Pickled cabbage with beets diversifies your diet during the winter period and saturates the body with beneficial vitamins and microelements. Cabbage with beets can be served as a snack, or used to make salads.
Quick-cooked pickled cabbage with cabbage - basic principles of cooking
In this way, cabbage is marinated quickly. Already after about five hours you can eat it, while the vegetables, despite the fact that they are filled with hot marinade, remain juicy, crispy and tasty.
Beets should be burgundy and have a sweet taste. It is not allowed to use vegetable with white veins.
The cabbage is washed, the upper leaves are removed, cut into large pieces, and then chopped according to the recipe. Beets are cleaned, washed and rubbed on a coarse grater. The remaining vegetables, if used, are ground the same way as beets. To do this, you can use the grater for salads in Korean.
Cooking pickled cabbage does not require much time, because cabbage does not need to be shred in thin strips, as for sauerkraut. For this recipe, it is cut into squares.
Marinade is usually prepared from purified water, salt, vinegar, granulated sugar and vegetable oil. Water is poured into a saucepan or pan, add bulk ingredients and bring to a boil. Remove from the stove, pour in vegetable oil, mix and boil again. Set aside and add vinegar. At will, spicy herbs and spices are added to it.
Vegetables spread in a pot or jar, pour hot marinade, cover with a saucer and leave for three to four hours. After this time, you can try the cabbage.
Recipe 1. Instant cabbage with pickled beets
Ingredients
two kg of cabbage;
four cloves of garlic;
two carrots;
medium-sized beets;
Marinade
9% table vinegar - 100 ml;
100 grams of sugar;
120 ml of sunflower oil;
30 grams of salt.
Method of preparation
1. Wash the cabbage, remove the top leaves. Cut the forks into large pieces, remove the stalk, and then cut the cabbage leaves into squares. Put in a saucepan or large bowl.
2. Peel carrots and beets, peel and chop them on a grater with large sections, or use a grater for Korean salads.
3. Garlic free from the husk, and cut the teeth into thin slices. Add vegetables to the cabbage and mix well with your hands. Transfer the vegetable mixture to a clean, dry, three-liter can.
4. Pour a glass of purified water into a small saucepan, add salt and granulated sugar. Boil over low heat. Pour in vegetable oil, stir and boil again. Remove the pan from the heat, pour in the vinegar, mix.
5. Pour the vegetables in a jar with boiling marinade, cover with a lid and leave for four hours.
Recipe 2. Instant cabbage with pickled beets, finely chopped
Ingredients
1 kg 200 g white cabbage;
carrot;
half a head of garlic;
beet
Marinade
purified water - 500 ml;
acetic acid 70% - 30 ml;
Bay leaf;
coarse salt - 40 g;
black pepper - six peas;
vegetable oil - 1/4 stack .;
granulated sugar - 120 g
Method of preparation
1. Head of my cabbage, remove the upper leaves and cut a stalk. Cabbage leaves chop fine small straws. It is convenient to do it with a special knife with two blades. Put the chopped cabbage into a large saucepan.
2. We clean large carrots from the peel, wash them and grind them on a grater with large sections. Put it in a saucepan with cabbage. 3. We clean small beets, wash them and grind them in the same way as carrots. Cabbage color depends on the amount of beets, the larger it is, the more intense the color.
4. We disassemble approximately half of a large garlic clove, peel and cut each into thin slices. Spread to the rest of the vegetables. All mix, slightly kneading cabbage.
5. Pour half a liter in a saucepan, add the remaining ingredients and keep on fire until boiling. Fill the vegetables with boiling marinade. Cover with a flat plate and set the load on it. Marinated cabbage 12 hours. After this time, you can eat it. We put it on clean cans, close the lids and store in the cold for no more than two weeks.
Recipe 3. Cabbage with marinated beetroot quick-cooking “Pelustka”
Ingredients
medium sized forks;
salt - st.lozhka;
small beets;
large carrot;
garlic head;
vinegar - 150 ml;
vegetable oil - half a cup;
granulated sugar - 100 g;
purified water - liter;
Black pepper - six peas.
