Georgian cabbage with beets - 7 recipes

This dish is pickled, with a salty aftertaste, has a characteristic acidity with sharp notes. Properly cooked - crispy and slightly soft on the outside. If you want to know Georgian cabbage recipe with beets, study the best options.

Georgian cabbage with beets - a traditional recipe

Prepare a wonderful side dish and appetizer for feasts according to the traditional Georgian recipe.

Ingredients:

• white cabbage - 2900 g;
• beets - 1400 g;
• water - 1900 ml;
• garlic - 8 cloves;
• hot red pepper - 3 pcs.;
• salt - 3 tbsp. spoons (with a slide);
• celery (leaves) - 50 g.

Cooking:

1. The head should be strong and not crumble when cut.
2. Burak choose a sweeter and more saturated color.
3. The key to success is brine. To do this, boil water, pour salt. Water should be more saline than sea water. Cool. Pour only cold liquid.
4. Chop cabbage with medium-sized pieces, large parts will not stain. Grind the stump as well.
5. Peel the beetroot, cut into flat identical pieces.
6. Chop the garlic into three pieces.
7. Hot pepper - with ringlets.
8. For cooking, it is convenient to use a large basin. Spread sequentially, alternating vegetable layers: put part of beetroot, cover with part of cabbage, sprinkle with garlic, sprinkle with pepper.
9. Mash celery with your hands, sprinkle food.
10. Cover with a layer of beetroot.
11. Pour in brine. He should cover the food with a liquid two fingers higher.
12. Cover with a lid.
13. To withstand five days.

How to cook for the winter?

Georgian sauerkraut with beets is a simple and tasty option for winter harvesting. Ideal for any side dish.

Ingredients:

• cabbage - 1400 g;
• hot pepper - 1 pc.;
• salt - 3 tbsp. spoons;
• beets - 1 pc.;
• laurel - 5 leaves;
• celery - 45 g;
• sugar - 3 tbsp. spoons;
• peas - 1 teaspoon;
• garlic - 2 cloves;
• water - 1400 ml;
• vegetable oil - 120 ml.

Cooking:

1. Pour water into a container. Pour in salt.
2. Lower the lavrushka, pepper.
3. Sprinkle with sugar. Boil.
4. Pour in the vinegar. Remove from fire.
5. Chop cabbage in large pieces.
6. Prepare a jar. Spread products in parts.
7. Tamp the cabbage.
8. Clean the beetroot.
9. Cut into medium sized pieces.
10. Put in a jar.
11. Celery chop. Put in a jar.
12. Chop the garlic. Send to products.
13. Repeat layers again.
14. Put hot pepper.
15. Beets should be under the lid.
16. Pour in brine.
17. Cover with a lid.
18. Leave for a day.
19. Store in the cold.

Georgian spicy cabbage

Spicy sauerkraut is a good substitute for the usual option. If you want to diversify your diet, prepare an original dish according to this recipe.

Ingredients:

• white cabbage - head of cabbage;
• beets - 1 pc.;
• allspice - 5 peas;
• chili pepper - 1 pc.;
• carrot - 1 pc.;
• salt - 2 tbsp. spoons;
• garlic - 4 cloves;
• vinegar - 250 ml (9%);
• sugar - 125 g;
• water - 1000 g.

Cooking:

1. Chop the head out. The original dish uses large pieces.
2. Cut the beetroot.
3. Grate carrots on a coarse grater.
4. Chop pepper and garlic cloves finely.
5. Stir foods.
6. Add allspice.
7. Put in a jar. Tamp.
8. Cook brine. Pour water into a container.
9. To salt.
10. Add sugar.
11. Boil.
12. Pour in the vinegar. Cool.
13. Pour into a jar.
14. Leave for a day.
15. Put in the cold.

Red cabbage

Cabbage for the winter is a common harvest, but Georgian is rarely seen on our tables, and in vain. This dish is spicy, but at the same time, crunchy with a bright color, rich taste and aroma, can not leave anyone indifferent.

Ingredients;

• red cabbage - 1000 g;
• beets - 190 g;
• salt - 1 teaspoon for cabbage;
• hot red pepper;
• salt - 30 g for brine;
• celery - 190 g;
• vinegar - 500 ml;
• pepper - 5 peas;
• dill - 35 g;
• water - 500 ml;
• tarragon - 35 g;
• garlic - 8 cloves;
• basil - 35 g.

