Georgian pickled cabbage. Georgian cabbage with beets

Classic recipe

Cabbage with beets is prepared according to several recipes, but the classic one is the most popular. To quickly prepare this dish you will need the following ingredients:

two beets;
head of cabbage;
three heads of garlic;
one pepper;
a bunch of cilantro.

You should also prepare the ingredients to create the marinade separately:

2-3 liters of water;
100 g sugar;
150 g salt;
one bay leaf;
three peppers.

Sauerkraut with beets is prepared in several stages. First you need to start preparing the main ingredients. The head of cabbage is washed in advance and cut into equal segments. At the same time, its parts should fit into liter and two-liter jars without any problems. The beet with garlic is cut into small pieces and transferred to a separate bowl.

After preparing all the vegetables, they must be placed in separate jars or pans. At the same time, they need to be laid in several layers. First, a beet layer is laid, which must be covered with cabbage leaves. Garlic and herbs are laid out on top. The sequence of layers is then repeated until the container is completely filled.

Having laid all the vegetables, you can start preparing the brine in which you will need to marinate the pickles. To do this, add several liters of water, pepper, bay leaf and a little salt and sugar to the saucepan. The liquid is brought to a boil and boiled for another 5-10 minutes. Then it is distributed into jars of vegetables. The pickling is infused during the day in a room at room temperature. After this, we move it to a cooler place.

Features of cooking cabbage in Georgian

Today no one can name a real traditional recipe, so Georgian cabbage in pickled form is prepared arbitrarily, based on one’s own preferences. The set of main ingredients does not change. Rules to follow:

Georgian sauerkraut is large pieces of vegetable that are red in color. The recipe uses coarsely chopped cabbage, which turns out crispy and juicy. It is not recommended to select small and young heads for salting. It is better if these are late varieties - they are tougher.
For marinating, choose enamel or glass dishes. Do not use containers made of stainless steel or aluminum, as these materials will give the product a characteristic metallic taste when oxidized.
The product should be fermented indoors, but stored in a cool place.
Beets must be used for ripening - it gives the product a characteristic red tint. Without beets, you will get cabbage that is not from Georgian cuisine.
Georgian sauerkraut is a spicy dish, despite the sweetness of the beets present. Therefore, various hot peppers and other seasonings are used. If the family is not used to spicy dishes, reduce the amount of spices.
During the ripening process, the workpiece is salted, since the cabbage absorbs salt gradually, and the resulting brine should not differ in taste from the main ingredients.
Before serving the dish, Georgian-style sauerkraut and beets are removed from the brine and, if necessary, chopped.

Attention! The use of garlic, pepper and seasonings can cause hand burns, so it is recommended to prepare the ingredients using rubber gloves.

Instructions for preparing sauerkraut with beets in Georgian are as follows:

You need to peel the head of cabbage from the top leaves and cut it into several large pieces. It is better to pre-cut the stalk, but you can carefully leave it out during cooking.
The beets also need to be peeled and cut into thin rings.
Peel the garlic completely. Cut the cloves into large pieces - into 2-3 parts. The garlic obtained during the fermentation process can be consumed; it perfectly imbues sauerkraut with beets with its aroma and taste.
Rinse the hot pepper under water and cut it in half lengthwise. Peel all the seeds and rinse again, cut into half rings. You can cut off the tail of the pepper, clean out the core with seeds and chop into slices up to 5 mm thick.
Celery and cilantro are washed, cleaned of impurities and chopped.
To prepare the brine, boil water in a saucepan. Calculating the amount of water is possible only through constant practice - for the first time it is recommended to take more water, then add the prepared ingredients in the required quantities. A lack of brine will not give the taste that sauerkraut with beets in Georgian should have.
Approximate proportion for preparing brine: 2 tablespoons of salt per 1 liter of water. Bring the water in the pan to a boil, add salt. If spices are used, add them after boiling and leave to cook for 5 minutes. Before pouring the brine into the prepared ingredients, it must be cooled.
Prepare an enamel pan and place the ingredients in it in the following order: beets, cabbage, herbs and garlic with pepper, repeat the layers from the beginning. Beets are placed on the very top to create a beautiful crimson color.
Pour cold brine over the food so that all the cabbage and beets are under water.
To ferment, place a weight on top, after which the pan is put in a warm place; the air temperature in the room should not exceed 22 °C. Be sure to avoid direct sunlight.

The condition of the contents is monitored for 5 days. Foam will appear on top of the beet layer, which is removed with a spoon as it forms. Its occurrence is due to the release of gases by vegetables, so it is necessary to remove the oppression daily and pierce all the cabbage with a fork.

After salting, you can transfer the sauerkraut with Georgian beets into glass jars and close with a tight metal lid. If you store the prepared product in the refrigerator, it can last for at least 3 months.

