Instant salted cabbage with beets: homemade recipes

When pickling cabbage for the winter, additional ingredients are often used, which not only enhance the taste of the preparation, but emphasize its beneficial properties. Most often, carrots and beets are used as components for the vegetable mixture, and sometimes they are supplemented with apples or lingonberries.

One of the most successful is the combination of cabbage and beets. These vegetables are used for pickling both according to the classic recipe and for preparing savory snacks. Simple recipes for preparing these dishes will be presented in this article.

Classic cabbage with beets in large pieces in jars

Today, many housewives, when preparing cabbage for the winter, try to pickle it. This option is very convenient for preservation at home. And, if you add other vegetables to regular white cabbage, you will get an excellent salad that can be used as an ideal side dish all year round. And it’s not at all difficult to do. For example, cabbage with beets in jars in large pieces turns out very tasty.

For this option, you can use the following set of ingredients:

• 2 kilograms of fresh white cabbage;
• 1 beet (not very large);
• 2 carrots.

For the marinade:

• 150 grams of sugar;
• 1.5 liters of water;
• 200 grams of table vinegar;
• 4 bay leaves;
• 20 grams of salt;
• 4 peas each of black and allspice.

To prepare this snack you need:

1. Using a sharp knife, split the cabbage in half and carefully remove the stalk. After this, it must be arbitrarily cut into large pieces.
2. Chop the peeled carrots into rings. It is advisable to make them as thin as possible.
3. Peel the beets and cut into cubes.
4. Place the prepared vegetables in a clean three-liter jar in layers.
5. Separately cook the marinade. To do this, you first need to pour water into the pan, and then add sugar, salt and spices to it. Let the liquid simmer for about 3 minutes. After this, pour in vinegar and immediately turn off the heat.
6. Pour the still hot marinade into the jar and immediately close it with a lid.

Watch this video on YouTube

In this form, the products should stand at room temperature for two days. After this, you can open the jar and enjoy the amazing snack with pleasure.

Cabbage "petal"

This salad can be made for the winter and sealed in jars. If you eat it right away, you can use any saucepan or deep bowl as a container. Beetroot juice will turn cabbage a beautiful red or pink color and brighten up any meal.

Ingredients: Beetroot and cabbage salad is made from the following products:

• white cabbage – 1 kg;
• beets – 200 g;
• carrots – 150 g;
• garlic – 4 cloves.

Marinade:

• water – 0.5 l;
• vinegar (9%) – 75 ml;
• sugar – 1/3 cup;
• salt – 1 tbsp. spoon;
• black pepper – 5 peas;
• bay leaf – 2 pcs.;
• vegetable oil.

Preparation:

1. Remove the top leaves of the cabbage and cut into large pieces. Peel the beets and carrots, wash them, cut them into cubes or plates about 0.5 cm thick.
2. Cabbage marinated with beets, intended for winter storage, is packaged immediately in jars. If you are going to eat the salad right away, you can use any container.
3. Place chopped garlic cloves at the bottom of the containers and well-mixed vegetables on top. Compact them and fill them with marinade.
4. To prepare it, put sugar, spices, salt in water and boil. Pour in vinegar.
5. A salad poured with a hot solution will cook faster. If it is cooled, the pickled cabbage will be crispier.
6. To keep the salad longer, before sealing it, pour 2 tbsp into the jar. spoons of vegetable oil.
7. If you are going to eat pickled cabbage and beets right away, cover the dish with a lid and marinate for 3 days at room temperature.

Recipe in Georgian

As you know, residents of Transcaucasia prefer more spicy snacks. They also love to prepare cabbage.

The Georgian recipe requires the following main components:

• 2-2.5 kilograms of cabbage;
• 1 beet;
• 2 pods of hot pepper;
• 10 grams of coarse salt;
• 15 grams of vinegar.

Method of preparing snacks:

1. Cut the head of cabbage into several large pieces, first removing the stalk. Place the blanks in a deep enamel container (pan or basin).
2. Chop the peeled beets into medium-sized strips.
3. Cut the pepper pod crosswise into several pieces. There is no need to remove the seeds.
4. Add chopped vegetables to cabbage.
5. To prepare the marinade, pour one and a half liters of water into a saucepan, add salt and put on fire. As soon as the liquid boils, add vinegar. After this, the fire must be turned off immediately.
6. Pour hot marinade over vegetables.
7. Cover them with a plate and place pressure on it. This can be an ordinary three-liter jar of water. Store at room temperature.

