Cabbage with beets: excellent recipes

Fresh cabbage, fermented with different vegetables, herbs and spices, is one of the most favorite Russian blanks. Cooked in this way, it not only retains all its useful qualities and vitamins, but also turns out amazingly tasty and crunchy. We can offer several recipes.

Sauerkraut with beets "Fast"

It will take a large fork, weighing about two kilograms, one hundred grams of beets and carrots, ten cloves of garlic, half a glass of table vinegar and vegetable oil, seventy grams of sugar and a large spoonful of salt. Let's start cooking.

Cut cabbage from the top leaves and cut into large squares of the same size. Raw beets must be cleaned and cut into thin plates, and the carrots should be rubbed. Next, we begin to spread the vegetables and seasonings in layers in an enamel saucepan. It is recommended that this sequence be followed. First, pieces of cabbage are laid, then beets, then - carrots and garlic cloves. If desired, you can add chopped chili peppers. In this case, cabbage with beets will acquire a vigorous and original taste. It is recommended to make at least four such layers. The last should be cabbage.

Now you can prepare a marinade. To do this, mix the vinegar with sugar, salt, vegetable oil and pour it all with a liter of steep boiling water. The resulting marinade pour into a saucepan with cabbage and beets, put on top oppression and place on the windowsill. Then spread out on the banks and place in a cool place.

Cabbage with beets in Korean

It will require: a head of medium size, six small carrots, one big beet, two heads of garlic, half a small spoon of red ground pepper.

To prepare the filling, prepare: one and a half liters of water, sixty grams of salt, half a cup of sugar, six peas of black pepper, three fragrant cloves. Put all the ingredients in a saucepan, bring to a boil, pour in eleven large spoons of vegetable oil and eighty grams of table vinegar.

It is necessary to finely chop the cabbage. Stir it with beets and carrots, which are pre-grated for a Korean carrot. Now you can add chopped garlic, pepper, mix and densely put in a three-liter can, but only to the shoulders. Next, pour the cabbage with the fill, pierce the wooden spatula to the very bottom, cover with gauze, leave for a day. Store snacks recommended in the refrigerator.

Cabbage with beets, sauerkraut

Cooking this dish is necessary in enamel buckets and large batches.

This will require:

• Eight kilograms of cabbage cabbage, cut into four parts;
• For a hundred grams of garlic, parsley and horseradish (finely chopped);
• Plates of red hot pepper;
• Three hundred grams of raw beet cubes.

The brine is prepared as follows. In four liters of water, melt for two hundred grams of salt and sugar. Bring to a boil and cool a little so that the brine becomes warm.

In the enameled bucket lay tightly pieces of cabbage, spilling spices and vegetables each layer. The topmost layer should be whole leaves, which must be removed in advance from the heads. Pour all the warm brine, put on the plate and a small load.

Cabbage should stand warm two days before the fermentation process, then it must be placed in a cool place. A week later, the snack will be ready.

Cabbage with beets and seasonings turns spicy and crispy, has an amazing taste and beautiful raspberry color. Such an attractive snack can become an unusual decoration of any table, festive or everyday.

Bon Appetit!