The classic winter harvest is cabbage with beets. It is harvested for the winter in cities and villages, salted in tubs or jars with carrots and garlic, cut into slices or halves, seasoned with oil, marinade, fresh sweet pepper. The article tells about how to harvest white cabbage for the winter with beets and other ingredients so that in the end you get a tasty and healthy snack for lunch, dinner or a festive meal.
Selection and preparation of ingredients
Before you start cooking white cabbage in any form (salted, pickled, pickled), you must choose the right vegetable. For harvesting, dense beautiful cabbage of a late harvest, white juicy varieties and medium size, for example, Kharkov winter, Podarok, Slava-1305, Dobrovodskaya, Yubiley, Menza, Geneva, Amager, Turkis, is well suited.
You can take any beets, but it is desirable that the vegetable is sweet. Small beet tubers are ideal, which when cut have a rich dark maroon, almost black color.
Important! Large pieces should be in the marinade for a couple of days longer than the petals. If a large volume of vegetables, it is also necessary to leave them until fully prepared. On average, for a vegetable to acquire the desired spicy and sweet and sour taste, 1–2 days.
Beetroot Recipes
There are a lot of step-by-step recipes for cabbage with beets, but there are the most popular and at the same time simple ones that do not take a lot of time from the hostess.
Classical
2 kg60 minutes
Nutritional value per 100 g:
Prepare the marinade: boil water with peas, cloves, bay leaf, vinegar, sugar and salt in an enameled bowl. After boiling, cover and let it brew. Peel the garlic cloves and peel the beets.
Cut cabbage into four parts, remove the core, cut into large or small pieces, you can even divide into petals or cut into cubes.
Cut the beets in large or thin strips.
Pass all the garlic through a press.
Put vegetables in layers in a large enameled saucepan: alternate cabbage with beets, garlic on top of two layers, and until all vegetables are laid.
Pour with ready brine, put a saucer on top, and a jar of water on it.
Leave the dish for 12 hours at a temperature of + 25 ° С, and then put it in the refrigerator for another 12 hours. The finished product is transferred to a glass jar and stored in the refrigerator. Before serving, pour over vegetable oil.
Prepare the marinade: boil water with peas, cloves, bay leaf, vinegar, sugar and salt in an enameled bowl. After boiling, cover and let it brew. Peel the garlic cloves and peel the beets.
Cut cabbage into four parts, remove the core, cut into large or small pieces, you can even divide into petals or cut into cubes.
Cut the beets in large or thin strips.
Pass all the garlic through a press.
Put vegetables in layers in a large enameled saucepan: alternate cabbage with beets, garlic on top of two layers, and until all vegetables are laid.
Pour with ready brine, put a saucer on top, and a jar of water on it.
Leave the dish for 12 hours at a temperature of + 25 ° С, and then put it in the refrigerator for another 12 hours. The finished product is transferred to a glass jar and stored in the refrigerator. Before serving, pour over vegetable oil.Video recipe
Did you know? In ancient Russia, white cabbage was a favorite vegetable throughout the year: it was fermented, salted, and eaten raw. There is a chapter in Svyatoslav's Izbornik, an ancient directory of Rusyns, devoted to the storage and harvesting of this vegetable.
With celery in Georgian
1.5 kg60 minutes
non-iodized salt
50 g
Nutritional value per 100 g:
- Cut vegetables, peel garlic, divide into slices. Wash the celery and pepper.
- Prepare a brine from water and salt: boil water, then pour in salt, stir and set aside.
- Coarsely chop the celery leaves.
- Chop garlic and hot pepper finely.
- Lay all the ingredients in a plastic bucket, pour brine and put a plate on top, and on it - oppression, close the lid.
- Leave the ready-made vegetables for 4–5 days.
- Be sure to lift the lid on one side so that the fermentation is successful.
- On the 5th day, the cabbage is ready.
Important! The classic Georgian recipe should be prepared without the addition of vinegar, you do not need to pickle anything! All components have a pleasant taste in such a workpiece, including brine. Vinegar is added if you need to speed up the souring.
Video recipe
With carrots and herbs
2 kg60 minutes
Nutritional value per 100 g:
Carrots and beets are peeled, cut into circles or slices, and cabbage is cut into squares so that part of the head is left on a piece.
Chop the garlic with a knife.
Lay out all the vegetables in layers in a jar or enameled pan and at the end garlic, coriander, chopped capsicum and bay leaf, and greens on top. The order of the layers is not important, the main thing is to pack the ingredients well in the salting containers.
A marinade is prepared from all the ingredients: when the water boils, salt with sugar and vinegar are added. Leave to infuse a little, and then fill the jar with marinade to the top.
A container of vegetables is left for a day in the kitchen on the table. It is acceptable to eat the product after 24 hours, but it is better to wait 2 days.
Carrots and beets are peeled, cut into circles or slices, and cabbage is cut into squares so that part of the head is left on a piece.
Chop the garlic with a knife.
Lay out all the vegetables in layers in a jar or enameled pan and at the end garlic, coriander, chopped capsicum and bay leaf, and greens on top. The order of the layers is not important, the main thing is to pack the ingredients well in the salting containers.
A marinade is prepared from all the ingredients: when the water boils, salt with sugar and vinegar are added. Leave to infuse a little, and then fill the jar with marinade to the top.
A container of vegetables is left for a day in the kitchen on the table. It is acceptable to eat the product after 24 hours, but it is better to wait 2 days.Video recipe
In Korean
2.5 kg60 minutes
ground red pepper
1 hour l
Nutritional value per 100 g:
- Wash all vegetables, peel beets, cut together with cabbage into pieces of any shape.
- Pass garlic through a press or chop with a knife.
- Take a saucepan or any other container with a lid, lay down vegetables in layers, pouring crushed garlic.
- Boil the marinade: throw all the ground and dry spices, salt, sugar, vinegar into boiling water.
- Received hot marinade pour cabbage and beetroot mass. Leave for two days on the table in the kitchen, covered with a lid. You can not put oppression.
Video recipe
Did you know? Old Russian healers contain many recipes for getting rid of diseases with the help of cabbage! Siberian medicine men even now advise drinking freshly squeezed cabbage juice mixed with parsley and carrot juice in equal parts for the treatment of liver diseases.
In the bank
1.5 kg60 minutes
Nutritional value per 100 g:
- Wash the jar, put cabbage and other vegetables in layers, put a parsley branch on each layer.
- Prepare a brine from the available ingredients.
- Pour the contents of the jar with hot brine, cover with a lid so that air enters.
- Leave for 2 days.
Features of storage of blanks
The ideal place to store ready-made cabbage salads with the addition of beets is a cellar or a refrigerator. Pickled, salted or pickled vegetables will not lose their aroma and taste, they will crackle only if stored in the cold. In the heat, such blanks quickly deteriorate, become “slippery” and peroxide.
Harvesting cabbage with various additives for the winter or as a quick snack is a wonderful way to diversify the familiar menu, make it healthier, and also do not overpay for ready-made pickles from the store. Cabbage cooked according to the recipes described above contains many useful vitamins, and every housewife, even a beginner, can easily and without special financial expenses prepare this dish at home.