Watch this video on YouTube

After 3-4 days, Georgian cabbage will be ready. It turns out spicy, crispy and very tasty.

Simple homemade recipes

Here are some of the most popular recipes for quick preparation of salted cabbage with beets.

Pelyustki

This is a classic recipe of Ukrainian cuisine that requires a minimum set of ingredients. Cabbage leaves, cut into small pieces, soaked in beet juice, really become like petals (in Ukrainian “pelyustki”) of flowers.

Number of servings/volume: 3 l

Ingredients:

• fresh white cabbage – 2.5 kg;
• fresh table beets – 1-2 pcs.;
• water – 1 l;
• rock salt – 1-2 tbsp. l.;
• sugar – 2 tbsp. l.

Cooking technology:

1. Remove the top leaves from the cabbage, divide the head of cabbage into quarters and remove the stalk. Cut each quarter first lengthwise and then crosswise to obtain square pieces of approximately the same size - 3-5 cm each.
2. Grate the peeled beets or cut into bars/slices.
3. Place part of the beets at the bottom of a clean three-liter jar. Fill the jar with cabbage, distributing the remaining beets between its layers. Vegetables should not be crushed or compacted too much so that the cabbage remains crispy.
4. Prepare the brine: pour water into a saucepan, bring to a boil, add salt and sugar.
5. Pour boiling (warm or cold) brine into a jar with cabbage, cover with a layer of gauze or a lid (loosely).
6. Place the jar in a container where excess liquid can drain and leave at room temperature for 2-3 days.
7. When foam appears on the surface, indicating the beginning of fermentation, the contents of the jar must be carefully pierced twice a day in several places to the full depth with a wooden stick or a long blunt knife to release the accumulating gases. If you do not do this, the cabbage will acquire a bitter taste and an unpleasant odor.
8. The time it takes for the cabbage to be ready depends on the size of the cabbage cut, the temperature of the brine being poured, and the intensity of fermentation. On average they range from 2-3 to 5-7 days.

Ready-made pellets should be kept in the refrigerator and served with onion rings, herbs and vegetable oil.

Custard cabbage with beets and spices

Number of servings/volume: 7-8 servings

Ingredients:

• fresh cabbage – 1 kg;
• fresh beets – 120 g;
• water – 1 l;
• rock salt – 30 g;
• black pepper (peas) – 5-10 pcs.;
• allspice (peas) – 3-5 pcs.;
• bay leaf – 1-2 pcs.;
• cumin or coriander – 1-2 g.

Cooking technology:

1. Peel a small fork of cabbage from the top leaves, cut into 4 pieces, and place in a non-oxidizing container, for example, an enamel pan.
2. Add beets cut into bars or slices, add salt and spices.
3. Pour boiling water over the contents of the pan and wait until it cools.
4. Place a flat plate on top and apply slight pressure so that the cabbage is completely covered with brine.
5. Let the preparation brew for 3-4 days in a warm place.

Large pieces of cabbage will cook faster if you first blanch them for 2-3 minutes in boiling salted water.

Ready sauerkraut can be stored in jars for the winter. To do this, cover the jars with cabbage with lids and place them in a pan with hot water (30-40 ℃), which should reach a level 3 cm below the top of the neck, bring to a boil and sterilize: liter for 30-40 minutes, three-liter for 90 minutes. Then immediately seal and leave for air cooling.

Korean marinated cabbage with beets

Spicy vegetable snacks prepared in Caucasian or Asian traditions are very popular in Russia, as they support the immune system and provide good warmth in the frosty winter. The combination of the sweetness of vegetables with the spiciness of pepper and garlic, salt, acetic acid and the softness of vegetable oil gives the preparation a very rich, harmonious taste and aroma. Using this recipe, you can pickle not only white cabbage, but also cauliflower .

Number of servings/volume: 10-12 servings

Ingredients:

• cabbage – 2 kg;
• table beets – 1-2 pcs.;
• carrots – 1-2 pcs.;
• water – 1 l;
• rock salt – 50-60 g;
• sugar – 100-150 g;
• garlic – 3-5 cloves;
• chili pepper (capsicum/ground) – 0.5-1 pcs./10-15 g;
• vinegar (9% or natural) – 50-70 or 80-100 ml;
• vegetable oil – 100 ml.

