How to cook cabbage with beets and garlic. Cabbage marinated with beets. How to pickle cabbage with instant beets

Today we focus on two favorites of the Slavs, who have passed centuries-old tests of the power of love - both in recipes for colorful menus and in traditional medicine advice. In this article, we offer you different options for pickled cabbage with beets so that you don’t get bored with the dish all winter long. A vegetable snack will bring the undeniable benefits of the main components to your diet and will even delight you on holidays, when you really want something fresh and piquant.

For a detailed story on how to marinate cabbage with beets, let's start with the main thing - with a description of several marinade options and the secrets of improvisation based on the basic recipe.

Marinade for cabbage with beets

The process of pickling cabbage with beets differs from salted preparations. Because the marinade recipe contains not only salt, but also sugar and vinegar.

If we compare two options for preparing for the winter, then we should give preference to pickling, if only because vinegar, salt and sugar make the prepared vegetables more piquant and allow you to achieve a wide range of tastes.

Based on the basic marinade recipe, you can always take into account personal preferences, and even your current mood! Thanks to different proportions of sugar and vinegar, you can get a whole range of flavors for crispy cabbage.

Pronouncedly sweet or brightly sour, slightly peppery or very hot, with the aroma of greens or with an emphasis on the taste of the cabbage itself - all these features of the recipe are determined by the marinade and spices that you choose for your next cabbage with beets.

Basic marinade for pickling in jars

We will need:

• Drinking water - 1 l;
• Coarse salt, non-iodized – 3 tbsp;
• Sugar – 3 tbsp;
• Vinegar 9% - 0.5 cups;
• Peppercorns – 10 pcs.;
• Bay leaf – 4-6 pcs. medium size.

This amount is calculated for approximately 2 kg of cabbage when pickling in a jar or barrel.

Preparation:

1. Prepare the marinade in an enamel pan, where we first bring water to a boil.
2. Mix sugar and salt and add them to boiling water.
3. Boil for 2 minutes.
4. Add peppercorns and bay leaf.
5. Boil for another 5-8 minutes.
6. Remove from heat and add vinegar.

To marinate cabbage with beets in any recipe, you can use both hot and room temperature marinade. When pouring hot marinade, tasty cabbage turns out faster - within the first day.

We need:

• Drinking water – 1 l
• Sugar – 100 gr.
• Salt – 2 tsp.
• Lemon juice – 125 ml
• Turmeric – 1 tsp.
• Peppercorns – 8 pcs.
• Bay leaf – 4 pcs. medium size

This amount is calculated for approximately 1.5-2 kg of cabbage when pickling in a jar or pan.

How to cook:

We repeat the steps from the recipe described above.

Cook's Advice
When preparing a marinade, be sure to TRY! The liquid should taste good to you. You can adjust the sugar or increase the amount of vinegar by adding a little of each ingredient.
And remember! Always use a sufficient amount of salt in proportion, because it is what combats the possible bitterness of cabbage.

Ingredients

• White cabbage— 1.5-2 kg + -
• — 1 piece medium size + -
• - 1/2 head + -

How to cook

We use a basic marinade - with vinegar 9% (see above)

1. We cut the cabbage into large pieces: first we cut the head in half, then longitudinally into a wide strip, after each strip - across and slightly diagonally.
2. We chop the beets in any of 3 ways: cut into thin plates, or into large strips, or into three on a coarse grater.
3. Cut the peeled garlic cloves into 4 parts.
4. Mix all the ingredients and put them in a 3-liter bottle.
5. Prepare the marinade and fill the bottle. The marinade may be hot (Do not boil water! Let it cool slightly). Or wait until room temperature.

Cook's Advice
If you want to get the quick benefits of hot pickling, remember that the bottle may crack. Therefore, pour the cabbage little by little - a tablespoon, a small ladle. Let the jar warm up, and only then can you increase the flow of marinade.

After the cabbage has cooled completely, put the bottle in a cool place or in the refrigerator.

A bottle covered with a plastic lid can be stored in the refrigerator for a long time, and pickling cabbage with beets will add more rich taste and color to the vegetables every day.

This cabbage is also pickled in a 3-liter jar, where the vegetable ingredients are placed in layers. The recipe can be very spicy, because its roots are in the Caucasus. Or less spicy - according to moderate Slavic tastes. But the spicy aroma of celery is unlikely to hurt.

For a pronounced aroma, try to use greens.

Ingredients

• White cabbage - 2 kg;
• Beets – 1 pc. medium size;
• Red hot pepper (cayenne) – 1 medium sized pod;
• Garlic – 1 head;
• Celery (preferably greens) – 80-100 g.

For the marinade

• Drinking water – 1 l;
• Vinegar, 9% - 1 glass;
• Salt – 2 tbsp;
• Sugar – 1 glass;
• Sunflower oil – 1/3 – ½ cup.

