Pickled cabbage with beetroot

4 servings

25 minutes

Pickled cabbage with beetroot is a bright and aromatic dish of Russian cuisine that embodies the richness of traditional flavors. The combination of crunchy cabbage, sweet beetroot, and spicy garlic creates a rich, slightly tangy yet refreshing taste. Historically, cabbage was pickled for long-term storage, and the addition of beetroot gives it a rich ruby hue and a hint of sweetness. This appetizer pairs excellently with meat dishes, potatoes or can be enjoyed as a standalone cold snack. The secret to its flavor lies in the right balance of salt, sugar, and vinegar that enhances the natural juiciness of the vegetables. After just a few days of pickling, the cabbage is ready to eat and its flavor only improves over time. It is one of those dishes that does not lose its popularity over the years.

Energy value per serving

• Calories: 240.4
• Proteins: 12.5g
• Fats: 0.9g
• Carbohydrates: 46.5g

Ingredients

• White cabbage: 2 kg
• Carrot: 2 pc
• Beet: 2 pc
• Garlic: 10 clove
• Water: 1.5 l
• Sugar: 1 tbsp
• Vinegar: 1 tbsp
• Salt: 3 tbsp
• Black allspice: 1 tsp

Cooking steps

1. First, we prepare the marinade for the cabbage. In a small pot, pour in 1.5 liters of water and bring it to a boil over heat. Add sugar, vinegar, and salt to the boiling water. Stir well until the sugar dissolves and turn off the heat. Set aside to cool.

   Required ingredients:

   • Water: 1.5 l
   • Sugar: 1 tablespoon
   • Vinegar: 1 tablespoon
   • Salt: 3 tablespoons

2. We cut the peeled carrot into small circles.

   Required ingredients:

   • Carrot: 2 pieces

3. Peel a small red beet (the redder, the better) and slice it into small rounds.

   Required ingredients:

   • Beet: 2 pieces

4. We clean the garlic cloves. If the cloves are large, we cut them in half lengthwise.

   Required ingredients:

   • Garlic: 10 cloves

5. Cut the white cabbage into 8-10 small pieces, including the core if desired.

   Required ingredients:

   • White cabbage: 2 kg

6. In the pot, we layer the chopped vegetables. First, we add pieces of cabbage.

   Required ingredients:

   • White cabbage: 2 kg

7. We place chopped carrots and beets on the cabbage.

   Required ingredients:

   • Carrot: 2 pieces
   • Beet: 2 pieces

8. Add chopped garlic and allspice, then another layer of cabbage with carrots and beets on top. Thus, alternating, we layer all the vegetables.

   Required ingredients:

   • Garlic: 10 cloves
   • Black allspice: 1 teaspoon
   • White cabbage: 2 kg
   • Carrot: 2 pieces
   • Beet: 2 pieces

9. We pour everything with marinade.

   Required ingredients:

   • Water: 1.5 l

10. Press down and leave for 4-7 days.

11. In a couple of days, the cabbage is ready; it can be transferred to jars and placed in the refrigerator.

12. Before serving, we cut the cabbage into small pieces.