Gurian Cabbage

20 servings

60 minutes

Recipe from Marina Martiashvili, brand chef of the Georgian shops "Ojakhuri".

Energy value per serving

• Calories: 123.5
• Proteins: 6.8g
• Fats: 0.5g
• Carbohydrates: 23.8g

Ingredients

• White cabbage: 4 kg
• Beet: 1500 g
• Celery: 300 g
• Dill: 200 g
• Parsley: 200 g
• Garlic: 400 g
• Red chili pepper: 30 g
• Salt: 250 g
• Water: 4 l

Cooking steps

1. Clean the cabbage from the top leaves, cut the head into quarters along the core, then into thick 'watermelon' slices. Do not cut off the core.

   Required ingredients:

   • White cabbage: 4 kg

2. Beet can be boiled for 20 minutes until semi-cooked or left raw. Peel the skin, cut it in half lengthwise, and slice it. If the beet is small, do not chop it and just cut it into rounds.

   Required ingredients:

   • Beet: 1500 g

3. Peel the garlic, cut the cloves in half or leave them whole.

   Required ingredients:

   • Garlic: 400 g

4. Cut the pepper into large pieces across, do not remove the seeds.

   Required ingredients:

   • Red chili pepper: 30 g

5. Chop the dill and leaf celery coarsely or leave them whole.

   Required ingredients:

   • Dill: 200 g
   • Parsley: 200 g

6. Cut the celery stalks into large pieces or break them by hand so they fit into the jar.

   Required ingredients:

   • Celery: 300 g

7. Layer all vegetables and greens in an enameled (glass, clay) dish, trying to pack it as tightly as possible.

8. Dissolve salt in 2 liters of water, add vinegar, and bring to a boil.

   Required ingredients:

   • Salt: 250 g
   • Water: 4 l

9. Fill the container with hot or cooled brine and place it under a weight.

10. The cabbage will be ready in about a week. If you added vinegar, it will be ready in about 3 days.