Cabbage with beets in a barrel in large pieces. Preparing cabbage and beets for the winter in large pieces in jars

In winter, you just want something tasty with sourness. Maybe the body does not have enough vitamin C in the cold, or maybe we are simply already accustomed to cold pickled snacks. Often with boiled potatoes in the village you can taste sauerkraut.

They prepare it with lingonberries, peppers, and even green tomatoes. Some interesting recipes we have already offered you

Have you ever tried it with beets? Thanks to this bright red vegetable, the inflorescences are colored and the appetizing slices of the white cabbage beauty become a soft purple hue and look much more impressive than in their original form.

Try to prepare such a vitamin delicacy for the winter at least once and your guests will always demand only this delicious snack. And the children will first look with interest and then gobble up the purple shredded leaves with pleasure.

Although such a dish can be served to the table after 12 hours, no one forbids preparing it for future use for the winter.

The marinade is quite simple, but thanks to the addition of carrots and garlic, the white cabbage “beauty” acquires an amazing taste.

We will need:

Cabbage – 1 kg.
Boiled water, sunflower oil - 125 ml.
Apple vinegar – 60 ml.
Garlic clove – 4 pcs.
Carrots – 3 pcs.
Beets – 2 pcs.
Sugar – 2 tbsp. l.
Salt - 1 tbsp. l.

Preparation:

1. A fresh head of cabbage must first be freed from the upper, slightly wilted and damaged leaves. Then separate them from the stalk in layers - we won’t need it.

To add more tenderness, it is better to remove too thick veins on the sheets. Finely chop the remaining thin layers to form neat straws.

2. After thorough washing, peel the beets and carrots and chop them into oblong thin strips using a Korean grater.

In principle, you can use a regular grater, but then they will be very different from slicing cabbage and the aesthetic appearance will be lost. Also, different thicknesses will not allow the salad to marinate evenly.

3. All vegetables chopped to the desired state can be combined in a large bowl and mixed well. It is desirable that they be re-sorted among themselves and look like one whole multi-colored composition.

4. Remove the peel from the garlic cloves and wash them. Dry so that no drops of water remain on them, and then chop in any convenient way.

You can pass it through a press, use a fine grater, or chop it into thin strips with a knife. Place in a common bowl with the previous ingredients.

5. Now you need to do the marinade, because without it there is no instant cooking it won't work. Pour water and oil into a saucepan and set to heat. Add salt and sugar and let the resulting solution boil. Do not forget to stir periodically so that the bulk products are completely dissolved in the liquid.

6. Pour boiling brine into the salad bowl. Let cool slightly (about 15 minutes) and only then pour in apple cider vinegar so that it gives the steamed vegetables pleasant piquancy and did not evaporate in the very first seconds from interacting with too much hot water. Mix everything well and cover with a large plate or lid.

All cuts must be in liquid, otherwise fragments of it will remain raw.

7. Let the cooling process take place for 4 hours first on the kitchen counter, and then for about 8 hours inside the refrigerator. This time will be enough for the unique vegetable salad to be fully prepared.

After cooking, serve with hot boiled potatoes. And if you didn’t eat it all at once, then you should store this salad in the refrigerator.

Cabbage with beets, marinated in large pieces in a jar

Heads of cabbage cut into squares when colored with beets become similar to delicate rose petals. If the red vegetable is very juicy and sweet, then the pieces will acquire a delicate sweetness.

We prepared it in a similar way, and in Georgia the recipe is called “Gurian style”. This option is slightly different from the previous ones, although it is also prepared with butter.

Essentially, the marinade is similar to when pickling cucumbers. Although, as already noted, the composition contains oil.

We will need:

Water – 1100 ml.
9% vinegar - 150 ml.
Sunflower oil – ½ cup + 2 tbsp. l. on the jar.
Cabbage – 2000 gr.
Beets – 300 gr.
Carrots – 150 gr.
Sugar – 6 tbsp. l.
Black peppercorns – 6 pcs.
Garlic clove – 5 pcs.
Bay leaf – 3 pcs.
Salt – 2 tbsp. l.

