Wonderful Georgian pickled cabbage with beets 🌶

Kitchen appliances and utensils: cutting board, knife, pan 6 l, spoon, measuring cup, plate, press, stove, refrigerator.

Ingredients

Step cooking

Cutting vegetables

1. Head of cabbage pre-wash. Remove the top leaves from the cabbage. Cut the head into 8 parts. We cut in half, divide each half in half and in half, try to cut along the stump so that the cabbage does not fall apart. If this happens - it's okay, the decayed leaves can simply be laid in a pan. The excess, protruding part of the stump can be cut, we do not need it. As a result, we get neat pieces of triangular-shaped cabbage. We do not discard the removed upper leaves - they will still be useful to us.
   
2. We sort into cloves 2 heads of garlic. We chop coarsely 10 - 11 cloves of garlic. When chopped, it gives away its flavor better.
   
3. Peel large beets. Cut in half and cut into half rings.
   
4. Any greens are suitable: parsley, dill, celery. A bunch of greens is better to use whole branches, but if you do not have them, you can take frozen chopped greens. Hot hot pepper is preferably used fresh, in pods, but can be replaced with ground. The pod can be used whole or chopped.
   

Spreading vegetables for pickling

At the bottom of a large pan of 5 - 6 liters, lay out chopped vegetables in layers.

1. 1st layer - cabbage. Spread half of the whole prepared cabbage. 2nd layer - beets. On the cabbage and between it we spread half of the whole chopped beets.
   
2. 3rd layer - spread half the hot pepper, garlic and sprigs of herbs. Such cabbage can be prepared without hot pepper, if you plan to give it to children. But when the cabbage is spicy, then it is tastier.
   
3. Repeat the next layer the same way.
   

Proportions for marinade

• For 1 liter of water - 2 tbsp. l with a slide of salt.
• Sugar 1 tbsp. l on 1 liter of water.
• Vinegar 100 g per 1 liter of water.

Marinade preparation

1. For such an amount of cabbage, we need 2 liters of marinade. Pour 2 liters of water into the pan. Pour 4 tbsp. l with a slide of salt. It is better to take large rock salt, since it does not have anti-caking substances and is cleaner. If not large, then you can use small. Sugar put 2 tbsp. l We put the pan on the fire, dissolve the salt and sugar.
   
2. Add 20 pcs. allspice, 14 - 15 pcs. black pepper peas and 4 pcs. bay leaf.
   
3. Pour 1 cup of 9 percent table vinegar. After boiling the marinade, boil for 3-5 minutes. Remove from heat. The marinade is ready.
   

Cooking cabbage

1. Pour the cabbage with hot marinade.
   
2. On top we cover with deferred whole leaves of cabbage. Cover the pan with a suitable size plate. We put the cargo and leave it warm for about a day. After crushing, the cabbage should all be immersed in the marinade. Then put it in the refrigerator.
   
3. Cabbage will be ready in 3 - 5 days, but if you really want to, you can eat the next day. It will be more crispy than necessary, but also very tasty.
   

Before serving, remove the top leaves, put the cabbage on a plate and can be put directly in this form on the table. In such pieces there is a special beauty. If desired, you can pour vegetable oil.

Slices of beets are usually not eaten; they are used for taste and color. But with great desire and beets can be served.

Video recipe

This video shows how to chop and spread cabbage for pickling, as well as cooking marinade.

Our cabbage is ready in Georgian. Cook and you, it is very tasty. It is prepared as simple as possible. Serve the cabbage in whole slices or prepare a salad from it, cut into pieces and seasoned to taste. Add onions, vegetable oil, black pepper. The result is beauty and goodies.