Pickled cabbage with large slices with beets. Cabbage marinated with beets and apples

Calories: Not specified
Time for preparing: Not specified

This vegetable is good in absolutely any form: fried, stewed, salted and pickled, fresh and baked. Everyone loves cabbage, especially women hostesses, because there are countless recipes for its preparation. Thus, you can surprise and delight your family with constantly new delicious meals that do not require any special material costs, nor a long cooking process, nor culinary virtuosity. So, learn how cabbage pickled with beets is prepared, fast food the recipe is very simple.

According to this recipe, you can make an amazing appetizer of cabbage with beets. To pickle cabbage in this way, you will need the following ingredients:

- forks of cabbage weighing about 1.6-1.8 kg;
- 1 beetroot of medium size;
- 6-7 cloves of garlic;
- water - 1 l;
- peppercorns - 10 pcs.;
- 9% vinegar - 1/2 tbsp.;
- salt - 3 tbsp. l.;
- bay leaves - 1-2 pieces;
- granulated sugar - 3 tbsp. l..

Recipe with photo step by step:

1. Cabbage head should be cut into large squares.

By the way, on our website you can find out how the most healthy and delicious are prepared.

2. Beets are rubbed on a coarse grater or on a grater for Korean carrot, or cut into thin neat straws.

3. Garlic cloves are cut into small pieces or thin slices.

4. Then you need to mix everything in a large bowl, then put it in a glass 3 liter jar. Now it's time for the marinade. 1 liter of water is poured into a saucepan; add 3 tablespoons of sugar and salt (regular, not fine "Extra"), 10 peppercorns, a few bay leaves to your taste. All this is put on fire, boils, boils for ten minutes and is removed from the fire. Peppercorns and bay leaves should be thrown away, pour half a glass of vinegar. When the marinade has cooled slightly (so that it is not boiling hot, but hot enough), pour it into a jar of cabbage. Close the lid, chill. The cooled cabbage is placed in a place so that it is cool there.

After a day, you can invite everyone to the table for delicious, crispy, pickled cabbage with beets. It will suit both cereals (buckwheat, rice, barley, millet), and meat and fish dishes. But, undoubtedly, no combination can compare with Cabbage marinated with beets, instant cooking combines both sweetness and a little bit of sourness in taste. And what a delicious beet turns out in this recipe!
Tips:
1. If the head of cabbage is not large, but several small ones, then you can not cut them into squares, but into 4-5 parts;
2. Who loves spicy can add hot red pepper to the cabbage;
3. You can also pour cool marinade into cabbage, nothing will change in taste, only it will marinate longer;
4. You need to store cabbage in glass jar With nylon cover in cellars or refrigerators. It is stored perfectly and can stand until the end of winter. Although, no - such cabbage will not linger until the end of winter, it is too tasty and eaten instantly.

We know many recipes for harvesting cabbage, and sometimes pickle and, but most delicious preservation will become cabbage with beets in a jar.

Firstly, it immediately attracts in this appetizer its unique appearance- slices of cabbage after pickling acquire a soft pink color. Secondly, the taste of the snack is spicy thanks to spices and the addition of other vegetables.

Cabbage with beets in a jar

The hostess has many options in her arsenal, and cook delicious snacks from vegetables for every day. The white-headed variety can be fermented on its own and with other vegetables, you can pickle one or with the addition of fragrant spices and herbs.

Traditionally, cabbage was harvested in villages in large tubs, because you could eat it all winter, adding to the most various dishes. This is really the simplest and most tasty snack, which you can cook yourself at any time of the year. In addition, this preparation is available to everyone, because during the autumn and winter the cost of a vegetable in stores practically does not change, remaining low. You can grow white cabbage in your garden, which means you can experiment with various recipes homework.

Cooking cabbage salad in jars for a large family is a whole family business where all family members can take part. Even for schoolchildren there is something to do, they can prepare jars and lids that need to be washed thoroughly. At the time of vegetable preparations, the house practically turns into a vegetable warehouse: cabbage is chopped on one table, carrots are rubbed on the other. All family members are busy processing vegetables in order to enjoy the taste of canned vegetables in winter.

