Cabbage is a popular vegetable crop, which in Russia has long been customary to harvest for the winter. This tradition has been preserved to this day. Recently, among modern housewives, cabbage with beets in jars in large pieces is very popular. There are many different options for its preparation, but for example you can consider only the most interesting of them.

Classic cabbage with beets in jars in large pieces

Today, many housewives, harvesting cabbage for the winter, try to pickle it. This option is very convenient for conservation at home. And, if you add other vegetables to ordinary white cabbage, you will get an excellent salad, which can be used as an ideal side dish all year round. And to do it is not at all difficult. For example, cabbage with beets in jars in large pieces is very tasty.

For this option, you can use the following set of ingredients:

  • 2 kilograms of fresh cabbage;
  • 1 beet (not very large);
  • 2 carrots.

For marinade:

  • 150 grams of sugar;
  • 1.5 liters of water;
  • 200 grams of table vinegar;
  • 4 bay leaves;
  • 20 grams of salt;
  • 4 peas of black and allspice.

To prepare such an appetizer you must:

  1. Divide the cabbage forks with a sharp knife in half and carefully remove the stalk. After that, it must be arbitrarily cut into large pieces.
  2. Chopped peeled carrots with rings. It is advisable to make them as thin as possible.
  3. Peel and chop the beets.
  4. Put the prepared vegetables in a clean three-liter jar in layers.
  5. Separately boil the marinade.To do this, first pour water into the pan, and then add sugar, salt and spices to it. Let the liquid boil for about 3 minutes. Then pour vinegar and turn off the fire immediately.
  6. Pour the still hot marinade into the jar and immediately close it with a lid.

In this form, the products should stand at room temperature for two days. After that, the jar can be opened and enjoy an amazing snack with pleasure.

Georgian Recipe

As you know, residents of the Caucasus prefer more spicy snacks. They also love to harvest cabbage.

The Georgian recipe provides for the following main components:

  • 2-2.5 kilograms of cabbage;
  • 1 beetroot;
  • 2 pods of hot pepper;
  • 10 grams of coarse salt;
  • 15 grams of vinegar.

Methods for preparing snacks:

  1. Cut the head of cabbage into several large parts, having previously removed the stalk. Fill blanks in a deep enameled container (pot or basin).
  2. Chopped peeled beets with medium sized straws.
  3. Pepper pod cut across into several parts. Seeds do not need to be removed.
  4. Add chopped vegetables to the cabbage.
  5. To prepare the marinade, pour one and a half liters of water into the stewpan, add salt and put on fire. As soon as the liquid boils, pour vinegar. After that, the fire must be immediately turned off.
  6. Pour vegetables with a hot marinade.
  7. Cover them with a plate and set oppression on it. It can be an ordinary three-liter jar of water. Store at room temperature.

In 3-4 days, the Georgian cabbage will be ready. It turns out spicy, crispy and very tasty.

With garlic

In Ukraine, they also like to harvest cabbage with beets. True, they make it with garlic. It turns out just amazing cabbage with beets in jars in large pieces.

You can cook it using the following products:

  • 4 medium fork cabbage;
  • 2 heads of garlic;
  • 3 beets.

For marinade:

  • 4 liters of water;
  • 180 grams of sugar;
  • 220 grams of salt;
  • 3 leaves of laurel;
  • 7 peas of allspice.

Ukrainian cabbage technology:

  1. The first is the marinade. To do this, you need to add all the spices to the water at once, bring it to a boil, and then cool.
  2. Heads of cabbage randomly cut into 10 parts.
  3. Chopped peeled garlic in circles. Carefully insert them between the cabbage leaves.
  4. Beets should also be cut into circles with a thickness of not more than 5 millimeters.
  5. Lay prepared foods in cans in layers. And on top must necessarily lie cabbage.
  6. Pour the vegetables with cold marinade and sterilize each jar for 20 minutes.
  7. Seal containers tightly with metal caps.

Store jars in a cool place. The cellar is ideal for this.

Korean cabbage with beets for the winter

Koreans have their own idea of ​​pickled cabbage. It should be fragrant and moderately sharp.

For the classic Korean version of cabbage, the following required components are required:

  • 2 beets;
  • 1 onion;
  • 1 head of cabbage;
  • 4 cloves of garlic.

