Quick delicious marinated cabbage with beets. Instant cabbage with beets - quick marinating recipes

It has always been a mystery to me why pickled cabbage with beets is sold in stores for such incredible money. Remember those colorful trays with different varieties of cabbage on a quick fix? The prices are given for one hundred grams, but if you multiply it by ten in your head, you’ll be taken aback – 500 rubles per kilogram of cabbage. This is not in any way. You begin to understand especially clearly the absurdity of Russian pricing when you start preparing cabbage marinades yourself. Firstly, vegetables cost pennies. Cabbage, carrots, beets, garlic - nothing else is needed. For those who grow all this wealth in their personal gardens, the cost of raw materials in general is zero. Secondly, labor costs are minimal - cabbage is usually not chopped, but cut into squares. Believe me, it is not only fast, but even pleasant. It doesn't take much time either. It only takes 12 hours for you to get excellent quick-cooking pickled cabbage with beets; the recipe will surprise you with its simplicity. You will also likely appreciate how delicious the marinade I use is. I don't add oil. You can season pickled cabbage with it when serving, if, of course, you wish. Purple colour this will make it even brighter. Although personally, I like to crunch cabbage and beets just like that, without any dressings. Delicious - impossible to put down! And finally, the third positive point– vegetables are used for long-term storage, so there is no need to prepare such cabbage, wasting scarce space in the refrigerator, because it can be made quickly at any time of the year.

Ingredients:

• White cabbage 1 kg
• Carrot 1 pc.
• Beetroot 1 pc.
• Garlic 1 head

• Water 600 g
• Sugar 80 g
• Salt 1 tbsp.
• Bay leaf 2 pcs.
• Black peppercorns 10 pcs.
• Allspice peas 10 pcs.
• Table vinegar 50 ml

How to cook quick marinated cabbage with beets

Take cabbage good quality. Rinse thoroughly under running water. Remove the top leaves. Cut the cabbage as desired, into squares or rectangles, as you like. Place in a convenient marinating container.

Wash medium beets and carrots. Peel off the skin. Cut into small strips. Add vegetables to cabbage.

Peel the garlic cloves. Chop into strips or slices and add to the rest of the vegetables. Mix all products thoroughly.

Now all that remains is to prepare the marinade. Pour water into a saucepan or saucepan. Add salt, sugar. Put Bay leaf, allspice and black pepper. Bring to a boil, stir sugar and salt until completely dissolved. Then pour table vinegar into the boiling solution. Stir.

Pour the boiling marinade into a container with vegetables. Cover the top with gauze or a clean cloth. Place a flat plate or board. Place a load on top, maybe three liter jar with water. Leave the cabbage for 12 hours.

After marinating, transfer the cabbage tightly into clean jars, cover with regular lids and store in the refrigerator.

Pickled cabbage with beets is ready. Enjoy your meal!

Cabbage with beets for the winter is one of the most popular options for vegetable wrapping. Such vegetables are inexpensive, but at the same time contain a lot of useful substances and vitamins. These qualities are especially useful during cold weather. At the same time, cabbage and beets are also very delicious snack, which will appeal to all household members, both in its pure form and together with additional ingredients as a salad.

For winter preservation, white cabbage is most often used, but if desired, you can also use cauliflower or red cabbage. Beets are added to it not only because taste qualities, but also for the sake of rich color. Together, these vegetables turn into a bright pink dish that you won’t be embarrassed to serve to your guests. Experienced housewives usually stock up on such delicacies for future use, since they are used both for festive feasts and for home use.

Preparing cabbage and beets for the winter is quite simple. The most difficult part of cooking is cutting the vegetables. And then difficulties arise only during global seaming, and for several jars the process will not take much time. After chopping, the cabbage and beets are placed in clean containers and poured with marinade. It uses water, vinegar, vegetable oil, salt and sugar. You can also add black and allspice, fresh or ground chili pepper, bay leaves, roots, horseradish, garlic, etc.

All you need to decide on before cooking cabbage and beets is how to chop the vegetables. They can be marinated in strips, squares, or very large pieces.

The cauliflower inflorescences with beets will really become colorful. Or rather, they will acquire a pleasant pinkish tint. At the same time, the cabbage will be crispy and juicy. The amount of ingredients is calculated for a liter jar. By and large, you just need to pour boiling water over the cabbage and add spices to get a tasty and bright appetizer.

Ingredients:

• 1 fork cauliflower;
• 1 beet;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• ½ tsp. coriander;
• 2 tbsp. l. vinegar;
• 1 bay leaf.

