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.
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.
- Water: 1.5 l
- Sugar: 1 tablespoon
- Vinegar: 1 tablespoon
- Salt: 3 tablespoons
2
We cut the peeled carrot into small circles.
- Carrot: 2 pieces
3
Peel a small red beet (the redder, the better) and slice it into small rounds.
- Beetroot: 2 pieces
4
We clean the garlic cloves. If the cloves are large, we cut them in half lengthwise.
- Garlic: 10 cloves
5
Cut the white cabbage into 8-10 small pieces, including the core if desired.
- White cabbage: 2 kg
6
In the pot, we layer the chopped vegetables. First, we add pieces of cabbage.
- White cabbage: 2 kg
7
We place chopped carrots and beets on the cabbage.
- Carrot: 2 pieces
- Beetroot: 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.
- Garlic: 10 cloves
- Allspice: 1 teaspoon
- White cabbage: 2 kg
- Carrot: 2 pieces
- Beetroot: 2 pieces
9
We pour everything with marinade.
- 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.