One of interesting options blanks - cabbage with beets in jars marinated. Finished cabbage leaves resemble rose petals, which is why the recipe is called “Pelyustka” in the Ukrainian manner. We will not only tell you how to prepare, but also a quick recipe for this appetizer, so that in the fall you can enjoy its taste at any time.

White head - small head (1.5 kg)

Svetla - 400 grams

Carrot - 200 grams

Garlic - medium-sized head (8 large cloves)

Liter of water

9% vinegar - 150 ml

Sugar - sand - 150 grams

Salt - 2 tbsp.

Peppercorns -

bay leaf

Vegetable oil - 1 tbsp. per half liter jar

The indicated amount of ingredients allows you to prepare six liters of the finished product (approximately 12 jars of 0.5 liters). We need about three liters of marinade, respectively, and the amount of all ingredients for the marinade should be tripled. Prepare jars for preservation in advance, rinse them and put them in the oven for sterilization.

When preparing the marinade, be guided by your taste: first, dilute sugar and salt in water, taste it, you may want to increase the amount of some ingredients.

It should also be put with vinegar, it is best to try to make sure that the taste of the marinade is balanced. The amount of vinegar should not be reduced, since the duration of storage of the workpiece depends on its concentration in the filling, but you can increase it a little.

White head should be chosen from late varieties, the head must be dense, the leaves are crisp and not sluggish.

Pickled cabbage with beets in a jar

Almost always cabbage with beets in jars large pieces harvested, with this method of grinding cabbage leaves, they really resemble rose petals, especially after staining beetroot marinade, after which they acquire their soft pink color.

The head of cabbage must be washed with running water and the upper sluggish leaves damaged during storage should be removed. Then cut the head itself into 4 parts and cut out the stalk. Then cut the cabbage leaves into squares and triangles, their size should not be too large, because we have to put the finished cabbage slices into jars.

Now you can do root crops: peel vegetables, rinse with running water so that no dirt remains on the surface. We suggest cutting carrots and beets into cubes, as shown in step by step photos. These vegetables add flavor and color to the marinade, making them easy to cut just like that. large pieces to then clean up, serving a snack to the table. Peeled garlic cloves, which are needed to give the marinade a unique flavor, must be cut into thin slices.

Now let's start preparing the filling, stir sugar and salt in water, send lavrushka and peppercorns to the pan, and then put on the stove to bring the mixture to a boil. boil the marinade for 5 minutes. When you remove the marinade from the heat, you can add to it acetic acid- for three liters 450 ml of table vinegar.

Next, you can lay out the prepared vegetables in jars, lay out the ingredients in layers to the very top. You can also pre-mix all the prepared snack ingredients and put this mixture into jars. Now they need to be poured with ready-made marinade, which must first be cooled. Pour one tablespoon into each jar. vegetable oil. Filled jars can be hermetically sealed and left in a warm place for 3-5 days, then you can try, or transfer to storage in a cool place.

If you want to serve a ready-made appetizer to the table, then pickled cabbage with beets in a jar does not require any additives. Just open the jar and put the marinated cabbage squares on a dish.

Cabbage with beets in jars in large pieces

Similar recipe for cabbage with beets: in jars can be decomposed finished product already after you marinate it in a saucepan. It is in a large saucepan that it is most convenient to pickle cabbage, whether it be a salad with bell pepper or with beets. The appetizer will be ready for eating in a couple of days, and if you plan to store it for a month or two, then you can put it in clean jars, close it with a nylon lid and store it in the refrigerator.

White cabbage - 3 kilos

Beets - 700 grams

Garlic - large head

Hot pepper - 3 pcs.

Lavrushka - 8 pcs.

