Cabbage in Georgian with beets

Reddish-pink color, spicy taste, large cuts - cabbage, pickled or pickled in Georgian, is difficult to confuse with any other snack. It turns out crispy, fragrant, bright, with a pronounced savory taste. It can be served separately or as a supplement to the side dish, used for the preparation of salads and other dishes. Georgian cabbage is made with beets with the addition of garlic and hot pepper - this is the secret of its unique color and burning taste. Cooking such a snack does not take much time and effort, but you will get real pleasure from using it. Guests and households will not be disappointed either.

Cooking Features

Cabbage in Georgian can be prepared according to different recipes, and cooking technology may also not be completely identical. However, knowing a few things will allow you to get the best result

• For souring, even if you do not plan on long storage of snacks, cabbage of late varieties is more suitable. From tender young cabbage the dish turns out somewhat dry and less crispy. But the size of the heads depends on the selected recipe. If you cut a head of cabbage into 6-8 pieces, it should be small. For smaller cuts fit large specimens.
• It is impossible to boil or pickle cabbage in aluminum containers. This material forms harmful substances upon contact with acids. Stainless steel containers can be used, but it is undesirable - in them cabbage can get a metallic flavor. The best choice would be enameled pans or cans. According to some recipes you can pickle cabbage in Georgian in glass jars.
• Georgian cabbage is recommended to boil at room temperature, but it should be stored in a cool place, ideally in a refrigerator or cellar.
• Cabbage in Georgian is a spicy snack. If you are not accustomed to dishes with a strong burning taste, the amount of pepper and garlic relative to that indicated in the recipe should be reduced.
• If you peel a lot of pepper and garlic, use gloves, otherwise you may get burned skin.
• Cabbage absorbs salt gradually, during the fermentation process the brine has to be added. To get a snack with a pleasant taste, do not hesitate to periodically try pickle and add ingredients missing from your point of view.

Before serving, Georgian cabbage should be taken out of the brine, cut into smaller pieces, sprinkled with vegetable oil and garnished with fresh herbs if necessary.

Classic Georgian cabbage recipe

Composition:

• cabbage (juicy hard heads of small size) - 3 kg;
• beets - 1, 5 kg;
• hot peppers - 2-3 pcs .;
• garlic - 10-15 cloves;
• celery greens - 100 g;
• salt - 120-150 g;
• water - 2-2, 5 l.

Method of preparation:

• Wash the cabbies while simultaneously removing the top leaves.
• Cut each head in half, then divide each half with a sharp knife into 3-4 lobules. In each lobule there should be a part of the stalk.
• Peel the garlic cloves, cut each lobule in half.
• Wash, brush the beets, let it dry. Cut into plates about 5 mm thick, slightly thicker.
• Wash, dry celery, shake it off of water, wait until it dries.
• Pepper wash, cut into ringlets, remove seeds from inside of the ringlets, otherwise the cabbage will come out too sharp.
• Boil water, add three tablespoons of salt (with a slide) into it.
• Cook, stirring, until the salt is completely dissolved. Allow the brine to cool to room temperature.
• At the bottom of the pot or other container in which you intend to pickle cabbage, put beet mugs. Spread a layer of cabbage on top. Cover with beet circles, sprinkle with garlic and pepper. Remember in the hands of celery sprigs, put on top.
• Continue laying vegetables alternating until they run out.
• Fill with brine.
• Cover the container with a lid. Leave for three days.
• Try brine, if necessary, add salt. Leave for another 2 days.

After a specified time, cabbage can be tasted and served on the table. From now on, it should be stored in a refrigerator or other cool place. Do not forget to chop the cabbage into smaller pieces before serving.

Georgian Cabbage Marinated with Vinegar

Composition:

• White cabbage - 1, 5 kg;
• beets - 0, 3 kg;
• fresh greens - 100 g;
• garlic - 5 cloves;
• hot peppers - 1 pc .;
• table vinegar (9 percent) - 100 ml;
• salt - 60 g;
• sugar - 60 g;
• bay leaf - 3-4 pcs .;
• allspice peas - 5-6 pcs .;
• water - 3 l.

Method of preparation:

• Wash the cabbage. After hitting the top leaves, cut the cabbage into square pieces about 3-5 cm in size.
• Beets, washed and peeled, cut into round plates with a thickness of about half a centimeter. If you pickle cabbage in jars, beets can be cut into quarters.
• Pepper cut into thin rings, garlic - plates.
• At the bottom of the container, in which you will pickle cabbage, put a layer of this vegetable. Cover with a layer of beetroot, sprinkle with garlic and pepper.
• Continue laying vegetables alternating until they run out. The top should be beets.
• Boil water, dissolve salt and sugar in it. Add spices and a bunch of greens, boil for 5 minutes.
• Add vinegar, mix.
• Fill the vegetables with hot marinade. It is not necessary to close tightly, but covering it with gauze will not hurt
• When the marinade has cooled to room temperature, put the cabbage containers in the refrigerator.

A sample can be taken in a day - with cabbage vinegar pickled quickly.

Georgian Cabbage with Carrots and Beets

Composition:

• White cabbage - 1, 5 kg;
• carrots - 0, 2 kg;
• beets - 0, 4 kg;
• garlic - 6 cloves;
• sugar - 80 g;
• salt - 10 g;
• apple cider vinegar (6 percent) - 60 ml;
• black ground pepper - 5 g;
• vegetable oil - 60 ml;
• water - 0, 5-0, 75 l;
• bay leaf - 2 pcs.

Method of preparation:

• Cut cabbage into square pieces, carrots and beets into slices.
• Finely chop the garlic.
• Wash a three-liter jar. If you want the cabbage to be stored longer, the jar can be pre-sterilized.
• Fill the jar with vegetables, alternating their layers so that the beets are on top.
• Boil water, add spices, sugar and salt. When salt and sugar dissolve, add oil and vinegar, boil marinade for 2-3 minutes.
• Pour the cabbage with carrots and beet marinade.
• Close the cabbage with a nylon cover, cutting a gap in it with a knife so that the cabbage “does not suffocate”.

The cooled jar should be placed in the refrigerator. Snacks can be stored for up to two months, but it turns out so delicious that it is unlikely to last so long. In this recipe, the dish, compared with the traditional version, is not too spicy, as there are no hot peppers in its composition.

Video: cabbage marinated with Georgian beet “Red”