Juicy pickled cabbage with beets: can be eaten the next day
Cabbage is a product that will be relevant in any season. If in summer fresh salads are prepared from it, then in the winter-spring period it is pickling. Here you can combine many different vegetables. It is especially delicious with beets. Cabbage remains crispy and very juicy.
The idea of cooking pickled cabbage with beets is published on the cooking page of foodblogger Victoria Malii(cooking_vita_costarica) in Instagram.
Recipe for pickled cabbage with beets
Source: Screenshot of a post on food blogger Victoria Malii's Instagram page
Ingredients:
- 2 kg of cabbage
- 2 pcs. carrots
- 4 garlic cloves
- 1 beet
Ingredients for the marinade:
- 150 ml of oil
- 150 ml 9% vinegar
- 100 g sugar
- 2 tbsp. salt
- 3 bay leaves
- 5-6 peas of black pepper
- 0,5L of water
Method of preparation:
Technology of cooking cabbage
Source: Screenshot of a post on food blogger Victoria Malii's Instagram page
1. Shred the cabbage.
Cabbage for pickling
Source: pexels.com
2. Grate the carrots and beets on a large grater.
Carrots for cooking cabbage
Source: Pexels
3. Cut garlic into slivers. Place tightly in the jar.
Garlic for cooking cabbage
Source: pixabay.com
4. Pour all the marinade ingredients into a saucepan and boil for 5 minutes.
Beets for cooking cabbage
Source: Pixabay
5. Pour the boiling marinade over the cabbage.
6. It is possible to eat the next day.
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