A very healthy dish. It looks beautiful, it tastes good, it is good for health. And all this is about cabbage with beets. For a lean table, it's just an indispensable recipe. Cook and see for yourself. There are many options - beets can be raw or cooked, the fermentation process is natural or vinegar is added, which causes accelerated pickling. And, of course, the amount of hot pepper also affects the taste. It is hard to imagine our table without the much-loved salad.

Cabbage with beets for the winter in jars in large pieces, hot

When I cooked this appetizer for the first time, for some reason I thought that it was an original Georgian dish. The presence of hot pepper in the recipe prompted such thoughts. I decided to read the original and was right. The roots of this goodies go deep into the mountains. And although in each region they cook such cabbage with its own additive, for example, horseradish, the main role here is assigned to beets.

Ingredients:

• head of cabbage (weight about 1 kilogram);
• beets - 2pcs (500g);
• hot pepper - 1 pc;
• garlic - 3 cloves;
• salt - 1s.l .;
• water - 1l;
• sugar - 0.5 tbsp .;
• 1 bay leaf
• peppercorns - 5-7pcs;
• vinegar - 3 tablespoons

How to cook cabbage for the winter with beets

5 days have passed - we put in the refrigerator. That's all, we don’t have to look after her anymore. She is ready, you can conduct a tasting.

Georgian cabbage with beets for the winter

How can you refuse a delicious pickled cabbage, and if it also looks so appetizing, then just drool. Pickled cabbage with beets is a true masterpiece of home cooking. It looks so bright that hardly anyone can resist, so as not to try such a snack. And the recipe is quite simple, without sterilization, and each housewife will be able to repeat it in her kitchen. By the way, this is the recipe of our grandmothers, so everything is checked to the smallest detail, and the love of such a treat does not subside over the years.

For cooking, we need cabbage, beets and spices to spice vegetables. In the winter, such an appetizer will be especially relevant, because you always want to serve something tasty and salty on the table.

What we need:

• 700 gr. white cabbage;
• 0.5 pc beets;
• 2-3 cloves of garlic;
• to taste chili pepper;
• 5-6 pcs. peppercorns;
• 1-2 pcs. bay leaf;
• 1.5 tbsp salts;
• 1.5 tbsp Sahara;
• 50 gr 9% vinegar;
• 0.5 liters of water.

How to make cabbage with beets in winter for the winter in Georgian

Serve a delicious home-made appetizer to the table.

Coleslaw and Beetroot Salad for Winter Recipes

Just imagine - a beautiful white plate, and not her large pieces of cabbage bright raspberry color. The mouth is filled with saliva, all the rules of etiquette are forgotten - the pens themselves are drawn to the dish, ready to grab the tidbits. And there is also a carrot present, just an explosion of taste! I want to immediately eat everything clean. And do not beg. This dish is popular on weekdays and holidays. So, in order to surprise and conquer the guests, I recommend that you learn to cook in advance, I will not be afraid of the word, is a delicacy.

Grocery list:

• head of cabbage - 1 pc;
• beets - 1 pc;
• carrots - 1 / 2pcs;
• garlic - 1-3 cloves;
• vegetable oil - 50ml;
• vinegar 9% - 100ml;
• salt - 3 tablespoons;
• sugar - 130g;
• water - 1l.

How to close cabbage with beets for the winter in banks

All is ready! I ask everyone to the table. Look how beautiful cabbage we got! Who is the first to take the sample?

1. If you will be harvesting large quantities, use glass or enameled glassware. And necessarily oppressed.
2. Try to buy cabbage of late varieties, from experience - it is most suitable for pickling.
3. In no case do not cook from frozen or frozen cabbage - this is money down the drain.
4. Make sure that the vegetable mixture is covered with brine, then the snack will turn out crispy.
5. For long-term storage in the winter, even rolled up under iron covers, keep it cool - a refrigerator, a cellar, etc.

If you follow these simple rules, the workpiece will delight you with the look and taste.

I suggest you cook an interesting and healthy snack. This is a delicious pickled cabbage with instant beets, which has not left anyone indifferent. The recipe has been tested for years. At the festive table, she ends one of the first.

Guests instantly eat everything and ask for supplements. Therefore, I decided to tell you how to pickle cabbage with beets, so that after a few days you can try it and enjoy this delicious savory snack. For lovers of hot, you can additionally put hot pepper rings on the vegetables.

