Cabbage with beets and instant garlic 🥣

Kitchen appliances and utensils: hob, pan, bowl, tablespoon, measuring cup, knife, cutting board, grater.

Ingredients

Ingredients	amount
White cabbage	1,5 kg
Hot red pepper	1 PC.
Beet	1 PC.
Vinegar	150 ml
Vegetable oil	½ stack.
Sugar	½ stack.
Salt	3 tbsp. l
Water	1,5 l
Bay leaf	2 pcs.
Garlic	6 cloves

Step cooking

1. Take 1.5 kg of white cabbage, rinse and remove the top leaves. Cut the cabbage into 8 parts. Do not remove the stump, it will help the cabbage leaves not fall apart.
   
2. Peel 1 beetroot and grate it on a coarse grater.
   
3. Peel 6 cloves of garlic, cut it into a small cube. Slice 1 red, hot pepper.
   
4. Take a large container. Fold the cabbage into it, sprinkling with grated beets, chopped garlic and pepper.
   
5. To prepare the marinade, take 1.5 liters of water, add 3 tbsp. l salt, ½ stack. sugar, ½ stack. vegetable oil and 2 bay leaves.
   
6. Bring water to a boil, remove from heat and add 150 ml of vinegar. Pour the cabbage with hot marinade, cover with a lid or plate and squeeze it with oppression.
   
7. Leave the cabbage for 24 hours in a cool place, then remove the oppression and leave for another 48 hours.
   
8. Store cabbage in the refrigerator, bon appetit.
   

Cooking recommendations

• Choose hard white cabbage without rot and visible damage.
• Optionally, cabbage can be cut into squares about 3-4 cm.
• To make beets easier to harvest, cut them into large strips or slices.
• If desired, you can adjust the amount of hot pepper or even replace it with black pepper peas.
• Serve such cabbage to meat and fish dishes, as well as to various salads, for example, vinaigrette.

Video recipe

In this step-by-step video recipe, you can see all the processes of cooking cabbage with beets.