Pickled cabbage with beetroot petal

7 servings

20 minutes

Pickled cabbage with beetroot, known as 'petal', is a vibrant dish of Russian cuisine that surprises with its rich color and tangy flavor. Its roots trace back to traditional methods of salting and pickling vegetables to preserve the harvest and enrich the table in winter. Beetroot gives the cabbage a mesmerizing pink hue, while garlic and spices add characteristic zest. The marinade, infused with vinegar, oil, and aromatic spices, permeates the cabbage making it crispy and juicy. This dish pairs wonderfully with meat and potato sides, adding freshness and spiciness to them. 'Petal' reveals its best flavor 7-10 days after pickling, making it an ideal addition to festive feasts and everyday lunches.

Energy value per serving

• Calories: 305.1
• Proteins: 7.2g
• Fats: 15g
• Carbohydrates: 35.9g

Ingredients

• White cabbage: 2 kg
• Beet: 3 pc
• Red chilli pepper: 1 pc
• Garlic: 7 clove
• Apple cider vinegar: 200 ml
• Vegetable oil: 100 ml
• Salt: 2 tbsp
• Sugar: 75 g
• Carnation: 7 pc
• Bay leaf: 3 pc
• Allspice peas: 7 pc
• Water: 1 l

Cooking steps

1. The specified set of products is needed for 1 liter of water and a three-liter jar.

2. Remove the top leaves from the cabbage and cut them into pieces as you like (the main thing is that they fit through the neck of the jar). Wash the vegetables, peel them, and cut the beetroot into sticks about 1x1 cm thick. Cut each clove of garlic in half; if the cloves are large, slice them into 3 pieces.

   Required ingredients:

   • White cabbage: 2 kg
   • Beet: 3 pieces
   • Garlic: 7 cloves

3. If we cut the hot pepper (not entirely), we remove the seeds and the stem.

   Required ingredients:

   • Red chilli pepper: 1 piece

4. We layer in the jar: hot pepper, beetroot, cabbage, garlic, beetroot, cabbage, beetroot and cover with a cabbage leaf (I cover it after pouring in vinegar, oil and 'marinade'); we pack everything quite tightly.

   Required ingredients:

   • Red chilli pepper: 1 piece
   • Beet: 3 pieces
   • White cabbage: 2 kg
   • Garlic: 7 cloves
   • Beet: 3 pieces
   • White cabbage: 2 kg
   • Beet: 3 pieces
   • White cabbage: 2 kg
   • White cabbage: 2 kg

5. Pour vinegar into the cabbage, then add vegetable oil.

   Required ingredients:

   • Apple cider vinegar: 200 ml
   • Vegetable oil: 100 ml

6. In a pot, we prepare the marinade: water, sugar, salt, bay leaf, cloves, allspice. We bring it to a boil and when it boils, we pour it over the cabbage. The water will immediately start turning a beautiful dark pink color.

   Required ingredients:

   • Water: 1 l
   • Sugar: 75 g
   • Salt: 2 tablespoons
   • Bay leaf: 3 pieces
   • Carnation: 7 pieces
   • Allspice peas: 7 pieces

7. We leave the petal to marinate at room temperature for 24 hours, then transfer it to the refrigerator for at least another 24 hours. So, our petal is ready in about two days, BUT... it acquires the most beautiful taste and color after 7-10 days.