Dried dill (fresh) - 1 bunch (50 gr)

Salt - 5 tablespoons

As you can see, this recipe has undergone some changes: firstly, we added hot pepper to it, thanks to which the appetizer will turn out to be more spicy. Secondly, we excluded vinegar, and cabbage will ferment naturally, so we chose a pan for initial stage cooking. You can adjust the amount of salt yourself so that the brine tastes like salted broth.

To properly cut a cabbage head into large pieces, you need to do this: first cut the head of cabbage in half, remove the top sheets (as a rule, they are damaged) and cut out a dense stalk. Then half of the head of cabbage should be laid out on a cutting board, first cut lengthwise into 5-6 parts (a couple of centimeters in between), then cut again across into 5-6 parts. Now you have the necessary large cabbage slices, ready for sourdough.

Peeled beets should be cut into half rings or cubes, you can circles. In this form, beetroot slices will then be conveniently removed from the snack, because this ingredient is needed only to give the marinade a pink color.

The garlic head must be disassembled into cloves and peeled, and then cut not too much small pieces. You can cut a clove into 4-5 plates.

All the ingredients should be laid out in a deep pan in layers: cabbage pieces should cover the bottom, then a few slices of beetroot and garlic. Add peppercorns to the pot and Bay leaf ik, and also lay out a few circles of bitter pepper. Each layer should be sprinkled dried dill. Thus, lay out all the prepared components of the sourdough.

It is very simple to prepare the brine: bring the water to a boil and dissolve the salt in it (two tablespoons per three liters of water), then pour the boiling brine into the pan to assorted vegetables. The brine should completely cover the vegetables, so we need to set oppression on top: place a plate of smaller diameter on top, and place a jar of water on it.

For a couple of days you need to leave the pan at room temperature so that fermentation is active, and then can be transferred to a cool place. When the fermentation is over cabbage with beets for the winter in jars can be decomposed.

Cabbage with beets for the winter in jars

Surely you have seen that spicy food is sold in supermarkets and markets. cabbage with beets in a jar, recipe its preparations are called "in Korean". In fact, this cooking option practically does not differ from other pickled recipes, only some spices are added for a richer aroma and spicy taste.

White head - 1/2 head

Beets - 1 pc.

Garlic - 3 cloves

Bulb - 1 pc.

Peppercorns - 6 pcs.

Sugar - half a glass

Salt - 2 tbsp.

Table vinegar - 70 ml

Vegetable oil - half a glass

Water - 1 liter

Spices to taste

Usually carrots or onions are added to cabbage, in this recipe it was not in vain that we preferred onions, which, when pickled, turn out to be crispy and very tasty.

If you wish, you can add other spices to our appetizer, for example, coriander seeds and cumin seeds will become great addition to the recipe. Thanks to these additives, the appetizer will turn out to be incredibly fragrant. And if you like spicy vegetable preparations for the winter, be sure to add a small piece to the jar hot pepper. Otherwise, the recipe completely repeats all the cooking steps described above.

If you plan to harvest pickled cabbage with beets immediately in large quantities for the winter, then put the prepared salad in jars, pour marinade over it and seal them tightly with iron lids.

Beetroot can be cut with a special knife to make it into thin long sticks. Don't add a lot of beetroot to the jar as it makes the marinade astringent.

In each jar, you need to send a clove of garlic, lavrushka and a pinch of dill seeds, and then put inflorescences and beetroot "straws". Before pouring the marinade into jars, you need to make the first pour with boiling water - fill the jars and leave them for 20 minutes.

Then pour this water into a saucepan, dissolve salt and granulated sugar in it, calculating their amount as follows: two tablespoons per liter. As for vinegar, it is added in the amount of three teaspoons for every liter of liquid.

Keep pickled cauliflower it is possible at room temperature for a year or more, thanks to the beets, not only the marinade is colored, but the inflorescences themselves become pinkish, bright, and their flesh remains crisp.

An excellent addition to all homemade dishes, this appetizer goes well with meat and fish, it can be served with potatoes and cereals.

