Salt cabbage pieces with beets. Pickled cabbage with beets (instant cooking) - harmony of taste. The best recipes for quick cabbage with pickled beets

Preface

Recipes such as "Cabbage with Beetroot" instant cooking"allow you to get dishes from these healthy vegetables very short terms– from several hours to one day. Therefore, such recipes are very popular, because there is no need for labor-intensive process 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 instant (5-12 hours in advance) and overnight recipes is the size of the cabbage cut. 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 all the ingredients listed, plus seasonings to suit 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 the 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.

For winter preparations, you can use cabbage with beets. This combination of vegetables is distinguished by the beautiful color of the resulting dish, pleasant crunch, spice and slight spiciness. It is good served with potato dishes, meat, fish or eaten on its own. There are several recipes for cooking delicious roll.

Instant pickled cabbage

• Time: 12 o'clock.
• Number of servings: 12 persons.
• Difficulty: medium.

Instant pickled cabbage with beets can be prepared in just half a day. After 12 hours of infusion in jars, it can be eaten. The resulting aromatic pieces have a pleasant crunch and retain the benefits of vitamins and minerals. Garlic adds a slight spiciness to the dish and preserves it.

Ingredients:

• cabbage – 2 kg;
• beets – 2 pcs.;
• carrots – 1 pc.;
• garlic – 5 cloves;
• water – 1.1 l;
• 9% vinegar – 150 ml;
• salt – 2 tbsp;
• sugar – 6 tbsp;
• butter – ½ cup;
• bay leaf – 3 pcs.;
• black pepper – 6 peas.

Cooking method:

1. Cut the head of cabbage into squares.
2. Chop raw beets and carrots into cubes.
3. Cut the garlic into slices.
4. Place vegetables in three liter jar layers: cabbage, reduced, carrots, garlic. Place beets and carrots last and compact.
5. Boil water with spices, remove the bay leaf, add oil, vinegar, pour the hot marinade over the vegetables.
6. Leave in a warm place covered for 12 hours.

Recipe in jars for the winter

• Time: day.
• Number of servings: 10 persons.
• Difficulty: medium.

Sauerkraut with beets in large pieces in jars for the winter is useful for every day. It has a beautiful color, a pleasant aromatic taste, and a bitter taste due to the addition of garlic and spices. Large slices must be saturated with marinade, so the cooking time lasts 24 hours.

Ingredients:

• cabbage – 2 kg;
• beets – 1 pc.;
• garlic – ½ head;
• water - liter;
• sugar – 3 tbsp;
• coarse salt – 3 tbsp;
• allspice – 10 peas;
• bay leaf – 1 pc.;
• 9% vinegar – 100 ml.

Cooking method:

1. Cut the head of cabbage into large pieces, the beets into strips.
2. Cut the garlic into several pieces.
3. Mix vegetables and place in a jar.
4. Mix water with spices, cook for 10 minutes, remove pepper, bay leaf, pour in vinegar, cool slightly.
5. Pour the marinade into the jars, cool, and place in the refrigerator for a day.

Pelyustka with beets

• Time: 4 days.
• Number of servings: 10 persons.
• Difficulty: medium.

Cabbage with beets for the winter in the form of thin squares is called “Pelyustka” (translated from Ukrainian as petals). She looks beautiful, has juicy taste, pleasant spicy aroma. From one and a half kilograms of raw materials, 6 liters of workpiece are obtained.

Ingredients:

• cabbage – 1 head;
• beets – 2 pcs.;
• carrots – 2 pcs.;
• garlic - head;
• water - liter;
• sugar – 150 g;
• salt – 2 tbsp;
• bay leaf – 3 pcs.;
• black pepper – 2 peas;
• vegetable oil – 3 tbsp;
• 9% vinegar – 150 ml.

Cooking method:

1. Chop the head of cabbage into squares, chop the garlic into slices, and make beet and carrot sticks.
2. Mix water with spices, boil, pour in vinegar, cool.
3. Fill jars with vegetables in layers, add marinade and oil. Leave covered in the dark for 4 days. Keep refrigerated.

How to pickle cabbage with beets

• Time: 3 days.
• Number of servings: 8 persons.
• Difficulty: medium.

Recipes for cabbage with beets involve not only pickling vegetables, but also salting. The Georgian dish described below is distinguished by its crispy, aromatic taste and has an unusual flavor due to the addition of celery root and red hot pepper.

Ingredients:

• cabbage – 1 head;
• beets – 2 pcs.;
• garlic – 7 cloves;
• petiole celery – 125 g;
• red hot pepper – 1 pod;
• water - liter;
• salt – 1.5 tbsp.

