Cabbage with beets recipe. How to cook cabbage in large chunks with beets in jars
27.08.2018
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Cabbage with beets in jars in large pieces - recipes for every taste
Every housewife knows that cabbage with beets in jars in large pieces is incredible delicious snack, which can be prepared with vinegar, without vinegar, in Korean, in Georgian, crispy sweet or sour, for long-term storage, but most importantly, these are recipes that you can find further in the article ...
Cabbage with beets in jars in large pieces for the winter - a classic recipe
Most popular winter preparations are cabbage, beetroot and carrot dishes - these vegetables and root vegetables go well with each other, and with proper processing they perfectly preserve not only their taste qualities, but also a large amount of vitamins and other useful substances stored in them. 
There are many recipes for preparing such preparations as cabbage with beets in large pieces in jars, and each of them is a real treat in winter.
Chopped into large pieces, these components, even when preserved, remain crispy and saturated with juice, it is also convenient to store prepared vegetables in this way - the container can be left in the refrigerator.
By traditional recipe the preparation is prepared from late varieties of cabbage and beets, which contain more juice and vitamins.
So for classic version of this recipe we need:
- 2 kg of late varieties of cabbage
- large beets
- large carrot
- large head of garlic
- To prepare the fill, you must take:
- 1 liter of pure boiled water
- 150 g sand
- 2 tbsp. l. salt
- allspice - 10 peas
- black pepper - 10 peas
- 1 tbsp. a spoonful of vegetable oil for 1 can of workpieces
- bay leaf - 3 pcs.
- 150 ml table vinegar 6%
The process of preparing such a preparation as cabbage with slices of beets for the winter is quite simple and will take you a little time. A head of cabbage of a winter variety (the early one is not suitable for harvesting, as it is loose and when heat treatment will not crunch) cut into 4 parts in the center, then each part into four more parts across. This is the optimal size for the recipe.
For preservation, beets and carrots are best cut into cubes or chopped in a special vegetable cutter.
Chopping the garlic correctly is important! It is best to cut this fruit into slices. When put through a garlic press or grated, it will quickly lose all its flavor.
We put all the prepared vegetables in one large bowl (it is more convenient to take a basin) and mix well. It turns out a beautiful mixture that will look even more spectacular, laid out in glass containers and filled with brine.
We lay out the vegetable mixture in sterilized jars, tamping them a little. We cook the filling from the above ingredients (let it boil and cook for no more than 5 minutes, until it becomes transparent, add vinegar at the very end). Remove the fill from the heat and immediately fill the assortment with it, close it and let it cool. Cabbage with beets in large pieces will be ready to eat in two days.
Aromatic marinade recipe
The marinade plays an important role in cooking. Prepared the right way, it will make your seam taste great! No matter how much cabbage salad you offer your household, it will be eaten all over, because it is simply impossible to tear yourself away from it! The more ingredients you add to the marinade, the richer and more aromatic it will be. To prepare the blank, we need ingredients in the same proportions as in the previous recipe. To prepare the marinade, we take:
- 1 liter of clean water
- 1 tsp salt heap
- 3 tbsp. l. granulated sugar
- 1/3 cup table vinegar 6%
- cloves - 3 pcs.
- bay leaf - 2 pcs.
- seasoning cumin - on the tip of tsp.
- 1⁄2 cup refined vegetable oil
Vegetables pickled according to this recipe are of a beautiful color, slightly spicy to taste - this is perfect side dish to meat dishes. Cut the cabbage and other ingredients into neat pieces; you can use a food processor for this. It is also better to chop the garlic.
Stir the chopped vegetables in a large bowl, place in sterile containers and pour over the marinade. To prepare it, boil all the ingredients except vinegar. The vinegar is added to the pot at the very end. Pour the jars with boiling brine, close with iron lids and let cool. After a day, remove to a cold place - refrigerator or cellar. Pickled cabbage is ready to eat in large pieces after five days.
Spicy vegetable appetizer
For lovers of spicy snacks, spicy cabbage with beets will be an excellent option. fast food, we need:
- medium head of cabbage
- large beets
- medium sized garlic
The ingredients for the dressing are the following:
- 1 liter of water
- 2 tbsp. l. salt
- 2 tbsp. l. sand
- 0.5 cups table vinegar 6% (better than apple cider)
- Allspice - 6 pcs.
