Georgian cabbage with vegetable oil. Georgian pickled cabbage with beets: recipe. Method for preparing red cabbage

Good afternoon, we continue to prepare delicious cabbage snacks. You can prepare quick sauerkraut according to recipes. There is also a recipe for cooking it in Georgian. The name itself suggests that the dish will be spicy and very appetizing, because Georgian cuisine is always a celebration of taste!

And this cabbage also looks beautiful. Thanks to the beets, they have a pink or bright crimson color depending on the time of pickling.

This vegetable, familiar from childhood, contains almost all known vitamins, and even vitamin U, phytoncides, enzymes, and minerals, which is unique and necessary for stomach ulcers. By eating cabbage every day, you can avoid vitamin C deficiency, prevent colds and get your daily intake of fiber, which stimulates digestion. And with the addition of the beneficial properties of beets, carrots and greens, dishes made from these delicious vegetables become simply irreplaceable in our diet.

Today I bring to your attention five recipes for cooking cabbage in Georgian style. The ingredients for this snack can be bought at the vegetable shop almost all year round.

I would like to draw your attention to the fact that not all recipes contain vinegar; I tried to take into account all the wishes and dietary needs of my readers.

Cook easily and with pleasure!

This recipe is borrowed from Georgia, the second name of this dish is Gurian. Delicious pickled cabbage with beets, hot peppers, celery, without the use of vinegar - an ideal addition to hot Georgian lobio. This dish can also be served as a salad with the addition of vegetable oil and onions.

To pickle cabbage, prepare a three-liter jar.

White cabbage – 2 kg.
Beets – 4 pcs.
Garlic – 2 heads
Hot red pepper – 1 pc.

For the marinade:

Water – 2 l.
Celery greens – 120 g.
Allspice peas – 1 pinch
Black peppercorns – 1 pinch
Bay leaf – 2 pcs.
Salt – 2.5 tbsp. spoons

1. Cut the head of cabbage into approximately 12 equal parts (as in the photo).

2. Prepare the marinade: bring two liters of water to a boil, add 2.5 tablespoons of salt, black and allspice and two bay leaves. Next, add the celery to the marinade and boil it for a couple of minutes.

3. Cut the beets into thin slices. Divide the red pepper into four parts and remove the seeds.

4. Place vegetables in a jar in layers: add a couple of beet slices, one part red pepper, and three cloves of garlic to the bottom.

Then pieces of warm blanched cabbage, pressing them a little with your hand.

And again a few slices of beets, pepper and garlic.

5. So we repeat the process several more times and fill our vegetables with hot brine.

6. Place celery on top.

We cover the jar with gauze, a saucer or a lid, but do not screw the lid on so that air can escape from the jar.

Leave it for 3-4 days in a warm place, maybe in the kitchen. The cabbage is ready!

Recipe for quick cabbage in Georgian style

Another recipe for a spicy and very tasty Georgian snack. This cabbage is cooked in a pan under a marinade with the same ingredients as in the previous recipe, but with the addition of vinegar. And this time we won’t blanch the vegetables themselves. You can serve not only cabbage, but also beet slices.

To prepare we will need:

Cabbage – 2.5 kg.
Beetroot – 1 pc.
Garlic – 2 heads
Ground red hot pepper – 1 teaspoon
Parsley, dill - to taste

For the marinade:

Water – 2 l.
Allspice black peppercorns – 15 pcs.
Ground black pepper – 15 pcs.
Bay leaf – 4 pcs.
Salt – 4 tbsp. spoons
Vinegar 9% – 250 ml.
Sugar – 2 tbsp. spoons

1. Remove the top leaves from the cabbage and put them aside; we will need them later. Cut the forks into eight pieces. To prevent the leaves from falling apart, cut the vegetable strictly along the stalk.

Cut the garlic into large pieces.

Peel the beets and cut them into thin half rings.

Parsley and dill can be chopped or left in sprigs if desired.

2. Divide all the products into two halves in order to lay them out in two layers. Take a large saucepan and lay out the first layer: cabbage, beets, garlic, red pepper. Sprinkle with herbs, red pepper, and garlic on top.

We make the second layer the same.

3. Prepare the marinade: bring two liters of water to a boil. Add black and allspice, salt, sugar, bay leaf and cook for 5 minutes. Add vinegar and bring to a boil again.

