Gurian cabbage: the best recipes for preparations for the winter

Gurian cabbage

Gurian cabbage is famous for its piquancy, a large amount of aromatic spices, and extraordinary pungency.
In every kitchen in the world there are dishes, the sight of which already awakens your appetite. In Georgian cuisine, such a dish is cabbage in Gurian style, that is, in Georgian style. When preparing delicious cabbage, it is very important to choose the right ingredients. White cabbage is very healthy; it contains a lot of vitamins and beneficial microelements. Nutrients are mainly preserved during fermentation and salting. It is better to take a head of cabbage that is light, large and dense. Cabbage should be juicy, fresh and of late varieties.

Cauliflower and red cabbage are also very healthy. Red cabbage itself is a little tough, but when marinated it becomes tender.

If you like crispy cabbage, then dissolve the salt in cold water. To get softer cabbage, blanch for three minutes in low boiling water, pour hot marinade into jars.

Usually the Georgian dish includes beets. It should be a rich burgundy color and have a sweetish taste.

One of the main elements of this cabbage is chili pepper; the spiciness of the cooked cabbage depends on its quantity.

To speed up the marinating process, use a hot marinade. To preserve the taste and aroma of delicious cabbage for a long time, store it in the refrigerator.

How to cook Gurian cabbage - 15 varieties

Gurian cabbage with beets - a classic Georgian recipe

Make a classic Georgian appetizer: sauerkraut with beets. We offer you a classic recipe with a set of products that has remained unchanged for hundreds of years - without vinegar and sugar.

Ingredients:

Celery (greens) – 200 g
Cabbage – 3 kg
Garlic – 2 heads.
Beetroot – 1.5 kg
Chili pepper – 2 pcs.
Salt – 4 tbsp.
Water – 2l

Preparation:

Boil water for brine, add salt and leave to cool.

Cut the beets into half circles and place them in the first layer on the bottom of an enamel pan (half or third).

Cut the cabbage into large slices (along with the stalk) and place on the beets.

Celery and pepper into thick rings, crush the garlic cloves a little with a knife - place in the next layer in the pan.

After all the vegetables are placed in the pan, pour in the cooled brine, put pressure on top and leave for 3 days (at room temperature).

Then take a little brine and dissolve another tablespoon of salt in it - pickle the cabbage, so you need to let it brew for another two days.

You can already eat the cabbage, but if you let it sit in the refrigerator for a little while, it will taste even better.

The most delicious Gurian cabbage recipes

Marinated and fermented dishes are always appropriate - they complement side dishes, soups and salads with a pleasant aroma. Gurian cabbage is a favorite snack for many. It is easy to prepare and the dish turns out juicy and spicy. Both novice cooks and experienced housewives can ferment vegetables according to this recipe.

In this article, we will look in detail at what Gurian-style sauerkraut is and how to prepare a flavorful and crispy appetizer.

What is Gurian cabbage made from?

To prepare the dish, choose fresh vegetables, paying attention to the appearance of the heads of cabbage. In addition, it is important to use spices and herbs, without which Gurian cabbage will not work.

Features of the dish

The head of cabbage is not finely chopped or grated, as is customary to do when fermenting cabbage according to classic recipes. It is cut into large pieces, scalded with boiling water or immersed in hot water for 20 seconds. This makes the vegetable softer without losing its crunch.

Attention! It is impossible to cook Gurian cabbage without beets.

Hot pepper pods or garlic cloves are added to the dish. They are soaked in brine and harmoniously complement the dish. In addition to cabbage, housewives also make pickled spices, which they sprinkle on boiled or fried potatoes.

How to choose a head of cabbage

Choose small heads of cabbage, flattened on both sides. The vegetable should be elastic and firm, without cracks or stains. The ripeness and taste of cabbage is determined by the color of the leaves - they have a fresh white-green hue.

Preparing the container and ingredients

Glass jars or enamel pans are used for preparations. The container is washed and wiped dry with a clean towel. It is important that the jars are free of chips and scratches, and the enamel is free of cracks . Jars are convenient to store in the pantry; they take up little space. And enamel pans are suitable for preparing snacks for a large company.

Cabbage is also pickled in wooden tubs or barrels - it acquires a piquant woody aroma. The containers are washed and dried in fresh air for several days.

Cabbage and other vegetables are washed under cool water. Cabbage is peeled from the top leaves and stalks. The beets are peeled and stemmed. Experienced housewives recommend laying out all the ingredients in front of you in advance - this makes it easy to understand whether everything is prepared. The expiration dates on spice packages are checked.

The most delicious step-by-step recipes for Gurian cabbage

There are several options for preparing Gurian-style pickled cabbage. Some dishes add only beets and garlic, while others add a bouquet of aromatic herbs and spices. Let's look at the most popular recipes.

Classic recipe

The appetizer is served with strong drinks or as an addition to the main course. It is prepared quickly; all ingredients are purchased at the nearest store.

To prepare according to the classic correct recipe you will need:

one white cabbage;
two beets;
1 garlic;
2 red hot peppers;
120 ml apple cider vinegar;
60 g salt;
100 g sugar;
1 liter of water;
80 ml vegetable oil.

How to cook:

Rinse the head of cabbage under cool water and remove the top leaves and stalks. Cut into large pieces.
Wash and peel the beets, cut into large pieces. Peel the garlic and cut into slices.
Place the cabbage, beets and garlic in a deep container in layers. Fill to the top, the final layer should consist of beets.
Prepare the marinade: pour water, sugar and salt, apple cider vinegar and vegetable oil into a saucepan. Mix thoroughly and put on fire. Add red pepper.
Bring to a boil and pour over cabbage. Cover the container with a lid and leave the dish for two days at room temperature.
Place in the refrigerator for another day. The dish is ready to eat. Later store in jars. The main thing is that the marinade completely covers the vegetables.