- Bay leaf - 5 pcs.
- Hot chili peppers
Cut the vegetables into pieces (not finely), garlic and hot peppers- smaller. We put the ingredients in layers in previously sterilized dishes, alternating them. Several beetroot slices can be placed on the sides. Beet layers should come out at the top and bottom.
Put the marinade components in an enamel bowl, boil and cook for no more than 3 minutes. Turn off the heat, add vinegar to the dressing and fill the mixture with it. We close the workpiece with iron lids and put it in the cold. The dish is ready for serving in a day.
How to prepare cabbage with beets without vinegar
Another popular recipe for harvesting is cabbage in slices with beets without vinegar, you will need the following products:
- 2 small cabbage
- 2 medium beets
- large garlic
- horseradish root (5–8 cm)
For the marinade you should take:
- 2 liters of clean water
- 0.5 cups salt
- 0.5 cups granulated sugar
- bay leaf - 3 pcs.
- cloves - 5 pcs.
- black peppercorns - 10 pcs
As you can see, the main feature of this recipe is the absence of vinegar in the marinade. The main ingredients are cut into pieces, horseradish root and garlic can be grated. We put everything in a convenient container, fill it with ready-made cooled marinade, push it with something heavy and leave it in the cold for 2 days. After 2 days, lay out the mixture in the container, fill it with the resulting brine and close it with lids (you can use plastic ones).
Jars of cabbage with beets in large pieces is a popular snack that goes well with meat, potato dishes etc. And finally, a few simple tips: be sure to sterilize not only the cans, but also the lids; distribute the components in jars so that the beets are both above and below, then the brine will be painted evenly; cool the cans with the lid down, then they will definitely not fly up; use such a preparation in winter for preparing salads, for example, vinaigrette.
There are quite a few options for preparing the blank, but we have told you only the most popular recipes among good housewives, each of them will delight you with its unsurpassed taste and aroma!
I suggest you prepare an interesting and healthy snack. This is a very tasty pickled cabbage with instant beetroot, which has not left anyone indifferent. The recipe has been tested over the years. On the festive table, it ends one of the first.
Guests immediately eat everything and ask for more. Therefore, I decided to tell you how to pickle cabbage with beets so that in a few days you can taste and enjoy this delicious a savory snack... For spicy lovers, you can add hot pepper rings to vegetables.
Ingredients:
- 1 kg white cabbage
- 1 carrot
- 1 beet
- 5 cloves of garlic
- 500 ml of water
- 75 ml sunflower oil
- 75 ml 9% vinegar
- 75 g sugar
- 1.5 tbsp. l. salt
- 1 bay leaf
- 1-2 peas of allspice
How to pickle cabbage with instant beets:
Remove contaminated and damaged leaves from white cabbage. Cut the head of cabbage into large pieces, cutting out the stump. Cut the cabbage into 3 by 3 cm squares, as required by the cabbage and beetroot recipe.
Wash the beets and carrots thoroughly, peel them. Chop the vegetables into strips on a Korean carrot grater.
Add the grated vegetables to the chopped cabbage.
Mix the ingredients thoroughly so that the pickled cabbage with beets and carrots is combined with slices of instant pickled cabbage.
Let's prepare the marinade. Mix sugar and coarse salt in a saucepan. Add a few allspice peas and bay leaves.
Let's pour water vegetable oil odorless and table vinegar... Peel the garlic cloves, wash them and put them through a press. Add chopped garlic to the marinade.
Put the saucepan with the ingredients on the fire and bring the marinade to a boil. Immediately remove the fragrant cabbage marinade from the heat, not letting it boil, and pour it over the cabbage and beets.
Cover the dishes with pickled cabbage with a plate, put a liter jar of water on top as oppression. The instant beetroot pickled cabbage should now stand at room temperature.
I have a very interesting and simple recipe that remains relevant for a long time, at any time of the year. Pickled cabbage with beets is a great option for an appetizer, as well as as a separate dish for a festive table. In addition, cabbage contains great amount vitamins, which has a positive effect on health. Cooking takes no more than an hour, but what is the result.