For marinade:

  • 1 liter of water;
  • 6 peas of black pepper;
  • 40-50 milliliters of vinegar;
  • 60 grams of salt;
  • 2 bay leaves;
  • 80 grams of sugar;
  • 100 milliliters of any vegetable oil.

It’s not at all difficult to cook such an appetizer in Korean:

  1. Chop cabbage with neat squares of 2x2 centimeters.
  2. Cut the peeled beets into thin strips. If desired, you can even use a grater for Korean carrots.
  3. Peel the onion, and then crumble in half rings or ordinary cubes. As you like.
  4. Chop the garlic into strips.
  5. Collect all the crushed ingredients in one deep container and mix well.
  6. To prepare the marinade, place all the ingredients (except vinegar) in a saucepan. Bring the contents to a boil and cook after that for about 5-10 minutes. After that add vinegar and turn off the heat immediately.
  7. Pour vegetables with a hot solution and let them stand in the kitchen for at least 7 hours. After that, the finished salad can be tasted.

It is better to store such cabbage in the refrigerator.But for a long time she will not stand there. Fragrant and delicious salad is usually eaten pretty quickly.

Fast cooking option per day

Modern housewives do not like to spend much time in the kitchen. They must like cabbage with instant beets. It is also sometimes called the "daily allowance." Indeed, no more than 24 hours pass from the moment of beginning to full readiness.

For such a recipe you will need:

  • 1 forks of cabbage;
  • 1 clove of garlic;
  • 45 grams of salt;
  • 1 beetroot;
  • 1 carrot.

For marinade:

  • 1 liter of boiled water;
  • 5 peas of black pepper;
  • 1 bay leaf.

Cooking Technique:

  1. Cut the cabbage into medium-sized cubes.
  2. Grate carrots and beets or chop using a food processor.
  3. Chop the garlic into thin slices. So his taste in the finished salad will be more pronounced.
  4. Spread the products in clean three-liter jars in layers: garlic - cabbage - beets with carrots. Repeat alternation until the container is full.
  5. For the marinade, put pepper and bay leaf in hot water and bring it to a boil. After this, the liquid should be slightly cooled.
  6. Pour warm marinade into jars.
  7. Close them with nylon covers and store in the kitchen.

Literally in a day, ready-made cabbage can be served to the table.

Without vinegar

People who have problems with the digestive system are contraindicated in spicy foods. An option is suitable for them, in which cabbage is rolled with beets without vinegar.

For work, you need the simplest products:

  • 2 heads of cabbage;
  • 1 head of garlic;
  • horseradish root 6-7 centimeters long;
  • 2 beets.

To fill:

  • 2 liters of water;
  • 3 bay leaves;
  • 160 grams of salt;
  • 100 grams of sugar;
  • 10 peas of black pepper;
  • 2 cloves of cloves.

The method of preparing such an appetizer is also not particularly difficult:

  1. Cut cabbage into large cubes.
  2. Peel the horseradish and beets on a coarse grater.
  3. Pass the garlic through the press.
  4. Fold the products in a deep dish and mix well.
  5. To prepare the fill, bring the water along with the remaining components to a boil, and then cool slightly.
  6. Pour vegetable slices with a warm solution and leave it under oppression in a cool place.

After two days, cabbage can be tasted. Juicy and very fragrant, it will be a great addition, for example, to hot boiled potatoes.

Cabbage with beets in large pieces in brine

There is another interesting option. Cabbage cut into large pieces can be cooked in brine.

For this recipe you will need a minimum set of products:

  • 1 head of cabbage;
  • 1 beetroot.

For brine:

  • 1 liter of water;
  • 60 grams of salt;
  • 1 cup vinegar and as much sugar.

The whole cooking process consists of three main stages:

  1. First pickle is done. To do this, boil the water with salt and sugar. Then add the vinegar. Bring the solution to a boil again. Remove the brine from the heat and let it cool.
  2. Chop the cabbage arbitrarily in large pieces.
  3. Cut beets into several parts.
  4. Put the cabbage in a clean glass jar and tamp it tightly. This can be done with your hands or with a pestle.
  5. Put beets on top.
  6. Pour in cooled brine.
  7. Cover the banks with nylon covers and leave them to stand in the kitchen for 48 hours.

Being in a fragrant brine, cabbage gradually acquires a pleasant pink hue from beets. In a plate with mashed potatoes and a piece of fried meat, it will look just fine.

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