Cabbage in Georgian - general principles and methods of cooking
Cabbage in Georgian is called Mzhave, in its preparation, in addition to the main ingredient (cabbage), beets are also used (boiled or raw), the other components (carrots, celery, hot peppers) are added depending on the recipe. This dish turns out to be pickled, its taste is salty, not sweet, with a rather characteristic sourness and a hint of spiciness. Cabbage in Georgian, with the observance of cooking technology, is crisp and a little soft outside. Through the use of beets, the dish becomes red and can decorate a traditional home or holiday table. Cabbage contains a large amount of vitamins and minerals, as well as carbohydrates and vegetable fats. Meanwhile, it should not be abused by people suffering from diseases of the gastrointestinal tract. Georgian cabbage is a wonderful side dish and goes well with meat.
Georgian Cabbage - Food Preparation
When cooking this dish, whatever its composition, the cabbage is cut into large pieces (they should not fall apart during cooking). For example, if you have a medium-sized head, you should not cut it into shreds, but cut it into 6-8 sectors.
Beets are cut into slices, strips or grated, it can be raw or boiled, it all depends on the recipe, which adheres to the hostess.
Peel the garlic and use slices, if they are too large, you can cut each into 2 pieces.
Celery root cut into slices, hot peppers - in two halves (lengthwise).
Salt is recommended to choose large, and, the more, the longer the cabbage remains pickled and does not sour (however, remember that too salty dish is not very tasty, everything needs a measure).
Georgian Cabbage - Best Recipes
Recipe 1: Georgian Cabbage with Carrots
Cabbage with carrots is a wonderful side dish and appetizer for feasts.
Ingredients:
- 1 head of cabbage;
- 5 small units of boiled beets;
- 3 carrots;
- 1 cup of sugar;
- 2 tablespoons of salt; - 10 cloves of garlic;
- 1 tablespoon of ground black pepper (you can 15 peas);
- 5 pieces of bay leaf;
- 1/2 cup of vegetable oil;
- 1 cup of 9% vinegar;
- 2 liters of water.
Method of preparation
Pieces of cabbage fall asleep with salt and leave for 2-3 hours so that the vegetable is infused. Cut the boiled beets into strips, do the same with carrots.
We take a big jar and put vegetables in it:
- 1st layer - beet;
- 2nd layer - bay leaf and garlic;
- 3rd layer - cabbage;
- 4th layer - carrots.
Layers are repeated several times. Stack the vegetables tightly.
Brine recipe: boil water, add spices and salt, boil future brine for 5 minutes over high heat, then make fire less, pour in vegetable oil and vinegar. After the vinegar is added, boil for another 1-2 minutes and turn it off (no need to boil, there must be a weak fire).
Pour brine into a jar warm, give cool and send the cabbage in Georgian in the fridge for a day.
Recipe 2: Georgian Cabbage with Hot Peppers
Hot pepper gives cabbage a special taste, and with this product you can make it more saturated or thin. We offer a delicious spicy cabbage recipe in Georgian.
Ingredients:
- 1 head of cabbage;
- 1 beet;
- 1-5 hot pepper pods;
- greens (1 bunch);
- 4 cloves of garlic;
- 2 tablespoons of salt;
- 1 liter of water;
- Vinegar (if desired, you can not add).
Method of preparation
Put the pieces of cabbage into the pot or jar, cut the fresh beets into strips, put them in a second layer, add chopped greens, put the pepper (cut lengthwise), chopped garlic. We spread another layer of cabbage and beet.
In the water, dissolve the salt and pour the contents of the pot or jar with brine. Cabbage in Georgian should stand under the yoke for 2-3 days. After the vegetables are salted, they should be refrigerated (the finished cabbage should be reddish).
Recipe 3: Cabbage in Georgian with horseradish
Horseradish roots are often added when marinating vegetables, cabbage in Georgian is no exception.
Ingredients:
- 1.5 kilograms of cabbage;
- 2-3 horseradish root;
- 2 beets;
- 2 hot peppers; - a bunch of parsley.
Ingredients for brine:
- 1 liter of water;
- 1/2 cup of vegetable oil;
- 1 cup of sugar;
- 1/2 cup of vinegar;
- 3 tablespoons of salt.
Method of preparation
To the pieces of cabbage add shavings of horseradish, beetroot chopped in rings, hot peppers. If desired, you can use garlic.
Cooking brine: water is heated on the fire, dissolve sugar and salt in it, pour in vegetable oil, bring the brine to a boil.
Cabbage pour hot pickle and then send vinegar to the jar of vegetables. After the cabbage has cooled in Georgian, you need to put it in the fridge.
Recipe 4: Georgian Cabbage with Celery and Parsley
In the summertime, housewives often cook Georgian cabbage with greens; we offer a popular recipe for marinating vegetables.
Ingredients:
- 2 kilograms of cabbage;
- 400 grams of celery;
- 3 bunches of parsley;
- 400 grams of fresh beets;
- 1 teaspoon of red pepper (hot);
- 2 heads of garlic;
- Salt (7-8 tablespoons).
Method of preparation
Pieces of cabbage, chopped beets, garlic, herbs, celery put in a jar, pouring salt and pepper.
Fill the cabbage in Georgian with boiling water so that the vegetables are completely covered with liquid. Put the closed lid in a cold place for three days.
Cabbage in Georgian - useful tips from experienced chefs
- In order for the cabbage to be salted, the cellar or the lower shelf of the refrigerator will become an ideal place. At high temperatures, cabbage will quickly turn sour, not pickled. The finished product should be kept in brine, otherwise it will deteriorate.
- If you decide to use vinegar in pickling cabbage, it is best to use a natural product - apple or wine.
- The important point is the chopping of cabbage, you should not be too zealous in this process, but skilful housewives are not recommended to leave large pieces, because in this case, the vegetables will not salt in high quality. The secret is simple - the thicker the head, the smaller the pieces.