Preparation:

1. Clean the forks from the top leaves and stalks. Cut the resulting slices into five-centimeter squares.

2. Peel the carrots and beets and cut into oblong bars half a centimeter thick. Make thin slices of garlic. Mix these three cuts.

3. B sterile jars Lay the vegetables very tightly in layers: first cabbage cubes, on top of them red and orange bars with garlic. This can be repeated two or three times. The main thing is that there is a bright color layer on top.

4. Boil water. Throw in the bulk ingredients, bay leaves and peppercorns. After a couple of minutes, it is better to remove the leaves so that the aroma does not become too spicy.

Pour in oil (1/2 cup) with vinegar. After 20 seconds, the brine is completely ready.

5. Pour boiling liquid into each jar almost to the very neck. Add a couple of tablespoons of oil on top to form an airtight film that will prevent our workpiece from turning sour.

Seal and wrap for 12 hours.

After cooking, place on a plate so that vegetables from all layers get into it evenly and eat with pleasure, like an incredibly tasty snack.

Cabbage in Georgian marinade

Georgians know a lot about not only good wine, but they also prepare so many snacks that the table is always simply bursting with variety.

This sweet-spicy appetizer with a pinkish tint, usually served with meat, will captivate you from the very first minutes! Why are we worse? Let's please the guests original food! Moreover, it is prepared “one-two-three”.

We will need:

Water – 1.8 l.
Sugar – 11 tbsp. l.
Salt – 3.5 tbsp. l.
9% vinegar - 2 cups.
White cabbage – 2 pcs.
Beets, carrots - 2 pcs.
Chili – 2 pods.
Garlic - 2 heads.

Preparation:

1. Peel the vegetables, rinse and dry them.

Cut the beautiful cabbage white in large pieces. trying to keep them from falling apart into fragments. Chop juicy burgundy-colored carrots and beets into bars, or chop using a coarse grater.

Finely chop the garlic and chili. Combine everything in a large bowl and mix until all the vegetables look like a salad of uniform consistency.

2. Pour water into a saucepan, add salt and sugar. Put it on the fire and bring it to a boil. After which you can turn off the fire and pour in vinegar; you should not heat it.

3. Vegetable salad Place in clean, sterile jars of any size, trying to fill them as tightly as possible. And you can fill the free space with hot brine.

4. Seal with lids, either screw caps or regular plastic ones, and leave to cool. There is no need to wrap the filled container.

Store in a cool, dark place, preferably in the refrigerator. Although such a snack is also stored in a cold cellar.

For ease of storage, you can pickle vegetables in liter jars. As a rule, half of such a jar, or even more, is immediately eaten at a time.

Spicy pickled cabbage with beets (very tasty)

The last decades have firmly become part of our lives. spicy salads in Korean. Savory dishes Ideally complement fresh or meat dishes.

And although the Beijing representative of this species is usually used in Asian countries, in the post-Soviet space “our” people have already learned to pickle cabbage cabbage according to various national recipes.

We will need:

Water – 2 l.
Cabbage – 1.5 kg.
Beetroot - 1 pc.
Salt – 2/3 cup.
Hot pepper – 3 pods.
Sunflower oil – 2 tbsp. l.
Garlic – 1 head.
Sugar – 1 tbsp. l.

Preparation:

1. Separate the forks into separate leaves. If they are very large, you can cut them in half. Very large veins should be removed, but if you like to crunch, you can leave them.

2. Boil water and dissolve salt in it. Pour this “steep” brine over the prepared sheets.

It is advisable to place a wide plate on top, which will be slightly smaller than the diameter of the dish for the placed workpiece. And also it is necessary to put pressure. Leave to salt in this state overnight.

3. Rinse the crispy sheets well under running water so that all extra salt, which they did not absorb, left.

4. Peel the garlic, beets and peppers and pass through a fine mesh meat grinder. Combine the resulting spicy mass with sugar and butter. Mix well to form a homogeneous sauce.

5. Thoroughly mix the prepared sheets with ready marinade so that they are completely “coated” in spicy dressing. Leave to marinate under a load for a couple of days, preferably in a cold place.

Then put it into jars and store such a snack, of course, preferably in the refrigerator.

The amount of spiciness, and therefore the addition of red pepper, should be adjusted to your taste. Some people like it more spicy korean dishes, someone less. This excellent appetizer should be prepared in accordance with these.

