Red cabbage marinated in Georgian style

Prepared by: Marina Zolotseva

02/20/2017 Preparation time: 2 days. 9 hours 0 minutes

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Homemade pickles are a great snack for the whole family. I would like to invite you to adopt a cool version of spicy, spicy, rich cabbage. Be sure to try it, great recipe!

Classic Georgian cabbage recipe

Keep the recipe for spicy red cabbage, pickled without vinegar. You can cook it in a saucepan, or directly in jars.

Required:

Forks – 3 kg.
Beetroot – 1.5 kg.
Garlic heads – 2 pcs.
Hot chili pepper – 3 pods.
Leaf celery – 200 gr.
For brine:
Water – 2 liters.
Salt – 4 large spoons + a little more during fermentation.

How to pickle:

Make a brine: put water to boil, add salt. After the spices have dissolved, remove from the burner and leave to cool.
For Georgian pickling, the head of cabbage is divided into 6-10 parts, coarsely cut right with the stalk.
Peeled beets are also cut into large rounds.
Decide for yourself what to do with garlic. Leave small cloves as is, divide large ones in half.
Remove the seeds from the chili and chop into rings. If you like eye-catching snacks, you can also send the seeds to pickle the cabbage.
Place prepared vegetables in jars in layers. Make the bottom from beet rounds, then tightly arrange the cabbage petals.
Between them add pepper, garlic, celery, and add a little salt. To ensure that the greens fully impart their unique aroma, remember the branches with your hands. Make sure to make the top layer from beets.
Pour the cooled marinade into a jar.
If possible, press down the contents with pressure. Be sure to tie gauze around the neck to prevent flies from getting into the container when fermenting.
Leave in kitchen conditions for three days. During this time, the cabbage will begin to ferment naturally.
After the specified time, pour a tablespoon of salt into the jar. To do this, lift up a layer of beets and, if possible, some pieces of cabbage. Gently stir the salt.
Keep the jar in the apartment for another 2 days.
Then transfer to a cool place. In principle, you can already help yourself, but the longer the salad sits, the more aromatic and tastier the rose petals turn out.

Cabbage and beets are prepared according to various recipes. If you want to make sure, go to my other page.

Ukrainian cuisine also has its own recipes for preparing cabbage for the winter. True, the name of the snack is different - pelyustka. Do you want to meet? Come in, come in, the recipes are here.

Georgian cabbage - recipe for pickled cabbage with beets

This recipe is borrowed from Georgia, the second name of this dish is Gurian. Delicious pickled cabbage with beets, hot peppers, celery, without the use of vinegar - an ideal addition to hot Georgian lobio. This dish can also be served as a salad with the addition of vegetable oil and onions.

To pickle cabbage, prepare a three-liter jar.

To prepare we will need:

White cabbage – 2 kg.
Beets – 4 pcs.
Garlic – 2 heads
Hot red pepper – 1 pc.

Water – 2 l.
Celery greens – 120 g.
Allspice peas – 1 pinch
Black peppercorns – 1 pinch
Bay leaf – 2 pcs.
Salt – 2.5 tbsp. spoons

1. Cut the head of cabbage into approximately 12 equal parts (as in the photo).

Next, blanch the cabbage by dipping it in boiling, salted water for 3 minutes. Remove and place the pieces to drain in a colander.

2. Prepare the marinade: bring two liters of water to a boil, add 2.5 tablespoons of salt, black and allspice and two bay leaves. Next, add the celery to the marinade and boil it for a couple of minutes.

Quick Gurian cabbage with beets

Since in Georgian families Gurian cabbage recipes are passed down from mother to daughter, this one cannot claim to be the most authentic one. But I think it's the best.

Take:

1 kilo head of cabbage.
Medium carrot.
Big beets.
Garlic – 3-4 cloves.
Hot chili (green, red) – 2-3 pcs.
Sunflower oil – 100 ml.
Table vinegar – 100 ml.
Water – 500 ml.
Granulated sugar – 100 gr.
Table salt - a tablespoon.
A bunch of parsley (cilantro).