Cabbage with beets, cut into large pieces, harvested for the winter in jars - a pickle that is universally appreciated. In addition, recipes allow a simple, at first glance, appetizer to be varied. Judge for yourself: spicy, with garlic, in the Georgian and Korean way, made without vinegar, quick, daily preparation. It remains to choose the one you like, and buy heads of cabbage.

The advantage of coarse shredding is that the preserved pieces remain crispy, juicy, and do not wither. Buryak, dyes cabbage in an elegant purple color. The preparation in jars is convenient in storage, they fit perfectly in the refrigerator. And if you close it with metal caps, then they stand in apartment conditions without compromising quality.

How to roll cabbage with beets in large pieces

To be honest, the addition of beets brings more aesthetic touch, the root crop does not affect the taste too much. But you can play with the marinade. Changing the amount of sugar, vinegar, and other spicy additives will make each preparation option unusual and incredibly tasty.

You need to know some of the nuances of preparing beetroot snacks in order to consider yourself a real “pro” of cabbage business.

Take late varietal types of cabbage, you will not lose, they are intended for harvesting, contain more vitamins and are more juicy.
Beets also choose a late variety, it is juicier.
If you have the opportunity, replace vegetable oil with other varieties. Oil walnut, peanut, pumpkin will complement the flavor range with a nutty note, an extraordinary aroma and their inherent vitamins.
Vinegar. Many people think that its appearance does not play a special role. But no! Replace the canteen with essence, and the pieces of cabbage will become more crunchy, and the apple will make the preparation more tender, without a pronounced vinegar flavor. Decide to take the essence, an incomplete tablespoon is required per liter of water.
Works great as a preservative lemon acid, if necessary, replace it with vinegar. This preservative is added directly to the jars, a teaspoon per three-liter bottle.
Do not rush to immediately pour the entire marinade into the jar, you risk splitting it from a sharp temperature drop. Pour in small portions, when the jar warms up a bit - pour in the rest.
Bitter pepper frightens many with its sharpness, if you want to reduce it, put the pulp, and choose the seeds and throw them away.

What can be added:

Experiment with different kinds of peppers. Bell pepper, hot chili, black, white, cumin, paprika. Add any greens, cinnamon, celery root. By the way, the pickled root is obtained amazing taste, and is able to become a component of vinaigrette and other snacks and salads.

Cabbage with beets in large pieces

You will need:

Forks of cabbage - 2 kg.
Beetroot is a large root crop.
Big carrot.
Head of garlic.

Prepare for the marinade:

Water - litre.
Sugar - 150 gr.
Vinegar 9% - 150 ml.
Salt - 2 large spoons.
Peppercorns - 10 pcs. ordinary and fragrant.
Lavrushka - 3 pcs.
For each jar, a large spoonful of sunflower oil.

Step by step preparation:

Cut the head of cabbage in half, then divide the halves into additional 8 parts, similar to the cabbage-pellet, the recipes of which can be found by clicking on the link. The workpiece is more convenient to do in a wide basin.
It is desirable to crumble beets with carrots into cubes; they look great in a jar. Whichever way you choose, do it big, you won't regret it.
Cut the garlic into slices, not finely.
Combine all the vegetables and mix well, distributing evenly.
Sterilize jars or not, decide for yourself, under iron cover it is desirable to do this manipulation, it is not necessary to store it in the cold. But it is necessary to pour boiling water over the jar and the lid.
Transfer the cabbage to a jar, without tamping tightly with force, only lightly pressing down.
Make a marinade, boil it for a couple of minutes - wait for the transparency and dissolution of the spices. Add vinegar at the end.
Pour into jars, close and wait for cooling. After two hours, try the workpiece, it can already be served on the table.

Cabbage with beets, canned for the winter

Practically classic recipe preparations of cabbage with the addition of beets. A few spices, the right proportion of preservatives and water - and you have a great snack in front of you. The appetizer comes out of an unusually rich color, a bit spicy, just right for potatoes or meat.

