Recipe for cabbage marinated with beets and carrots

In winter, people experience a lack of vitamins, which often makes them sick. At this time, cabbage should appear on the table almost every day. It has already been proven that in a fresh white vegetable, nutrients and vitamins, including vitamin C, decrease during the keeping quality. But in salted, sauerkraut or pickled cabbage with carrots and beets, everything is in abundance. Vitamin C (ascorbic acid) becomes even more. After all, it is not for nothing that cabbage blanks are called northern lemon.

Pickling cabbage is not at all difficult; even a novice hostess can do this task. All ingredients are quite affordable, the blanks are perfectly stored all winter. We will share some options for pickling cabbage so that there are always vitamins on your table.

Popular Recipes

Cabbage marinated with beets and carrots is one of the favorite preparations of housewives, so there are many options.

We bring to your attention several recipes.

Recipe No.1

You will need to prepare:

• 1 kg 500 grams of white cabbage;
• one large beetroot;
• two carrots;
• several cloves of garlic;
• sunflower oil (preferably refined) – 125 ml;
• salt – 60 grams;
• granulated sugar – half a glass;
• water – 1 liter;
• table vinegar – 150 ml;
• lavrushka – 3 leaves;
• allspice or coriander – at will and taste preferences.

Method of preparation

1. After peeling and washing vegetables in cold water, cutting follows. We cut the cabbage into large checkers, and for chopping beets and carrots we use a grater with large cells. Cut the garlic into thin slices.

   

2. We put the vegetables in layers in a sterilized jar. Its volume depends on your choice, although small jars are always more convenient. The bottom layer is cabbage, then carrots, beets and garlic. At the very top we lay a bay leaf and, if desired, allspice with peas or coriander.3

We cook the filling:

• pour water into a saucepan;
• as soon as it boils, add salt and granulated sugar, boil for 2 minutes;
• after turning off, pour table vinegar.

Immediately pour the marinade into the cabbage with beets and carrots. Pour 2 tablespoons of sunflower oil into each jar.

We roll up with steamed tin or screw caps. You can use pickled cabbage in a week. You can store the workpiece for the winter in the refrigerator or cellar.

Recipe No.2

To prepare pickled cabbage with beets and carrots, we need to prepare the following ingredients:

• head of cabbage for 2 kg;
• beets and carrots – one each;
• garlic 3 or 4 cloves.

We will prepare the marinade based on a liter of water, adding:

• sunflower oil – 250 ml;
• table vinegar – 125 ml;
• granulated sugar – 1 cup;
• salt 60 grams.

Cooking Rules

1. According to the recipe, cabbage is cut into 2×3 cm pieces, carrots are cut into circles. Beets and garlic – thin slices.
2. Marinate the cabbage in a bowl. Lay vegetables in layers. At the very top should be cabbage. The layers are compacted before pouring.

   

3. Pour the contents of the pan with hot marinade and put oppression on top.

   

4. After the brine has cooled, we store the vegetables in the refrigerator, spreading them out in jars.

Three days later, you can cook borscht or delicious vitamin salads from pickled vegetables.

Recipe – quick cabbage

It often happens that pickled cabbage needs to be received by the arrival of guests. According to the following recipe, you can pickle vegetables in a few hours.

In addition, products require a minimum:

• cabbage – 0,4 kg;
• carrots and beets one at a time;
• garlic – 5 cloves;
• sunflower oil – 50 ml;
• black pepper – 6-7 peas;
• vinegar 9% – 30 ml;
• salt – 15 grams;
• sugar – 1 teaspoon.

So, we pickle cabbage. We rub the vegetables on a Korean grater, and finely chop the cabbage. Cut the garlic cloves into slices.

First we spread the cabbage, then the carrots, beets and garlic.

We mix the vegetables (do not grind!) And transfer them to a sterile jar to the very top.

In a clean saucepan, cook the filling from the ingredients indicated in the recipe. Immediately, as soon as the marinade boils, pour it into a jar.

When the filling has cooled, the vegetables are ready to eat. Although, of course, beets need to marinate longer, so the color and taste will not be saturated after a few hours.

You can make a vinaigrette from pickled cabbage or just a salad by adding onions. Enjoy your meal!

It’s important to know

If you want to get a delicious pickled cabbage with carrots and beets, listen to our advice:

1. For pickling, use dishes made of glass, enamel or wood. But aluminum containers are not suitable for these purposes, since the metal interacts with acid, rendering the workpiece unusable.
2. After pouring, there is always a small amount of marinade left. It does not need to be poured out, as it will have to be topped up in jars so that the cabbage does not open.
3. If you like pickled vegetables with sweet bell peppers, then you need to consider that the workpiece will sweeten.
4. We advise you to transfer the pickled vegetables into small jars, since the open workpiece can be stored in the refrigerator for no more than 7 days.

You can use any pickling option, add your own “raisins” and make healthy, vitamin preparations for the winter. By the way, pickled vegetables can be used not only for salads and borscht, but also for making pies and dumplings.