Ingredients:

• 1 kg of white cabbage
• 1 carrot
• 1 beetroot
• 5 cloves of garlic
• 500 ml of water
• 75 ml of sunflower oil
• 75 ml 9% vinegar
• 75 g sugar
• 1.5 tbsp. l salt
• 1 bay leaf
• 1-2 peas of allspice

How to marinate cabbage with instant beets:

We will remove contaminated and damaged leaves from white cabbage. Cut the head into large pieces, cutting out the stump. Cut the cabbage into squares measuring 3 by 3 centimeters, as required by the recipe for cabbage with beets.

Carefully wash the beets and carrots, peel them. Grind the vegetables with a straw on a grater for Korean carrots.

Add the grated vegetables to the chopped cabbage.

Thoroughly mix the ingredients so that the pickled cabbage pieces with beets and carrots are combined.

Cook the marinade. In a saucepan, mix sugar, coarse salt. Add a few peas of allspice and bay leaf.

Pour in water, odorless vegetable oil and table vinegar. Peel the garlic cloves, wash and pass through a press. Add chopped garlic to the marinade.

Put the pan with the ingredients on the fire and bring the marinade to a boil. Immediately remove the fragrant marinade for cabbage from the fire, not allowing to boil, and pour them cabbage with beets.

We will cover the dishes with a pickled cabbage plate, put on top a liter jar of water as oppression. Now pickled cabbage with instant beets should stand at room temperature.

Pickled cabbage with beets diversifies your diet in the winter and saturates the body with useful vitamins and minerals. Cabbage with beets can be served as a snack, or used to make salads.

Instant pickled cabbage with beets - basic principles of cooking

In this way, cabbage is pickled quickly. After about five hours, you can eat it, while the vegetables, despite the fact that they are poured with hot marinade, remain juicy, crunchy and tasty.

Beets should be burgundy and have a sweet taste. The use of a vegetable with white veins is not allowed.

The cabbage is washed, the upper leaves are removed, cut into large pieces, and then chopped according to the recipe. Beets are peeled, washed and rubbed on a coarse grater. The remaining vegetables, if used, are minced in the same way as beets. To do this, you can use a grater for salads in Korean.

Cooking pickled cabbage does not require much time, because cabbage does not need to be chopped into thin strips, as for sauerkraut. For this recipe, it is cut into squares.

Marinade is usually prepared from purified water, salt, vinegar, granulated sugar and vegetable oil. Water is poured into a stewpan or pan, bulk solids are added and boiled. Remove from the stove, pour the vegetable oil, mix and boil again. Set aside and add vinegar. At will, spicy herbs and spices are added to it.

Vegetables are laid out in a pan or jar, poured with hot marinade, covered with a saucer and left for three to four hours. After this time, you can try cabbage.

Recipe 1. Instant marinated cabbage with beets

Ingredients

two kg of cabbage;

four cloves of garlic;

two carrots;

medium-sized beets;

Marinade

9% table vinegar - 100 ml;

100 g of granulated sugar;

120 ml of sunflower oil;

30 g of salt.

Cooking method

1. Wash the cabbage, remove the top leaves. Cut the forks into large pieces, remove the stalk, and then cut the leaves of cabbage into small squares. Put in a pan or a spacious bowl.

2. Peel the carrots and beets, wash and chop on a grater with large sections, or use Korean grater for salads for this.

3. Remove the garlic from the husk, and cut the teeth into thin slices. Add vegetables to cabbage and mix well by hand. Transfer the vegetable mixture to a clean, dry jar with a volume of three liters.

4. Pour a glass of purified water into a small saucepan, add table salt and granulated sugar. Boil over low heat. Pour in vegetable oil, mix and boil again. Remove the pan from the heat, pour in the vinegar, mix.

5. Pour the vegetables in the jar with boiling marinade, cover and leave for four hours.

Recipe 2. Quick-marinated cabbage with beets, finely chopped

Ingredients

1 kg 200 g of white cabbage;

carrot;

half the head of garlic;

Marinade

purified water - 500 ml;

acetic acid 70% - 30 ml;

bay leaf;

coarse salt - 40 g;

black pepper - six peas;

vegetable oil - ¼ glass .;

granulated sugar - 120 g.

Cooking method

1. Head of my cabbage, remove the top leaves and cut out the stump. Shred the leaves of cabbage with a thin, fine straw. It is convenient to do this with a special knife with two blades. Put chopped cabbage in a large pot.

2. Peel a large carrot, peel and grind it on a grater with large sections. We spread it in a pan with cabbage.

3. Peel the small beets, wash them and grind them in the same way as carrots. The color of cabbage depends on the number of beets, the larger it is, the more intense the color.