Cooking method:

1. Wash the cabbage thoroughly and separate it into inflorescences, pour boiling water over them.
2. Quickly plunge the cabbage into ice water, then let it drain.
3. Peel the beets, grate them on a coarse grater or cut them into strips.
4. Place the beets and cabbage in layers in a clean jar, add a bay leaf in the middle.
5. Sprinkle coriander, salt and sugar on top of the vegetables.
6. Pour vinegar and boiling water over everything (to the top of the jar).
7. Cover the jars with a lid and sterilize in boiling water for 5 minutes.
8. Roll up the jars and turn them upside down and leave to cool at room temperature.

Interesting from the network

Korean cabbage is a simple recipe delicious dish, which can be expensive in “Korean” shops, but at home it will not require any extra money or time. It is enough to prepare this snack yourself once so that you never buy it in markets or supermarkets again. All the ingredients will definitely be in the refrigerator, especially if you are thinking about winter supplies during the vegetable season.

Ingredients:

• 500 g cabbage;
• 500 g beets;
• 200 g onion;
• 200 g sugar;
• 900 ml vinegar;
• 1 liter of water;
• 120 g salt.

Cooking method:

1. Boil the beets, peel and cut into strips.
2. Cut the onion into rings, cabbage into squares.
3. Boil water in a saucepan, dissolve sugar and salt in it.
4. Pour vinegar into the same pan and mix well.
5. Place all prepared vegetables in the marinade and cook for 10 minutes.
6. Transfer the salad into clean jars and fill to the top with marinade.
7. Sterilize the jars for 15 minutes, then roll up and leave to cool.
8. After cooling, move the preservation to a cool place.

Beets, carrots and cabbage are a wonderful composition for a winter vegetable salad. Not only are all these vegetables very inexpensive, but they also have a rich composition of vitamins. During cooking everything beneficial features The ingredients will be preserved, so you can safely use the salad as a means to prevent seasonal diseases. If desired, you can add a little more garlic to the appetizer if you like spicy dishes.

Ingredients:

• 1.5 kg cabbage;
• 300 g beets;
• 300 g carrots;
• 1.5 liters of water;
• 1 ½ tbsp. l. salt;
• 1 clove of garlic;
• 2 tbsp. l. Sahara;
• Bay leaf;
• Black peppercorns.

Cooking method:

1. Cut the cabbage into approximately equal pieces of 5-8 cm.
2. Grate the peeled carrots and beets (it is best to use a Korean grater).
3. Chop the garlic and place it on the bottom of a three-liter jar, then add cabbage, beets and carrots in layers.
4. Boil salt, sugar, bay leaf and peppercorns in water.
5. Cool the brine a little and pour it over the vegetables, cover the jars with lids (do not roll them up).
6. Keep the cabbage at room temperature for 2 days, then store in the refrigerator.

Cabbage with beets in Gurian style is a very spicy and piquant dish that not everyone will like. However, if your family has sincere admirers of such snacks, they will simply be delighted with such variety in the diet. The salad will turn out to be very satisfying and nutritious, it will look great as a side dish for meat or fish dishes, and in a vegetarian menu it may well become a complete salad. light dinner. It is better to take for this recipe Apple vinegar, although a regular dining room will do.

Ingredients:

• 2 kg cabbage;
• 2 heads of garlic;
• 2 beets;
• 1 cup of sugar;
• 1 glass of vinegar;
• ½ cup vegetable oil;
• 2 tbsp. l. salt;
• 1 liter of water;
• 2 red hot peppers.

Cooking method:

1. Peel the beets and remove the top leaves from the cabbage.
2. Cut vegetables into large pieces.
3. Peel the garlic and cut it into thick slices.
4. Place cabbage and beets in layers in jars, adding a little garlic to each layer.
5. Place a pod of red hot pepper in the middle of the jar.
6. Boil water, pour vinegar and vegetable oil into it, add sugar and salt.
7. Boil the marinade again and pour it into jars to the very top.
8. Cover the jars with lids, keep at room temperature for 2 days, then transfer to a cooler place.

Now you know how to cook cabbage with beets for the winter according to a recipe with a photo. Bon appetit!

Cabbage with beets for the winter is a tasty, bright and healthy delicacy that can be stored in jars for a long time and does not require any culinary delights. It will brighten any meal and help cope with vitamin deficiency during the cold season. It’s enough to figure out once how to cook cabbage with beets for the winter in order to please your loved ones every year delicious preserves vegetables:

• If you decide to cook with beets cauliflower, then, before salting, pour boiling water over the inflorescences, and then lower them into ice water for a couple of seconds. This will allow them to better retain their shape and become crispier;
• Do not rush to hide jars of cabbage in a cool place - they should cool slowly. So it’s better to leave them in the kitchen and even wrap them in a warm cloth;
• The jars are usually cooled with the lids down. This way they definitely won't explode. At the same time, before salting the cabbage, be sure to sterilize both the container itself and the lids;
• If you put the salad in jars in layers, then there should be beets on top and bottom. This will ensure that the cabbage is evenly colored. pink color;
• Cabbage preparations with beet winter can be used for cooking vegetable salads. The vinaigrette will be especially tasty.