Cauliflower marinated with beets

A fairly original and very tasty colored representative of this species can be obtained if you cook it with beets. The white inflorescences will become colored, and the reddish appetizer will become a table decoration.

And since it will not stop crunching, it will be in demand on a par with canned cucumbers. And even more, thanks to its originality.

We will need:

Cauliflower – 1.2 kg.
Beets – 400 gr.
Water – 2 l. + 1.5 l.
Black peppercorns – 10 pcs.
Garlic – 1 head.
Hot pepper – 1 pod.
Parsley – 1 bunch.
Salt – 1.5 tbsp. l.
Sugar – 1 tbsp. l.
Citric acid – ½ tsp.

Preparation:

1. Completely immerse the cauliflower in cool water for 10 minutes so that all the bugs float out and debris is removed. This will clear the head of cabbage of everything we don’t need.

Then take it out of the water, shake it well, removing excess moisture, and separate it into individual inflorescences.

2. Pour water (2 liters) into a saucepan and boil it. Add citric acid and pour the prepared inflorescences into the resulting slightly sour solution.

Boil for no more than 3 minutes so that the crunch does not disappear, but the main ingredient is half-ready.

3. Cut the peeled beets in half and chop into thin slices. Grind the pepper into rings and garlic cloves plan with plates.

4. So that the preparation can be eaten at one time, it is best to use half-liter jars, which it is advisable to sterilize in advance.

Place several sprigs of parsley on their bottom and distribute the chopped garlic in equal quantities.

5. Place the heads of cabbage mixed with beet semicircles into a container. Pour boiling marinade over it and let it sit for a third of an hour.

6. Pour the pink marinade back into the pan and put it back on the fire. After heating the water, add salt, sugar, and black peppercorns.

After the next boil, pour it into a filled container and seal tightly with any lid. It is better to warm up such a workpiece thoroughly before storing. To do this, wrap it up and leave it in this state for 24 hours, that is, until it cools completely.

If after a day the container with the contents is still warm, then let it stand.

The finished snack does not stay in storage for long. Small heads of cabbage just fly away with a “Hurray!”

Cauliflower pickled for the winter “like grandma’s”

If you want more spicy taste, then you can easily add your favorite spices to the preparation. And for more long-term storage It is best to use sterilization.

Although in our country such a snack is not stored for a long time, it is eaten faster. Therefore, I don’t see any point in storing it for the winter. In addition, beets and colored “beauty” are sold in stores all year round. And you can always make a fresh batch.

But still, if you really want it, then there is also a recipe for preparing it for the winter. My grandmother used to prepare ordinary white cabbage varieties in this way, but now she has started preparing colored cabbage as well.

We will need:

Cauliflower – 1 head.
Beetroot - 1 pc.
Coarse salt – 50 gr.
Sugar – 30 gr.
Vinegar essence 70% - 3 tbsp. l.
Water - for filling.
Spices, garlic - to taste.

Preparation:

1. Rinse the entire colored “beauty” thoroughly under running water. Then let it drain and disassemble it into individual small inflorescences.

Place them in boiling water for 2.5 - 3 minutes, and blanch them there with virtually no boiling.

3. Peel the beets, rinse again in water and dry. Then plan it into the shape of a not very thin straw. To do this, you can use a grater Korean carrots using the appropriate attachment.

3. In pre-sterilized jars, add the spices you usually use for marinades or your favorite ones to the bottom. And don’t forget the prepared garlic cloves. It will be enough to put 3 pieces of each type of spice on each container.

Spices may include cloves, cinnamon, bay leaf, allspice or black peppercorns.

Then, laying out one at a time, arrange the prepared heads of cabbage and beet slices in layers.

5. Pour boiling water into the filled containers and leave it there for 3 minutes. to thoroughly warm the contents. Then drain the liquid through a special lid with holes. Pour it back into the pan, where we will continue to boil it. But first, add salt and sugar.

After the marinade boils, turn off the heat and add vinegar essence to it.

The amount of vinegar can be adjusted at your discretion and to your taste.

6. Hot marinade pour into filled glass containers. Make sure that it penetrates into all layers of our workpiece without leaving air bubbles. If necessary, shake the jars or lightly tap them on the table.