Take:

Forks - 1.5 kg.
Candle, large.
Carrot.
Head of garlic.

For the marinade:

Water - litre.
Sugar - 3 heaping tablespoons.
Salt - a teaspoon with a slide.
Table 9% vinegar - 1/3 cup.
Lavrushka - 2 pcs.
Clove sticks - 3 pcs.
Sunflower oil - ½ cup.

How to pickle cabbage with beets in a jar:

A distinctive feature of this recipe is that do not make the pieces too large, cut arbitrarily, it is even permissible to chop, as for fermentation.
I advise you to grate carrots with beets coarsely, you can use a grater for Korean cooking. Chop the garlic cloves into slices.
Mix the chopped vegetables, arrange in jars and pour over the marinade.
There is nothing new in the preparation of the marinade - boil with spices, at the end pour in vinegar and oil. Pour boiling.
Leave to cool in the conditions of the apartment and reach readiness. After a day, move to a cool place for an additional four days, then proceed to the tasting.

How to roll up cabbage in beetroots for the winter in jars

Ukrainians know a lot about pickled cabbage, they always roll it up with beets, calling it, if someone is not in the know, a beetroot. I offer the simplest recipe for the preparation.

Prepare for canning:

Cabbage forks - 4 heads of medium size.
Buryak - 3 medium pcs.
Garlic - 2 heads.
To prepare the marinade:
Water - 4 liters.
Lavrushka - 3-4 leaves.
Allspice - 6-8 peas.
Salt is a glass.
Sugar is a glass.

How to prepare:

I advise you to cook the marinade first, because we will pour it cold. Throw in all the spices, let it boil and set aside to cool.
Cut the forks into 10-12 pieces, cut the garlic into slices. Insert the garlic cloves between the cabbage leaves.
Beets are cut into circles half a centimeter thick, decide that it is too large - divide into 2-4 parts.
Fold the cabbage and beets in a jar in layers, the top is cabbage. Pour in the marinade and sterilize by covering with lids. Sterilization duration three-liter jar- 15-20 minutes. Roll up and send to the cellar.

Pickled spicy cabbage with beetroot slices for the winter

You will need:

Head of cabbage.
Beet.
Garlic - head.

To prepare the marinade:

Water - litre.
Salt - 2 large spoons with a slide.
Apple cider vinegar - half a glass.
Chili pepper - pod.
Lavrushka - 5 pcs.
Allspice - 6-8 peas.

Step by step cooking cabbage with beets in jars:

The chip of this blank is cutting into squares, approximately 2 x 2 cm.
Cut the root crop arbitrarily, into strips, circles, garlic - cut the cloves along. Remove the seeds from the chili, leaving only the pulp of the pepper.
Put vegetables in steamed jars as follows: beets, cabbage slices on top. Place the pieces of beets on the very top and put a little on the sides of the jar.
Boil the marinade and pour winter preparation. Roll up.

How to roll cabbage without vinegar with beets

You will need:

Medium heads - 2 pcs.
Beet roots - 2 pcs. medium size.
Large head of garlic.
Horseradish root - 5-7 cm.

For a delicious marinade:

Water - two liters.
Salt and sugar - 1/2 cup each.
Peppercorns - 10 pcs.
Carnation - a pair of buds.

How to pickle cabbage slices in jars:

Boil the marinade and cool completely.
Cut the cabbage into arbitrary pieces, chop the horseradish and beets on a grater, cut the garlic into slices.
Fold the vegetables, pour the cooled marinade over and press down with oppression. Leave to marinate for a couple of days. Arrange in jars and seal with nylon lids.

Cabbage with beets and garlic, harvested for the winter

At the exit, you will get a great salad, immediately ready to serve as an appetizer, with meat and fish.

Take:

Head of cabbage - 2 kg.
Head of garlic.
Beets - 2 pcs. medium size.
Carrot - 2 pcs.
Chili pepper - pod.
Vinegar, apple - 1/3 cup.
Bay leaf - a couple of pieces.
Water - one liter.
Sugar - two large spoons.
Sunflower oil - a glass.
Salt - one and a half tablespoons.

