The beneficial properties of cabbage have been known for a long time. This vegetable is rich in B vitamins, it also contains vitamins C and U. Allergies to this product are quite rare. Another important advantage of cabbage is the availability of this product and the ability to prepare it for future use, so that it does not lose any of its beneficial properties. Before the hostess, who wants to provide vitamins to her loved ones all year round, the question arises of how to cook cabbage tastier. One of the most delicious dishes is Georgian cabbage, or mzhave.
There are several options for cooking Georgian cabbage. It can be served with carrots, hot peppers, or celery. But what you need anyway is beets, boiled or raw. For a medium-sized head of cabbage, you also need:
– garlic – 1 head; – carrots – 2-3 pcs .; – black pepper (a few peas); – salt – 2 tbsp. l .; – sugar – 1 glass; – vegetable oil – 0 cups; – vinegar 5% – 9 glass; – spices; – water – 1 l. Like any dish with the addition of beets, cabbage turns out to be red. In any case, the cabbage needs to be cut into large pieces. A medium-sized head of cabbage is divided into 2-6 pieces, which should not fall apart in the process. It is enough to cut a small head of cabbage into 7-3 parts. Boil the beets, peel and grate on a coarse grater. Divide the garlic into wedges and peel thoroughly. Do not cut the slices.
Monitor the amount of salt carefully. If there is too little of it, the dish will quickly lose its aroma and taste. Too much salt causes the spicy sour taste to disappear
Put the cabbage slices in a wide bowl (it is better if they lie in one layer). Cover the cabbage with salt and leave for a couple of hours. Cut the beets and carrots into strips. When the cabbage is infused, put a thick layer of beets about 3-4 cm thick on the bottom of a large glass jar, and on it – a bay leaf and a couple of garlic cloves. Then lay out half of the cabbage, and on top of it, a layer of carrots the same thickness as the layer of beets. Make a few more layers in the same order.
Vegetables must be packed quite tightly. In this case, the cabbage turns out to be quite soft, but at the same time crispy.
To make a real Georgian pickle, pour 2,5 liters of water into a saucepan and bring to a boil. Add spices and all the salt. Heat high heat and simmer brine for 5 minutes. Reduce the flame. Add vinegar and vegetable oil to the saucepan. Cook the brine for a couple of minutes over very low heat. Make sure that the contents of the pot do not boil. Cool the brine a little at room temperature, then pour the contents of the jar with it, let it cool and put the jar in the refrigerator. In a day, your Georgian cabbage will be ready. It can be served both as an appetizer and as a side dish.
A very popular recipe for Georgian cabbage with hot red pepper. The calculation of products for this cooking option is as follows: – medium-sized head of cabbage; – beet; – pepper – 3-4 pcs.; – garlic – 4-5 cloves; – greens – 50 g; – salt – 2 tbsp. l .; – water – 1 l; – vinegar 9% – optional.
In this case, you do not need to boil the beets. Cut it into strips. Cut the cabbage, as in the first recipe, into large pieces. Place half of the total in an enamel saucepan. Lay a layer of beets on top. Chop the greens very finely and pour into the jar too. Cut each pepper pod in half lengthwise. Chop the garlic, add to the contents of the jar. On top, make another layer of cabbage and beets. For the brine, dissolve all the salt prescribed in the water. Pour the solution over the contents of the pot, cover the top with a clean linen or cotton towel and place the oppression. Make sure that all the cabbage is under pressure.