I love sauerkraut very much, and since autumn, its supplies in my refrigerator are constantly replenished. But I have one more among my favorites wonderful recipe– this is pickled cabbage with beets and garlic with carrots. It turns out incredibly tasty, aromatic and bright. A five-liter saucepan with such an appetizer is eaten very quickly in our family. This is not an instant recipe, so that the cabbage has time to be thoroughly soaked in the marinade, you will have to wait a couple of days - only then can it be eaten or stored in the refrigerator for a long time.

The cold appetizer looks impressive: pieces of vegetables have a pleasant pink color, crispy squares also smell pleasantly of garlic and other spices, so every time you open the refrigerator, the appetizing aroma of winter pickles will become your temptation. But that's not a problem, petals pink cabbage dietary, they are low in calories, so you don’t have to worry about gaining excess weight. Well, besides, as you know, white cabbage contains quite a bit of vitamin C, which definitely won’t be superfluous in the cold season.

Did you know that you can pickle not only white cabbage, but also cauliflower? Try cooking it for future use by preserving it in a jar for the winter. And here's another one interesting recipe, - in just 3-4 hours.

Such snacks go with almost any second course - they can be eaten with cereals or potatoes, or with any other food. Well, let's cook?

Ingredients:

• White cabbage– 2 kg
• beets – 3-4 pcs.
• carrots – 3 pcs.
• garlic – 7 cloves
• bay leaf – 4 pcs.
• allspice peas – 10-15 pcs.

Brine:

• water – 1 l
• sunflower oil– 0.5 cups
• vinegar - 0.5 cups
• salt – 1 tbsp.
• sugar – 0.5 cups

Recipe for pickled cabbage with beets: step by step and with photos

There is no need to finely chop the cabbage for this recipe. I cut it into squares.

I peeled the beets and carrots. I have cylindrical beets, I think they are sweeter and juicier.

Carrot.

Grated (using a food processor).

Prepared garlic, allspice and bay leaf.

Place a layer of cabbage in a deep saucepan (I had a five-liter one).

Then a few cloves of garlic, 2 bay leaves and a few peppercorns.

Then a layer of grated carrots and beets.

Covered with a layer of cabbage.

Then I again threw in the garlic, bay leaf and allspice. Layer out a layer of carrots and beets.

And the last layer is cabbage again.

I poured in sunflower oil (it is best to use unrefined oil - regular fragrant).

But I dissolved the salt and sugar in warm water (in no case in hot water!).

Then I poured this solution over the cabbage.

She covered it with an inverted plate and placed a weight on top (I used a liter jar of canned peppers).

Left it for 2 days at room temperature. On the third day I put it in the refrigerator - by this time the delicious pickled cabbage with beets was already ready.

It stores well in the refrigerator - so cook for your health!

Bon appetit! Recipe from Tatyana Sh.

On autumn days, on the eve of the onset of the first cold weather, in almost every home of thrifty housewives, traditional white cabbage sourdough takes place. There are thousands different options such a seasonal preparation, and spicy pickled cabbage with beets is one of the most original options preparations winter salad. Thanks to the beet pigment, the cabbage is colored completely or along the edges in a beautiful ruby ​​color, and the sugar contained in the beets contributes to a better fermentation process.

Sauerkraut is an epochal dish, with its own culinary history. That is why people still chop and salt this vegetable in barrels and basins in classic or innovative ways. Today our post is dedicated to lovers of spicy and vigorous food, and we will present several great ways, how to make cabbage for the winter with your own hands with horseradish, beets and even according to the original Caucasian recipe.

Pickled cabbage and beets - benefits with taste

That sauerkraut and its juice has great benefits, everyone knows. And the presence of beets in such a recipe only enhances this healing effect with an additional set of microelements and vitamins that we so need during the winter-spring blues.

Throughout the winter, regular use of these delicious salads will not only satisfy your gastronomic desires, but also restore the body’s lack of ascorbic acid, B vitamins, iron, magnesium and potassium.

Spicy and crispy cabbage with beets and horseradish

Ingredients

• Fresh white cabbage— 4 kg + -
• — 100 g + -
• — 0.8 kg + -
• - 1 head + -
• - 2 liters + -
• — 100 g + -
• - 1/2 cup + -
• - 10 pieces. + -
• - 4 things. + -
• Cloves - 2-3 pcs. + -

Step-by-step preparation of homemade pickled beets with cabbage

Spicy, savory, deliciously crispy cabbage is guaranteed to be obtained using this recipe. Vinegar is not used during the cooking process, which allows people with gastrointestinal tract problems to taste a fragrant winter salad with hot boiled potatoes or as a side dish for meat dishes.

