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Each country has its own recipes for preparing cabbage blanks. In Our Country and Germany, it is customary to ferment it. And in Georgia, this vegetable is traditionally pickled. This dish is spicy, as is customary in Georgian cuisine, so hot peppers, garlic and other spices are always added to it, as well as a lot of greens. The special pink color of Georgian pickled cabbage is due to the addition of beets, usually raw, sometimes boiled. The intensity of the color depends on its quantity.
Just as every family has its own favorite recipe for sauerkraut, so in Georgia every house cooks it in its own way.
Nevertheless, there are general rules for preparing this dish that everyone follows.
Tips for Cooking Georgian Pickled Cabbage
- A head of cabbage for cooking should not be very large, much less loose.
- You can not cut the vegetable too finely. Ideally, the head of cabbage is cut into several sectors and the stalk is cut out. The size of the pieces depends on the density of the head. The tightest cabbage is cut into smaller pieces.
- Beets can be cut in any way: rings, straws or grated.
- Garlic is usually put into blanks in whole cloves, with the exception of only large cloves – they are cut in half.
- The celery root is cut into rings. Celery greens are simply crushed by hand.
- Hot pepper is cut into two longitudinal halves. If you want a spicier dish, you can leave the seeds.
- It is better to use apple cider vinegar – it is more useful.
- The workpiece must be completely covered with brine, otherwise the product may deteriorate.
- Store the workpiece in the cold.
When the techniques for preparing products are known, let’s go directly to the recipes.
Pickled cabbage prepared according to this recipe turns out to be moderately spicy. It is prepared with carrots, together with a large amount of sugar, carrots give it a piquant taste. This cabbage, pickled in Georgian style, is an instant dish. After standing in the refrigerator for 24 hours, it is ready for use.
Georgian cabbage with carrots
Ingredients for one medium-sized head:
- 3 carrots;
- 5 pieces of boiled beets of small size;
- 2 large heads of garlic;
- cup sugar;
- 1 st. a spoonful of fresh ground black pepper, can be replaced with peppercorns, you need 15 pieces;
- 2 tbsp. spoons of coarse salt;
- a glass of 9% vinegar;
- 0,5 cup vegetable oil;
- 5 bay leaves;
- 2 L of water.
We fill the prepared squares of cabbage with coarse salt and let it salt for a couple of hours. We cut the boiled beets and raw carrots into strips. We put the vegetables in a large glass jar in layers:
- beets below;
- lavrushka and garlic;
- cabbage;
- carrot.
Prepare the marinade: boil water with spices, salt and sugar for 5 minutes. Reduce the heat, add vinegar and vegetable oil. Turn off the fire after 2 minutes. Pour the cabbage when the brine has cooled to a warm state.
Cabbage prepared according to the following recipe has a spicy taste, especially if you use the maximum amount of hot capsicum. Keep in mind that no sugar is added to it.
If the acid in cabbage appeals to you, use apple cider vinegar to cook it up.
Spicy Georgian cabbage
Ingredients for one medium head:
- 1 beets;
- from 1 to 5 pods of hot pepper;
- garlic head;
- a bunch of greens, celery leaves are used in the classic recipe;
- a liter of boiled water;
- 2 Art. spoons of salt.
We will cook in a 3 liter jar. We lay the products in layers: the bottom layer is made of fresh beets cut into strips, then greens rumpled in the hands.
It is enough to rub it a little in your hands so that it is ready to let the juice go and give it to the brine.
On top of the greens lay out the halves of hot peppers and garlic. Repeat layers again. We prepare a brine from water and salt and pour it into a jar.
Be sure to put a load, for example, a small-diameter plastic bottle of water, to fit in the neck of the jar. Keep warm for 2 to 3 days. Then take it out to the cold.
It is impossible to keep the cabbage warm, otherwise it will not be as crispy as required by the recipe. This cabbage in Georgian can be prepared for the winter. It must be kept cold.
Georgian cabbage with horseradish
Horseradish added to Georgian cabbage prepared according to the following recipe gives it a special taste and smell. Greens are represented by non-traditional parsley.
Ingredients for a head of cabbage weighing 1,5 kg:
- 2 beets, horseradish root, hot pepper;
- parsley;
- garlic head;
- 0,5 cups of vegetable oil and 9% vinegar;
- cup sugar;
- litere of water;
- 3 Art. spoons of salt.
It is more convenient to do the workpiece in the bank. For this recipe, we take raw beets, cut them into rings. Horseradish three on a coarse grater. We mix all the ingredients. We prepare a brine from water, salt, oil and sugar. Boil and cool, but not much. Pour vinegar into the brine and pour into a jar. We put the cooled workpiece in the refrigerator.
Delicious Georgian-style cabbage will be a good addition to meat dishes on a weekday. An elegant bright appetizer will decorate the festive table. And the regular use of this valuable vegetable will bring great health benefits, enrich the body with vitamins necessary in winter.