Gurian-style sauerkraut

This bright and colorful dish will appeal to lovers of Georgian cuisine. Celery leaves and black peppercorns add a piquant taste.

What you need for preparation:

1 kg cabbage;
700 g beets;
two heads of garlic;
2 pods of hot pepper;
2 bay leaves;
7 black peppercorns;
100 g celery leaves;
60 g salt;
2 liters of water;
120 ml apple cider vinegar;
100 g sugar.

Cooking technology:

Wash the cabbage, remove the top leaves, leave the stalk. Peel the beets and cut into small strips.
Chop celery leaves, hot pepper and peeled garlic.
Rinse the jar and scald with boiling water, place a layer of beets on the bottom, then cabbage and finish with beets again. Place celery leaves, garlic and hot pepper between each layer.
Prepare the brine: mix water with salt and sugar, add apple cider vinegar and vegetable oil. Boil and cool, pour in the ingredients.
Cover with clean gauze and store at room temperature for 3 days. Add bay leaf and black pepper to taste. The appetizer is ready to eat. Keep refrigerated.

Red cabbage marinated in Gurian style

Red cabbage is healthier than white cabbage. Contains fiber, vitamin K and C. Dishes with it are suitable for the diet, they strengthen the immune system and do not harm the figure.

What you need for preparation:

600 g red cabbage;
one carrot;
one beet;
5 cloves of garlic;
150 g salt;
1 liter of water;
coriander seeds to taste;
3 bay leaves;
80 g sugar;
60 ml apple cider vinegar;
20 g dill seeds;
5 black peppercorns.

How to cook:

Wash the cabbage, remove leaves and cut into large slices.
Wash the beets and carrots, peel and chop on a coarse grater or cut with a knife.
Place the cabbage in a saucepan and add the carrots and beets. Salt and add chopped garlic.
Prepare the marinade: mix water, salt and sugar, coriander and black pepper. Boil and add apple cider vinegar and bay leaf, dill seeds.
Strain the marinade through a colander and pour into the pan.
Leave on the table for two days. Place in clean jars and put in the refrigerator.

Gurian-style salted cabbage with baked beets

The dish is prepared without vinegar, but the vegetables still turn out spicy and aromatic.

To prepare you will need:

1 kg cabbage;
1 chili pepper;
500 g beets;
1 bunch of celery;
80 g salt;
3 bay leaves;
1 liter of water;
90 g sugar.

How to cook:

Wash and peel the head of cabbage, cut into medium-sized pieces.
Remove the peel from the beets and cut into large slices, wrap each in foil and place in the oven for 10 minutes at 180°C.
Cut the chili pepper in half and remove the seeds.
Boil water, add salt and sugar. Place beets, cabbage, chili peppers and garlic in layers in an enamel container. Add celery sprigs and repeat the sequence.
Pour the marinade into the container.
Organize the oppression and put it in a warm place for 3 days, then in the refrigerator for two days.

To prepare the marinade, use clean water from a source or buy drinking water at the store. The shelf life of the product, its taste and benefits depend on its quality.

With greens

A dish with greens looks fresh and appetizing. But it is not stored for a long time - fresh greens wither. Prepare the dish before serving.

List of ingredients:

600 g cabbage;
200 g carrots;
300 g beets;
3 cloves of garlic;
500 ml water;
a bunch of parsley and dill;
a bunch of cilantro;
basil to taste;
80 g salt;
cloves, chili pepper, coriander and other spices to taste.

Cooking method:

Rinse all ingredients. Peel carrots and beets and cut into rings, cabbage into large pieces.
Rinse the greens. Place beets, carrots, cabbage, and garlic cloves in layers in a wooden barrel. Between each layer, add sprigs of fresh herbs, bay leaves, and spices to taste.
Prepare the brine: mix water with salt and boil. Pour into a container and organize a press at room temperature for 3 days.
Store in the refrigerator for no more than four days.

Cauliflower with walnuts

This original dish will decorate any holiday table. Cauliflower combined with walnuts will appeal to lovers of wholesome and healthy food.

List of ingredients:

1 head of cauliflower;
180 g walnuts;
two white onions;
3 cloves of garlic;
10 g khmeli-suneli seasoning;
10 g dried cilantro;
coriander to taste;
20 ml white wine vinegar;
10 g ground red pepper;
60 ml vegetable oil;
40 g salt.

Pickling technology:

Wash the cauliflower and separate into florets. Cook for 15 minutes over low heat in salted water.
Cut the onion into rings and fry in vegetable oil until golden brown.
Add cauliflower to the onion, stir and simmer for 5 minutes.
Grind walnuts, pepper, salt, spices and garlic cloves in a mortar. To stir thoroughly.
Transfer the mixture to a frying pan and mix with cabbage and onions. Fry for two minutes, pour in white wine vinegar.
Serve cold or hot, as desired. Keep refrigerated.

When choosing cauliflower, pay attention to the inflorescences - they should be light beige, without yellow spots. The structure is elastic. If the cauliflower is soft, it sits on the counter for a long time.

Spicy recipe

Spicy Gurian cabbage goes well with meat and fish dishes. It looks appetizing and does not require special culinary skills to prepare.