4. Pour hot marinade over the cabbage. Cover with the previously set aside whole leaves.

5. Place a plate on top and place a weight on it so that the brine covers all the vegetables.

6. Leave the cabbage in a warm place for 3-5 days.

The appetizer should be stored in the refrigerator and served as a salad with vegetable oil.

Spicy Georgian cabbage with beets - a quick recipe

This cabbage is pickled in a jar along with beets, carrots and various greens, with the addition of coriander. As a result, all the vegetables turn out very tasty and beautiful, and will be a worthy decoration for the holiday table!

To prepare we will need:

Cabbage – 2.5-3 kg.
Carrots – 7 pcs.
Beetroot – 3 pcs.
Coriander – 1 teaspoon
Black peppercorns – 1 teaspoon
Bay leaf – 5 pcs.
Garlic – 1.5 heads
Parsley, dill - to taste
Red capsicum – 1 pc.

For the marinade:

Water – 2 l.
Salt – 5 tbsp. spoons
Sugar – 2 tbsp. spoon
Vinegar 9% – 250 ml.

1. Chop the cabbage into 8-10 pieces. It should be taken into account that such pieces should fit into the neck of a 3-liter jar in size, so you can cut them into smaller pieces.

2. Peel the carrots and beets. Cut carrots into rings, beets into half rings, red pepper into small pieces. Finely chop the garlic. You don’t have to cut the greens, but add them in sprigs.

2. Place layers of vegetables in a jar: put greens, beets, carrots on the bottom, then cabbage, garlic, coriander, pepper, bay leaf, red pepper. Then we make the second layer in the same way.

3. Prepare the marinade: bring two liters of water to a boil, remove from the stove. Add salt, sugar, vinegar and mix. All ingredients must dissolve completely.

4. Carefully pour the marinade into a three-liter jar with a ladle of vegetables, in small parts, so that the glass does not crack due to temperature changes. Fill to the very top. Cover the top with a lid.

5. Let the cabbage marinate for 2-3 days at room temperature.

The finished dish can be served as a salad!

A very tasty recipe for pickled cabbage with vinegar for the winter in jars

This recipe for pickled cabbage with beets is suitable for long-term storage for the winter. We will sterilize the vegetables and roll up the lids.

The amount of ingredients is based on 4 three-liter jars.

Be sure to prepare this bright and tasty dish to please yourself and your family in winter!

To prepare we will need:

White cabbage – 4 kg.
Beetroot – 1 kg.
Bay leaves – 16 pcs.
Capsicum hot pepper – 4 pcs.
Garlic – 1 large head
Black peppercorns - 1 tbsp. spoon
Dried dill - 4-5 umbrellas per jar.

For the marinade:

Water – 5-6 l.
Salt – 8 tbsp. spoons
Vinegar 9% – 8 tbsp. spoons
Sugar – 8 tbsp. spoons

1. Peel the beets and cut into thin arbitrary pieces. Remove the top leaves from the cabbage and chop the vegetable into pieces so that they fit through the neck of the jar.

Chop the garlic and capsicum into small pieces.

2. First put beets in sterilized jars, then cabbage, bay leaves, black pepper, garlic, capsicum. Repeat layers until the jar is full.

3. To prepare the marinade, pour sugar, salt, and vinegar into boiling water. Mix thoroughly.

4. Pour the hot marinade into jars with cabbage to the top. Do this carefully so that the glass does not burst due to temperature changes.

5. Cover with lids and put the jars to sterilize in a large saucepan with warm water. Bring to a boil and leave to simmer over low heat for 15 minutes. After completing this process, screw the lids on the jars.

Turn the twist upside down and wrap it in a warm blanket until it cools completely.

Recipe for Georgian cabbage with beets without vinegar

Fragrant with a juicy garlic taste, crispy sauerkraut with Georgian beets in a bucket. The same as on store shelves, the sight of which makes your mouth water. Try making it once at home (easy and inexpensive) and you will fall in love with it for life!

Below you can watch a detailed video recipe.

To prepare we will need:

Cabbage – 1 kg.
Beetroot – 400 g.
Garlic – 60 g.
Red hot pepper – 1 pc.
Celery leaves – 50 g.

For the marinade:

Water – 1 l.
Salt – 2 tbsp. spoons

1. Cut the cabbage into small squares, beets into thin slices, red pepper into rings, garlic into halves. Chop the celery leaves coarsely.