Ingredients for cooking:

cabbage - 1.5-2 kg
beets - 1 piece
carrots - 2 pcs.
garlic - 4 cloves
for marinade
water - 1 l
sugar - 0.5 cup
vegetable oil - 1/2 cup
table vinegar 6% - 1/2 tbsp. spoons
salt - 1 tablespoon.

Cooking steps:

Peel the vegetables. Remove the top few leaves from the cabbage that may be damaged. Chop the remaining part into slightly larger pieces than you usually chop for borscht.
Beets and carrots must be grated on a large grater. Chop the garlic, you can use a garlic press. Mix all the vegetables.
In already boiled water, add oil, vinegar, salt and sugar.
Boil until the last ingredients are completely dissolved.
Fill the cabbage with hot brine, cover with a lid and place under a small press.
After 4 hours, the dish is ready.

Ingredients for the Gurian recipe:

beets - 1 piece;
carrots - 2 pcs.;
horseradish - 50 g;
fresh cabbage - 2 kg;
hay - 4 cloves.
hot pepper - 1-2 pods
coriander - teaspoon
bay leaf - 3-4 leaves.

For the marinade you will need:

water - 1 l.;
sugar - ½ cup;
vegetable oil - ½ cup;
table vinegar 6% - ½ tbsp;
salt - 1 tablespoon.

Peel the cabbage, be sure to remove the top leaves.
Then finely chop or cut into squares. Peel the beets, carrots and horseradish and grate them on a Korean grater.
Peel the garlic cloves, chop them, then combine and mix all the vegetables.
Then, take a small saucepan, pour hot water, oil, vinegar into it, add sugar and salt. Place the pan on low heat and cook until all the sugar has dissolved.
Then we place the cabbage with vegetables in jars, pour out the prepared marinade, close the lids and leave for 3-4 hours.
Read also: Cabbage solyanka with stew in a slow cooker. Delicious winter preparation

Georgian sauerkraut is served with potatoes, meat dishes, and is also added to salads and other snacks. Even though the cabbage was in a hot marinade, it still remains crispy and juicy, slightly salty. And garlic and spices give the dish a special piquancy and spiciness.

First you need to prepare the brine so that it cools. Pour a liter of clean water into the pan, add salt. Place the pan on the fire, bring to a boil and once boiling, set aside. The brine should cool to room temperature.

In the meantime, let's take care of the vegetables. You need to remove the top leaves from the cabbage if they do not inspire confidence, they have dirt and stains. The head of cabbage itself needs to be cut into slices, like an orange, using a large knife. Cut along with the stalk, it will keep the thickness of the leaves from falling apart.

Peel and chop the beets. Slicing into thin slices is preferable because... in this case, the beets can then also be eaten.

Place spices to taste on the bottom of a spacious saucepan, hot, hot, spicy... whatever you like. Greens, celery in particular, can be added. Then you need to lay out some beet slices, and then fit the cabbage wedges as compactly and tightly as possible.

Sprinkle the cabbage with peeled garlic cloves.

Place the rest of the beets on top.

Pour the cooled brine over this entire “layer cake”. It is advisable to place a flat plate on top and press it down with a weight, so that there is a layer of liquid on top, and not vegetables protruding from it.

You need to keep the cabbage at room temperature for a couple of days. At the first signs of fermentation, place the pan in the refrigerator for 5 days.

The finished cabbage has a rich pink color, it is crunchy and can be served either in whole wedges or cut into pieces. You can also make a salad from this cabbage! Bon appetit!

Cut the cabbage into large pieces.

Chop raw beets.

Grate raw carrots on a coarse grater.

Prepare hot peppers and garlic.

Peel the garlic and pass through a garlic press, chop the pepper, mix everything with beets and carrots, you can add a few peas of allspice.

Place the mixed ingredients in a jar.

Prepare brine for cabbage in Georgian style: pour water into a saucepan, add salt, sugar, bring to a boil, add vinegar and pour hot brine into a jar of cabbage. Close the jar with a lid.

The next day you can try Georgian sauerkraut.

Please come to the table! Crunch for your health!

Bon appetit!

Peel the cabbage and rinse in cold water. Cut into large pieces.

Grate the carrots on a coarse grater.

Chop the raw beets coarsely too.

Thinly slice the hot pepper. Peel the garlic and pass through a press. Mix garlic and hot pepper with beets, carrots and cabbage, add allspice.

Place all mixed ingredients in a jar.

Prepare marinade for cabbage in Georgian style. Pour water into a saucepan, add salt, sugar, bring the water to a boil, add vinegar and pour the hot marinade into the jar with the prepared cabbage. Close the jar with a lid.

Within a day you can try pickled Georgian cabbage with beets.

Bon appetit!