What you will need:

1 kg cabbage;
500 g beets;
4 chili peppers;
a bunch of celery leaves;
10 black peppercorns;
allspice to taste;
head of garlic;
1 liter of water;
30 ml vinegar 9%;
4 bay leaves;
80 g salt;
60 g sugar.

How to cook:

Wash the vegetables, peel and cut into large pieces. Place cabbage and beets in a bowl, add peeled garlic cloves and pieces of chili pepper.
Season with salt and sugar, add black pepper and celery leaves.
Prepare the brine: add salt and sugar to the water, stir, add vinegar. Bring to a boil and pour into a bowl.
Cover with gauze and put under pressure for 2 days. Keep refrigerated.

Serving options

Cabbage is served chilled. Purple pieces look beautiful in small bowls or on saucers. To taste, season the dish with olive or sunflower oil and garnish with fresh herbs - cilantro, parsley, dill. Some housewives sprinkle it with sesame seeds or decorate it with pieces of ginger.

What dishes does it go with?

Spicy cabbage perfectly complements meat dishes: shish kebab, pilaf, goulash, manti or dumplings. It is also served with side dishes: boiled and fried potatoes, rice, barley. The appetizer also looks appetizing on a simple piece of Borodino bread.

Gurian-style cabbage is appropriate everywhere: both at a festive feast and at a cozy dinner. It is prepared in summer and winter.

Contraindications for use

Pickled vegetables are famous for their beneficial properties: they contain many vitamins and few calories . Thanks to lactic acid, vegetables retain their benefits. But you need to know in moderation in everything - excessive consumption will harm your health.

It is not recommended to eat Gurian cabbage for people who suffer from high stomach acidity and have peptic ulcers, gastritis or pancreatitis. Especially if the recipe contains vinegar. In this case, before eating, the vegetable pieces are washed under clean cold water.

Also, such dishes contain a lot of salt, which retains fluid in the body. A person suffers from swelling. The consumption of pickled or pickled vegetables is reduced or completely stopped.

Conclusion

To pickle delicious homemade preparations, choose ripe and healthy vegetables. They are thoroughly washed under cool water and cut into large pieces. Gurian-style cabbage will turn out even tastier if you cook it in oak barrels - the vegetables will be imbued with a woody aroma.

For preparations, use white, red or cauliflower cabbage. Add garlic, onions, carrots, fresh herbs, red and black pepper to dishes. The cabbage pieces turn out crispy and juicy and take on an appetizing beetroot hue. It is served on the table in a beautiful plate, first decorated with herbs.

Recipes for Gurian snacks

Today there are many recipes for preparing this wonderful snack. Quite often, the composition of the ingredients in the preparation varies; the only thing in the preparation of this dish that remains unchanged over the centuries is the amount of salt added to it.

Under-salted or over-salted marinade can spoil the taste of cabbage, so it is recommended to add no more than 1-2 tablespoons of salt per liter of water .

Gurian cabbage with beets - a classic Georgian recipe

Make a classic Georgian appetizer: sauerkraut with beets. We offer you a classic recipe with a set of products that has remained unchanged for hundreds of years - without vinegar and sugar.

Ingredients:

celery (greens) – 200 g;
cabbage – 3 kg;
garlic – 2 heads;
beets – 1.5 kg;
chili pepper – 2 pcs.;
salt – 4 tbsp. l.;
water – 2 l.

Boil water for brine , add salt and leave to cool.

Cut the beets into half circles and place them in the first layer on the bottom of an enamel pan (half or third). Cut the cabbage into large slices (along with the stalk) and place on the beets. Celery and pepper into thick rings, crush the garlic cloves a little with a knife - place in the next layer in the pan.

After all the vegetables are placed in the pan, pour in the cooled brine, put pressure on top and leave for 3 days (at room temperature). Then take a little brine and dissolve another tablespoon of salt in it - pickle the cabbage, so you need to let it brew for another two days.

On a note! The cabbage can already be eaten, but if you let it sit in the refrigerator for a little while, it will taste even better.

Gurian cabbage - a simple classic recipe

Try making Gurian cabbage using a simple classic recipe. To prepare this cabbage you will need a minimum of products and effort .

Ingredients:

cabbage – 2 kg;
garlic – 12 cloves;
beets, hot peppers - 1 pc.;
peppercorns – 12 peas;
salt – 2 tbsp. l.;
water (boiling water) – 2 l.

To prepare the brine, boil 2 liters of water, add salt .

Cut the cabbage into large slices, and the beets into half circles . Then place everything in layers in a pan, adding garlic cloves and hot pepper, alternating ingredients - you should have about 5 cm left to the top edge of the pan.

Pour boiling water over everything . Place the pan with cabbage in a cold place to salt for 5-6 days. After 6 days, transfer your cabbage to 3-liter jars (fill with brine), cover with a plastic lid and store in the refrigerator.

On a note! Cabbage brine can be used, it is very tasty and healthy, similar to beet kvass.

Gurian cabbage with boiled beets, carrots and without chili pepper

Pickled cabbage with a very tasty sweet and sour marinade. It does not contain the usual hot pepper. Garlic gives it its pungency and special taste .

Ingredients:

cabbage – 2 kg;
beets – 5 pcs.;
carrots – 2 pcs.;
garlic – 12 cloves;
vegetable oil – 80 ml;
sugar – 150 g;
salt – 50 g;
bay leaf – 6 pcs.;
black pepper – 1 tbsp. l.;
vinegar 9% – 100 ml;
water – 2 l.

Chop the cabbage, add salt, mash and leave for two hours to release the juice . Cut the carrots and boiled beets into strips.