Delicious pickled cabbage with beets, recipe
Products:
- Medium white cabbage forks - 2 kg
- Beet -1 2 pcs
- Carrots - 1-2 pieces
- Onions - 1 piece
- Garlic -2 heads
- Sugar - 150 gr
- Salt - 2 tbsp
- Water - 1 l
- Vegetable oil -100 ml
- Vinegar 6% - 150 ml
- Spices - bay leaf 4-5 pieces, peppercorns 5-6 pieces, allspice
Preparation:
We prepare vegetables, wash and clean cabbage, beets, carrots and garlic. We cut the cabbage into two equal halves and remove the head of cabbage, then chop it into large squares 3 by 3 centimeters or just leave it in large slices, as you like.
Cut the peeled carrots into cubes. Cut the beets into slices. Peel and chop the garlic into small pieces.
Onions with carrots, then beets.
The next layer is cabbage.
Repeat until the vegetables run out. You should have multiple layers. Put a few cloves of garlic on top and sprinkle everything with the cooked half of the sugar and salt. We leave vegetables for half an hour.
Marinade
Since we have a recipe for pickled cabbage with beets and garlic, we will prepare a marinade. Let's get started.
We put a pot of water on the fire and wait until it boils. After that, put the remaining salt and sugar and cooked spices into the pan, let it boil for literally 5 minutes and turn it off. Add vinegar and vegetable oil and mix well.
While the marinade is hot, they need to pour the vegetables and tamp them well so that the marinade comes out on top.
Then it is necessary to place the future pickled cabbage under oppression. It is most convenient to put a plate on top and put something heavy, for example, a jar filled with salt or water.
You need to insist the cabbage in a warm place, in the kitchen, for 1-2 days, and then put it tightly in clean liter cans and refrigerate for another day.
Not only a festive table, but also an ordinary family meal cannot do without salads - they stimulate appetite and digestion. An excellent replacement vegetable salad pickled cabbage with beets will serve - instant or daily, the recipes of which we will consider in detail. An excellent appetizer not only diversifies the menu with a contrasting taste, but its appearance will attract attention and receive a compliment.
Pickled cabbage with instant beetroot will help you out in cases when the menu lacks zest, that sweet and sour dishes, which is this colorful appetizer. You can quickly chop the cabbage forks, grate the beets, mix them and pour the marinade! Here's how easy it is! Let's get acquainted with the recipe!
As a rule, any cabbage varieties are suitable for pickling - from the earliest to winter ones. There are no restrictions on the cutting of the fork. If you want to quickly pickle a vegetable, then cutting into strips is exactly what you need! Medium-sized pieces of 4x4 cm or a little more are most often used for pickled daily cabbage. If the speed of pickling is not important for you, then we simply cut the cabbage head into 8 parts and marinate under the press.
Pickled cabbage with beets - fast
Ingredients
- Cabbage - 2 kg + -
- - 1-2 pcs. + -
- - 1 PC. + -
- — 3-4 cloves or to taste + -
For the marinade:
- - 100 g + -
- - 1 tbsp. l. + -
- - 100 ml + -
- - 120 g + -
Preparation
Vegetables according to this recipe are marinated in a matter of hours - 4-5 hours and you're done! And although vegetable slices are poured with boiling brine, they remain crispy, with a mild light-salted taste and aroma.
Daily pickled cabbage with beets - a recipe with capsicum
Vegetables according to this recipe are very spicy taste and aroma. A wonderful appetizer on the festive table!
For 2 kg of white cabbage, we need:
- 1 large beet
- 1-2 carrots (without it),
- 1 head of garlic.
Pickled cabbage with beets is a great New Year's snack! If you marinated it with plates, then put them in a certain order, giving the dish an original design! Have a fun feast!
Cabbage with large pieces of beetroot in jars is an excellent appetizer that can be served as an addition to main dishes for a festive or dinner table... Vegetable delicacy can be daily or prepared for future use. Thanks to the amazing combination of products and fragrant marinade, the appetizer turns out to be very appetizing, crispy and tasty. Preparing a quick meal will not be difficult, even for a novice cook.