Close disposable tin lids. Turn over and let cool in this position; there is no need to wrap it. After which, you can put the workpiece into storage; a dark cellar or pantry in an apartment is perfect.

It's nice to take such a snack out of the cold and, putting it on a plate, serve it to hot boiled potatoes. There will be no need for any meat. Dinner with such a preparation is always very welcome.

Video on how to cook “daily” cabbage with beets and carrots

And this recipe can be used for pickling vegetables for any holiday. In just a day you can get delicious snack for the festive table.

The cooking process itself does not take much time. In fact, you just need to chop the vegetables and pour the hot marinade over them. However, it’s better to see how to do it.

Here is such a simple recipe. You can use it not only on holidays, but also on weekdays. Try it, I'm sure you'll like it.

In theory, it would seem that beets and cabbage don’t really go together, but everyone is getting used to it.

But as practice shows, they complement each other perfectly. And the secreted red juice colors the crispy white vegetable, depending on its saturation, from pale pink to bright purple.

Sometimes you think, well, why bother - they would take it and roll up the red cabbage. Yes, that’s just according to taste and appearance they still won't be interchangeable.

Bon appetit and more crispy cabbage pickles on your table!

I already have a lot on the blog different ways cooking cabbage, but there is a special attitude towards this. Cabbage with beets in jars, cut into large pieces, is a real delicacy in winter. The recipe has two benefits:

Firstly, this cabbage is always juicy and crispy.
Secondly, it is very convenient when it is salted in jars; you can simply store it in the refrigerator.

In addition, I will share a few more recipes for canning cabbage and beets for the winter. This snack is always highly appreciated fresh taste and for valuable vitamins that we so lack in the winter months.

How to roll up cabbage and beets in large pieces

For canning with vegetables, always use late varieties, not only cabbage, but also root vegetables. They are usually juicier and contain more vitamins.

For pickled cabbage recipes, it is not necessary to add vinegar, although it is always the main preservative. In some cases, I completely replace it with citric acid. It is added directly to the jars, at the rate of a teaspoon per three-liter jar. You can even squeeze fresh juice lemon, it will also help preserve the taste of cabbage preserved for the winter.

It’s convenient to roll up cabbage in pieces; it doesn’t become limp over time, remains crunchy and is colored a beautiful purple color by the beets. Covered with metal lids, it can stand in an apartment for a long time under normal conditions. room temperature. Agree that you can’t put a barrel of cabbage like that.

How to cook cabbage with beets in large pieces

We will need to take the following products:

Medium elastic fork of cabbage for two kilos
Large red beetroot
Large carrot
A large head of garlic

To prepare the marinade:

Liter of settled water
150 grams of granulated sugar
Two level tablespoons of regular salt without added salt
A dozen black peas with allspice
Refined sunflower oil, a tablespoon for each jar
Three laurel leaves
150 grams table vinegar by 9%

How we will preserve:

We remove the cabbage from the top leaves, take winter varieties of cabbage, the early cabbage will not crunch, and it is too loose. Cut the forks in half and cut each half into eight pieces. These are the little squares you get.

I don’t chop the root vegetables too finely for this recipe. I usually cut beets and carrots into medium-sized slices or rub them in a vegetable cutter to get small, neat sticks. Garlic only in plastic, through a crusher it will be faintly felt.

It is best to mix all the chopped vegetables immediately in a large, wide bowl, for example, a basin. So ours winter preparation It will look very elegant in jars, and on the table too.

Some people believe that for this type of pickling it is not necessary to sterilize the jars, but I still swirl them in the microwave for a couple of minutes and simply pour boiling water over the lids. I place the vegetables in the prepared jars, do not compact them, just press them a little.

We prepare the marinade from water and spices, it needs to be boiled a little until it becomes transparent, five minutes is enough. At the very end, pour vinegar into it and immediately pour in the cabbage, cover with lids and let cool. After two days, the cabbage can already be eaten.