This is interesting: Healthy and tasty sauerkraut without salt and sugar: recipe, useful tips

Place the ingredients in an enamel pan in the following order : a layer of beets, garlic with laurel leaves, cabbage and carrots. Then place the layers in the same order.

Cook the marinade using sugar, salt, pepper, vinegar . Pour the contents of the pan with warm marinade. Place the cabbage in the cold.

Gurian-style salted cabbage with baked beets

Cabbage is prepared without vinegar, but is very hot and spicy; here it is prepared using natural pickling .

Note! When salting, it is important to have the correct ratio of cabbage and beets - in a ratio of 2:1.

Ingredients:

chili pepper – 3 pcs.;
cabbage – 2 kg;
celery – 2 bunches;
beets – 1 kg;
salt – 2.5 tbsp. l.;
bay leaf – 5 pcs.;
sugar – 1 tbsp. l.;
water – 2 l.

Cut the cabbage into medium-sized pieces. Wrap the beets in foil and bake until half cooked at 180°C. Then cut. Cut the pepper into two halves. Boil water for brine, add salt and sugar .

Place the ingredients in an enamel pan in layers : beets, cabbage, peppers, chopped garlic. Add a few celery sprigs and repeat the layers.

Pour the marinade over the ingredients. Place pressure on top and leave in the kitchen for 3 days , then in the refrigerator. The total salting time is 5 – 7 days.

Recipe for cooking with herbs

Gurian cabbage with beets is often prepared with herbs, such as cilantro, parsley or basil. Such cabbage cannot be stored for a long time, because the greens spoil quite quickly . Prepare it for two or three times, serving it on the festive table.

We will need:

head of cabbage;
carrot;
beet;
2 cloves of garlic;
500 ml water;
a bunch of greenery;
salt – 2-3 tbsp. l;
spices: bay leaf, allspice, cloves, chili pepper - to taste.

We cut the cabbage into large pieces, beets and carrots into rings . Peel the garlic. We cut the greens arbitrarily, but do not make them too small.

Place the vegetables in an enamel pan or wooden barrel (which is even better!) in layers in the following sequence: cabbage-beets-carrots-garlic-pepper-greens.

Fill everything with brine and press it with a weight on top . We leave it to ferment in the room for three days. After 72 hours, put the cabbage in the cold and eat it with aromatic vegetable oil.

Important! Be sure to store cabbage and herbs in the refrigerator - it spoils faster than classic cabbage. And don’t make too large portions: cook for a week or two, no more.

Gurian-style sauerkraut

At first glance, this preparation recipe is quite labor-intensive. But the whole difficulty is to find the freshest vegetables possible, as they say from the garden. Believe me, this snack will amaze your household and guests with its rich, bright taste .

Necessary:

three forks of cabbage, 800 - 1000 g each;
4 beets;
200 g leaf celery;
head of garlic;
hot pepper;
3 bay leaves;
a bunch of cilantro and dill;
a pinch of pink pepper;
2 liters of water;
2 tbsp. l. coarse rock salt.

Important! Iodized salt is not suitable for sourdough. In all recipes, use coarse rock salt, for example, from Sol-Iletsk.

We cook the brine from water, salt, spices . The marinade should taste like sea water. Cool slightly so that the brine is not boiling, but just warm.

We clean the cabbage from damaged leaves and cut it into medium-sized slices . To do this, cut the head of cabbage in half, and then into 2-3 more parts. Slices of this size will ferment perfectly in 3 days, larger ones take a little longer - up to 5 days, and it’s not so convenient to eat.

Cut the beets into slices - thin slices . Divide the garlic in half at most or leave it whole if the cloves are not large. We wash the celery, remove the hard core, and simply cut the hot pepper in half, removing the seeds in advance.

We lay out the vegetables in layers in random order , sprinkle with herbs, and fill with brine. It should completely cover the vegetable slices.

Leave it like this for 3 days . During these days, Gurian cabbage should ferment, the vegetables should share their taste with each other, and the brine should turn into invigorating beet kvass with the taste of vegetables and spices.

The appetizer will give a head start to many dishes. It also goes perfectly with jacket potatoes - try it, you won’t be disappointed.

Spicy cabbage in Gurian style

The dish is spicy, aromatic with a spicy taste . The spiciness of the finished cabbage depends on the amount of hot pepper.

Ingredients:

large cabbage fork - 1 pc.;
beets – 1 pc.;
garlic – 6 cloves;
Chili pepper – 3 pods;
vinegar (essence) – 1 tbsp. l.;
greenery;
salt – 1 tbsp. l.;
water – 1 l.

Chop the cabbage and beets, chop the greens. Place the ingredients in an enamel pan in the following order : cabbage, beets, herbs, chopped pepper, chopped garlic. Then add the ingredients in the same order.

Add salt and essence to boiling water, then cool . Pour the marinade over the vegetables and put pressure on the cabbage (leave it in the room for 3 days).

Gurian (Georgian) cabbage – spicy and crispy

Make yourself some spicy, crispy cabbage with our easy, quick recipe that takes just minutes to prepare . With this method of pickling, ready-made cabbage can be eaten within 3 days.

Ingredients:

cabbage – 2.5 kg;
beets – 500-600 g;
hot pepper – 1-2 pcs.;
salt – 1 tbsp. l. (with a slide);
vinegar 9% – 1 tbsp. l.

Cut the cabbage without the stalk into large slices and place in an enamel pan . Cut the beets into strips, cut the pepper crosswise along with the seeds into thick rings. Place everything in the pan with the cabbage.

Boil 1.5 liters of water, add salt, vinegar - immediately pour over the cabbage . Place pressure on top and leave for 3-4 days at room temperature.