How to cook

Preparing vegetables

1. Wash the cabbage, peel the top leaves, cut in half. Then we cut each half lengthwise - up to 2 cm thick. Afterwards, we cut each “strip” across slightly diagonally to obtain diamonds.
2. Wash the red sweet beets, clean them, cut them into cubes or thin slices - 3-4 mm thick, with a side of 3 cm.
3. Peel the garlic and cut the cloves into 4 parts.
4. Cut red hot pepper into thin rings.
5. Wash the celery greens, shake them off, dry them, DO NOT cut them.

IMPORTANT!
*If you don't have greens, use celery root. Take it a third more than greens, chopping it into small cubes. This celery will taste very pleasant and can be used separately - as a component of vinaigrettes with boiled beets, salads with fresh carrots and appetizers with boiled eggs.

* High-quality bitter red pepper is a very hot spice. To reduce the pungency, you can add only the pulp after cutting the pod in half and removing all the seeds. Well, if you want it hotter, then cut into rings and place 2-3 rings on 1 layer of vegetables.

Putting vegetables in a jar

Place vegetables in a sterilized dry jar - IN LAYERS, COMPACTING CAREFULLY!

The sequence of laying is cabbage, beets, garlic, hot pepper, celery. Try to have at least 2 layered fillings in the bottle.

Preparing the marinade

1. In a saucepan with warm water, mix water, sugar and salt. Dissolve, bring to a boil and add vegetable oil.
2. Remove from heat, let cool slightly and while hot, little by little pour in the compacted vegetables in the jar.
3. Close the jar with a plastic lid and leave to marinate for 1 day.

Then store it in a cool place.

Pickled cabbage with red beets is an excellent base for creativity for the sake of a healthy diet. You can use different vegetable oils.
Nutty spicy options are best suited:
sesame, peanut, walnut and pumpkin seeds.
Either replace the sunflower oil completely, or make a mix by adding non-standard oil to the sunflower oil, observing the total amount of oil in the recipe.

Pickled cabbage with beets and onions

This recipe involves the same steps as described above, but the number of vegetable ingredients is wider. What you need to do for a new taste of pickled red cabbage with beets:

1. Remove celery from the list of ingredients;
2. Don't go overboard with the red pepper;
3. Add onions and carrots:

• 1 medium carrot, which should be cut into rings 3-4 mm thick;
• 1 small onion, which should be chopped into half rings, up to 3 mm thick.

Sequence of laying: cabbage, beets, garlic, carrots, onions, hot peppers.

White cabbage with beets: shredded salad

This interesting salad can be prepared in a large bowl to marinate for a day under pressure (3 liter bottle of water).

A minimum of effort and just a day of waiting guarantees you the crispy, non-sweetening sweetness of vegetables, an amazing aroma, juicy color and success on the table both on weekdays and holidays.

Ingredients for marinating

• White cabbage - 1.5 kg;
• Carrots – 400 g;
• Beetroot – 400 g;
• Drinking water (boiling water!) – 130 mg;
• Sugar - 100g;
• Salt – ½ tbsp;
• Lemon juice – 120 ml;
• Vegetable oil – 130 ml;
• Chili pepper (or any red hot one) - 1 small pod (or ½ medium). Can be replaced with dry chili powder;
• Black pepper (crushed);
• Garlic – 3-4 large cloves;
• Spices – 1 pinch if desired (choice: turmeric, dried cilantro or suneli hops).

Preparation

1. Wash cabbage, beets, carrots, peel and finely chop, for which it is especially convenient to use a Burner grater.
2. Peel the garlic and cut it into 4 parts.
3. Peel the red hot pepper from the seeds and cut the pulp into small pieces.
4. Combine all the ingredients in a bowl and mix thoroughly with your hands, while kneading the cabbage with force. Leave the mixture alone for 30-40 minutes.
5. Prepare the marinade: combine boiling water, salt, sugar, lemon juice, spices (to taste), stir thoroughly until the sugar and salt are completely dissolved.
6. Pour the marinade over the vegetable mixture, add vegetable oil to the vegetables and mix thoroughly.
7. We compact the vegetables in a bowl and place them under pressure for 1 day.

After a day, the salad is ready to eat. It can be stored in the refrigerator for a long time and is easy to serve, because you don’t need to add anything to it - just put it on plates and enjoy the almost summery fresh taste!

Cabbage with beets in jars: preparation for the winter

It’s so convenient to prepare a lot of salads for the winter! On a cold evening, we conjure over a hearty meat dish, and then with a slight movement of the hand we open a jar of spicy vegetables - and in a couple of minutes a healthy vitamin side dish is ready.