Canned cabbage with beets for the winter

For this recipe we will prepare:

One and a half kilos of cabbage
Medium dark red beets
Medium sized carrots
Large head of garlic

To prepare the marinade:

Liter of filtered water
A heaped teaspoon of table salt
Three tablespoons with a small top of sugar
A third of a glass of vinegar at 9%
Three carnations in buds
Two laurel leaves
On the tip of a spoon of cumin
Half a glass of unscented sunflower oil

How to pickle cabbage and beets in jars:

This recipe makes cabbage rich color and taste, a little spicy, goes great with meat dishes. I don't do it here large pieces, and shred cabbage as for pickling. Carrots and beets, respectively, are grated on a grater, a Korean grater or a food processor. I cut the garlic into strips along the cloves.

All vegetables must be mixed thoroughly and evenly. Then we pack them in jars, or you can first leave them to marinate in a container, and then put them under lids, whatever is convenient for you.

We prepare the marinade in the same way, add it to it immediately vegetable oil, at the end vinegar and pour boiling water into the cabbage. Let it cool. This cabbage will be completely ready in about five days. She should just stay at home for a day, and then she needs to be hidden in a cool place.

How to wrap cabbage in beetroot for the winter

We should take the following ingredients:

Four medium heads of cabbage
Three medium-sized beets (beets)
Two heads of garlic

To cook the marinade:

Four liters of filtered water
Three laurel leaves
Six peas of allspice
A glass of table salt and granulated sugar

How to roll cabbage:

As you may have guessed from the name, a dish with Ukrainian cuisine. This is the simplest and popular recipe. You will definitely find such cabbage in any Ukrainian cellar.

First of all, the marinade is cooked. Pour sugar and salt into the water, stir and let it boil, then add pepper and bay leaves and boil for three minutes. Set aside and let it cool.

We choose cabbage that is denser, I always plant it for such purposes winter variety The bun, the heads of cabbage are small and tight. We need to remove the top leaves and cut the stump so that the fork does not fall apart. Then we cut it into 10-12 pieces.

Each clove of garlic must be cut into circles and then we insert these circles between cabbage leaves. Cut the beets into “heels” half a centimeter thick.

The jars can simply be washed and dried; sterilization will be done at the end. Layer the cubes of cabbage with beetroot and make a layer of beets on top. Pour in the cooled marinade and simply cover with lids. Place the jars in a large container with hot water so that the level reaches the hangers. We sterilize for fifteen to twenty minutes and only then roll up. It is advisable to store it in a cellar.

Pickled cabbage with beets, spicy slices for the winter

For preparation we will need:

Large red beetroot
Head of garlic

To prepare the marinade:

Liter of purified water
Two half spoons of table salt
Two heaped tablespoons of sugar
Half a glass of apple cider vinegar
Six peas of allspice
Chili pod
Five laurel leaves

How to preserve cabbage and beets for the winter in jars:

We cut the head of cabbage into square pieces, about two by two cm. We cut the beets into thin slices and the garlic into strips. Mix the cabbage pieces with garlic and chopped pepper in a wide bowl.

We will prepare the jars in advance, they should have time to dry, they can be sterilized in the oven. We put beets as the bottom layer, then we put cabbage cubes, we also put a few slices of root vegetables on the sides of the jar and there will be a layer of beets on top. Spicy cabbage ready for the winter with beets.

Cook the marinade for three minutes, after turning off, add vinegar and immediately pour it into the cabbage. We roll up the jars with tin lids.

Cabbage with beets and garlic, canned for the winter

For the recipe we will need:

Medium cabbage for two kilos
Two small dark red beetroots
Large head of garlic
Two not very large carrots
Chili pepper pod
A glass of clarified sunflower oil
One and a half tablespoons of table salt
Two heaped tablespoons of granulated sugar
A third of a glass of apple cider vinegar
Two laurel trees
Liter of water

How we will cook:

In this recipe, we cut all the vegetables into strips, preferably the same size, it will taste better and look better. Hot pepper We will remove the seeds and cut into half rings.

Let's prepare a tall enamel dish and place all the vegetables in layers, starting with the cabbage. Let's boil the marinade with spices, pour vinegar into it and pour over our slices so that nothing remains on the surface. Let's put it under pressure in the cold for a couple of days. Next we will pack it into sterile jars and put it in the cellar.