How to cook:

Vegetables cut in approximately the same way, including chopped cabbage, for example, will look extremely beautiful. Cut the pepper into rings.
Arrange the ingredients in a saucepan in layers, starting with the cabbage, and pour over delicious marinade covering completely.
Make the marinade in the same way as the previous ones, pour it into a saucepan, press down the vegetables with oppression.
Put in a cold place for a couple of days. After this time, arrange in jars and then store in a cool place.

Recipe for Korean cabbage in large pieces with beets

Need quick recipe acute savory snack- Make daily cabbage with spices in Korean. Crispy fragrant pieces will appeal to all lovers of non-standard snacks. The only drawback is that the workpiece is not intended for long-term storage, it is desirable to eat for 2 weeks.

Ingredients:

White cabbage - forks.
Beets - 2 pcs.
Bulb.
Garlic - 3-4 cloves.
Seasoning in Korean.

Products for the marinade:

Water - litre.
Table vinegar - 30-50 ml.
Sugar - half a glass.
Vegetable oil - half a glass.
Pepper - 5-6 peas.
Salt - 2 tbsp. spoons.
Lavrushka - 2 pcs.

How to cook cabbage slices in Korean:

Divide the cabbage forks in half, and cut into 2 X 2 pieces.
Rub the beets on a special Korean grater. Cut the garlic into slices, cut the onion into cubes.
Mix the cuts in a bowl, mix well, divide into jars and fill with marinade.
We make the marinade: combine all the spices, excluding the vinegar. Fill with water and boil until transparent. Pour in the vinegar, remove from the burner.
After 7-8 hours at room conditions, move the jar to the cold for the next 7-8 hours. The snack is ready.

Daily cabbage with beets - recipe in pieces

I offer a recipe for pickled cabbage fast food, after a day, the workpiece is suitable for consumption.

Take:

Forks of medium size.
Beets and carrots - 1 pc.
Garlic cloves - a couple of pieces.
Salt - 1.5 large spoons.

To prepare the marinade:

Water - one and a half liters.
Salt - 2 large spoons.
Bay leaf, peppercorns.

How to prepare daily cabbage:

Boil the marinade, let it cool a little, it will be needed hot.
Cut the cabbage forks into pellets, chop the carrots and beets on a Korean grater.
At the bottom of the jar, put garlic chopped into slices, followed by pieces of cabbage, followed by beets and carrots. Fill the jar with layers of vegetables to the top.
Pour hot pickle and leave for a day in apartment conditions. After a given time daily cabbage pieces are ready.

The last recipe for the winter of cabbage in jars with the addition of beets was borrowed from the Internet - prepare and enjoy.

Quick Pickled Cabbage Recipe. Cooking delicious crispy pickled cabbage with beets for the winter

Pickled cabbage with beets “Pelyustka” is good as a snack, goes well with any side dishes of rice, buckwheat and other cereals, meat and fish dishes, you can serve pickled cabbage with boiled potatoes and just as an independent dish.

Cabbage turns out slightly sweet with a slight sourness. And if you add hot pepper - it turns out great salad for spicy lovers! Beets and carrots are very tasty in this marinade.

You can cook pickled cabbage according to this recipe both for the winter and for 2-3 times of consumption.

Let's get started! We start cooking pickled cabbage with beets for the winter

Pickled cabbage with beets - ingredients:

White cabbage - 2 kg
Beets - 400 g
Carrots - 300 g
Garlic - 7-10 cloves

Marinade Ingredients:

Water - 1 l
Table vinegar 9% - 150 ml
Sugar - 150 g
Salt - 2 tbsp.
A mixture of peppercorns - 2 tsp
Bay leaf - 3-5 pieces
Vegetable oil - 1-2 tbsp. per liter jar

For pickling cabbage with beets, any container with a lid is suitable - jars, a saucepan, a tub. Wash the dishes thoroughly beforehand; you do not need to sterilize them.