Cooking technology:

1. Cut the head of white cabbage, peeled from the outer leaves, into pieces, remove the stalk, chop into large strips or cut into square pieces (1.5-2 cm in size). Wash the cauliflower, separate it into inflorescences and blanch them in salted boiling water for 2-3 minutes.
2. Peel the beets and carrots, wash, grate or cut into long thin cubes.
3. Place the prepared vegetables in a large bowl, add the squeezed garlic and mix well with your hands. For ease of storage, you can immediately transfer the vegetable mixture to a jar.
4. Prepare the marinade: boil water in a saucepan, add salt, sugar, pepper and vegetable oil. Stir and bring to a boil, boil for 3-5 minutes. Remove the marinade from the heat, pour vinegar into it.
5. Pour the hot marinade over the vegetables, cover with a lid and leave at room temperature for 10-12 hours.

If you make the preparation in the evening, then the next day you can serve it on the table as an appetizer or side dish. It is recommended to keep pickled vegetables in the refrigerator for no more than 3 days - vinegar and oil soften the cabbage quite quickly. So cook quickly and eat healthy!

With added garlic

In Ukraine they also like to prepare cabbage with beets. True, they make it with garlic. It turns out simply amazing cabbage with beets in jars in large pieces.

You can prepare it using the following products:

• 4 medium cabbage forks;
• 2 heads of garlic;
• 3 beets.

For the marinade:

• 4 liters of water;
• 180 grams of sugar;
• 220 grams of salt;
• 3 laurel leaves;
• 7 peas of allspice.

Technology for preparing cabbage in Ukrainian:

1. The marinade is prepared first. To do this, you need to add all the spices to the water at once, bring it to a boil, and then cool it.
2. Randomly cut the heads of cabbage into 10 pieces.
3. Chop the peeled garlic into slices. Carefully insert them between the cabbage leaves.
4. The beets should also be cut into slices no more than 5 millimeters thick.
5. Place the prepared products in jars in layers. Moreover, there must be cabbage on top.
6. Pour cold marinade over the vegetables and sterilize each jar for 20 minutes.
7. Seal containers tightly with metal lids.

Watch this video on YouTube

It is better to store jars in a cool place. A cellar is ideal for this.

Spicy Georgian cabbage with beets and garlic

Residents of the country also claim the palm in the preparation of cabbage and beets. Try their version of the spicy salad.

Ingredient:

• Cabbage - a big fork.
• Beets - a couple.
• Carrots – 2 pcs.
• Hot chili – 2 pods.
• Garlic – 2 heads.

For marinade per 1.8 liters of water:

• Vinegar 9% - 2 cups.
• Salt – 3.5 tablespoons.
• Granulated sugar - 11 tablespoons.

How to prepare:

1. Chop the carrots and beets into cubes. Chop the cabbage into large pieces. Remove the seeds from the chili pepper and cut into rings. Chop the garlic to your liking. You don’t have to remove the cabbage from the pods if you like very spicy cabbage.
2. Place all the vegetables in a bowl, carefully so as not to damage the pieces, mix.
3. Make the marinade by boiling water with spices. Finally add vinegar.
4. Place the snack in jars and tamp down a little. Pour in the marinade. Close the containers with screw or nylon lids. There is no need to wrap the jars. Store in a cool place.

Korean cabbage with beets for the winter

Koreans have their own idea of ​​pickled cabbage. It should be aromatic and moderately spicy.

For the classic version of Korean cabbage, the following required components are required:

• 2 beets;
• 1 onion;
• 1 head of cabbage;
• 4 cloves of garlic.

For the marinade:

• 1 liter of water;
• 6 black peppercorns;
• 40-50 milliliters of vinegar;
• 60 grams of salt;
• 2 bay leaves;
• 80 grams of sugar;
• 100 milliliters of any vegetable oil.

It’s not at all difficult to prepare such a snack in Korean:

1. Chop the cabbage into neat 2x2 centimeter squares.
2. Cut the peeled beets into thin strips. If you wish, you can even use a Korean carrot grater.
3. Peel the onion and then chop it into half rings or regular cubes. Whoever likes it.
4. Cut the garlic into strips.
5. Collect all crushed ingredients in one deep container and mix thoroughly.
6. To prepare the marinade, place all ingredients (except vinegar) in a saucepan. Bring the contents to a boil and then cook for about 5-10 minutes. After this, add vinegar and immediately turn off the heat.
7. Pour the hot solution over the vegetables and let them stand in the kitchen for at least 7 hours. After this, you can try the finished salad.

