes for sauerkraut with beets in jars are stored for a long time for the winter. The closed lid protects against bacteria.

What you will need for a beautiful and tasty twist:

• 1 small head of cabbage;
• One large beet;
• Small carrot;
• Black pepper;
• Vegetable oil, a spoon for each jar;
• Lavrushka;
• Half a glass of vinegar;
• Drinking water;
• Salt, two heaped spoons;
• Sugar to taste.

As always, we start cooking with cabbage. It needs to be washed and cleaned of the top leaves.

Important! It is not advisable to choose young cabbage varieties. It's not crispy and fluffy!

• 1. We cut the cabbage into two equal pieces, and each of them into 8 equal parts. You should end up with rectangles.
  2. The beets must be washed and cut into cubes or strips. Young beets are also not suitable for cooking. That is why the recipe is considered winter. Late vegetables turn out more tasty and crunchy. Young beets and cabbage are suitable for fresh summer salads.
  3. For contrast, carrots can be grated on a coarse grater. The recipe is convenient with its variations, everything is done to taste.
  4. You can mix the vegetables in a large saucepan. It will be more convenient this way. Next, you should transfer all the ingredients into a three-liter jar.

Tip: it’s better to ferment cabbage in pieces in large jars!

How to speed up the ripening process? - instant recipe

Sometimes you don’t want to bother with cooking for a long time, but you can enjoy crispy cabbage without a lengthy process. A quick recipe for sauerkraut with beets will delight novice housewives.

Required Products:

• The cabbage is small;
• Buryak 1 piece;
• Horseradish (optional) several small pieces;
• Carrot;
• Parsley optional;
• Rock salt 2 tablespoons;
• Granulated sugar 1 tablespoon;
• Bay leaves.

Almost every housewife has her own recipe for sauerkraut. But you will probably need a quick recipe when the idea suddenly comes to decorate the table with a delicious snack.

We start by preparing the vegetables. We wash and clean. Next, chop the cabbage. Today, convenient shredders are sold that simplify this process.

And now it's time for tips for quick ripening. Shredded cabbage cooks faster than chopped cabbage.

Place the cabbage in an enamel container. Grate beets and carrots, add parsley and horseradish if desired.

Mix all products thoroughly. Boil water and add salt and sugar to it. You may notice that there is no vinegar in this recipe. The fact is that vinegar makes the cabbage pickled and only the name remains from the classic recipe.

Hot brine will speed up the process!

Next you need to put pressure on the cabbage, this could be a heavy pan of water. Some people keep a special and large cobblestone at home for such purposes. It is the pressure that will make the cooking process quick!

In two days the cabbage will be ready. Instant sauerkraut with beets recipe is the way to go when you need to quickly come up with an appetizer that everyone will like.

Let's try the version with garlic

Sauerkraut with beets and garlic will make the dish especially piquant and aromatic. The smell of garlic will bring the whole family together in the kitchen.

For the recipe you will need:

• Cabbage;
• Beetroot 1 pc.;
• Whole carrots;
• Salt two tablespoons;
• Sugar one spoon;
• Water;
• Laurel;
• Vinegar 9% 3 spoons.
• Several large cloves of garlic.

Prepare cabbage according to the usual recipe. Garlic is mixed together with cabbage.

Important! You cannot press garlic through a press. He will gain bad smell and taste like this.

It is better to cut the garlic into rings. This way the cabbage will turn out tasty and incredibly aromatic.

Cabbage with beets - secrets of making brine

Brine is the most important ingredient in the dish. To make it work, you cannot use tap water. It is better to use filtered or bottled water.

The brine should not be stored for a long time and should not be prepared in advance. Fresh marinade will be more tasty and rich.

The best options for fermenting cabbage with beets from foreign recipes

Each country has its own unique sauerkraut recipe. When classic recipe studied and often prepared, you can diversify the menu with exotic snack options. They will surely appeal to lovers of spicy and piquant taste with an oriental flavor.

In Georgian

Georgian or armenian recipe has a special twist due to several ingredients. Georgians and Armenians are famous for their original cuisine, and their cabbage recipe is definitely worth trying.

Georgian sauerkraut with beets necessary products:

• Medium-sized cabbage from late varieties;
• Large beet;
• Two chili peppers for spiciness;
• Garlic;
• Fresh celery one bunch;
• Rock salt two large spoons.

The essence of the recipe is cold brine. That is why it is better to start cooking with it so that it has time to cool down. Add salt to the water and bring to a boil.

1. Cut the cabbage into several parts, and each half into small pieces.
2. Cut the beets into thin rounds. Cut the celery into arbitrary pieces. Next, the vegetables are placed in layers in a fermentation bowl. At the end you need to fill everything with brine.
3. After 4-5 days, the crispy cold snack will be ready.

In Armenian

Armenian cabbage is also distinguished by its piquancy. To prepare you will need:

• Cabbage small forks;
• Beetroot is one root vegetable;
• Clove of garlic;
• Celery;
• Chili pepper;
• Dried or fresh cilantro;
• Salt two tablespoons;
• Cinnamon stick.