4. About half the large heads of garlic are parsed, peeled and cut into thin slices. Spread to the rest of the vegetables. Mix everything, slightly kneading cabbage.

5. Pour half a liter into the saucepan, add the remaining ingredients and keep on fire until boiling. Pour the vegetables with boiling marinade. Cover with a flat plate and set the load on it. Pickle the cabbage for 12 hours. After this time, you can eat it. We lay it out in clean jars, close the lids and store in the cold for no more than two weeks.

Recipe 3. Instant cabbage with pickled beets "Pelyustka"

Ingredients

forks of medium size cabbage;

salt - tablespoon;

small beets;

large carrot;

head of garlic;

vinegar - 150 ml;

vegetable oil - half a glass;

granulated sugar - 100 g;

purified water - liter;

black pepper - six peas.

Cooking method

1. Wash the cabbage, remove the top leaves and divide it into eight parts.

2. Root crops to clean, wash and crumble with a thin straw. Dismantle the head of garlic. Remove the husks from them and grind into thin slices.

3. Pour purified water into a saucepan, add granulated sugar, peppercorns, salt and pour in vegetable oil. Put on fire and boil for five minutes from the moment of boiling.

4. Fold the cabbage leaves in a deep bowl, layering them with chopped vegetables. Pour the contents with hot marinade. Cover with a plate and set on top oppression. Keep warm for a couple of days, then put in the cold. Cabbage can be stored for up to two weeks.

Recipe 4. Korean style pickled cabbage with beets

Ingredients

head of cabbage;

black pepper - six peas;

coarse salt - 50 g;

table vinegar - a third of the glass .;

two beets;

two bay leaves;

garlic - four cloves;

granulated sugar - half a glass .;

vegetable oil - ½ cup .;

purified water - liter;

onion.

Cooking method

1. In a small saucepan, combine purified water with salt and spices. Put on the stove and simmer for about ten minutes. Then add the vinegar and mix.

2. Rinse the cabbage, cut it into leaves and cut them into squares, the size of a matchbox.

3. Wash the peeled beets and cut them in a neat thin straw.

4. Peel the onion and chop with thin half rings. Free the garlic cloves from the husk and chop finely.

5. Put all the vegetables in an enamel pan and mix well. Pour the marinade and leave it to warm for eight hours. Then stand the same amount of time in the cold.

Recipe 5. Quick-marinated cabbage with beets with horseradish

Ingredients

beets - 300 g;

granulated sugar - 2/3 cup .;

parsley root - 100 g;

coarse salt - 100 g;

garlic - 100 g;

purified water - 150 ml;

horseradish root - 100 g.

Cooking method

1. Wash small heads of cabbage, remove the top leaves, cut a stump. Cut the leaves coarsely.

2. Peel the root of parsley, horseradish and garlic in a meat grinder.

3. Wash and peel the peeled beets.

4. Boil purified water with salt and sugar. Cool slightly.

5. Put the cabbage and beets in an enameled pan, layering with chopped vegetable mixture and spices. Tamp. Pour the brine over the contents, cover and marinate for five days. Store prepared cabbage in the cold.

Recipe 6. Cabbage with pickled beets "Provence"

Ingredients

forks of white cabbage;

allspice - eight peas;

one beetroot;

granulated sugar - a glass .;

bay leaf;

table vinegar - glass .;

vegetable oil - glass .;

carrots - three pieces;

four cloves of garlic;

coarse salt - 80 g;

purified water - 1.5 liters.

Cooking method

1. Beet peel, wash and grate with large sections, or chop in a food processor with a special nozzle. Dip the beets in boiling water and blanch for five minutes. Fold onto a sieve.

2. Rinse the cabbage, remove the top leaves and chop into thin strips. Peel and chop the carrots on a coarse grater. Cut the peeled garlic cloves into plates.

3. Dissolve sugar and salt in water. Add vinegar and put the mixture on the fire. Boil for five minutes.

4. Put the vegetables in an enameled bowl, add spices, mix. Pour marinade and vegetable oil. Put a flat plate on top and place a load on it. Marinate cabbage for 12 hours. Then put in storage in the cold.

Instant pickled cabbage with beets - tips and tricks

• In addition to the ingredients for the marinade indicated in the recipe, you can add herbs or spices to your taste.
• In order for the cabbage to acquire a pleasant spicy taste, add peeled and chopped ginger root to it.
• The dish will look appetizing and beautiful if the vegetables are laid in a jar in layers.
• Onions will give pickled vegetables a specific flavor.
• Pickled cabbage can be used to make salads, for example, vinaigrette.

