Cabbage with beets for the winter: the most delicious and simple recipes

Prepared by: NataliLarin

06/21/2014 Preparation time: 2 days. 9 hours 0 minutes

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Are you looking for a simple and tasty recipe for cabbage and beets for the winter? Cabbage prepared according to this recipe will be an excellent winter snack!

Cabbage with beets and garlic

We will need:

large head of cabbage - 4 kg
beets - 1 kg
garlic - 1 head
salt - 8 tbsp. l.
sugar - 8 tbsp. l.
vinegar 9% - 8 tbsp. l.
bay leaf - 8 pcs.
chili pepper - to taste
peppercorns - to taste
dried dill - 1 umbrella per jar
water - 5 liters

Preparation:

In this recipe, the cabbage should be cut into fairly large pieces, but so that they fit freely through the neck of the jar.
We clean the raw beets and cut them into thin slices.
Place a layer of beets on the bottom of a 3-liter jar, and then pieces of cabbage. We compact the cabbage a little with our hands so that it fits more. Place bay leaves, dill umbrellas, peppercorns and hot chili peppers in a jar. You can put a whole clove of garlic in a jar, or you can chop it.
Place the beets on the cabbage again, then the cabbage and spices again. So, alternating layers, we reach the top of the jar.
Prepare the marinade. Boil about 5 liters of water, bring to a boil and add salt, sugar and vinegar.
Pour hot marinade over cabbage in jars.
Place the jars in a pan with hot water and sterilize for 20 minutes, and then roll up with metal lids. Turn the jars upside down, wrap them in a warm blanket and leave until completely cool.

Video recipe on how to cook “Pelustka” without vinegar

If you want to cook pelustka with beets, but without vinegar, then I suggest preparing it in a 3-liter jar, although it takes a little longer to prepare, not a day, but without a gram of vinegar. The recipe is presented in the form of a video clip, watch it by pressing the button in the center of the video and cook.

Pelyustka is a leaf, a petal, translated from Ukrainian. Yes, this is a dish of Ukrainian cuisine, hence the name of the snack.

This pink cabbage is loved by everyone, without exception, and is an excellent addition to any dish, as well as a bright appetizer for the holidays.

We cook in different ways and it always turns out great. I will be glad if you like the recipes and treat your family and friends with these vegetables. Cook it, write reviews and see if you liked the cabbage. Bon appetit!

Sauerkraut with beets

Ingredients:

4 kg cabbage;
1.5 kg beets;
4-5 small carrots;
2 heads of garlic.

For the brine:

1 liter of water;
6 tbsp. l. vinegar;
6 tbsp. l. Sahara;
2 pcs. bay leaves;
0.5 tbsp. table salt;
0.5 tbsp. vegetable oil;
2 tsp. black peppercorns;
5 peas of allspice.

Preparation:

We wash the cabbage, throw away the spoiled leaves and dry it a little.
Cut it into large portions.
Peel the carrots and beets.
Chop the vegetables into circles; if the root vegetable is large, divide it into smaller parts.
Remove the peel from the garlic and cut each clove in half.
Glass jars are washed with soda solution and sterilized.
Place the beets at the bottom of this glass dish. Fill the jar one by one with folded vegetables.
Pour the ingredients into a container with water, except oil and vinegar.
As soon as the marinade boils, add acid. Mix and pour into jars with cabbage.
Cover the dish with a plastic lid and leave it indoors at a temperature of 18-20 degrees for 72 hours.
Then pour two tablespoons of oil into each jar, close the lids and put them in the cold.

At the beginning of cooking, it is necessary to place dishes under the jar, since the fermentation process will take place, the brine will flow and wet the floor.

Cabbage with beets without vinegar

We will need:

Kaputa 2 kg.
Beetroot 2 pcs.
Horseradish root.

Marinade:

water 2 liters;
salt 3 tbsp. l.;
sugar 3 tbsp. l.;
hot pepper, allspice, 10 peas;
cloves 3 sticks.