How to cook day-old cabbage with beets

For cooking we will need:

Medium sized head of cabbage
Small beets
small carrot
clove of garlic
One and a half tablespoons of salt

To cook the marinade:

One and a half liters of water
Two tablespoons regular salt
Bay leaf
Five black peppercorns

How to roll under the lids quick cabbage with beets:

Instant cabbage turns out to be especially crispy, but you will need to store it in cool place.

Cut the head of cabbage into pellets. Root vegetables can be quickly chopped into strips using a food processor, or Korean grater. Cut the garlic into thin slices.

We sterilize the jars, make the first layer of garlic, then cabbage cubes, followed by beets and carrots, and so on to the top.

Cook the marinade with all the spices and cool it a little so that it is hot but does not burn. Pour into a jar and leave to stand for a day in a warm place. Then, if desired, you can close it under metal lids or eat it right away.

How to roll cabbage and beets without vinegar for the winter

To fulfill this recipe we will need the following products:

A couple of medium cabbage forks
Two medium-sized burgundy beetroots
Large head of garlic
Horseradish root 5-7 cm long

To prepare the brine:

Two liters of purified water
Half a glass of regular salt and sugar
Three laurel trees
Two clove buds
Ten peppercorns

How to pickle cabbage with beets in glass:

We cut the cabbage into cubes, grate the beets and horseradish, and crush the garlic. Mix everything evenly in a convenient container. Cook the marinade earlier so that it has time to cool. Fill the slices and leave them in a cool place under pressure for two days. Then we pack it into jars with nylon lids.

This method of pickling cabbage with vegetables is originally Siberian, but its name comes from the Ukrainian word “pelyustka”, which translates as flower petal. These are the associations that come to mind when you see square pieces of cabbage leaves painted in a rich purple color. Housewives will also be pleased with the fact that, according to most pickling technologies, cabbage and beets will be ready no later than in a day.

Cabbage with beets - the fastest way

This recipe will help you get crispy, delicious cabbage leaves that look like May rose petals with minimal time, and you only need to prepare:

2000 g white cabbage;
350 g beets;
1000 ml of drinking water;
60 g salt;
60 g granulated sugar;
10 peppercorns (5 black and 5 allspice);
3-4 bay leaves;
100 ml vinegar.

Recipe step by step:

Cut the cabbage into squares, first removing the stem. Chop the beets into strips, and simply cut each clove of garlic into several pieces. Mix the vegetable component of the preparation and place it in glass jar suitable size. The container must be clean, but it is not necessary to sterilize it.
Boil the filtered liquid prepared for brine, add salt, sugar, and spices. Let the mixture simmer for ten minutes, then strain to extract the spices, add vinegar and cool slightly.
Pour the warm boiled solution into a jar with vegetables for pickling. Cooled container with cabbage preparation put on the refrigerator shelf, where it can stand for exactly one day.

Recipe without vinegar

If children in the family love to crunch the beautiful pink petals of cabbage, then it is better to cook it without vinegar and large quantity spices

In this case, the following composition of products will be required for one three-liter bottle:

2500 g cabbage;
400 g beets;
1000 ml water;
30 g salt;
30 g granulated sugar;
allspice optional.

White cabbage with beets is a rather successful and popular combination, and is often found in various homemade preparations. Cabbage is low in calories and very important in the human diet, and is also quite accessible throughout the year. Juicy forks are used to make salads, snacks, and salty pickled cabbage with beets... A special additive – beetroot – colors the dish in its own characteristic color and adds richness of taste. When consumed, you can treat yourself exclusively to cabbage, but Bordeaux, like garlic, is simply removed. In addition, greens, sweet peppers, onions and many other components are also added to these vegetables, designed to enrich the overall taste of the recipes. Preservation preserves dishes, the microelements they contain and their overall nutritional value.

For the first culinary method of pickled corking, you will need a kilo of cabbage, 2 beets and carrots, a couple of cloves of garlic, 200 ml of apple juice, 50 ml of vegetable oil, 120-130 g of granulated sugar, 3 tbsp. salt. Garlic can be omitted if it is intended dietary dish or if eaters don't like spicy snacks. The preparation is carried out quite quickly, and at the height of the vegetable ripening season this recipe will come in handy.

