Marinated cabbage with beetroot - delicious and beautiful appetizer

Cabbage in a variety of options is often used for cooking snack dishes. Especially good in this respect is sauerkraut or marinated cabbage. This crispy, fragrant and beautiful snack is not only tasty, but also useful, because cabbage contains many vitamins, including ascorbic acid, which favorably affects the state of immunity.

Marinated cabbage is cooked faster than sour cabbage. Usually such a snack can be served to the table after a day. In addition, you can shorten the time for preparation of products, eliminating the shredding process, and cutting cabbage in large pieces.

For example, you can cook cabbage in Guria. This delicious, sharpened snack is essentially simply pickled cabbage with beetroot. Such cabbage looks very attractive, as it acquires a pleasant crimson color

For its preparation, we need one carrot per kilogram of cabbage, one small beet, three to four cloves of garlic, half a cup of vegetable oil. Those who love spicy can put chili pepper to taste. For marinade, we need half a liter of water, a tablespoon of salt, half a spoonful of sugar, half a glass of table vinegar (9%). It is better if the vinegar is apple, since it has a pleasant aroma.

Marinate cabbage can be in glass jars or enameled trays or pots. Aluminum dishes for these purposes are not suitable.

Since this is pickled cabbage, we will not use shredding, but simply cut the cabbage into rather large squares. Beets and carrots need to be cleaned. Carrots three on a large grater, and the beet is better to cut into thin semicircles. Mix the vegetables and fill them with vegetable oil, stir.

Now we prepare marinade. To do this, put the boil half a liter of water, adding salt and sugar to it in the norm. For flavor, you can put a few peas of sweet pepper and laurel leaf. The boiled brine is removed from the plate and poured into it vinegar. Now we pour the cooked vegetables with a hot marinade and press them down so that they do not float up. After the liquid has cooled down, we put the dishes in the refrigerator, we stand there for 24 hours and our pickled cabbage with beets is ready, it can be served on the table.

Marinated cabbage with beets can be prepared for future use, like harvesting for the winter. In this case, vegetables should be spread over clean cans, pour boiling marinade. After that, cover with tin lids and put for sterilization for 20-25 minutes. After sterilization, the jars must be sealed tightly. Prepared in this way, pickled cabbage with beets will retain its taste and color for 6-8 months.

If you do not like beets, then you can prepare other versions of this popular snack. For example, you can pickle cabbage with apples. For these purposes, the Antonovka is best, of course, but you can use another kind of apples that have a sour taste. The technology of cooking cabbage remains the same, but instead of beets you need to take 150 grams of apples, peeled and cut into thin slices.

An excellent choice of snacks and pickled cabbage with Bulgarian pepper. To make this salad, you need to take three hundred grams of carrots and bell peppers per kilogram of cabbage. And it is better to choose fruits with red pods, so our snack will look more elegant. This version of pickled cabbage is prepared in a cold way.

Cabbage and pepper should be shredded with ribbons, grate carrots, using a grater with large holes. Stir the vegetables, add 150 grams of vegetable oil, 100 grams of sugar, 50 grams of salt and 150 grams of vinegar (9%). Stir well and leave for a couple of hours until the vegetables give juice. Then, along with the juice, spread the vegetables over the jars and take them to a cold place. This salad can be eaten almost immediately, but after 1-2 days it will become even more delicious.

Bon Appetit!