Any of the recipes for cabbage with vinegar is suitable for rolling.

We organize the process of rolling pickled cabbage and beets into jars as follows:

1. First, marinate the cabbage until tender in a large container (barrel, bowl, pan).
2. You can immediately use 3-liter bottles in which we will roll the cabbage.
3. Marinating will take us from 1 to 3 days, depending on the temperature of the marinade when pouring the vegetables.
4. Sterilize jars filled with salad for 10 minutes.
5. Roll up and leave to cool in an upside down position.

We have told you some of the most common recipes for pickled cabbage with beets. However, limiting yourself to only these options means impoverishing your menu in advance!

Consider adding apples to shredded coleslaw. And in the case of marinating in jars, you can enrich the composition of the dish with cubes of zucchini, sweet pepper and cauliflower, disassembled into small inflorescences.

Pickled cabbage with beets can be very different in taste due to the inclusion of new ingredients to the basic recipes. However, its taste will always be delicious, as will its bright beet color.
That is why we, without a doubt, encourage you to include crispy vegetables in your winter diet and enjoy the abundance of vitamins and juicy color more often!

I was interested in the recipe for its simplicity; even a schoolboy could handle it, so it was decided to cook it. Pickled cabbage with beets is prepared within 24 hours. After a day you can already eat it, but cabbage gains its specific piquancy after another night.

According to the recipe, vinegar is used in the marinade, but I took vinegar essence - 1.5 tablespoons per liter of water. Instead of large beets, I have two smaller ones.

To prepare pickled cabbage with beets, take all the products on the list.

Prepare vegetables. To do this, chop beets, capsicums, and garlic at random.

Cabbage is usually cut into large chunks, but I think you can follow your own preferences here.

For the marinade, mix salt, sugar in a liter of water, add peppercorns and bay leaves. Bring to a boil until the sugar and salt dissolve completely. Remove from heat and add vinegar or essence.

Take a convenient container for marinating so that it does not burst from hot water. Place cabbage, beets, and garlic there.

Pour in the hot marinade and stir.

Cover the container with a plate and place the weight. At first it may seem that there is not enough liquid, but after a certain time it will become much more. Leave the cabbage in this form at room temperature for about 6-8 hours. Place in the refrigerator overnight. Since the smell of garlic is present here, the container can be covered with a lid or the cabbage can be transferred to a regular jar and closed.

And the next day, pickled cabbage with beets can be cut into smaller pieces and served.

Bon appetit!

In winter, the most accessible vegetables are cabbage, beets and carrots; many people make salads or pickle them. Such appetizers are an excellent addition to main courses; in addition, no feast is complete without them. Instant cabbage marinated in pieces with beets is popular due to its taste. The finished snack disappears almost as quickly as it is prepared. Let's find out how to prepare instant cabbage right now.

White cabbage marinated with beets

This recipe assumes the amount of ingredients for a three-liter jar. It makes no sense to cook less, since the snack will be appreciated by all family members, which means it will quickly disappear.

Ingredients: large cabbage - 1; beets – 1 pc.; 4 cloves of garlic. Marinade: water – 1 l; sugar and salt - 1 tbsp. l.; vinegar - 0.5 cups; laurel leaf – 2; peppercorns – 10.

Wash the vegetables, peel the top 3 leaves from the head of cabbage. Peel the beets and grate coarsely. Cut the garlic into slices. Chop the head of cabbage into 2 parts and cut each into large pieces. The cabbage pieces and all the chopped vegetables are mixed by hand. Next, they need to be placed in a clean jar and sealed well. Now we will prepare the marinade.

To cook the marinade, take a small saucepan, pour in water, then add all the spices and boil. Boil the aromatic liquid for about 10 minutes. When the marinade has cooled a little, remove the bay leaves and pour in the vinegar. Fill the jar with marinade and cover with a lid. Leave the cabbage to cool in the room. Place the chilled snack in the refrigerator. This delicacy can be tasted after just 4 hours, but its most pronounced taste will appear after a day of marinating.

Quick pickled cabbage with beets and carrots

This is a recipe with the addition of onions and vegetable oil. Each housewife pickles cabbage in her own way.

Ingredients: cabbage - 1, carrots - 1; beets – 1; onions – 2 heads; garlic – 3 cloves. Marinade: take 2 tbsp per liter of water. l. salt, 150 g sugar; vinegar, vegetable oil - 100 ml each, peppercorns - 1 tsp.

We wash and peel the vegetables. We chop the carrots on a grater, cut the beets into slices, cabbage into large fragments, onion into rings, and cut the garlic into slices. Fill a three-liter jar, laying the slices in layers.