Salted cabbage in Georgian style

If you don’t like vinegar, then this recipe can be used to pickle cabbage without it..

Ingredients:

beets, cabbage, hot pepper - 1 pc.;
garlic – 8-10 cloves;
cilantro - a bunch;
vinegar 6% – 25 ml (optional);
water – 1 l;
salt – 2 tbsp. l.

Cut the cabbage with the stalk into large slices . Cut the raw beets into half circles, chop the cilantro, simply crush the garlic with a knife, cut the chili pepper into thick rings.

Place half of your ingredients on the bottom of an enamel pan (the other half on top): beets, chili, garlic, cilantro. Then add the cabbage slices. Then add the other half of the beets, peppers, garlic, and cilantro.

Make a brine : add 4 tbsp to 2 liters of water. l. rock salt, vinegar. It is better to make 2 liters of brine by increasing the amount of salt and vinegar proportionally.

Important! Please note that in this recipe the brine is not boiled.

Then pour brine over the cabbage, put it under pressure and leave at room temperature for 3 days . Then transfer the cabbage to a jar and store in the refrigerator.

This is interesting: We prepare pickled crispy cucumbers for the winter in jars without sterilization

Gurian cabbage – tasty, spicy, aromatic, bright

Cooking tasty cabbage is not very easy . You need experience and knowledge of the nuances. Use our cooking recipe.

Ingredients:

cabbage – 2 kg;
garlic – 1 head;
chili pepper – 1 pod;
beets – 1 kg;
black pepper – 8 pcs.;
celery leaves – 100 g;
bay leaf – 2 pcs.;
salt, sugar - 100 g each;
apple cider vinegar – 125 ml;
water – 1 l.

Cut the cabbage into large pieces; you can leave the stalk . Cut the beets into small thin slices or strips.

Peel the pepper from seeds (for those who like it less spicy) and cut into thin rings. Peel the garlic and finely chop the celery leaves.

Place your vegetables and spices in layers in an enamel bowl . The first layer is beets, the second is cabbage, the top layer is beets. Sprinkle celery leaves over each layer.

Boil some water, add salt and sugar, cool slightly and add vinegar . Immediately pour the marinade over the cabbage, put it under pressure and leave it in the kitchen for 3 days, then in the refrigerator.

Gurian cabbage – Georgian recipe with beetroot juice

If you love natural delicious products, then try making cabbage according to our recipe from dishes of real Georgian cuisine. Cooking time for cabbage for this recipe is approximately 10 days .

Ingredients:

cabbage – 3 kg;
garlic – 1 head;
beet juice – 1 l;
celery – 3 bunches;
dry hot pepper - a handful or to taste.

For the brine:

wine vinegar – 200 ml;
salt – 2 tbsp. l.;
sugar – 1.5 tbsp. l.;
water – 0.8 l.

Cut the head of cabbage into 8 slices, rub each with salt, then leave for 3 days (in the room). Then compact the cabbage in a jar, layering it with celery and cut garlic cloves.

Brine : add beetroot juice, prepared yourself, salt, vinegar, sugar to 0.8 liters of water.

Place a handful of chili peppers on top of the jar and fill with brine , close with a plastic lid and leave for 3 days. After 3 days, open the lid for half an hour, then close the lid again and refrigerate for another week.

Other cooking variations

Gurian-style pickled cabbage can also , the most commonly used are the following:

No vinegar . Not all housewives add vinegar to the marinade when preparing preparations, as they consider it not very beneficial for the stomach. It is worth noting that Gurian cabbage without vinegar is prepared in the same way as according to the classic recipe, but this ingredient is not added to the marinade. Culinary experts only recommend letting the vegetables marinate a little longer, that is, 4-5 days, then they become ready to eat.
No beets . Traditionally, this dish is prepared with this vegetable, but some housewives experiment and add carrots and bell peppers instead of beets. The remaining ingredients correspond to those used in classic preparation of the dish.
No celery . Many housewives prefer to pickle cabbage in Gurian style without using celery, due to the fact that not all family members like it. In this case, this ingredient is often replaced with the more familiar parsley; otherwise, the food is prepared exactly the same as in the classic recipe.

also cook red or cauliflower in Gurian style – the appetizer is quick to make and has an amazing taste.

Recipe without beets with turmeric

By adding turmeric to the snack, it acquires a bright yellow color and an interesting taste .

Ingredients:

2 kg of white cabbage;
1 tsp. turmeric;
5-10 clove buds;
a few pieces of cinnamon;
1 liter of water;
2 – 3 tbsp. l. salt;
1 cup of sugar;
180 ml 9% vinegar;
half a glass of sunflower oil.

Cut the cabbage into squares and place in a container . Add turmeric and oil.

Make a brine - bring water and salt with sugar to a boil, add cinnamon and cloves , boil for several minutes. Turn off the heat and add vinegar.

Pour brine over cabbage . We put down the oppression and put it away for the night.

Attention! When pickling cabbage, you cannot use iodized salt - this will cause the preparation to become dark in color and become soft. There are also other options for preparing cabbage with turmeric.

Gurian-style pickled red cabbage

Red cabbage is healthier than white cabbage . Contains fiber, vitamin K and C. Dishes with it are suitable for the diet, they strengthen the immune system and do not harm the figure.

What you need for cooking:

600 g red cabbage;
one carrot;
one beet;
5 cloves of garlic;
150 g salt;
1 liter of water;
coriander seeds to taste;
3 bay leaves;
80 g sugar;
60 ml apple cider vinegar;
20 g dill seeds;
5 black peppercorns.

