Very tasty and healthy. Marinated Instant Cabbage with Beetroot

Marinated cabbage with beetroot is a great appetizer that can be served not only at the daily table, but also to please the guests.

Unlike pickling, the process of marinating lasts from several hours to several days, so you do not have to wait long for the opportunity to try a tasty dish.

There are many recipes for how to quickly and tasty pickle cabbage for use in just a few hours or roll up in jars for the winter, which allow you to save the maximum amount of valuable substances.

Benefit and harm

Cabbage marinated with beetroot not only diversifies the menu in the winter, but also satiates the human body with useful vitamins, macro- and microelements. Vegetables in this version of cooking marinated almost immediately, while retaining the maximum amount of nutrients.

Pickled cabbage with beetroot contains:

• organic acids;
• alimentary fiber;
• potassium;
• calcium;
• sodium;
• magnesium;
• phosphorus;
• iodine;
• chromium;
• manganese;
• vitamin C;
• B vitamins;
• Vitamin PP.

Due to its low calorie content (51.4 kcal per 100 grams of product), cabbage can be used without fear by people who are trying to lose weight. In this variant of the preparation, vegetables contain a minimal amount of acid, therefore they are a lighter product for the digestive system.

Among the useful properties of the product are the following:

• strengthens the immune system, helping to cope with catarrhal diseases, vitamin deficiency, stress and fatigue;
• helps to restore the intestinal microflora, improves its motility due to fiber content;
• reduces cholesterol;
• promotes better heart and kidney function;
• speeds up the metabolism.

Since pickled cabbage contains a large amount of coarse fiber, it is not recommended for people who suffer from colitis, enteritis, or suffered a myocardial infarction.

Attention! Pickled cabbage should be used with caution to nursing mothers. This product may cause flatulence, bloating or intestinal upset, which will affect the condition of the baby.

More information about the benefits, harms and calories of pickled cabbage can be found here.

Best Marinating Grades

To pickled cabbage turned out delicious and long kept, it is important not only to accurately follow the recipe of cooking, but also to choose the right variety. For pickling and pickling, it is best to use mid-season and late varieties of white cabbage. Its heads mature long, but they are large, dense and juicy. They are most suitable for blanks due to the high content of sugar in its composition.

The best grades for harvesting:

1. Glory 1305. Has a rounded shape, weight does not exceed 5 kg. Differs in excellent external and flavoring qualities, high productivity and long periods of storage.
2. Present. It is considered the most popular among gardeners. Even under the most adverse conditions, you can get a big harvest.
3. Belarusian. The best variety for pickling and pickling. The product retains its taste and healthy qualities until April.
4. Moscow late. The heads of cabbage, reaching a weight of 8 kg, do not crack, have a sweet taste.
5. Kharkov winter.
6. Valentine f1. Late-ripening hybrid suitable for growing in the southern regions of Russia.
7. Geneva f1.
8. Türkiz. The variety, bred by German breeders, perfectly suited for Russian conditions. Differs resistance to drought and various diseases, cabbages do not crack.

Of great importance is the quality of the heads. You should choose the largest and most dense forks with light leaves. Good ripe forks cabbage when you press the "spring."

How to pickle delicious, recipes with photos

Next will be considered the preparation of delicious pickled cabbage with beets and presents options for the best recipes with photos.

Cabbage and beets remain juicy and crispy while retaining their beneficial properties. Cabbage, cooked for such a recipe, should be consumed within two weeks, otherwise it may sour.