Spicy recipe

Some people like spicier foods. This recipe is ideal for lovers of spicy food. To prepare spicy Georgian cabbage for the winter you will need:

liter of water;
200 ml vinegar;
100 g salt;
greenery;
one beet;
head of garlic;
four hot peppers;
head of cabbage

Cooking begins with preparing the cabbage. First, you need to cut it into several large pieces, which should then be cut into small squares. Then you can start with the beets. It is thoroughly washed, cleaned and grated on a coarse or medium grater.

Having prepared the main ingredients, you can proceed to the rest. The greens are washed in cool water and finely chopped. It is not recommended to chop the pepper right away. Before this, you should remove the seeds and stalks from it. You need to cut it into small strips.

The chopped ingredients are placed in a large saucepan in several layers. First you need to lay out the beets with cabbage leaves, and then place all the other ingredients on top. In parallel with this, you should start preparing the marinade. Water is poured into the pan, to which vinegar, salt and hot pepper are added. All this is boiled for 10-15 minutes, after which it is added to the container with vegetables.

Vegetables are pickled for several days and then distributed into sterilized jars. The prepared snack should be stored in a cool room. It is not recommended to store it longer than three months, as it may spoil.

Features of preparing pickled and sauerkraut

A characteristic feature of recipes for preparing such a preparation is that the cabbage for them is cut quite coarsely. It should also be said that beets are often added to this preparation. This vegetable not only determines the taste of the finished product, but also gives it a pleasant bright color.

Georgian cabbage, the recipe for which includes the two above-mentioned ingredients, can vary in taste and due to the fact that cooks often add to it components such as celery, hot or sweet peppers, herbs, carrots, dry spices, spicy seeds herbs and so on

With carrots

Some people prepare Georgian-style pickled cabbage with additional ingredients. Quite often, carrots and various spices are added to this snack. To prepare pickling with carrots, you will need:

two heads of cabbage;
three carrots;
four beets;
70 g salt;
bay leaf;
100 g sugar;
250 ml vinegar;
300 ml oil;
liter of water.

The creation of pickling begins with the preparation of the main ingredients. The cabbage is peeled and cut into cubes of equal sizes. Then the garlic is peeled and finely chopped. Before you start cutting carrots, you need to thoroughly wash and peel them. It can be finely chopped with a knife or grated.

All prepared ingredients are placed in a three-liter jar. Cabbage is placed at the bottom, and the rest of the chopped vegetables are placed on top. After this, a salty marinade made from vinegar, pepper and oil is poured into the jar. The workpiece is rolled up and cooled in a warm room for 2-3 days. After this, it can be transferred to the cellar or other place with a low temperature.

Recipe 4: Georgian cabbage with celery and parsley

In the summer, housewives often cook Georgian cabbage with herbs; we offer a popular recipe for pickling vegetables.

Ingredients : - 2 kilograms of cabbage; - 400 grams of celery; - 3 bunches of parsley; - 400 grams of fresh beets; - 1 teaspoon red pepper (hot); - 2 heads of garlic; - salt (7-8 tablespoons).

Cooking method

Place pieces of cabbage, chopped beets, garlic, herbs, and celery in a jar, sprinkling with salt and pepper. Pour boiling water over the Georgian cabbage so that the vegetables are completely covered with liquid. Place the lidded jar in a cool place for three days.

Required Products:

3 kg. white cabbage;
1 – 1.5 kg beets (burgundy);
2 – 4 pcs. chili pepper;
a bunch of parsley (cilantro);
1-2 heads of garlic.

Marinade for 2 - 2.5 liters of water:

4 tbsp. spoons of salt;
4 tbsp. spoons of sugar;
3 – 4 laurel leaves;
3 – 4 peas of allspice;
2 – 3 tbsp. spoons of apple cider vinegar (table).

First of all, let the marinade cook. Pour water into a saucepan, add salt, sugar, bay leaves, place on the stove and bring to a boil. Boil the marinade for a couple of minutes, remove the pan from the heat, pour in vinegar. Georgian cabbage is prepared from winter (late) variety cabbage. Remove the outer leaves from a medium-sized head of cabbage.

Next, determine how you will chop the cabbage for pickling. Small pieces are painted much faster and more evenly than, for example, quarters. If you plan to immediately salt Georgian cabbage in jars, then it is most convenient, of course, to cut it into small pieces. I chop my fork into quarters and then cut each one in half again.

You need to cut the cabbage into slices along the stalk, it will not allow the leaves to fall apart. Cut the peeled beets arbitrarily: into circles, cubes or bars. If your beets are not dark burgundy, then cut at least 1.5 kilograms; in general, the darker and richer the beets, the brighter the cabbage.

