Gurian Cabbage
20 servings
60 minutes
Recipe from Marina Martiashvili, brand chef of the Georgian shops "Ojakhuri".
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.
- 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.
- Beetroot: 1500 g
3
Peel the garlic, cut the cloves in half or leave them whole.
- Garlic: 400 g
4
Cut the pepper into large pieces across, do not remove the seeds.
- Red chili pepper: 30 g
5
Chop the dill and leaf celery coarsely or leave them whole.
- 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.
- 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.
- 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.