Watch this video on YouTube

It is better to store this cabbage in the refrigerator. But she won't stay there for long. A fragrant and very tasty salad is usually eaten quite quickly.

Spicy cabbage “Pelustka” with carrots and beet slices, Korean style

The recipe for this spicy winter preparation with vinegar, along with tomatoes, cucumbers and zucchini, is considered one of the most delicious in Korean cuisine.

Products:

• head of cabbage 2.5 kg
• 1-2 carrots
• head of garlic
• 1 medium beet
• 1 hot pepper
• 1/2 tsp. ground coriander
• 3 tbsp. l. Sahara
• 1 tbsp. l. salt
• 50 g vegetable oil
• 50 g 9% vinegar
• 2 bay leaves
• 2 clove buds

Quick preparation option for a day

Modern housewives do not like to spend a lot of time in the kitchen. They should definitely like instant cabbage with beets. It is also sometimes called “daily allowance”. After all, no more than 24 hours pass from the moment you start to complete readiness.

For this recipe you will need:

• 1 fork cabbage;
• 1 clove of garlic;
• 45 grams of salt;
• 1 beet;
• 1 carrot.

For the marinade:

• 1 liter of boiled water;
• 5 black peppercorns;
• 1 bay leaf.

Cooking method:

1. Cut the cabbage into medium-sized cubes.
2. Grate the carrots and beets or chop them using a food processor.
3. Chop the garlic into thin slices. This way its taste in the finished salad will be more pronounced.
4. Place food in clean three-liter jars in layers: garlic - cabbage - beets with carrots. Repeat alternating until the container is filled to the top.
5. To make the marinade, place the pepper and bay leaf in hot water and bring it to a boil. After this, the liquid must be cooled slightly.
6. Pour the warm marinade into jars.
7. Cover them with nylon lids and store them in the kitchen.

In just a day, the finished cabbage can be served.

Without using vinegar

Spicy foods are contraindicated for people who have problems with the digestive system. A suitable option for them is to roll cabbage with beets without vinegar.

To work you will need the simplest products:

• 2 heads of cabbage;
• 1 head of garlic;
• horseradish root 6-7 centimeters long;
• 2 beets.

For filling:

• 2 liters of water;
• 3 bay leaves;
• 160 grams of salt;
• 100 grams of sugar;
• 10 black peppercorns;
• 2 clove buds.

The method of preparing such a snack is also not particularly complicated:

1. Cut the cabbage into large cubes.
2. Grate the peeled horseradish and beets on a coarse grater.
3. Pass the garlic through a press.
4. Place the products in a deep bowl and mix well.
5. To prepare the filling, bring the water along with the other ingredients to a boil and then cool slightly.
6. Pour the warm solution over the vegetable slices and leave them under pressure in a cool place.

Watch this video on YouTube

After two days you can try the cabbage. Juicy and very aromatic, it will be an excellent addition, for example, to hot boiled potatoes.

Cabbage with beets in large pieces in brine

There is another interesting option. Cabbage cut into large pieces can be cooked in brine.

For this recipe you will need a minimum set of products:

• 1 head of cabbage;
• 1 beet.

For the brine:

• 1 liter of water;
• 60 grams of salt;
• 1 glass of vinegar and the same amount of sugar.

The entire cooking process consists of three main stages:

1. First the brine is made. To do this, you need to boil water with salt and sugar. Then add vinegar. Bring the solution to a boil again. Remove the finished brine from the heat and let it cool.
2. Chop the cabbage randomly into large pieces.
3. Cut the beets into several parts.
4. Place the cabbage in a clean glass jar and pack it tightly. This can be done by hand or with a pestle.
5. Place beets on top.
6. Pour the cooled brine over the food.
7. Cover the jars with nylon lids and leave them in the kitchen for 48 hours.

While in the aromatic brine, the cabbage gradually acquires a pleasant pink hue from the beets. In a plate with mashed potatoes and a piece of fried meat, it will look simply excellent.

Source