Method of preparation
1. Wash the cabbage head, remove the top leaves and divide it into eight parts.
2. Root vegetables to clean, wash and crumble into thin strips. Head garlic disassembled into slices. Peel them and chop them into thin slices.
3. Pour the purified water into a saucepan, add granulated sugar, peppercorns, salt and pour vegetable oil. Put on the fire and boil for five minutes from the moment of boiling.
4. Fold cabbage leaves in a deep dish, sandwiching them with chopped vegetables. Pour the contents of hot marinade. Cover with a plate and set the top of the bend. Keep warm for a couple of days, then put away in the cold. Cabbage can be stored for up to two weeks.
Recipe 4. Korean style cabbage with beetroot pickled fast
Ingredients
head of cabbage;
black pepper - six peas; coarse salt - 50 g;
Table vinegar - third stack .;
two beets;
two bay leaves;
garlic - four slices;
granulated sugar - half a stack .;
vegetable oil - 1/2 stack;
purified water - liter;
bulb onions.
Method of preparation
1. In a small saucepan, combine the purified water with salt and spices. Put on the stove and boil for about ten minutes. Then add vinegar and mix.
2. Rinse the cabbage head, sort into leaves and cut them into squares, the size of a matchbox.
3. Wash and cut the cleaned beets with a neat thin straw.
4. Peel the bulb and chop into thin half-rings. Garlic cloves free from husk and finely crumble.
5. Put all the vegetables in an enamel saucepan and mix well. Pour marinade and leave for eight hours warm. Then stand for the same amount of time in the cold.
Recipe 5. Instant cabbage with pickled beets with horseradish
Ingredients
beets - 300 g;
granulated sugar - 2/3 stack;
parsley root - 100 g;
coarse salt - 100 g;
garlic - 100 g;
purified water - 150 ml;
horseradish root - 100 g
Method of preparation
1. Wash small cabbages, remove the top leaves, cut the stalk. Leaves cut large.
2. Peel parsley, horseradish and garlic and twist in a meat grinder.
3. Wash cleaned beets and cut into slices.
4. Boil purified water with salt and sugar. Cool slightly.
5. Put cabbage and beetroot in an enameled pan, overlaid with chopped vegetable mixture and spices. Tamp. Pour the contents in brine, cover and leave to marinate for five days. Keep the cabbage cold.
Recipe 6. Cabbage with quick marinated beetroot “Provencale”
Ingredients
white cabbage forks;
allspice - eight peas;
one beet; granulated sugar - stak .;
Bay leaf;
table vinegar - stak .;
vegetable oil - stak .;
carrots - three pieces;
four cloves of garlic;
coarse salt - 80 g;
purified water - 1.5 liters.
Method of preparation
1. Peel the beets, wash them and grate them on a grater with large sections, or chop them in a food processor using a special nozzle. Dip the beets in boiling water and blanch for five minutes. Drop the sieve.
2. Rinse the cabbage, remove the top leaves and chop into thin strips. Peel and chop the carrots on a coarse grater. Chopped garlic slices cut into plates.
3. Dissolve sugar and salt in water. Add vinegar and set the mixture on fire. Boil for five minutes.
4. Put vegetables into enameled dishes, add spices, mix. Pour with marinade and vegetable oil. Place a flat plate on top and place a load on it. Marinate cabbage for 12 hours. Then send in storage in the cold.
Instant Cabbage with Pickled Beets - Tips and Tricks
- In addition to the ingredients in the recipe for the marinade, you can add spicy herbs or spices to your taste.
- To make the cabbage taste pleasantly spicy, add peeled and chopped ginger root.
- The dish will look appetizing and beautiful if the vegetables are put in a jar in layers.
- Onions will add a specific flavor to pickled vegetables.
- Marinated cabbage can be used to make salads, for example, vinaigrette.