One of the important roles in marinating is played by a delicious marinade filling. It is thanks to it that the components are imbued with juiciness and delicious aromas. To make the solution, take a liter of water, salt, sugar and ocet. The container with the contents is placed on the stove and brought to a boil, stirring and simultaneously dissolving the ingredients. For each recipe for pickled cabbage with beets the filling is prepared individually. But still, spicy spices will not be superfluous in it.

The head of cabbage is cut into squares measuring 2*3 cm. After which the cuttings are placed in an enamel bowl and kneaded by hand until the petals separate. The carrots are peeled, washed and chopped into bars. The beets are thoroughly washed, peeled and cut into neat slices. Garlic cloves need to be peeled and cut into several slices.

The container for marinating will be glass three liter jar, which is washed and dried. The components of the dish are placed in it in layers: squares of cabbage, carrots and beets, garlic, etc. layers are repeated until the top of the container. You should get 3-4 alternations, kneading the ingredients tightly with your fingers. Finally, pour in 2 tbsp. vegetable oil.

The marinade is poured in last after the oil. By the time it is needed, the filling should have cooled down. The jar doesn't close tightly nylon cover and leave for 2 days at room temperature, and only after that the dishes are closed more tightly. Pickled cabbage with beets for the winter It is kept in the refrigerator for a day and then transferred to a cool place for final ripening. Ready vegetable mixture all vitamins are preserved. In addition, the appetizer goes well with various side dishes. You can treat yourself to it after three days, or it’s better to keep it until it gets cold, and only then enjoy such a delicacy.

Preface

Recipes like "Instant Cabbage and Beetroot" allow you to create dishes from these healthy vegetables in a very short time - from several hours to one day. Therefore, such recipes are very popular, because there is no need for the labor-intensive process of preparing cabbage and beets for future use; the desired dish can be quickly prepared at any time. How long it takes for the prepared product to become completely ready depends not only on the recipe, but also on the cabbage chosen and the method of cutting the vegetables.

The fastest to prepare, and most importantly, the most healthy dishes from cabbage and beets - these are different fresh salads. This refers to the use of fresh (raw) cabbage and beets for cooking. Vegetables just need to be cut and seasoned with butter, sour cream, mayonnaise or other dressing. At the same time, cabbage and beets will retain all vitamins and useful substances, necessary for the body. But most often, when it comes to preparing cabbage with beets, we mean some kind of processing, for example, canning for the winter. By the way, cooking recipes are most often of interest to housewives, especially beginners.

Delicious pickled cabbage with beets

The taste qualities of these two vegetables and their combinations in one recipe are best revealed when cabbage and beets are heat-treated (boiled or stewed), that is, in hot dishes. The most famous hot dish with these vegetables is borscht. But borscht is considered a first course. And when we talk about preparing cabbage with beets, we mean various salads and similar preparations. So, of the hot dishes with these vegetables, only those that are prepared using stewing fall into this category. One such recipe is given at the end of the article.

However, most housewives use stewing much more often and very rarely. Yes, when stewing, vegetables will be cooked much faster. But this heat treatment must be carried out correctly so that the cabbage and beets do not turn out damp or burnt, but also reach “standard”. In general, you will have to tinker with stewing vegetables. It’s either a matter of salting, marinating and fermentation. I cut everything up and filled it with brine or marinade. If you do everything exactly according to the recipe, then the end result will be exactly as it should be.

In addition, in salted, pickled and especially pickled vegetables Much more vitamins and other substances useful and necessary for the body are retained. Their quantity is almost the same as in fresh original products. And when stewing, as with any other heat treatment, vegetables lose a significant amount of vitamins. So salted, pickled and sauerkraut with beets it is also healthier than stewed vegetables.

The fastest of these three cooking methods is marinating. Thanks to the use of vinegar, depending on the recipe, cabbage and beets (and other vegetables) will be ready in just a few hours, one day or a matter of days.

So, for this recipe you will need vegetables and spices:

cabbage – 1 kg;
beets (medium) – 1–2 pcs.;
carrots (medium) – 1 pc.;
garlic (cloves) – 3–4 pcs.;
red hot pepper(ground) – 1/4 teaspoon;
allspice, as well as black pepper (peas) – 3–5 pcs.