Peel one large or two medium heads of garlic and chop the cloves into small pieces. Simply chop the chili pepper into slices with a knife. For pickling, select a convenient container (jars, pan). Fill the container with the prepared ingredients, alternating with each other: cabbage, beets, peppers, parsley, garlic. Pour the hot marinade over the vegetables.

If you use plastic dishes, then the boiling water must first be cooled to at least 70 - 60 degrees. Place a saucepan lid or a flat plate on top and apply pressure. In this form, leave the cabbage to marinate at room temperature for three days. During this time, the fermentation process will end and the workpiece must be removed to a cool place (cellar, refrigerator, balcony).

After about 5 - 7 days, the cabbage will have already been salted, acquired its bright, rich and quite appetizing color - this means that it can already be served. Of course, this is not a completely traditional way of preparing cabbage in Georgian, but it is as close as possible to the original in in terms of finished taste. Moreover, the lengthy cooking process is significantly reduced. Serve the pickled cabbage drizzled with fragrant oil, garnished with sprigs of fresh parsley, pomegranate seeds and chopped onions.

Delicious spicy cabbage with beets in Georgian style

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.

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.

Cabbage with beets for the winter

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.

fresh cabbage (large fork) - 5 kg
beets - 500 g
coarse salt - 150 g

Do not chop the cabbage very finely. The beets must first be washed and peeled and grated on a grater with large holes.
Now we prepare the container for fermentation - the best option for fermenting cabbage is a small wooden barrel. If you don’t have such a container, you can take any glass jar. The jars must be pre-washed and sterilized.
Place several whole cabbage leaves on the bottom and sprinkle them with a thin layer of salt. Then add a layer of cabbage, a small layer of already prepared grated beets, and then sprinkle salt evenly.
Next, you need to press everything down a little and secure it with a wooden mortar. Then we put the cabbage and beets back in, add salt, and press it down again. This way we fill the whole barrel.
Cover the top of the cabbage with a lid and place under a small press.
About a day later, or earlier, the resulting mass is pierced in several places with a large fork so that the brine formed at this time appears on top. After 3 days we place the cabbage in a cold place, and after about 5 days the dish is ready to eat.

A classic version of preparing a Georgian snack with beets

Georgian cabbage with beets turns out very tasty and spicy. It can be stored all winter and, if necessary, served along with any first and second courses.

So what products should you buy to make Georgian cabbage tasty and aromatic? For this we need:

large garlic – 8-11 cloves;
white cabbage, as fresh as possible – 1 pc. (by 1.5-1.8 kg);
young medium beets – 2 pcs.;
bay leaf - 6-8 leaves;
allspice peas – about 6-8 pcs.;
coarsely ground black pepper - dessert spoon;
cloves (dried buds) – 3-5 pcs.;
settled water - approximately 2 liters;
dill, cilantro and fennel seeds - a small spoon each;
table salt - approximately 2-2.4 large spoons;
sugar – approximately 200 g;
table vinegar 6 or 9% - about 140 ml.

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.

How to eat pickled cabbage?

You can eat Georgian cabbage immediately after it has been marinated in brine. But it will be better if such a preparation is kept in a cool room for about 3 more days.

Thus, the snack should be placed in a sieve, rinsed lightly in cool water, and then shaken vigorously. Next, the cabbage must be placed in a deep bowl, seasoned with ½ dessert spoon of sugar and vegetable oil. After mixing the ingredients, the salad can be safely presented to the table along with any hot dish.

Natural pickling recipe without vinegar

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.

Recommendations you should know when preparing:

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.

Recipe for Georgian cabbage with beets Link to main publication

Preparing vegetables

Georgian pickled cabbage, the recipe for which we describe, takes relatively little time to prepare. However, such a preparation can be consumed only a few days after the aromatic brine is added to it. After all, vegetables must marinate well and release their juice.

So how do you prepare Georgian cabbage with beets? To do this, wash the vegetables well and then chop them. The head of cabbage must be divided into 4 parts and the stalk removed using a knife. Next, the vegetable needs to be cut again into several large pieces. As for beets, they should be washed, peeled, and then chopped into strips.

Among other things, it is necessary to remove the husks from the garlic cloves and divide them in half lengthwise.

After all the steps have been completed, you need to take an enamel basin and put the processed vegetables into it. After mixing the ingredients with your hands, you can safely begin creating the marinade.

Terms and conditions of storage

You should heed the recommendations for further storage of pickled cabbage and beets in Georgian style in order to extend its shelf life:

the cabbage is transferred into a container with a tight lid;
if Georgian pickling is not preserved, it is stored in the refrigerator, but not more than 3 months;
You can use the cellar if the temperature in it is no more than 8 °C.

During storage, the products used become softer. Therefore, it is better to cook in small quantities so that the crispy contents are consumed within 3-4 weeks.