If you want to prepare pickled cabbage for the winter for the future, then choose only late varieties of cabbage. If you do not plan to store it for a long time and do very little, then the cabbage variety does not matter.

The number of products increases proportionally.

Salt and sugar in the marinade can be adjusted to your liking.

Pickled instant cabbage “Pelyustka” - a step by step recipe with a photo

Wash the white cabbage thoroughly and pat dry with a paper towel, remove sluggish leaves and damage, if any. Cut the cabbage into large pieces, as in the photo.

If you have very small cabbages, you can cut them into 4-5 pieces.

Peel carrots and beets and cut into cubes, rings or half rings about 0.5 cm thick.

Lay the vegetables in layers in a container in which you will pickle the cabbage. Put some beets on the bottom and hot peppers if you add...

..., on top - cabbage, carrots, garlic cut in half. Place a few more slices of beets on top.

Prepare a marinade for pickled cabbage for the winter. Add sugar, salt and bay leaf to the water, bring to a boil, while stirring so that the sugar and salt dissolve.

As soon as the marinade boils, immediately remove the pan from the heat. Add to hot marinade vinegar and stir.

Pour the marinade over the instant pickled cabbage so that it completely covers the cabbage.

You can pour both hot and cold marinade. Hot cabbage will cook a little faster, but there is no significant difference in taste.

Pour oil on top, close jars or other dishes in which you cook pickled cabbage with beetroot “Pelyustka”, lids and leave to marinate at room temperature for 2-3 days. Then put it away for storage in the basement or refrigerator.

Pickled cabbage with beets is stored without problems all winter. But in our family, the pellet usually ends very quickly, and you have to do more.

Enjoy your meal!

Best regards, Natalie Lissy

There are vegetables on our table all year round. In winter, fermented, canned vegetables harvested in summer and autumn. One of the most popular and favorite vegetables is cabbage. She is marinated different ways with addition different vegetables. Cabbage in this form is used to prepare many salads. There are quick recipes for sauerkraut with beets. How to make such cabbage for the winter? We will consider several recipes for winter salads.

Healthy and tasty vegetable

In our daily diet there is always vegetable salads. They stimulate digestion and appetite. From white cabbage delicious and healthy salads fresh and pickled. This vegetable is especially popular in winter, when you really want to diversify winter table vitamins and contrasting taste.

There are many recipes for sauerkraut with beets, with marinade in two versions:

fast food;
daily.

This cabbage has a great taste. It has a very attractive appearance and will always be able to diversify the everyday table. Pickled salad will help out the hostess in case of unexpected guests.

According to the recipe for the preparation of such salads, the head of medium and late varieties is suitable. You can also cut vegetables in different ways. It all depends on how quickly you want the dish to be ready to eat. Usually, in order to pickle cabbage, it cut into large strips or squares 4x4 cm. If you want the cabbage to be ready as quickly as possible, then you need to cut it into 8 parts and marinate under pressure.

instant cabbage recipe

Ingredients required for the recipe:

cabbage - 2 kg; carrots - 1-2 pieces; medium-sized beets - 1 pc; garlic - 3-4 cloves;
for the marinade:
- sugar - 100g; salt - 1 tablespoon; table vinegar 9% -100 ml;
- sunflower oil- 120 ml.

According to this recipe, vegetables are marinated very quickly and after 4-5 hours the salad is ready to eat. Despite the fact that prepared vegetables are poured with boiling marinade, they remain crispy, juicy and tasty.

Wash the cabbage and remove the top leaves. Cut into large pieces and then chop the vegetable. In this form, leave it in a spacious bowl or pan. Beets and carrots are rubbed on a coarse grater. Many housewives use a Korean beet grater for this. The garlic is finely chopped with a knife. All vegetables should be placed in one container, mix well and put in a dry and clean 3-liter jar.