When preparing the marinade you will need:

water – 3 glasses;
sugar – 100 g;
salt – 1 tbsp. spoon;
garlic (cloves) – 2–4 pcs.
vinegar 9% – 70–90 ml.

Place the cabbage, cut into checkers of approximately 2x2 cm or into strips, into a wide, spacious bowl or pan. Then add chopped root vegetables and garlic, as well as pepper. Mix all the vegetables thoroughly and then compact well.

Now let's prepare the marinade. In an enamel saucepan, bring to a boil a solution of water and salt, sugar and spices poured into it for the marinade. As soon as this liquid boils, cover it with a lid and cook for 2-3 minutes over low heat. Then remove the pan from the burner, pour vinegar into the solution, mix everything thoroughly and immediately pour the resulting marinade over the vegetables. Then we put pressure on them and leave them to marinate in the kitchen for 8–12 hours. During this time, the vegetables should definitely be marinated.

The main difference between the recipes for quick preparation (5-12 hours in advance) and one day in advance is the size of the cabbage slices. And there is also a slight difference in the amount of certain ingredients for the marinade. So quick recipes You can also use it to marinate cabbage with beets the day before and vice versa. The main thing is to get the required duration of marinating, you need to cut the heads of cabbage correctly.

Freshly shredded cabbage

And below is one of many recipes for marinating cabbage with beets per day. It will require vegetables:

cabbage – 2 kg;
beets (larger) – 1 pc.;
carrots (medium) – 1–2 pcs.;
garlic (heads) – 1 pc.

To prepare the marinade you will need the following:

water – 1 l;
sugar – 1 tbsp. spoon;
salt – 2 tbsp. spoons;
allspice (peas) – 2–3 pcs.;
bay leaf (medium) – 2–3 pcs.;
capsicum– half a pod;
sunflower oil – 180–200 g;
table vinegar (preferably 9%) – 150 g.

Place cabbage, cut into checkers of approximately 3x3–4x4 cm or strips, into a wide, spacious bowl or pan. Then add chopped root vegetables and garlic to it. Mix all the vegetables thoroughly.

Now let's prepare the marinade. In an enamel saucepan, bring to a boil, stirring, a solution of water, salt, sugar, as well as spices for the marinade (the capsicum should be cut into thin rings) and poured in oil. As soon as this liquid boils, turn off the heat and add vinegar to it. Then mix everything thoroughly and immediately pour the resulting marinade over the vegetables. Then we cover them with a plate with a diameter slightly smaller than that of the pan or bowl in which they are placed. Then, pressing on the plate, compact the vegetables thoroughly. There is no need to install oppression. We leave the vegetables to marinate in the kitchen for a day. In about 24 hours, the cabbage and beets will be ready.

This is a simple and at the same time very tasty and easy to digest dish. You can safely include it in your daily diet. And even if it really is on the table every day, you won’t get tired of it. After all, it can be prepared in different ways: only with beets, with the addition of onions and carrots, with tomatoes and herbs, with garlic, with various spices, with or without vinegar, and so on.

Preparing for stewing

Below is a recipe that has almost everything listed ingredients, as well as seasonings for any individual taste. Based on the preparation of 4-5 servings you will need:

cabbage - half a fork;
beets (medium) – 1 pc.;
carrots (medium) – 1 pc.;
onion (large) – 1 pc.;
garlic - to taste;
tomato paste – 3 tbsp. spoons;
vegetable oil - as much as needed;
salt, sugar, red and/or black pepper, paprika, herbs or other spices.

First, boil the beets and then peel them. Fry the chopped carrots and onion cut into half rings until half cooked. Then add shredded cabbage and spices to them. Stir everything for about 5 minutes, and then add a glass of water to these vegetables. After that, simmer them for 20 minutes.

Meanwhile, cut the peeled beets into strips. Add it after 20 minutes to stewed vegetables, and then immediately report tomato paste. Mix everything thoroughly, and then continue to simmer the vegetables until they are almost completely cooked. And then add finely chopped garlic cloves and herbs. After this, mix everything again, and then close the lid and immediately turn off the heat. Let the dish brew for 15 minutes.