2. Prepare the marinade: add salt to the water and mix. Place the pan on the fire until it boils.

3. Lay out the workpiece in layers: first beets, then cabbage, garlic, pepper, celery.

4. After adding all the vegetables, carefully pour the hot marinade over them. Cover the top with a weighted plate so that the cabbage is completely covered with the marinade.

5. Leave to marinate at room temperature for 5 days.

Transfer to a convenient container and store in the refrigerator. We take it to the table and lick our fingers!)

Today we will prepare a simple, very tasty savory appetizer - cabbage marinated with beets in Georgian style.

Recipe this snacks widely known and loved by many.

This cabbage is easy and simple to prepare, and the result is bright, beautiful, crispy and very delicious snack.

For this recipe we will need:

List of ingredients:

For 1 kg. cabbage:

1 beet
1 head of garlic
1 red hot pepper
(greens optional)

Marinade:

1 l. water
1 tbsp. salt
2 tbsp. Sahara
1 dessert spoon of essence (70%)
Bay leaf
allspice
cilantro seeds
carnation

Cabbage marinated with beets in Georgian “Red” (Pelyustka) - step-by-step recipe:

Let's start cooking.

First, let's prepare the cabbage, try to choose dense cabbage, preferably not green, but white.

Cut the cabbage in half and cut into pieces depending on the density of the head.

Try to cut the cabbage so as to capture part of the stalk, this is necessary so that the pieces do not fall apart during the cooking process.

The denser the cabbage, the thinner the pieces should be.

The cabbage is prepared, chop the hot pepper.

In the homeland of this dish, in Georgia, at least 3 hot peppers are used in this recipe, but you can adjust the spiciness of this appetizer to your taste.

I took the pepper quite large; there is no need to peel it from the seeds.

We cut the hot pepper diagonally into beautiful slices, or lengthwise into 2 parts, in which case it can be easily removed from the marinade when you feel that there is enough spiciness.

We use quite a lot of garlic in this recipe.

We clean it and cut the cloves into large slices.

The beets in this recipe are used as a coloring agent, although they are crunchy and also very tasty, so I cut them into slices, but you can cut them into strips or grate them to give them a better color.

The vegetables are prepared, we will marinate the cabbage in an enamel pan, but you can also use any glass container.

Place all the ingredients in the pan in layers, alternating beets, a mixture of garlic and pepper and chopped cabbage.

Again beets, garlic with pepper, cabbage.

Thus, we repeat several times until all the vegetables are gone.

You can also add celery if you wish.

Try to pack the cabbage as tightly as possible.

Now let's prepare the marinade.

Pour water into a separate pan, add salt, sugar, add vinegar essence and spices, I took bay leaf, cilantro seeds, allspice and cloves.

Mix everything, place the pan on the stove and bring the marinade to a boil.

Pour boiling marinade over the prepared vegetables so that they are completely covered, press lightly and apply slight pressure; the plate will be enough.

Cover the pan with a lid and leave it in the kitchen for one or two days, and then place it in the cold.

Cabbage marinated in this way is ready after a day, but it is better to let it brew for several days.

The cabbage turns out to be very aromatic, tasty, crispy, moderately spicy, and thanks to the beets, it acquires a beautiful reddish-purple hue.

This appetizer will perfectly diversify not only the Lenten or everyday menu, but will also decorate the holiday table.

I wish everyone bon appetit!

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Cabbage marinated with beets in Georgian “Red” (Pelyustka) - video recipe:

Cabbage marinated with beets in Georgian “Red” (Pelyustka) - photo:

The sour taste of spicy Georgian cabbage with beets is loved by many. Folk Caucasian herbs make this dish especially tasty and attractive. It is popular because it is both crispy and tender. Ideal as an appetizer or side dish for meat dishes. Looks perfect on the table, having a pleasant pink color. If you want to learn how to cook cabbage with beets in Georgian style, then all you need for cooking is the ability to cut vegetables and your desire. In this recipe, many housewives like the quick way to prepare sauerkraut. It marinates for no more than a week. If stored properly, it has a long shelf life. Although such a tasty dish usually does not stay in the refrigerator. There is no doubt that this dish will win your love.

Step by step recipe

Required:

Heads of cabbage – 3 kg;
Water – 2 l;
Chili pepper – 3 pcs;
Garlic – 8 cloves;
Salt – 3 tbsp. l;
Celery – 50 g;
Burak – 1.5 kg.