Now it's time to start preparing the marinade. To do this, you need another pan. Pour 1 glass into it. plain water, sugar and salt according to the recipe. The pot is placed on low heat., its contents are brought to a boil and immediately turned off.

Then it is necessary to add vegetable oil to it according to the recipe, after that everything is mixed and brought to a boil again. After boiling, you can remove the pan from the heat and add vinegar to it. Everything mixes well and you get a ready-made marinade for salad.

The next final step is to pour chopped vegetables with hot marinade. The jar can be covered with a saucer and left in this state for 3-4 hours in the kitchen. After this time, pickled cabbage can be tasted.

Recipe for daily pickled cabbage with beets for the winter

If you cook vegetables according to this recipe, their taste turns out to be unusual, more piquant and fragrant. In this recipe peppers are used. In finished form it turns out great snack. To prepare the salad, you will need:

white cabbage -2 kg;
1 large beet;
1-2 carrots, but it is possible without it;
1 head of garlic.

For the marinade: water - 1 liter; vegetable oil (sunflower) - 200 gr; sugar -1 glass; salt - 2 tablespoons; table vinegar- 150 gr; 2-3 peas of allspice; 2 bay leaves and half a capsicum.

According to the recipe, cabbage should be cut into rectangular or square pieces, approximately 3x3 cm in size. After that, the chopped vegetable should be put in a saucepan with a capacity of at least 5 liters. The remaining vegetables are cut into thin strips, it is better to cut the garlic thinly. Chopped carrots, beets and garlic should be added to the cabbage and mix well.

To prepare the marinade, you need to take all the ingredients prepared according to the recipe, with the exception of vinegar, and place in a separate pan. Leguminous pepper cut into rings. The saucepan with the marinade is placed on a small fire, it is brought to a boil and immediately turned off. After that, you can add vinegar to the pan.

Vegetables in a saucepan must be poured with cooked marinade. It will have a pleasant aroma. The marinade should be poured only hot. The cabbage will remain in the pot. It needs to be covered with a plate of smaller diameter, but before that it is good to tamp and leave in this form at room temperature. There is no need to put a load on top.

After a day, cabbage can be eaten, it is ready. Its a must placed in a jar, cover with a lid and put in the refrigerator.

Recipe for cabbage pieces very fast cooking with beets

The taste of such cabbage is slightly different from ordinary sauerkraut. It turns out a little sweeter. According to the recipe you need to cook:

At the very beginning of cooking gotta get the cabbage. It is washed and only the top leaves are removed. The vegetable can be chopped coarsely or cut into squares. It depends on the taste of the hostess and her family members. The rest of the vegetables need to be cut into strips or used for this. coarse grater. Garlic is usually cut finely with a knife. Prepared vegetables must be folded into a convenient container for mixing. Now it's time to prepare the vegetable marinade.

Pour water measured according to the recipe into a separate pan and put it on a small fire. When the water becomes hot, you need to add all the ingredients. Vinegar does not need to be added yet. Mix everything well and let it boil. Then turn everything off and add vinegar. Pour the chopped vegetables with the finished marinade and always hot, cover them and let them brew for 4 hours at room temperature.

pickled cabbage ready for use after 4 hours. They have pleasant taste and flavor, crispy and appetizing, but must be eaten within five days. According to the recipe, it cannot be stored longer, because it is prepared in a quick way.

In addition to the ingredients indicated in the recipes for preparing the marinade, other components can also be added. For example, spices or spices.

If you add ginger root, it will give a special spicy taste cabbage, but it will have to be chopped.

Cabbage with beets looks very beautiful and appetizing if the vegetables are laid in layers in a jar. To do this, it is convenient to use not a jar, but a pan.

Some housewives, except for the vegetables indicated in the recipe add more onion . It is cut into strips. In pickled form, it will give a specific aroma and taste to all other vegetables.

Pickled vegetables are also good for preparing other salads, as in fresh, as well as in salt. By the way, cabbage with beets prepared according to these recipes for the winter will always be at the table. Many people prefer it as an appetizer at the festive table.