For this salad, it is best to choose a strong and large fork. This will make the cabbage more juicy and crunchy.

• Wash the head of cabbage, remove the limp upper leaves and cut out the stalk from the bottom.
• Now cut the cabbage into square pieces of arbitrary size. Our chef will quickly tell you and show you how to do this.

• The beet variety is also of enormous importance in this kind of cooking. For our recipe, you need to choose fruits with a black and burgundy smooth skin. An ideal beet will have no visible rings or fibers when cut, and the flesh itself will have an intense ruby ​​color and a juicy texture. We rinse well-selected root vegetables from soil contaminants and peel off the skin, after which we cut the vegetable into cubes or thin slices.
• The choice of horseradish should not be directed towards the old woody rhizomes and the thinnest young shoots. The best option would be a juicy and aromatic 1-2 year old root as thick as a finger. Our recipe will require approximately 20-40 cm of such a root. We need to rinse it well and carefully cut it thinly. upper layer. You can grate it on sockeye salmon only in a gas mask, but chopping it in a blender or meat grinder will be much easier.
• Peel the head of garlic and pass it through a garlic press.

When buying garlic, it is better to give preference to homemade fresh fruits with a stalk. Greenhouse garlic cloves do not have a particularly good reputation in terms of pickling, since within a day such garlic turns blue, but homemade vegetables do not have this problem.

Now let's prepare the brine

• Mix water with salt, sugar, spices in a saucepan and bring to a boil. Then cool the marinade to room temperature.
• In a deep and large container, mix cabbage, beets, garlic and horseradish, then pour the marinade over the vegetable mixture. Place a disk on top of the cabbage (you can use a plate or a lid) and apply pressure on top. In a cool room, ripening cabbage will take about 48 hours, after which the salad should be packed tightly into jars and stored underground.

Such a salad will only be able to achieve the ideal taste in a month, but the waiting time is worth it.

Spicy cabbage pieces with beets

For lovers of spicy pickled cabbage, we suggest using this recipe. The salad turns out incredibly aromatic and colorful due to the abundance of colorful bell peppers, carrots, beetroot and garlic and will be an excellent taste and aesthetic decoration for the table.

Ingredients

• White cabbage - 2 forks;
• Beetroot – 2 tubers;
• Carrot – 1 root vegetable;
• Multi-colored sweet pepper – 3 pcs.;
• Garlic head – 1 pc.;
• Hot green or red pepper – 1-2 pods;
• Purified water – 1 l;
• Sunflower oil – 100 ml;
• Table vinegar 9% - 1/3 tbsp.;
• Table salt – 2 tbsp;
• Bay leaf – 3-4 leaves;
• Peppercorns – 1-2 tsp;
• Granulated sugar – 0.1 kg;

Preparing homemade beetroot and cabbage snacks step by step

Wash and clean all vegetables

• We cut off the skin from beets and carrots, remove the stalks and seeds from peppers, remove the husks from garlic, and remove the top leaves from cabbage.
• We cut each fork into 8 pieces along the stalk, chop the carrots and beets into circles on a shredder, cut the bell peppers into strips, and chop the garlic and hot pepper very finely.
• Mix all ingredients, add bay leaves and peppercorns.

Let's prepare the hot marinade

Add granulated sugar to 1 liter of water rock salt, oil and vinegar, boil the solution for 5 minutes and pour boiling water over the vegetable ingredients.

Under slight oppression, we keep the salad warm for a day, and then pack it in jars and store it in the refrigerator.

Azerbaijani cabbage with beets, a simple recipe with wine vinegar

Do you want to learn how to prepare healthy and amazingly tasty cabbage salad from traditional Caucasian cuisine with your own hands at home? Then this recipe is just for you. This treat will be a great addition to barbecue and other meat and vegetable dishes.

Ingredients

• Carrots – 1 large piece;
• Cabbage forks – 1-1.2 kg;
• Beets – 0.25 kg;
• Bay leaf – 5 leaves;
• Jamaican pepper – 10 peas;
• Salt – 2-2.5 tsp;
• Wine vinegar – 350 ml;

Cooking Azerbaijani cabbage with beets

1. Making this salad couldn't be easier. Grind the cabbage into strips on a shredder, three carrots and beets on a grater for Korean salad or cut by hand into cubes.
2. Mix all the vegetables with salt, bay leaves and crushed peppercorns. After this, loosely spread the salad into sterile glass containers and fill with wine vinegar. We seal the jars with lids and keep the salad in a cool room.

Before serving, this salad can be supplemented with fresh cilantro and purple onions. Spicy pickled cabbage with beets is a great addition to your favorite recipes. winter preparations and quick cabbage snacks.