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Crispy, tasty and beautiful - pickled cabbage with beets. Step by step recipes

Crispy, tasty and beautiful - pickled cabbage with beets. Step by step recipes


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No matter what they say, a rich festive table decorated with all kinds of dishes is a distinctive feature of Slavic hospitality. Salads, hot dishes, drinks delight the eye of the most fastidious gourmet. Everyone eats and praises the hostess.

But, among this variety, pickles invariably cause special attention of guests. And if they are also of unusual coloring - and even more so. And here pickled cabbage with beets comes first! In the article, we will give step by step recipes for making homemade very tasty, tender and juicy cabbage, show a photo of the finished dish.

Benefit and harm

The chemical composition of cabbage speaks for itself. There is almost the entire periodic system: potassium, calcium, magnesium, iron, zinc, phosphorus, manganese, iodine, sulfur - you can list it for a long time. The vitamins contained in cabbage - first of all, of course, vitamin C - have a beneficial effect on the human body, especially in the long winter season, increasing resistance to colds, and fighting vitamin deficiency. Fiber and other dietary fiber in cabbage normalize bowel function.

But we are considering cabbage in combination with beets in our recipes, so let's say a few words about it. Beets also contain many trace elements, and vitamin B stimulates the brain. It helps to remove toxins and toxins from the body.

Attention: The calorie content of cabbage usually does not exceed 27 kcal, and fresh beets contain 40-42 kcal. So you will hardly be able to get better by eating pickled cabbage with beets.

Like sauerkraut, pickled cabbage retains its beneficial properties much longer than fresh... And thanks to the indispensable fermentation process, it acquires additional useful qualities.

Of course, everyone's health is different. People with high blood pressure, bowel diseases, high acidity should treat pickled cabbage with caution, use it in small quantities. Some restrictions can be made even during the cooking process - exclude hot seasonings, replace sugar with fructose.

Which cabbage variety should you choose?

Classic white cabbage is perfect. Red cabbage, as you know, is not inferior to her in its taste. Cauliflower with its unusual appearance will additionally decorate the festive table... You can even pickle a Peking one, although experts still believe that in fact it is a kind of salads. For example, we use those varieties that are easiest to buy in a store or in the nearest market.

Most often for pickling, pickling and pickling there is a variety of white cabbage "Slava". Juicy, crispy, with a distinct sweetish aftertaste, it is ideal for processing. In addition, this late-ripening variety is most often found at vegetable sellers.

Among others, it is worth noting "Gift" - a variety that is less common, but the most suitable for pickling... In a cool place, workpieces from this variety can easily withstand up to five months without changing the taste.

Inexperienced housewives often look for "Pelustka" and "Provencal" on the shelves, not suspecting that in fact these are not cabbage varieties, but methods of its preparation. Below we will definitely dwell on them.

How to marinate deliciously with beetroot?

Traditional recipe

To cook very tasty pickled cabbage "like your grandmother's", there is a reliable recipe proven over the years, which is suitable for both glass jars and other containers.

Products per 2 kg of cabbage:

  • Cabbage - 2 kg.
  • Carrots - 3 pieces (you can find out other recipes of instant pickled cabbage with carrots here).
  • Beets -2 pieces.
  • Hot pepper.
  • Fresh greens.
  • Garlic - 1 small head.
  • Peppercorns.
  • Coriander.
  • Bay leaf.

For the marinade:

  • Water - 1 liter.
  • Refined sunflower oil - 150 ml.
  • Salt - 2.5 tbsp spoons.
  • Sugar - 1 tbsp. the spoon.
  • Vinegar - 0.5 cups (125 g)

The head of cabbage for pickling should not be very large and firm... How to prepare a dish:

  1. We cut the head of cabbage into halves, then we cut each half into several more parts so that the leaves remain connected with a piece of the stump - this will prevent them from crumbling. (If we marinate in a 3-liter jar, then it is better to take very small forks and cut them even smaller - otherwise they will not fit into the neck).
  2. Cut the parts of the head not connected with the stump into large pieces. By the way, these very pieces, marinated with a beet, are called "Peliustki" - from the Ukrainian word translated as "petal", for their shape.
  3. We clean and wash root crops. You can cut them into slices, straws, grate them - any option that your culinary imagination tells you will come in handy.
  4. It is best to either crush the garlic or cut it into thin slices. Fold into prepared dishes in layers in turn - root vegetables, cabbage.
  5. Lay each layer with herbs and other spices. If you are too lazy to bother with styling, stir the ingredients in a bowl and fold them in this form. Believe me, this will not affect the taste in any way.