In winter, the most affordable vegetables are cabbage, beets and carrots, many make salads or pickles from them. Such snacks are a great addition to the main dishes, in addition, any feast can not do without them. Pickled cabbage with instant slices and beets is popular due to its taste. The finished snack disappears almost as quickly as it cooks. Let's find out how to cook instant cabbage right now.

White cabbage marinated with beets

This recipe assumes the amount of ingredients per three-liter jar. Cooking less does not make sense, since the appetizer will be appreciated by all family members, which means that it will not quickly become.

Ingredients: large cabbage - 1; beets - 1 pc.; 4 cloves of garlic. Marinade: water - 1 l; sugar and salt - 1 tbsp. l .; vinegar - 0.5 cups; laurel leaf - 2; peas peas - 10.

Wash the vegetables, peel the top 3 leaves from the cabbage. Peel and grate the beets coarsely. Cut the garlic into slices. Cut the head of cabbage into 2 parts and cut each into large pieces. Sliced \u200b\u200bcabbage and all chopped vegetables are mixed by hand. Then they need to be put in a clean jar, thoroughly compacted. Now we will prepare the marinade.

To boil the marinade, take a small pan, pour in the water, and then add all the spices to it and boil. Boil the aromatic liquid for about 10 minutes. When the marinade has cooled slightly, remove the bay leaves from it and pour in the vinegar. Fill the jar with marinade and cover. Leave the cabbage to cool in the room. Put the chilled appetizer in the refrigerator. This yummy can be tasted after 4 hours, but the most pronounced taste will appear after a day of pickling.

Quick pickled cabbage with beets and carrots

This is a recipe with onion and vegetable oil. Each housewife pickles cabbage in its own way.

Ingredients: cabbage - 1, carrots - 1; beets - 1; onions - 2 heads; garlic - 3 cloves. Marinade: take 2 tbsp per liter of water l salt, 150 g sugar; vinegar vegetable oil - 100 ml each, peppercorns - 1 tsp.

Wash and peel vegetables. We chop the carrots on a grater, cut the beets in slices, cabbage in large slices, onion rings, and cut the garlic into slices. We fill a three-liter jar, stacking the slices in layers.

Cooking marinade. After boiling water, send pepper, salt and sugar to the pan, pour oil and vinegar. Bring the liquid back to the boiling point. You can pour vegetables with a hot marinade. Let the container remain in the room until the marinade has cooled. After a while, you can rearrange it in a cooler place - a cellar, on a balcony or in a refrigerator. Instant marinated cabbage will be ready in 4-6 hours. It will turn out juicy and crispy with a characteristic sweet and sour taste.

Pickled Red Cabbage

Many also liked red pickled cabbage, because it is not only very tasty, but also looks appetizing. Such an appetizer can even decorate the festive table and serve as an excellent addition to potato and meat dishes.

The peculiarity of this cabbage is that it is more dense in its structure, that is, it is much tougher than white cabbage. This must be taken into account if you intend to marinate it. So that its leaves quickly absorb the aromas of spices from the marinade, it is cut into smaller pieces. Better chop it. So, prepare the pickled red cabbage.

Ingredients: red cabbage (medium size) - 1; beets - 1; carrots - 2; garlic - clove. Marinade: water - 1 l; salt - 2 tbsp. l; sugar - 3 tbsp. l .; caraway seeds - 1 tsp; cinnamon - 0.5 tsp; bay leaf - 2; peppercorns - 1 tsp; apple vinegar - 150 ml.

Let's get started. Wash and peel the beets and carrots. Grate the vegetables or cut into thin strips. Wash the cabbage under water and dry. Grind it with a chopping knife. Garlic can also be simply cut into slices or small cubes. Mix all the vegetables well and place in a container for pickling - it can be either a three-liter bottle or any bulky pan coated with enamel.

To prepare the marinade, take an enameled container. Pour water into it and put all the spices there. Boil and boil for several minutes, so that the water enriched with aromas of spices. Now pour the vinegar, again bring the marinade to a boiling point. Remove bay leaves from the pan. Pour the marinade into the vegetable slices and cover. If you want to filter spices, drain the liquid through a sieve. After complete cooling, red cabbage will be ready for use, although it is recommended to eat it after a day according to the recipe.

Serve pickled cabbage in the main course as a savory appetizer. It is good for a feast where alcohol is present.