Cooking:

1. Chop cabbage with bars, place in boiling water. Stand for two minutes. Transfer to cold water.
2. Chop celery.
3. Chop the garlic.
4. To fill with water. To salt. Boil. To get it. Cool.
5. Peel the beetroot, cut into slices or slices.
6. Spread products into containers in parts.
7. First cabbage, then beetroot.
8. Sprinkled with seasonings.
9. Celery is distributed.
10. And again the layers are repeated.
11. The volume indicated in the recipe, pour water into the container.
12. Fall asleep with normal salt for brine.
13. Boil. Pour in the vinegar.
14. Pour the cabbage.
15. Soak for two days in a warm place.
16. Store in the cold.

Spicy appetizer - step by step recipe

Spicy aromatic appetizer that will delight all guests with its taste. For cooking, you need to use small heads of cabbage, otherwise they will crumble. The taste of the dish lies in the pieces. Beets choose sweet and bright.

Ingredients:

• cabbage - 2900 g;
• beets - 1400 g;
• basil - 25 g;
• hot red pepper - 3 pcs.;
• water - 1900 ml;
• tarragon - 25 g;
• garlic - 8 cloves;
• salt - 125 g;
• celery (leaves) - 90 g.

Cooking:

1. Use brine in a cold form, so you should first start cooking it. Pour water into a container, pour the norm of salt according to the recipe. Boil. Cool.
2. Cut the heads of cabbage.
3. Peel the beetroot, cut into circles.
4. Peel the garlic cloves, chop.
5. Chop the peppers.
6. Grind greens.
7. Place beets in a container, cover with cabbage. Again a layer of beets. Sprinkle garlic and pepper.
8. Sprinkle with herbs.
9. Repeat vegetable rows.
10. The last layer is beets.
11. Pour the brine, covering them completely with the products.
12. Cover with a lid.
13. Set aside for three days.

Pickled Cabbage Without Vinegar

The benefit of this recipe is that the cabbage is fermented naturally, no vinegar is added. Harvesting is possible not only for the winter period from late varieties, but also from early cabbage in the summer for food.

Ingredients:

• salt - 2 tbsp. spoons;
• cilantro - 20 g;
• cabbage - 1900 g;
• red pepper - 1 pod;
• garlic - 12 cloves;
• water - 1900 ml;
• beets - 470 g.

Cooking:

1. Remove the upper leaflets that have damage from the heads of cabbage.
2. Cut each head into seven parts.
3. Chop the garlic cloves.
4. Grind the beetroot with thin plates.
5. Chop the pepper. If you like spicy dishes, use one fruit, if you want a less spicy dish, add only part of it.
6. To boil water. Add salt. Mix.
7. Cool slightly. The ideal temperature is 80 degrees.
8. Chop greens.
9. Place food in layers in the container, put the beetroot at the end.
10. Pour the brine.
11. Cover with a lid.
12. Insist for two days in the refrigerator.
13. After another two days, pickled cabbage is ready for use.

With the addition of carrots and spices

A cost-effective recipe that requires a minimum of products.

Ingredients:

• salt - 2 tbsp. spoons;
• cabbage - 3 kg;
• spice;
• beetroot - 3 pcs.;
• garlic - 10 cloves;
• sugar - 190 g;
• water - 1 liter;
• carrot - 2 pcs.;
• vinegar - 2 tbsp. spoons;
• chili pepper - 1 pod;
• laurel - 11 leaves.

Cooking:

1. Chili pepper grind.
2. Cut the cabbage into square pieces.
3. Cut carrots into rings.
4. Chop the garlic.
5. Burak - records.
6. Prepare a jar.
7. Place the cabbage.
8. Place pepper and garlic over the surface.
9. Cover with a layer of carrots.
10. Put the lavrushka.
11. To boil water.
12. Add sugar, salt, spices.
13. Pour in the vinegar.
14. Cool slightly.
15. Pour food into the composition. If the brine has not completely covered them, then make another serving.
16. Cover with a lid.
17. To withstand a couple of hours in the room.
18. Put in the cold.
19. Georgian cabbage with beets will be ready for use after a few days.