Wash the cabbage and remove leaves, cut into large slices . Wash the beets and carrots, peel and chop on a coarse grater or cut with a knife.

Place the cabbage in a saucepan and add the carrots and beets . Salt and add chopped garlic.

Prepare the marinade : mix water, salt and sugar, coriander and black pepper. Boil and add apple cider vinegar and bay leaf, dill seeds.

Strain the marinade through a colander and pour into the pan. Leave on the table for two days . Place in clean jars and put in the refrigerator.

Gurian-style cauliflower with walnuts

Cabbage is very tasty, original, and cooks incredibly quickly. Cabbage can be used immediately after cooking . The taste will be more harmonious if it stands for another 12 hours in the refrigerator.

Ingredients:

cauliflower – 1 kg;
garlic – 4 cloves;
walnut kernels – 100 g;
onion – 1 pc.;
vinegar – 50 ml;
greenery.

Disassemble your cabbage into inflorescences and boil for no more than 5 minutes . Chop the onion into half rings and chop the greens finely.

Mix cabbage, onions and herbs . Add garlic, peeled walnuts. Stir the cabbage and place it in the refrigerator for 10 hours.

Gurian cabbage: recipes for an amazingly delicious snack

Some call this dish cabbage in Georgian, others in Caucasian, others call it mzhave kombosto, which roughly translated means “sauerkraut or pickled cabbage.” However, most often this juicy snack of bright raspberry color, which has a pleasant sweet and sour taste, pungency and “crispness”, is called Gurian cabbage in honor of the region in western Georgia, where, according to legend, this recipe was born.

How to cook Gurian cabbage

The required ingredients of Gurian cabbage are:

the white cabbage itself is strong and ripe;
beets, which will provide the appetizer with bright color and soft sweet notes;
hot pepper (what is a Georgian dish without the proper spice?);
garlic - for spirituality;
salt.

But vinegar and sugar are not included in the classic recipe. However, if you are afraid for the safety of the blanks, you can add them.

Traditional recipe

To prepare an appetizer that is as close as possible to the classic Guria recipe, you will need:

3 kg of white cabbage;
1.5 kg beets;
200 g celery;
a bunch of dill;
3 pods of hot pepper;
2 heads of garlic;
2 liters of water;
100 g salt + 1 tbsp. l.

On average, a head of cabbage is divided into 7–10 parts.

Cabbage is cut together with the stalk

You need thin slices

Seeds add spice to the snack

There is no need to chop the garlic

Celery should be young and fresh

The last layer should be beets

If desired, you can add bay leaf, allspice and 100 ml of vinegar to the water if you want to ensure better preservation of the snack

The role of oppression will be taken on by a jar of water placed on the bottom of the plate.

The more time passes, the brighter and tastier the cabbage will become.

In addition to garlic and hot pepper, you can add black and red pepper, bay leaf, and thinly sliced horseradish root to the container with cabbage.

With carrots

Modern versions of the classic recipe suggest replacing celery with other vegetables or herbs, for example, carrots or kohlrabi cabbage. We invite you to try one of these recipes.

For it you will need:

1 medium sized head of cabbage;
1 large beet;
1 chili pepper;
2 sweet carrots;
3–5 cloves of garlic;
500 ml water;
black and red pepper to taste;
2–3 tbsp. l. salt.

You can use spices to taste - for example,

Divide the head of cabbage along with the stalk into 5–7 pieces.

The number of pieces depends on the size of the head of cabbage

With carrots, the taste of cabbage will become healthier, brighter and softer

If you do not plan to remove the seeds, cut the pepper into rings

Very large cloves can be cut in half or crushed with a knife, medium and small cloves can be left whole

Don't forget to lightly compact the vegetables.

Bring water to a boil, add salt and spices and immediately pour brine over the cabbage

The first 3–5 days the cabbage is fermented in a warm place

Cabbage goes great with meat and potatoes, or on its own

In my opinion, this recipe lacks enough greens, so celery from the previous recipe or some other herb would be more than appropriate. As an example: when I was preparing an appetizer, there was no celery in the store and 2 large bunches of parsley had to play its role. It turned out both bright and fragrant.

Video: Gurian cabbage with vinegar

Gurian cabbage can be prepared a week before the intended feast, and for long-term winter storage. It retains vitamins for a long time, remains crispy and tasty, and pleases the eye with its bright beetroot hue. What you need for the winter table.

Recipe for cooking with herbs

Gurian cabbage with beets is often prepared with herbs, such as cilantro, parsley or basil. Such cabbage cannot be stored for a long time, because the greens spoil quite quickly. Prepare it for two or three times, serving it on the festive table.

We will need:

head of cabbage;
carrot;
beet;
2 cloves of garlic;
500 ml water;
a bunch of greenery;
salt – 2-3 tbsp. l;
spices: bay leaf, allspice, cloves, chili pepper - to taste.

How to cook:

Cut the cabbage into large pieces, beets and carrots into rings. Peel the garlic. We cut the greens arbitrarily, but do not make them too small.
Place the vegetables in an enamel pan or wooden barrel (which is even better!) in layers in the following sequence: cabbage-beets-carrots-garlic-pepper-greens.
Fill everything with brine and press it with a weight on top. We leave it to ferment in the room for three days. After 72 hours, put the cabbage in the cold and eat it with aromatic vegetable oil.

Be sure to store cabbage and herbs in the refrigerator - it spoils faster than classic cabbage. And don’t make too large portions: cook for a week or two, no more.