In this embodiment, the brine should also be cold.

1. Dissolve salt in water and bring to boiling temperature. Set the brine aside and let it cool.
2. Wash and peel the vegetables.
3. Cut the cabbage into fairly large pieces. Beets and carrots into slices or bars.
4. Place vegetables in a pan or jar, alternating layers. Place a cinnamon stick in the middle. Pour brine over everything. Place the container in a cool place. After 4 days, you can delight your loved ones with an unusual dish. Cinnamon and garlic will give vegetables an attractive aroma.

In Korean

Korean cabbage will appeal to people who love a combination of flavors: sweetness, spiciness and piquancy. Korean recipe ingredients:

• White cabbage;
• Large beets;
• Carrots to taste;
• Garlic pieces 6 cloves;
• Carnation two flowers;
• Laurel;
• Sugar three large heaped spoons;
• Salt one spoon;
• Half a glass of sunflower oil;
• And the same half a glass of vinegar.

After the vegetables are peeled and washed, you should cut the cabbage leaf into squares. Beets and carrots can be chopped in any way. Cut the garlic into pieces. Mix all vegetables in a large bowl.

The main condition of the recipe is the addition of boiling oil. After preparing the brine according to the standard recipe, boil the oil. Pour both mixtures into the cabbage. Place a weight on the dish. Korean cabbage has a very pleasant taste and aroma. An excellent appetizer for hot drinks or a holiday dinner.

In Gurian

Another interesting recipe comes from sunny Georgia. Still, this proud and freedom-loving people has a lot interesting recipes. Gurian cabbage list of products:

• Head of cabbage;
• One beet;
• Hot red pepper teaspoon;
• A glass of apple cider vinegar;
• A glass of sand;
• The more garlic, the better;
• Four tablespoons salt;
• Oil and water.

Sauerkraut is a dish for all times. Original, tasty, simple and loved! Here's how to describe a dish that can be found on every table.

Calories: Not specified
Cooking time: Not indicated

I always wondered how my grandmother could cook so deliciously. It turns out that this requires experience, as well as the right recipe. No matter how many times I visited my grandmother for the winter holidays, she always had the most beautiful sauerkraut prepared, but not with beets, which I really liked. Now I happily cook this same cabbage for my family. I got the recipe from my grandmother, and I’ve already gained experience. I’m sharing with you sauerkraut with beets - a recipe like my grandmother’s, I hope you like it!



Required Products:

- 700 grams of white cabbage;
- 1 burgundy beetroot;
- a couple of cloves of garlic;
- a couple of bay leaves;
- 70 grams of vinegar (regular table vinegar, 9%);
- 1 tea. l. granulated sugar;
- 2 tables. l. salt.

Recipe with photos step by step:

I cut off the top leaves of the cabbage. They may be messy and a little off-kilter for the recipe. And in general, for any recipe I recommend removing the top leaves. I cut the cabbage into large squares.




I peel the beets, wash them, and then just cut them into cubes. If you want, you can cut it into plates, like petals. In any case, chopped beets will give off as much of their burgundy color as possible.




I put the vegetables in a glass jar, compacting them tightly. You can do this in any order or in layers. The effect will still be equally delicious.




I put peeled garlic cloves on top so that the cabbage has a pleasant garlicky aroma.






I also put bay leaves on top of the jar to make the cabbage taste more piquant. Any spices will do. You can also use black peppercorns if desired.




Now let's start the marinade. Dissolve salt in 500 g of water and granulated sugar. Cabbage always needs sugar so that it is not too sour, but more pleasant to the taste. Cabbage is good friends with sugar and accepts it.




I pour 9% vinegar into the future marinade. I stir the marinade from the bottom several times with a spoon so that both the salt and sugar melt.




I pour the marinade over the cabbage in a jar. The marinade should completely cover the cabbage.






I screw the lid on the jar and put it in a cool place.




After 2-3 days, the cabbage acquires a burgundy-pink hue and becomes crispy, so that it can be eaten.




I put prepared, pickled cabbage in any salad bowl. You don't even need to call anyone. The whole family gathers together at the table. All that remains is to boil the potatoes, for example, and dinner is ready!

Bon Appetite!
I hope you liked the sauerkraut with beets - the recipe is like my grandmother’s. By the way, you can use it not only as a snack, but also as an ingredient in

As can be seen from the name itself, the recipe “Pelyusta Cabbage with Beetroot” requires the presence of two ingredients - cabbage and beets. But why pelyuska? The whole point here lies in the method of slicing the cabbage - it must be shredded into large pieces that will look like large petals. After all, translated from Ukrainian language"pelyuska" means "petal". And the taste of this dish will depend solely on the marinade with which the vegetables will be poured. So let's get started.

Recipes

The following selection of recipes is suitable for those who like it spicy. Today we will look at dishes such as pickled cabbage with beet, cabbage with beet in Korean and Korean beet.

