Gurian cabbage
10 servings
30 minutes
This Georgian recipe has long been native to us: red, bright, spicy, with a distinct aroma of cloves, Gurian cabbage is that flavor and color accent that will definitely not be superfluous on the New Year's table. The recipe from "Dr. Zhivago " is a sprint: from the preparation of the marinade to serving the cabbage on the table takes only 16 hours. What to serve with? Gurian cabbage can complement any meat plate, assist baked goose or suckling pig (vinegar marinade will help to cope with any fatty food), or just leave a dish with cabbage, cut into large beautiful watermelon slices, to appetizingly turn pink on the set table among other snacks. And if among the drinks there is not only champagne, but also homemade liqueurs, then it is generally wonderful .
1
Remove the first leaves and tough parts of the cabbage.
- White cabbage: 5 kg
2
Cut into squares with a side of 3 cm.
3
Peel and wash the beetroot.
- Beetroot: 2 kg
4
Cut it into strips.
5
Prepare the marinade. Boil drinking water.
- Water: 7 l
6
Add salt, sugar, garlic, clove, and vinegar.
- Salt: 180 g
- Sugar: to taste
- Garlic: 70 g
- Cloves: 2 pieces
- Vinegar: 500 ml
7
Layer the cabbage and beetroot.
- White cabbage: 5 kg
- Beetroot: 2 kg
8
Pour with marinade.
- Water: 7 l
- Salt: 180 g
- Sugar: to taste
- Garlic: 70 g
- Cloves: 2 pieces
- Vinegar: 500 ml
9
Infuse for 12–16 hours.
10
To serve.