Gurian marinated cabbage

Guria is one of the regions of Georgia. Amazing Georgian cuisine in every small region is represented by original dishes unique to it. Traditionally, in this country, in addition to delicious meat dishes, there are also vegetable dishes. The Gurians also make preparations for the winter. One of them is cabbage marinated in Gurian style. In Georgian it sounds mzhave kombosto, where the word mzhave can have several meanings that relate to the technology of preparing the product: fermentation, salting and pickling. They are the ones used to prepare this delicious preparation.

What is Gurian cabbage made from?

The set of products for preparing this dish has also been verified over more than one century.

The cabbage should be firm, medium in size, and fully ripe.
Beets must contain a lot of coloring pigments so that the pieces of cabbage have an appetizing pink color.
It is necessary to add hot capsicums; they are cut lengthwise or into rings; for a spicy dish, the seeds do not need to be removed.
Garlic - add whole cloves, removing only the hard skin.
Celery - traditionally it is leafy, but if you don’t have it, long-term stored roots will do.
Only salt is added to the brine for classic sauerkraut Gurian cabbage. Vinegar and sugar are the prerogative of pickled cabbage.

It is allowed to add carrots and kohlrabi cabbage to the preparation. Spices may be present: ground pepper, red and black, horseradish roots, parsley, bay leaf.

And if it is undesirable to experiment with the composition of the workpiece, then the quantity of ingredients is not only possible, but also necessary. This is how you will find the very recipe that will become your favorite for many years. The only thing that should not be changed is the amount of salt. An under-salted or over-salted dish will not give the desired result. One to two tablespoons of salt per liter of water will be enough.

Classic Gurian cabbage

cabbage heads – 3 kg;
sweet beets of rich color - 1.5 kg;
2-3 pods of hot pepper;
a couple of large heads of garlic;
celery greens – 0.2 kg;
water – 2 l;
salt – 4 tbsp. spoons.

Prepare the brine: boil water with added salt, let cool. We cut the heads of cabbage into sectors.

Cut the washed and peeled beets into rings. It is convenient to do this with a special grater. Peel the garlic. Leave small cloves whole; large ones are better cut in half. Cut the pepper into rings.

We place the vegetables in a fermentation bowl in layers: place the beets on the bottom, put the cabbage on it, and on top of it the garlic and celery greens, mashed by hand. On top is another layer of beets. Fill the fermentation with brine and place a weight on top.

After 72 hours, pour out part of the brine, dissolve another 1 tbsp in it. a spoonful of salt and return the brine, stirring as well as possible. Let's pickle the cabbage and beets for a couple more days. Then we take it out into the cold. Actually, the cabbage is already ready to eat. But if it sits for some more time, it will become much tastier.

Cabbage, pickled in Gurian style

This recipe can rightfully also claim to be a classic. Initially, the preparation was made using the fermentation method. We modernized the recipe and started adding vinegar not so long ago; real Gurian spicy cabbage is well fermented, so it contains a lot of acid. The amount of ingredients is given for a ten-liter bucket of the finished product.

8 kg of cabbage heads;
3-4 large dark beets;
100 g each of garlic and horseradish;
2-4 pods of hot pepper;
a bunch of parsley;
200 g each of sugar and salt;
spices.

We cut the cabbage into slices without cutting out the stalk. Three horseradish on a grater, beets can be chopped into strips or cut into thin rings, like hot peppers.

Prepare the brine: dissolve salt and sugar in 4 liters of water, add spices and boil, cool.

As spices we use cloves, allspice peas, laurel leaves, and cumin.

We lay out the vegetables in layers, fill them with warm brine, and place the load. The fermentation process takes 2-3 days.

We take the finished fermentation out into the cold.

Gurian pickled cabbage

There is also a classic recipe for Gurian-style pickled cabbage. It is also prepared with beets, but it is poured with a hot marinade, adding sugar and vinegar. This preparation is ready in three days.

cabbage heads – 1 pc. weighing up to 3 kg;
garlic, carrots, beets – 300 g each;
celery greens, cilantro, parsley;

water – 2 l;
sugar – ¾ cup;
salt – 3 tbsp. spoons;
a glass of 6% vinegar;
1 teaspoon peppercorns, 3 bay leaves.

Place beets, carrots, and large pieces of cabbage cut into rings into a bowl, layering everything with garlic cloves and herbs. Prepare the marinade: boil water, adding salt, spices, sugar. After 5 minutes, add vinegar and turn off. Fill the workpiece with hot marinade. We put the plate down and place the weight. After three days, transfer the finished pickled cabbage into a glass container and put it in the refrigerator.

You can marinate cabbage in Gurian style in another way.

Cabbage marinated in Gurian style with herbs

3 heads of cabbage and large beets each;
head of garlic;
a small bunch of parsley, dill, celery.

Art. spoon of salt;
a glass and a quarter of 9% vinegar;
0.5 l of water;
½ cup sugar;
10 peas each of allspice, as well as black pepper, bay leaf.

We cut the cabbage into slices along with the stump, the beets into slices, and simply peel the garlic. We lay out layers of vegetables, interlayering them with sprigs of herbs and garlic. Prepare the marinade: boil water along with spices, salt, sugar. Let the marinade cool for about 10 minutes, add vinegar and pour over the vegetables.

Let it sit in a warm place for three days. Transfer to a glass container and refrigerate.

Surprisingly tasty Gurian-style cabbage, sharp as fire, red like the famous Georgian wine with a pleasant sourness, will come in handy with barbecue or other Georgian meat dishes. And it will be an excellent snack with traditional strong alcoholic drinks. Try preparing this unusual preparation to plunge briefly into the wonderful world of Georgian cuisine.