How to cook:

The cabbage is cut large or shredded.
Grate horseradish and beets or cut into small cubes.
The marinade is being prepared.
The vegetables are mixed and poured with cold brine.
They are pressed under pressure and marinated for several days.

Then they are placed in jars and covered with plastic lids.

Korean cabbage with beets

If you need a quick recipe for a spicy, savory snack, make day-old cabbage with Korean seasonings. Crispy aromatic pieces will appeal to all lovers of non-standard snacks. The only drawback is that the preparation is not intended for long-term storage; it is advisable to eat it within 2 weeks.

Ingredients:

White cabbage - forks.
Beets – 2 pcs.
Bulb.
Garlic – 3-4 cloves.
Korean seasoning.

Products for marinade:

Water - liter.
Table vinegar – 30-50 ml.
Sugar - half a glass.
Vegetable oil - half a glass.
Pepper – 5-6 peas.
Salt – 2 tbsp. spoons.
Lavrushka – 2 pcs.

How to cook cabbage slices in Korean:

Divide the cabbage in half with a fork and cut into 2 X 2 pieces.
Grate the beets on a special Korean grater. Cut the garlic into slices, cut the onion into cubes.
Combine the cuts in a bowl, mix well, distribute into jars and fill with marinade.
Making the marinade: combine all the spices, excluding the vinegar. Fill with water and boil until transparent. Pour in the vinegar and remove from the burner.
After 7-8 hours at room conditions, move the jar to the cold for the next 7-8 hours. The appetizer is ready.

Features of storing workpieces

Unlike canned preparations for the winter, cabbage prepared quickly does not last as long, and it is more demanding in terms of storage conditions. Therefore, when placing the cabbage-beet mixture in one place or another, it is important to control the temperature, avoiding changes in the recommended range of +2...+5°C. Higher values in this case are unacceptable, since the workpieces will quickly turn sour and become unsuitable for further use.

Learn how to store sauerkraut at home.

The best storage option would be a cellar or refrigerator with a high level of humidity inside (not lower than 70–80%), but if maintaining the recommended values is problematic, you can simply freeze the workpiece by transferring it into special portioned bags. In the future, vegetables can be used to create first and second courses, salads, snacks, and if storage recommendations are followed, they can be consumed for six months, and they will not lose their taste properties.

Pickled or sauerkraut with beets is truly one of the best solutions for long-term storage of the harvest. If we take into account the simplicity and accessibility of creating the preparation, then all of these recipes can easily replace long-term canning.

Daily cabbage with beets - recipe in pieces

Take:

Medium sized forks.
Beets and carrots - 1 pc.
Garlic cloves - a couple of pieces.
Salt – 1.5 large spoons.

To prepare the marinade:

Water – one and a half liters.
Salt – 2 large spoons.
Bay leaf, peppercorns.

How to prepare day-old cabbage:

Cook the marinade, let it cool slightly, you will need it hot.
Cut the cabbage forks into pellets, chop the carrots and beets on a Korean grater.
Place garlic cut into slices on the bottom of the jar, followed by pieces of cabbage, then beets and carrots. Fill the jar to the top with layers of vegetables.
Pour in hot brine and leave for a day in apartment conditions. After the specified time, the daily cabbage pieces are ready.

Cabbage "petal"

This salad can be made for the winter and sealed in jars. If you eat it right away, you can use any saucepan or deep bowl as a container. Beetroot juice will turn cabbage a beautiful red or pink color and brighten up any meal.

Ingredients: Beetroot and cabbage salad is made from the following products:

white cabbage – 1 kg;
beets – 200 g;
carrots – 150 g;
garlic – 4 cloves.

Marinade:

water – 0.5 l;
vinegar (9%) – 75 ml;
sugar – 1/3 cup;
salt – 1 tbsp. spoon;
black pepper – 5 peas;
bay leaf – 2 pcs.;
vegetable oil.