Preparing the marinade:

  1. Add salt and sugar to the heated water to taste.
  2. Add spices and bring to a boil.
  3. Pour in vinegar, mix thoroughly.
  4. Allow the marinade to cool slightly before pouring the cabbage so that it does not cook.
  5. Pour the top marinade over the cabbage.
  6. Add some vegetable oil to the jar.
  7. Close the dishes and put them in a cool place.

After 3-4 days, you can serve it to the table.

We recommend watching a video about cooking pickled cabbage with beets:

In armenian

Cabbage with beetroot in Armenian is prepared just as quickly... Its main difference is that pouring is done without vinegar in order to preserve the natural fermentation process. Dill seeds are added to give an unusual taste - now they are easy to buy. The recipe is in many ways similar to the previous one, only here you can save on sugar - it is not needed.

Ingredients:

  • cabbage - 1 head of cabbage;
  • beets - 1 pc.;
  • garlic - 1 head;
  • carrots - 2 pcs.;
  • salt - 2 tbsp. l .;
  • water - 1 l;
  • hot pepper - 1 pc.;
  • dill seeds - 2 tbsp. l.

How to do:

  1. We cut the cabbage into pieces of medium size so that it fits in a jar (we talked about other ways of pickling crispy cabbage in a jar here).
  2. Cut the vegetables into slices no more than 0.5 cm thick. Put vegetables on the bottom of the jar, put cabbage on top.
  3. Dilute salt in water, bring to a boil, fill. Leave for 5 days to ferment at room temperature. We put the jar in a cold place.

Other quick ways

Unlike sauerkraut pickled cabbage can be ready to eat within a few hours after cooking... This is its undeniable advantage. And the cooking process itself does not take much time. Are you expecting guests? It takes four hours to prepare a delicious dish.

One of the most popular options for pickling cabbage is Provencal. Its main difference from other methods is that it contains sweet peppers (you can find out more recipes for pickled cabbage with bell pepper or chili here). The difference between instant pickled cabbage is in the filling of vegetables with hot pickle. After four to five hours, the snack can be served to guests.

Culinary tricks

As you can see the principle of cooking pickled cabbage with beets is very simple... It has many variations, differing from each other only in details: someone cuts the cabbage in large pieces, quarters, someone makes it in a jar with petals ("peels" or "pills"), someone adds to the marinade instead of table vinegar malic, tartaric, citric acid, even essence. Instant cabbage is sometimes seasoned with lemon juice or kiwi juice.

Should I add oil or not? This, too, as they say, is not for everybody. If the product is to be stored for a long time, it is better to add, since the oil reliably blocks the access of oxygen, therefore, the fermentation processes in cabbage will slow down. Also, oil will not be superfluous if you are going to use cabbage as one of the ingredients of any dish. And if you serve it on the table as an independent dish, you should think about the need for oil.

Garlic is included in almost all pickling recipes. (you can learn how to quickly cook pickled cabbage with garlic and other ingredients here, and in this article you will learn about other recipes for this dish with hot pickle and vinegar). Its specific aroma goes well with the taste of pickled cabbage. The main thing here, as in all cooking, is not to overdo it. After all, not everyone loves a strong garlic smell.

Advice: Cabbage can be pickled not only with beets. It goes wonderfully with other vegetables and even fruits such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries. When onions are added, the flavor goes over to the cabbage.

Conclusion

Pickled cabbage is best served as a separate independent dish.... Beautifully arranged cabbage pieces with an unusual bright red color look great on their own. To enhance the visual effect, just add fresh herbs. You can put pickled cabbage in one of your signature vegetable salad, its original taste will add zest to it.


Watch the video: Braised Red Cabbage Recipe - Sweet u0026 Sour Braised Red Cabbage Side Dish (May 2022).