Assorted vegetables
Cabbage with beet chunks is an instant snack. In most cases, the delicacy can be consumed already a day after the start of pickling. Banks with assorted vegetables can be stored in the refrigerator for several weeks.
Depending on the additional ingredients used to prepare pickles, the final flavor of the snack will change. The dish can be spicy, sour, sweet, or spicy. This flavor variety can be achieved using carrots, garlic, allspice, table or apple cider vinegar, bay leaves, refined or aromatic vegetable oil, onions, sugar, herbs, coriander, and more.
Late cabbage varieties are suitable for a crispy snack. Such fruits have a more elastic structure and strong leaves. If there is any damage on the surface or inside of the vegetable, it should be removed. The remaining leaves can be safely used for making salad.
Beets for a snack should have a rich, even color, without white streaks. Only in this case, the dish will have a beautiful pink color scheme. In order for the pieces of vegetables to have a bright taste, you should use beets of suitable varieties: Bordeaux, Egyptian flat, Red ball, Detroit, Mulatto or Bona. The product must be firm, free from damage or dents.
The jars in which the snack will be located should be thoroughly washed and dried. If the salad is not made as a preparation for the winter, you do not need to sterilize the containers.
Marinating cabbage with beets in large pieces is very simple. Verified step by step recipes help you create a delicious and mouth-watering snack with minimal effort.
Classic recipe
Vegetables cooked by classic recipe, have a crunchy sweet and sour taste with a slight hint of spices. The appetizer is good as an addition to main dishes - it goes well with meat dishes. You can eat the salad after 3 hours after the start of preparation, but best taste vegetables reach the next day.
Required products:
Step by step process:
Tip: Do not tamp vegetables too tightly. It is enough to lightly press them down with your hands.
Korean vegetables
Korean style cabbage with beetroot slices - spicy and aromatic delicacy that will decorate any festive table. The dish will complement the main dishes and will be an excellent snack with strong alcoholic drinks. You can eat cabbage 20 hours after the start of the pickling process.
You will need:
Cooking Guide:
Tip: to make the appetizer more spicy, in a jar with vegetable slices clean hot pepper pods should be added.
Snack without vinegar
The recipe for a snack without vinegar will appeal to those who, for whatever reason, do not like this concentrated product. Vegetables have a sweetish flavor and a magical aroma due to allspice and cloves. Beets with cabbage, cooked without using vinegar, can be offered to children. Toddlers will love the crisp, beautiful pink leaves.
Required products:
Step by step process:
Tip: the appearance of the appetizer will become more elegant and the taste brighter if you include fresh herbs in the dish. Its type and quantity can be adjusted at your discretion.
Georgian way of cooking
The Georgian recipe involves the use of a large amount of various herbs, due to which the dish turns out to be very aromatic and mouth-watering. For the preparation of a Caucasian appetizer, small cabbage heads cut into four parts are suitable. You can eat the food three days after the start of pickling. However, it should be remembered: what longer snack is in brine - the more intense the taste it has.
You will need:
Cooking Guide:
Tip: you can use any spices, herbs and herbs to prepare a Georgian snack. Caucasian kitchen only encourages such experimentation.
Cabbage marinated with beets and apples
If apples are added to cabbage marinated with beets, then the appetizer will have a completely indescribable, original taste... Fruits add an interesting delicate flavor to the dish. The harmonious combination of all ingredients will certainly please all loved ones and guests who have gathered at the festive table.
Required products:
Step by step process:
Tip: sweet and sour apples are suitable for preparing such a snack. It is these types that will give the dish an impeccable taste.
Little tricks for great enjoyment
Cabbage with beets, pickled fast way, - a tasty, smart and healthy snack. You can serve the dish for any occasion, be it a simple lunch or a gala dinner. The best part is that there are no difficulties or pitfalls in the preparation of pickles. Even a novice hostess can make a dish. And in order for the appetizer to always turn out appetizing, crispy, aromatic and tasty, you should know a few tricks:
Cabbage in large pieces, marinated with beets and spices, will certainly please everyone who had the good fortune to taste it. When deciding to make a snack next time, it is better to increase the number of products so that all loved ones can enjoy themselves. delicious dish. Bon Appetit and the most crispy cabbage!