Cooking method:

1. Cut the head of cabbage into wide rectangles, cut the carrots, beets and garlic into strips, chop the celery, chop the hot pepper into rings.
2. Mix the vegetables, put them in jars, and pour in a hot brine of salt and water.
3. Press down with a plate, leave for daily storage in the room and for another 2 days in the refrigerator.

Video

Nutritionists recommend consuming such a product as cabbage daily. Its benefits are simply invaluable. The main advantage of cabbage is low calorie content and a storehouse of minerals and vitamins. In autumn and winter, a snack in the form of pickled cabbage is good. At this time, late varieties of cabbage are always on sale. This is what turns out to be the most delicious in preparations. This dish complements all the others well, regardless of whether it is meat or fish, potatoes or cereal products. Cabbage and beets are marinated quickly and can be consumed within a day. It can be stored in the refrigerator for quite a long time.

Ingredients for marinating:

• head of cabbage;
• beets - a couple of root vegetables;
• head of garlic.

Ingredients for marinade:

• 1.5 l of water;
• 220 gr. vinegar;
• 230 gr. granulated sugar;
• 2-3 pcs. bay leaf;
• allspice and black peppercorns, 7 grains each;
• cloves - 5 pcs.;
• 20 gr. salt.

Depending on the portion, all ingredients can be proportionally reduced or increased.

How to make quick-cooking pickled cabbage with beets

Divide the head of cabbage in half, remove the stalk and cut into large pieces.

Peel the beets and cut into thin slices: it is this that gives the beautiful color to the marinade.

Prepare the garlic by peeling it into cloves.

Place all the ingredients in a container that is not afraid of boiling water, because you will have to pour the hot marinade over the vegetables.

Distribute the cabbage and beets alternately in layers.

Between them are cloves of garlic.

Prepare the marinade: bring water to a boil.

Add sugar:

Salt:

Black peppercorns and dried cloves:

Boil for 2-3 minutes, add vinegar and turn off the heat.

Immediately pour the prepared marinade over the cabbage, press it (alternatively, cover it with a plate and place a liter jar of water on top) so that all the vegetables are covered with it.

As soon as everything has cooled down, place the bowl with pickled cabbage in a cold place. And the very next day you can eat it.

The result is pickled cabbage with beets that has a sweet and sour taste, is crispy and has a beautiful color. If someone likes a spicy taste, then it is permissible to add hot pepper. Many people pickle not only beets, but also carrots along with cabbage. Vegetables prepared in this way will retain their essential beneficial properties: vitamins, minerals and fiber. Therefore, cook this dish more often, because it is not only tasty, but easy to prepare and also budget-friendly.

Vegetables

Description

Ingredients

Steps

First you need to collect all the necessary ingredients and lay them out on the table in front of you. This will save you time searching for them, making the process of preparing pickled cabbage with beets even faster and easier. Be sure to make sure that the selected products are fresh and wash them if necessary.



Peel the beets, and then cut them into thin slices, placing them in a deep saucepan. Add all the ingredients for preparing the marinade there, without adding just vinegar, and add water. Place the pan on the fire and bring to a boil, then cook the beets with spices for ten minutes, adding vinegar at the end of cooking.



While the marinade with beets is cooking, you need to prepare the cabbage. Here you need to determine for yourself in what form you want to pickle it: if you prefer finely chopped or grated cabbage, then chop it as you like. We decided to cut it into fairly large pieces, removing the first layer of cabbage petals.



When the marinade with beets is ready, place the chopped cabbage in another pan and add boiled beets, as well as the required amount of garlic. You can place whole cloves, or you can cut them into halves if you want the garlic aroma to be felt more intensely.



Add the washed hot peppers to the same container, thoroughly washing your hands afterwards, and then pour the prepared hot marinade over all the ingredients so that all the ingredients are immersed in the liquid.



Now you need to press the vegetables under pressure so that they are saturated with the marinade as best as possible and release large number juice To do this, place a plate on top of the food, and place a three-liter bottle filled with water on it. Leave this structure in a cool, dark place for three days..



After the cabbage and beets have steeped sufficient quantity time, you can remove the pressure and try the dish. If it seems to you that it is not fully prepared, you can leave the pressure for another half a day, and then put the finished pickled spicy cabbage with beets into previously prepared sterile jars. Roll them up with lids and store the snack for the winter in the cellar or refrigerator.



Bon appetit!

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 helps better process fermentation.

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 hearty things, and we will give you some great ways 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

Everyone knows that sauerkraut and its juice have great benefits. 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 pcs. + -
• — 4 pcs. + -
• 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 makes it possible for people with gastrointestinal tract problems to taste a fragrant winter salad while 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 there will be a juicy and fragrant 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. top 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 vegetable mixture marinade. 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? 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 lettuce purple onions. Spicy pickled cabbage with beets will perfectly complement your favorite recipes winter preparations and quick cabbage snacks.