Pickled Cauliflower with Instant Beets

What do you need to prepare?

Cabbage 2 kg
- water 375 ml (1.5 cups)
- granulated sugar 4 tbsp
- apple vinegar 1 cup
- sunflower oil 0.5 cup
- food salt 2 tbsp
- 2 beets
- garlic 1 head

Preparation by stages:

Wash the beets and cabbage. Disassemble a head of cabbage for inflorescences, peel the beets, remove the husks from the garlic.

Put the cabbage in banks.

Grate the beets and pour into the pan where the boiled water is poured. Turn on medium heat. Add sugar, vinegar, salt, sunflower oil and crushed garlic to the water.

After boiling the marinade, pour them cabbage. Screw the lid on, cool. Put in the refrigerator. Instant marinated cabbage will be ready in a day.

The presented recipes are notable for their simplicity, because they do not take much time and do not require special culinary skills. For snacks, products available to all are used. That is why it is worth trying them. If you make this snack once, be prepared - your relatives will ask you to cook it again, it is very tasty, juicy and crispy. Children pickle the pickled cabbage willingly. However, you should not treat it to babies, as it contains a lot of acetic acid. If nevertheless small gourmets want to enjoy it, add apple, and not simple vinegar, and in a smaller amount than indicated in the recipes.

We continue the theme of blanks for the winter. I was very fascinated by this topic, and I decided that cabbage for the winter with beets will not only look beautiful in a jar, but will also delight its homemade crunch. Adding beets to cabbage, we get a beautiful color and a more delicate taste. Let's try?

  Cabbage for the winter with beets and garlic - recipe with photos step by step

Garlic gives a special aroma and taste to all dishes, and garlic even combines very well with cabbage. The recipe is very easy to remember - almost all spices we need 8 tablespoons each.

We will need:

• large 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 can
• water - 5 liters

1. In this recipe, the cabbage should be cut into fairly large pieces, but so that they freely pass through the neck of the jar.

2. We clean the raw beets and cut them into thin slices.

3. In a 3-liter jar, lay a layer of beets on the bottom, and then pieces of cabbage. We ram the cabbage with our hands a little to fit more. Put bay leaf, dill umbrellas, peppercorns and hot chili peppers in a jar. You can put garlic in a jar with a whole clove, or you can chop it.

4. Put the beets on the cabbage again, then cabbage and spices again. So, alternating layers, we reach the top of the can.

5. Cook the marinade. We boil about 5 liters of water, bring to a boil and add salt, sugar and vinegar.

6. Pour cabbage in jars with hot marinade.

7. We put the jars in a pan with hot water and sterilize them for 20 minutes, and then roll them up with metal lids. Banks are turned upside down, wrapped in a warm blanket and left to cool completely.

  Pickled cabbage with beets for the winter in jars - recipe with photo

This recipe is similar to the previous one, we add carrots to cabbage and beets. The result is a slightly different taste of pickled cabbage. If you like spicy cabbage, you can add hot chili pepper to taste.

We will need:

• cabbage - 1 head
• carrots - 4 pcs.
• beets - 2-3 pcs.
• garlic - 4-5 cloves
• water - 1 liter
• salt - 1 tbsp. l
• sugar - 1 tbsp. l
• vinegar 9% - 100 ml.
• vegetable oil - 2 tbsp. l
• black peas - 10 pcs.
• allspice - 6 pcs.
• bay leaf - 2 pcs.

1. Cabbage and in this recipe will be cut into large pieces. You can try a piece on a jar, cabbage should pass freely through the neck.

2. Cut the carrots into circles.

3. Beets can be cut into thin slices.

4. Peel the garlic and cut the slices into pieces.

5. Stack vegetables in a clean 3-liter jar. Beetroot goes to the bottom of the can; pour garlic cloves and carrot slices on top. Add bay leaf, black and allspice to taste. Now ram the cabbage into the jar. Repeat all layers again - beets, garlic, carrots, spices, cabbage. So we get to the neck of the can.

6. Boil water and put salt, sugar, vinegar and vegetable oil in it. Pour vegetables in a jar with hot marinade.

7. We close the jar with a plastic lid and set it to marinate at room temperature for two days.

During pickling, the marinade can pour out of the jar, so put the jar on a plate in which excess liquid will collect

8. In two days we can enjoy a beautiful and crispy snack.

  Sauerkraut with beets in jars - a delicious recipe for the winter

Pickled cabbage is usually cooked with vinegar. But sauerkraut is healthier. I talked in one of the previous articles. But if you want to cook beautiful sauerkraut with beets, then pay attention to this recipe.

