Pickled cabbage with beetroot is a wonderful and tasty appetizer that goes well with many dishes. Vegetables are quick and easy to prepare. In addition, cabbage with beetroot will look beautiful on any festive table.
Useful properties of the dish
White cabbage is a very healthy vegetable and is rich in vitamins. It is packed with carbohydrates and proteins. It also contains pectin, starch and fiber. Cabbage contains a lot of vitamin C, so dishes with pickled cabbage can be excellent suppliers of this vitamin for the human body in winter.
Beetroot is also rich in vitamins and, in general, is a unique vegetable in terms of its useful properties. This is due to the fact that the beet contains a set of useful elements that are not found in any other product. Most of these elements are not destroyed by any cooking temperature.
Therefore, eating dishes with beets and cabbage is not only tasty, but also very healthy. It keeps well in the refrigerator and can be cooked in large quantities right away.
Cooking method
To prepare a three-liter jar of pickled cabbage with a beet, you must have: 1.5 kilograms of white cabbage, 200 g of carrots, 250 g of onions, 180 g of beets, 15 g of garlic.
For the marinade you will need: 1 liter of water, 200 g of sugar, 2 tablespoons of salt, 100 ml of 9% vinegar, 100 ml of vegetable oil, 2 allspice peas and 2 bay leaves.
Preparing pickled cabbage with beetroot is very simple, and this process will not take much time. First you need to chop the vegetables. Cut the cabbage into large pieces, the raw beetroot into slices, the onion into rings, and the garlic into slices. Grate the carrots on a coarse grater. Chopped vegetables should be tightly laid out in layers in a pre-prepared three-liter jar.
After the vegetables are placed in the jar, the marinade is prepared. Pour sugar, salt into boiling water, then add oil and vinegar. You can add bay leaf and pepper to the marinade. The mixture must be boiled and poured over the cabbage. Then close the jar of vegetables with a lid. The prepared dish should stand in a tightly closed jar in the heat from 7 hours to one day. After this time, pickled cabbage with beetroot is ready for use. The vegetables are crispy and not bitter. However, the more a dish is closed, the tastier it becomes.
It is better to serve pickled cabbage with beetroot chilled. For spicy lovers, you can add chili pepper to cabbage before serving. As a side dish, pickled cabbage with beetroot is offered with potato and meat dishes or added to salads.