Preparation:

Remove the top leaves of the cabbage and cut into large pieces. Peel the beets and carrots, wash them, cut them into cubes or plates about 0.5 cm thick.
Cabbage marinated with beets, intended for winter storage, is packaged immediately in jars. If you are going to eat the salad right away, you can use any container.
Place chopped garlic cloves at the bottom of the containers and well-mixed vegetables on top. Compact them and fill them with marinade.
To prepare it, put sugar, spices, salt in water and boil. Pour in vinegar.
A salad poured with a hot solution will cook faster. If it is cooled, the pickled cabbage will be crispier.
To keep the salad longer, before sealing it, pour 2 tbsp into the jar. spoons of vegetable oil.
If you are going to eat pickled cabbage and beets right away, cover the dish with a lid and marinate for 3 days at room temperature.

Some tips for obtaining a quality product so that the jars do not explode

Vegetables should be fresh, healthy and ripe. If they are not sweet enough, add sugar.
Rinse the container thoroughly and sterilize if necessary.
Take table salt in an amount of 2-3% of the total mass of cabbage, if in the form of brine, then 4-8%.
Cabbage in jars should be well compacted so that there is as little room for air as possible.
Vegetables must be topped with brine. If you don't have enough, get freshly prepared.
The temperature during fermentation should be 15-22 degrees, at the end of the process 18-20, and during storage 0-2 degrees.

That's all for today.

Now you have learned delicious recipes for crispy cabbage with beets for the winter. Choose the most suitable options for yourself, preserve and eat with pleasure. I look forward to your feedback in the comments!

We continue the topic of preparations for the winter. I was very fascinated by this topic, and I decided that cabbage with beets for the winter would not only look beautiful in a jar, but would also delight those at home with its crunch. By adding beets to cabbage, we get a beautiful color and a more delicate taste. Let's try?

Cabbage “Georgian style”

In this step-by-step recipe, we prepare a winter snack for lovers of spicy dishes.

Ingredients:

2 kg cabbage;
1 kg beets;
2 small heads of garlic;
1 bunch of fresh parsley;
1 bunch of dill;
2 pods of hot pepper.

For the marinade:

1-1.5 tbsp. l. table salt;
0.5 tbsp. Sahara;
0.5 tbsp. vinegar;
2-3 pcs. bay leaves;
10 black peppercorns;
5 peas of allspice.

Preparation:

Cut the cabbage fork into pieces along the stalk. The size of the pieces should be small so that they fit through the neck of the jar.
Peel the garlic and chop finely.
Remove the peel from the beets and cut them into rings. If the root crop is large, then in half rings.
We wash the pepper pods, dry them and cut them into slices.
We take an enamel bucket, put some of the chopped beets on the bottom, then there is a layer of cabbage, garlic, pepper, the remaining beets and herbs.
We distribute the vegetables so that the beets are the last. Sprinkle the vegetables with herbs on top.
Place a clean pan of water on the fire. Add all the ingredients except vinegar. Add acid to the boiled marinade and immediately pour the hot solution into jars with vegetables.
Top with reserved cabbage leaves. Cover with a large plate or a smaller enamel lid. Press down with a weight and leave at room temperature for three days.
Then transfer the pickled cabbage into clean, sterilized jars. We make sure that root vegetables and greens get into each container. Cover with nylon lids and take them to the basement or put them in the refrigerator.

Selection and preparation of ingredients

Whatever the recipe, the main ingredients for each of them will be beets and cabbage, which means that these vegetables should be given special attention when choosing. Of course, the purchased fruits should not have rotten areas or other signs of disease development or pest activity. Most often, the best option is fully ripe vegetables, prepared for the winter shortly after harvesting from the garden.

As for the auxiliary ingredients, they should also be as fresh as possible and used according to the recommendations specified in each specific recipe.

Did you know? Beetroot appeared on Russian territory back in the 10th century and was brought from Byzantium. But the classic borscht, prepared from this root vegetable, gained wide popularity only in the middle of the 16th century.