Gurian cabbage

Gurian cabbage is a famous dish of Georgian cuisine. Cabbage pickled with beets and spices can be an excellent appetizer or a colorful side dish. The piquant taste of crispy, aromatic cabbage will delight not only lovers of Caucasian cuisine, but also real gourmets. There are other advantages - a simple method of preparation, quick results and an excellent appetizing decoration for any table.

Products (for 8 servings)
White cabbage – 1 pc. (1.3 kg)
Beets – 2 pcs. (400 g)
Celery greens – 10 g
Hot red pepper – 1 pc.
Allspice peas – 8 pcs.
Black peppercorns – 10 pcs.
Bay leaf – 2 pcs.
Garlic – 1 head
Salt – 3.5 tbsp. l.
Water for marinade – 2 l

3 thanks

How to cook Gurian cabbage:

Cut the cabbage into 12 pieces along with the stalk.

Cut the beets into thin slices.

Separate the garlic into cloves and peel. Remove seeds from red pepper and cut into several pieces.

Pour water into a saucepan, bring to a boil, add 1/2 tbsp. l. salt. Blanch all the cabbage for 1.5-2 minutes and remove from the water.

Place a layer of beets, a few cloves of garlic, cut in half lengthwise, and a few cloves of red pepper on the bottom of the mold (or jar).

Place cabbage tightly on top with the next layer. Then repeat everything and place the remaining beets, peppers and garlic on top.

Cook the marinade for cabbage: pour 2 liters of water into a saucepan, add allspice and black pepper, bay leaf, 3 tbsp. l. salt and celery greens. Bring to a boil and cook for 2 minutes over medium heat.

Pour the marinade over the cabbage and place the celery on top. The marinade should completely cover the cabbage.

Cover with a plate and press down. Cover with a lid and leave the cabbage and beets at room temperature for 3 days.

Gurian style sauerkraut is ready. Keep refrigerated. Bon appetit!

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Pickled Gurian cabbage with beets

Make a similar preparation of white cabbage with beets and carrots for the winter and you won’t regret it. You will love not only the bright appearance, but the crispy taste.

Take:

head of cabbage 2-3 kg;
1 large beet and carrot;
a head of garlic;
3 bay leaves;
2 tbsp. salt;
3 tbsp. granulated sugar;
5 black peppercorns;
1.5 tbsp. sunflower oil;
1 tbsp. vinegar 9%;
liter of water.

Avoid early ripening cabbage and remove all green leaves. Otherwise, the crunch will not work and the vegetables will become soft.

Preparing vegetables is no different from the classic version. Cut the cabbage into large pieces without separating the leaves. We begin to place them in jars (preferably glass). Chop the carrots and beets, add chopped garlic and sprinkle the first row in the container. Repeat, pressing down each layer.

Prepare the marinade in a saucepan or saucepan. To do this, boil water, then add all the seasonings with salt and sugar, pour in oil and vinegar and pour it hot into jars, which we then close and wrap with a prepared blanket. When they have cooled completely, put them in the cold.

Gurian cabbage

Sauerkraut is a culinary tradition of many peoples. They also make sauerkraut in Georgia, but they call it differently: Gurian, Kakheti, Imeretian - the difference is in the degree of pungency and spices that are traditionally added to it in different regions of the country. The main feature of Georgian cabbage is beets, which give cabbage its bright color and interesting taste. The dish is well suited for those who are on a diet or simply fasting. Keeps for about a month.

Author of the publication

Anna Vorobyova

Lives in a Far Eastern town on the border with China. By profession, he is a researcher. By vocation, she is a wife and mother of a little tomboy. She loves everything related to food: cooking, exchanging recipes, reading culinary reviews, learning history, honoring traditions, organizing gastronomic trips, and more recently, photography!

Cabbage cooks quickly, but it needs to sit for a day. Prepare the ingredients. Instead of Chinese cabbage, you can use white cabbage. Peel carrots, beets and garlic.

Wash the head of cabbage, cut into sectors or squares measuring 3x3 cm.

Grate carrots and beets on a coarse grater. Cut garlic and hot pepper into rings.

Mix cabbage with carrots, beets, garlic and pepper. Place the vegetables in a food container, pressing tightly.

Prepare the marinade: mix cold water, vegetable oil, sugar, salt in a saucepan, add bay leaf, cloves and allspice. Bring to a boil, remove from heat and add apple cider vinegar. Stir.

Pour the hot marinade over the cabbage and vegetables, put pressure on top (press, something heavy), close with a lid and leave to marinate at room temperature for a day.

Gurian cabbage

ready. You can store cabbage in a food container or closed glass container in the refrigerator for about 1 month. Bon appetit!

Gurian cabbage

Author of the publication

Anna Vorobyova

Ingredients

400 g Chinese cabbage
100 g carrots
100 g beets
2 cloves garlic
1 PC. chilli
500 ml water
100 g vegetable oil
150 g sugar
2 tbsp. salt
4 things. Bay leaf
2 pcs. carnation
1 tsp allspice
150 ml apple cider vinegar

The most delicious step-by-step recipes for Gurian cabbage

Classic recipe

The appetizer is served with strong drinks or as an addition to the main course. It is prepared quickly; all ingredients are purchased at the nearest store.

To prepare according to the classic correct recipe you will need:

one white cabbage;
two beets;
1 garlic;
2 red hot peppers;
120 ml apple cider vinegar;
60 g salt;
100 g sugar;
1 liter of water;
80 ml vegetable oil.