Step-by-step preparation:

First cut the head of cabbage into halves together with the stalk. Then cut the halves into 4 more pieces.
Cut the carrots into rings. Divide the garlic cloves into halves lengthwise.
Cut off the stalk of the chili pods and cut into rings. To enhance the spiciness of the salad, do not remove the partitions with seeds. For those who are less daring, it is better to remove the middle.
Cut the beets into slices (cut in half lengthwise, then divide into slices).
Coarsely chop the cilantro along with the stems.
Place the ingredients in the pan in layers: cabbage petals, then beets, carrots, garlic. Next is a layer of chili and greens.
Repeat the layers until you run out of vegetables.
Drizzle oil on top.
Cook the marinade from water with salt and sugar. Remove from heat and pour in vinegar. Stir and let cool to room temperature.
Pour into a bowl and place under pressure. Wait 3-4 days. Then transfer to a cool place.
After 3-4 minutes, try and enjoy. If you put the snack in jars and put it in the cold, the snack will be stored for a long time, so feel free to prepare the salad for the winter.

Cabbage marinated with beets in Georgian “Red” (Pelyustka)

Today we will prepare a simple, very tasty savory appetizer - cabbage marinated with beets in Georgian style .

The recipe for this snack is widely known and loved by many.

Preparing this cabbage is easy and simple, and the result is a bright, beautiful, crispy and very tasty snack .

For this recipe we will need:

List of ingredients:

For 1 kg. cabbage:

1 beet
1 head of garlic
1 red hot pepper
(greens optional)

Marinade:

1 l. water
1 tbsp. salt
2 tbsp. Sahara
1 dessert spoon of essence (70%)
Bay leaf
allspice
cilantro seeds
carnation

Cabbage marinated with beets in Georgian “Red” (Pelyustka) - step-by-step recipe:

Let's start cooking.

First, let's prepare the cabbage, try to choose dense cabbage, preferably not green, but white.

Cut the cabbage in half and cut into pieces depending on the density of the head.

Try to cut the cabbage so as to capture part of the stalk, this is necessary so that the pieces do not fall apart during the cooking process.

The denser the cabbage, the thinner the pieces should be.

The cabbage is prepared, chop the hot pepper.

In the homeland of this dish, in Georgia, at least 3 hot peppers are used in this recipe, but you can adjust the spiciness of this appetizer to your taste.

I took the pepper quite large; there is no need to peel it from the seeds.

We cut the hot pepper diagonally into beautiful slices, or lengthwise into 2 parts, in which case it can be easily removed from the marinade when you feel that there is enough spiciness.

We use quite a lot of garlic in this recipe.

We clean it and cut the cloves into large slices.

The beets in this recipe are used as a coloring agent, although they are crunchy and also very tasty, so I cut them into slices, but you can cut them into strips or grate them to give them a better color.

The vegetables are prepared, we will marinate the cabbage in an enamel pan, but you can also use any glass container.

Place all the ingredients in the pan in layers, alternating beets, a mixture of garlic and pepper and chopped cabbage.

Again beets, garlic with pepper, cabbage.

Thus, we repeat several times until all the vegetables are gone.

You can also add celery if you wish.

Try to pack the cabbage as tightly as possible.

Now let's prepare the marinade.

Pour water into a separate pan, add salt, sugar, add vinegar essence and spices, I took bay leaf, cilantro seeds, allspice and cloves.

Mix everything, place the pan on the stove and bring the marinade to a boil.

Pour boiling marinade over the prepared vegetables so that they are completely covered, press lightly and apply slight pressure; the plate will be enough.

Cover the pan with a lid and leave it in the kitchen for one or two days, and then place it in the cold.

Cabbage marinated in this way is ready after a day, but it is better to let it brew for several days.

The cabbage turns out to be very aromatic, tasty, crispy, moderately spicy, and thanks to the beets, it acquires a beautiful reddish-purple hue.

This appetizer will perfectly diversify not only the Lenten or everyday menu, but will also decorate the holiday table.

I wish everyone bon appetit!

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