Cabbage in beetroot marinade
4 servings
80 minutes
Cabbage in beet marinade is a bright, aromatic dish of Russian cuisine that pairs well with meat and fish dishes and is also perfect for a fasting table. Its roots go back to traditional methods of salting and pickling vegetables when beets were used to give a rich color and sweet undertone to the taste. Crunchy cabbage soaked in a tender sweet-sour beet dressing with hints of garlic and spices achieves a delightful balance of flavor. This dish not only pleases the eye but also has health benefits due to the natural antioxidants in beets. Pickled cabbage is easy and quick to prepare – within a day it reveals all its flavor nuances while remaining fresh and juicy. It can be served as an independent appetizer or as part of salads, adding a pleasant tanginess and rich aroma to the meal.
1
Finely chop the cabbage or cut it into small squares.
- White cabbage: 1 piece
2
Grate the carrot and beetroot on the coarsest grater or cut into large sticks, and slice the garlic lengthwise.
- Carrot: 2 pieces
- Beet: 2 pieces
- Garlic: 1 head
3
Layer cabbage, beetroot, and carrots in jars, alternating layers and adding garlic.
- White cabbage: 1 piece
- Beet: 2 pieces
- Carrot: 2 pieces
- Garlic: 1 head
4
For the marinade, combine water, oil, sugar, salt, vinegar, spices and bring to a boil.
- Water: 1 l
- Sunflower oil: 0.5 glass
- Sugar: 1 glass
- Salt: 2 tablespoons
- Vinegar 9%: 0.3 glass
- Ground black pepper: 2 teaspoons
- Bay leaf: 3 pieces
5
Slightly cool the marinade and pour it into jars with vegetables.
- Water: 1 l
6
After 1 day, the cabbage can be served at the table.