Pelyustka with beet

In general, sauerkraut pelyusta with beetroot is a quick recipe, so it’s ideal for those who don’t like to spend a lot of time cooking. But even with minimal time investment, the hostess receives an incredible dish that is pleasant not only to the taste, but also to the outside. During the cooking process, the beets give up some of their color to the cabbage, and as a result, Pelyustka appears on the plate, colored in a pleasant crimson shade.

Main ingredients:

• cabbage - 1.4-1.5 kg forks;
• beets – 200 g;
• carrots – 100 g;
• garlic – 5-6 cloves.

Ingredients for marinade:

• water - liter;
• vegetable oil– 70-80 ml;
• 9% table vinegar – 200 ml;
• sugar – 100-110 g;
• salt – 2 tablespoons.

Recommendation! The amount of salt must be calculated according to its grinding - if you take “Extra”, then there should be no slides in the spoon, if you use regular coarse salt, then the slide in the spoon should be minimal.

Cooking process.

1. The preparation of pickled cabbage with beet starts with the marinade. To do this, you need to boil water, add salt and sugar to it. When they are completely dissolved, remove the container from the stove, add vinegar, oil and leave at room temperature until completely cooled.
2. Now let's move on to the main ingredients. We separate the cabbage into sheets and cut them into squares with a side of 4-5 cm.

   Advice! This size is optional. At your discretion, you can cut the cabbage into larger or smaller squares. Some housewives prefer to lay the leaves entirely.

3. Peel carrots and beets and chop into thin strips.
4. Cut the garlic into thin slices.
5. Place the prepared ingredients in the jar in layers: cabbage, beet, carrots, garlic - repeat the layers until the jar is filled to the top.
6. When all the vegetables are laid, the layers must be pressed.
7. Next, pour the cooled marinade over the ingredients, cover the jars with lids and leave at room temperature for 48 hours.
8. After this time, put the salad in the refrigerator for another day.

Korean beets

Buryak in Korean is a dish that can decorate even festive table, especially since it will represent something new. After all, you must admit that the popularity of Korean carrots began to gradually subside. And a new snack will come in handy.

This salad can be prepared very simply by using ready-made Korean carrot seasoning. But it will turn out much tastier when you make the marinade yourself! So let's get started.

Prepare ingredients:

• beets – 500 g;

  Advice! For this salad, choose hard beets, otherwise they will be difficult to chop!

• 9% table vinegar – 30-40 ml;
• salt – 0.5 teaspoon;
• sugar – 1.5 teaspoon;
• vegetable oil – 90-100 ml;
• garlic – 3 cloves;
• ground black and red pepper - half a teaspoon each;
• ground coriander – 1 teaspoon.

Cooking process.

1. Wash the beets under running water, remove the peel and grate them using a Korean carrot grater.
2. We peel the garlic and pass it through a press.
3. Combine the chopped beets with vinegar, salt, sugar, mix and leave for a few minutes until the juice is released.
4. Drain the resulting juice and add garlic and spices - pepper and coriander, mix everything thoroughly.

   Recommendation! The amount of spices indicated in this recipe is optional. Try experimenting with taste by adding little by little one or another component of the marinade. After all, everyone has their own taste - some like it sweeter, others more salty or peppery! Create your perfect dish!

5. So, we have achieved harmony in spices, now we need to make our beets fragrant. To do this, heat the vegetable oil almost to the boiling point and pour it over the beet, mix everything.
6. An amazing snack is ready. We put it in jars and put it in the refrigerator.

Korean beets with cabbage

The next recipe is another variation of vegetables cooked in Korean, and this dish is called Korean cabbage with beetroot. As practice shows, such a salad does not stagnate in the refrigerator for a long time, so you don’t have to skimp on vegetables.
Main ingredients:

• white cabbage forks - 1 pc.;
• beets – 2 pcs.;
• garlic – 4 cloves;
• onion - 1 head.

Ingredients for marinade:

• sugar - half a glass;
• salt – 2 tablespoons;
• water – 1 liter;
• vegetable oil – 100 ml;
• 9% table vinegar – 35-45 ml;
• bay leaf – 2 pcs.;
• black pepper - 5 peas.

Cooking process.

1. We wash the cabbage under running water, separate it into leaves and cut them into squares with a side of 2 cm.
2. We peel the beet and chop it - either into strips or using a Korean carrot grater.
3. Remove the husks from the garlic and cut into thin slices.
4. Peel the onion and chop it into small cubes.
5. Place the vegetables in a bowl and mix.
6. Let's move on to preparing the marinade. To do this, in a separate container, combine salt, sugar, water, vegetable oil, pepper and bay leaves. Place the container on the fire and bring the mixture to a boil. Boil the marinade for 7 minutes, remove from heat and add vinegar.
7. We transfer the vegetables into jars, press them and fill them with marinade.
8. The salad should stand at room temperature for about 8 hours, or you can leave it overnight.
9. Store the finished dish in the refrigerator.

We looked at several options for homemade preparations using beets and cabbage. Have fun cooking, experiment with flavors and create new recipes! Be healthy!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Updated: 08-11-2019