It is necessary to prepare the brine. Pour salt into boiling water and cool.
Chop the head of cabbage not very coarsely.
Peel and then cut the beetroot into rings. All pieces must be the same size.
Chop each clove of garlic.
Cut the hot pepper into rings.
Transfer some of the beets to a large container. Then - part of the chopped heads of cabbage. Add spices. Mash the leaves and add to the container.
Fill the food with brine so that it is 4-5 cm higher than the contents.
Cover with a lid and leave for 5-6 days.

Quick recipe for the winter with photos

Salted Georgian cabbage with beets is ideal for preparation. The manufacturing method is very simple.

Necessary:

Heads of cabbage – 1.5 kg;
Red beets – 1 large piece;
Lavrushka – 5 pcs;
Celery leaves – 50g;
Hot pepper – 1-2 pcs;
Water – 1.5 l;
Vegetable oil – 120 ml;
Garlic – 2 cloves;
Salt – 3 tbsp. l;
Sugar – 3 tbsp. l;
Allspice – 1 tsp.

Pour water into the container.
Add seasonings: bay leaf, black pepper and sugar.
After boiling, pour in the vinegar and remove from heat.
Cut the head of cabbage into large pieces.
Place sliced products in layers in a pre-prepared jar.
Peel the beetroot and chop into pieces.
Chop the celery and place in a container.
Finely chop the cloves and place in a container.
Repeat layers.
Add chili.
The beetroot must be under the lid.
Pour liquid and do not touch for 1-3 days.
The resulting dish must be stored in the refrigerator.

Georgian sauerkraut recipe

Ingredients:

White cabbage – 1 piece;
Red beets – 1 piece;
Carrots – 1 piece;
Vinegar 9% - 250 ml;
Water – 1 l;
Sugar – 125g;
Chili – 1 piece;
Salt – 2 tablespoons;
Seasonings - to taste.

Chop the head of cabbage into large pieces.
Chop the beetroot.
Grate the carrots on a coarse grater.
Finely chop the garlic and chili.
Stir the resulting salad and place it in a container.
Add allspice.
Prepare the brine and pour into the food.
Add seasonings.
After boiling, pour in the vinegar and remove from heat. Cool.
Pour the prepared liquid into a jar and leave it in the cold for a day.

Recipe using red cabbage with photo

Necessary:

Red cabbage – 1 kg;
Burak – 200 g;
Chili - to taste;
Vinegar – 0.5 l;
Salt – 7 g for vegetables and 30 g for brine;
Garlic – 8 cloves;
Peppercorns – 5 pcs;
Water – 0.5 l;
Dill, basil, tarragon - 40 g each.

Cut the head of cabbage into pieces.
Place it in boiling water for 2 minutes. Then transfer to cool water.
Chop the garlic.
Fill the food with water and add salt. After boiling, cool.
Peel and cut the red beets into wedges.
Place the ingredients in a jar in layers: pieces of cabbage, beetroot, seasonings and herbs. Repeat.
Add water to the food container.
After boiling, pour in vinegar.
Maintain at a warm temperature for 2-3 days.
Keep refrigerated.

Cut the head of cabbage into 6-7 pieces.
Thinly slice the red beets.
Grind the cloves and pepper.
Put the water to boil. Add salt and stir thoroughly until dissolved.
Cool to a temperature of 80 degrees.
Chop the greens.
Distribute the products in layers into the jar. There should be red beets under the lid.
Pour brine into the resulting “salad”.
Leave covered for a couple of days.
Transfer to the refrigerator and let simmer for another two days.

Do not use aluminum utensils for salting. This metal can negatively affect the taste and health of the dish;
Any herbs you like will do. Be it coriander, horseradish or star anise. It is important that you like them;
The white cabbage leaves become crispy and soft. You can safely give preference to this type;
While the dish is marinating, you can taste the result by adjusting the amount of sugar and salt;
If there are boiled beets left in the refrigerator, you can use them for pickling. It will make the cabbage cauliflower and sweet. But it won't be as crispy as raw beets;
If you want, you can add colored inflorescences for variety. Rest assured, the taste will not be lost;
When choosing vinegar, give preference to wine or apple. They have a more natural composition;
When slicing the cabbage heads, try to stick to medium-sized pieces. Then a delicious result of your work will be achieved;
When storing, use the bottom shelves of the refrigerator. There the dish will not spoil and can marinate perfectly;
For decoration you can use green onions, dill or parsley.