Prepare the marinade. After boiling water, add pepper, salt and sugar to the pan, pour in oil and vinegar. Bring the liquid back to boiling point. You can pour hot marinade over vegetables. Let the container remain in the room until the marinade has cooled. After some time, you can move it to a cooler place - a cellar, a balcony or a refrigerator. Instant pickled cabbage will be ready in 4-6 hours. It will turn out juicy and crispy with a characteristic sweet and sour taste.

Pickled red cabbage

Many people also loved pickled red cabbage, because it is not only very tasty, but also looks appetizing. Such an appetizer can even decorate a holiday table and serve as an excellent addition to potato and meat dishes.

The peculiarity of this cabbage is that it is denser in structure, that is, it is much tougher than white cabbage. This must be taken into account if you are going to marinate it. So that its leaves quickly absorb the aromas of spices from the marinade, it is cut into smaller pieces. It's better to chop it up. So, let's prepare pickled red cabbage.

Ingredients: red cabbage (medium size) – 1; beets – 1; carrots – 2; garlic - clove. Marinade: water – 1 l; salt – 2 tbsp. l; sugar – 3 tbsp. l.; cumin – 1 tsp; cinnamon – 0.5 tsp; bay leaf – 2; peppercorns – 1 tsp; apple cider vinegar – 150 ml.

Let's begin. Wash and peel the beets and carrots. Grate the vegetables or cut into thin strips. Wash the cabbage under water and dry. Grind it with a shredding knife. Garlic can also be simply cut into slices or small cubes. Mix all the vegetables well and place in a container for pickling - this can be either a three-liter bottle or any large enamel-coated pan.

To prepare the marinade, take an enamel container. Pour water into it and put all the spices there. Boil and simmer for a few minutes to enrich the water with the aromas of spices. Now pour in the vinegar and bring the marinade to boiling point again. Remove bay leaves from pan. Pour the marinade into the vegetable slices and cover with a lid. If you want to filter out the spices, drain the liquid through a sieve. After it has completely cooled, the red cabbage will be ready to eat, although the recipe recommends eating it after a day.

Serve pickled cabbage with main courses as a savory appetizer. It is also good for a feast where alcoholic drinks are present.

Instant pickled cauliflower with beets

What do you need to prepare?

Cabbage 2 kg
- water 375 ml (1.5 cups)
- granulated sugar 4 tbsp
- apple cider vinegar 1 cup
- sunflower oil 0.5 cups
- table salt 2 tbsp
- beets 2 pieces
- garlic 1 head

Cooking in stages:

Wash the beets and cabbage. Disassemble the cabbage into inflorescences, peel the beets, and remove the husks from the garlic.

Place the cabbage in jars.

Grate the beets and pour into a pan with boiled water. Turn the heat to medium. Add sugar, vinegar, table salt, sunflower oil and crushed garlic to the water.

After the marinade boils, pour it over the cabbage. Screw the lid on the jar and cool. Place in the refrigerator. Instant pickled cauliflower will be ready in a day.

The presented recipes are distinguished by their simplicity, since they do not take much time and do not require special culinary skills. For snacks, products available to everyone are used. That's why it's worth trying them out. If you make this appetizer once, be prepared - your family will ask you to cook it again, it is very appetizing, juicy and crispy. Children readily eat pickled cabbage. However, you should not treat it to babies, as it contains a lot of acetic acid. If little gourmets still want to enjoy it, add apple cider vinegar rather than simple vinegar, and in smaller quantities than indicated in the recipes.

Within a day you will have delicious cabbage on your table. A snack you need!

Ingredients

✓ white cabbage - 2 kg;

✓ large beets - 1 pc.;

✓ carrots - 2 pcs.;

✓ garlic - 2-3 cloves.

For the marinade:

✓ water - 1 liter;

✓ sugar - 120 g;

✓ vegetable oil - 100 ml;

✓ vinegar 9% - 150 ml;

✓ salt - 2.5 tbsp. l.;

✓ peppercorns - 4-5 pcs.;

✓ bay leaf - 2-3 pcs.

Cooking recipe

Finely chop the cabbage. Peel the carrots and beets and grate on a coarse grater.

Peel the garlic and cut into thin petals. Combine cabbage, beets, carrots and garlic, mix everything well.

Place vegetables in a jar. I used a large jar, but you can divide the vegetable mixture into smaller jars.

Prepare the marinade: pour water into a saucepan, add sugar, salt, bay leaf and pepper. Place the pan on the fire and bring to a boil.

As soon as the mixture boils, add vegetable oil and vinegar. Stir and remove marinade from heat.

Pour hot marinade over vegetable mixture. Leave the jar of cabbage at room temperature until it cools completely.

Then put the jar of cabbage in the refrigerator for 24 hours. Serve aromatic, crispy cabbage marinated with beets.

I hope you enjoy this quick recipe for making the most delicious cabbage.

Bon appetit!