We will need:

• cabbage - 1, 5 kg.
• carrots - 300 gr.
• beets - 300 gr.
• garlic - 2 cloves
• water - 1 liter
• salt - 3 tbsp. l
• sugar - 2 tbsp. l
• coriander - 1/2 tsp

1. Cooking vegetables. Cabbage will again be quite large slices.

2. Rub carrots on a coarse grater.

3. Beets are also grated.

4. In clean jars, lay the vegetables in layers. We send beets to the bottom, then grated carrots and cabbage. Tamp the vegetables lightly with your hand.

5. Vegetables will need to pour marinade. To do this, bring the water to a boil, add salt, sugar and coriander. Cook the marinade for 5 minutes and leave to cool completely.

6. Pour the cabbage with the cooled marinade. We pierce the cabbage in several places with a wooden stick and leave to ferment for 3 days. During these 3 days, be sure to pierce the cabbage with a wooden stick or knife every day so that the accumulated gases come out, otherwise the cabbage will be bitter.

  Georgian cabbage - a recipe for pickled cabbage with beets for the winter

Spicy, delicious Georgian-style crispy cabbage. It is also called Gurian cabbage. Judging by the amount of hot pepper, the snack turns out to be fiery and tasty.

  Korean cabbage with beets "Pelyustka"

Korean recipes have already become traditional on my blog. Now it’s the turn of the cabbage in Korean.

To get a beautiful color of cabbage, choose beets of maroon color.

We will need:

• cabbage - 1 head (~ 2 kg.)
• beets - 300 gr.
• garlic - 1 head
• water - 1.2 liters
• salt - 2 tbsp. l
• sugar - 1/2 cup
• vinegar 9% - 1/2 cup
• ground red hot pepper - 1 tsp.
• bay leaf - 3 pcs.
• allspice - 10 pcs.
• cloves - 3 pcs.

1. Divide the cabbage into 6 parts. It turns out pretty large pieces.

2. Cut the beets into strips, or whatever you like. The cloves of garlic can be chopped a little.

3. We put the vegetables in a pan. At the bottom we put a layer of beets, put slices of cabbage on top, so alternate to the top of the pan. Spread the garlic on top. We ram the vegetables a little with our hands.

4. For the marinade, boil water, throw bay leaf, cloves, pepper, salt and sugar into it. Add red ground pepper and vinegar, stir well. Ground pepper can be replaced with a pod of fresh hot pepper, which is cut into circles.

5. Pour cabbage in a saucepan with a hot marinade. The marinade should completely cover the cabbage.

To become tasty, cabbage must be pickled for 2 days. During this time, it will turn into a very beautiful dark pink color.

When serving, such cabbage can be cut into smaller pieces, or it can be served in large pieces.

  Cauliflower with beets for the winter - recipe with photo

You can cook not only white cabbage with beets, but also cauliflower. It turns out also a very beautiful appetizer. You can cook such cabbage in a glass bath, or in any other dish, preferably glass, enameled or ceramic.

We will need:

• cauliflower - 1 head
• beets - 1 pc.
• garlic - 5-7 cloves
• water - 1 liter
• salt - 2 tbsp. l
• sugar - 3/4 cup
• vinegar 9% - 1 cup
• vegetable oil - 1/2 cup
• bay leaf - 3 pcs.
• black pepper peas - 10 pcs.
• cloves - 3 pcs.
• coriander - 1/2 tsp
• cardamom - 1/2 tsp

1. For cauliflower, cut off the lower leaves. With several sheets it will be possible to lay out the bottom of the dishes, in which we will pickle cabbage.

2. Cut the beets into thin plates and put half on the bottom of the dishes.

3. We divide cabbage into inflorescences and lay on top of beets. Spread the remaining beets on top.

4. Cooking the marinade. We boil water, add all the spices, salt, sugar, vegetable oil, vinegar to it. Here we throw the cloves of garlic. Pour cabbage into the hot marinade.

5. We cover the dishes with a lid and leave to marinate for a day at room temperature. The marinade should cover all vegetables.

6. After a day, put the cabbage in the refrigerator.

  Large beetroot cabbage for the winter - recipe without sterilization

And another simple and tasty recipe for pickled cabbage with beets.

I hope you are convinced that such a beautiful cabbage with beets just need to be prepared for the winter. Such an appetizer will decorate even the festive table, especially the bright New Year's. Yes, and she is preparing simply and quickly.

Choose any of these recipes. I wish you inspiration.