Salted pickled cabbage contains many useful elements, vitamins and fiber. They help the intestines work and have a positive effect on the immune system. Cabbage contains a small amount of calories. This dish is ideal to prepare for the winter. The recipe for Georgian pickled cabbage with beets includes affordable and cheap products. The bright color, rich taste and incredible aroma of this dish will not leave anyone indifferent. Any housewife can prepare a culinary masterpiece using these recipes. A properly prepared marinade will allow you to create a new spicy and bright side dish. You and your family will be able to enjoy a new dish in your diet.

I reviewed all similar recipes here. This is definitely not the case. This is probably a recipe from that series when real secrets are passed on only to loved ones. More than 25 years ago, my mother-in-law, who lived in Georgia all her life, taught me how to cook cabbage this way. I declare with complete responsibility: pickles simply don’t get any tastier than this cabbage! And the main thing is that everything is very simple and there is nothing superfluous in the ingredients: no oil, vinegar, etc. It is prepared quickly and eaten even faster. True, I’ve been cooking “by eye” all my life...

Ingredients for “That Georgian Cabbage”:

Recipe for “The Same Georgian Cabbage”:

Let's start with choosing vegetables. It is important. The cabbage should be small. You can use a large one, but it will crumble, and the beauty of this pickle is in the pieces. The beets should be bright and sweet and have good coloring. From greens - ONLY celery! Don't add anything extra, at least for the first time.

Now the brine. It should be cold, so let's prepare it in advance. Boil water in a saucepan and dissolve salt in it. It should taste saltier than sea water. I used sea salt, you can use any salt. Cool completely. The starting amount of salt is written. Most likely, you will then have to add it to the pickle itself: cabbage quickly takes up the salt.

Cut the cabbage into small slices along with the stalk. I cut small heads of cabbage in half, and then each half into 3 parts. You can cut it larger, but the cabbage must be well colored, and this is more difficult for large pieces

Cut the beets into thin slices. I do this on a grater.

Peel the garlic and cut the cloves into 2 or more pieces. This will give off more flavor. We clean the pepper and cut it into rings. For the first time, residents of Russia, and not the Caucasus, can add less pepper, you never know...

We take a deep container for pickles, I take jars and a large saucepan. We lay out our preparations in layers: a little beets on the bottom, cabbage, beets, sprinkle with garlic, pepper rings, put celery crumpled in your hands (a couple of sprigs)...

So fill the entire pan. On top - beets.

Fill with cold brine to cover. Close the lid and forget about it for three days. If possible. I guarantee to constantly open the lid and dip your fingers in the brine. By the way, since you're dipping your fingers anyway... The solution will become less salty. Sprinkle a little salt directly on top of the brine and stir with your finger. The cabbage is just sitting in the kitchen.

The cabbage is almost 5 days old. The brightest pickle! You can already try it. And at the same time, put it in the refrigerator. Everything is delicious - cabbage, beets, peppers, garlic... This slow salting contributes to the perfect mixing of different flavors.

To serve, simply place the cabbage on a plate. Can be cut into smaller pieces. And some are cut finely and poured with oil. But the special charm is to eat it just the way it is. With potatoes, mmmmmmm, and just like that... It's SOOO delicious!

Few people know that fresh cabbage is inferior in usefulness to sauerkraut: paradoxically, when fermented, cabbage does not lose its properties at all, but also acquires additional useful qualities, since during the fermentation process, which occurs thanks to lactic acid bacteria, new substances are synthesized.

This product, obtained by natural fermentation, contains the most valuable substances for the human body: phytoncides, enzymes, vitamins, micro and macroelements, fiber. The vitamin range contained in sauerkraut is very wide: A, B1, B2, B3, B6, C, K, P, U. The latter belongs to the category of rather rare vitamins, it has an amazing property - it prevents the appearance of ulcerative lesions on the walls of the stomach and duodenum .

The minerals contained in sauerkraut make it practically a record holder among similar products. It contains: iron, potassium, iodine, calcium, magnesium, manganese, sodium, phosphorus, chlorine, cobalt, fluorine, silicon, arsenic, boron, copper, zinc, sulfur, selenium, etc.
And if you consider that 100 g of the product contains only 27 calories, then this is an ideal food product for those who are struggling with extra pounds.

And this cabbage also contains beets, garlic, pepper, and celery... It's just a vitamin bomb!

Bon appetit to you and your family!