Classical

Delicious marinated cabbage of ruby ​​color will be ready for serving in 5-6 hours. For the preparation of cabbage with beets required:

• white cabbage - 2 kg.;
• large beets - 1 pc .;
• carrots - 2 pcs .;
• Vinegar 9% - 100 ml .;
• water - 1 l .;
• sugar - 100 g .;
• vegetable oil - 120 ml .;
• salt - 40 g

Cooking:

1. Cabbages wash, remove the top green leaves and chop. For marinating forks do not need to cut into thin strips. Some prefer to chop cabbage into squares. Sliced ​​cabbage spread in a deep and wide bowl, sprinkle with salt and lightly squeeze hands, so that she gave the juice. After that, the volume of the product should be reduced by approximately half.
2. Beets for marinating take bright red, sweet, without white streaks. It is thoroughly washed in running water, peeled and rubbed on a coarse grater. In the same way come with carrots.
3. For the marinade, water is poured into the saucepan, salt and sugar are poured. After boiling the liquid, the dishes are removed from the heat, oil is added, boiled again, and then vinegar is added.
4. Chopped vegetables are laid out in glass jars, filled with hot marinade and covered with plastic covers. The snack will be ready in about five hours. This marinated cabbage is made even tastier.

We offer you a useful video with a variation of the classic recipe for pickled cabbage with beets:

"Pylyustka"

This recipe for pickled cabbage with beets came from Georgia, but it got its name thanks to the Ukrainians. Indeed, in Ukrainian, “pylyustka” means “petal”. Externally, the pieces of cabbage in beet juice resemble pink flower petals. The ingredients for this recipe necessarily include garlic.

Cooking:

1. From the thoroughly washed cabbage head, the upper leaves are removed, cut into four pieces, and the stalk is removed. Then the cabbage is cut into plates with a thickness of about three centimeters.
2. Beets and carrots must be chopped into cubes, garlic - thin slices.
3. In a saucepan, boil water, add sugar and salt. Cool to warm condition, pour in oil and vinegar, mix thoroughly.
4. Layered vegetables in a glass dish, carefully tamping, then pour marinade, cover tightly with a lid. The product will be ready in a day.

Pickled cabbage with petals is best obtained by using later varieties with elastic fresh leaves.

We offer to watch a video on how to cook pickled cabbage "Pelyustka":

Cooking options for pickled cabbage in Georgian with beets, information on the benefits and harms of such a dish, as well as recommendations, can be found in a separate article.

"Provence"

Another very famous recipe for cooking pickled cabbage is called "Provencal". In this embodiment, in addition to the already mentioned ingredients, Bulgarian pepper is necessarily added. It gives the dish a special piquancy and original taste. For 1 kg of cabbage should take one Bulgarian pepper.

Cooking:

1. Remove the top leaves from the cabbage, chop the rest of the forks with a sharp knife into thin strips, fold them into deep dishes, sprinkle them with salt and knead them with your hands until you give the juice.
2. Bulgarian pepper cut into strips, beets and carrots rubbed on a coarse grater. If desired, can be cut into sticks or straws. Garlic must be chopped with a knife or with garlic press.
3. The ingredients are mixed and filled with hot marinade. Marinade is made from water, oil, vinegar, salt and sugar. Cabbage is poured with marinade, covered with a flat plate, put on top the load and left in the room for 5-6 hours. After this dish is ready to eat.

Various recipe options

Cooking options for pickled cabbage may vary depending on the taste of the chef. Some make cabbage without vinegar, adding citric acid as a preservative. It is added directly to the jar before pouring the marinade.

Cabbage with beets, pickled with raisins, has an original sweet taste. Dried fruits are added to chopped vegetables and marinated..

For those who love the sour taste of the marinade, suitable cabbage, cooked with lemon and honey. For cabbage forks weighing about three kilograms will need one large lemon and half a cup of honey. In this version of cooking no vinegar. Lemon cut into slices and spread in a jar along with other vegetables. For the marinade, the water is brought to a boil, adding honey and salt. Cabbage is poured with boiling liquid, the banks are closed with plastic covers.

The benefits of pickled cabbage will increase if you add ginger to it. This root crop enhances immunity and helps to preserve youth and beauty. Peeled and sliced ​​ginger plates are placed in dishes along with the rest of the vegetables and poured with hot marinade.

Serving dishes

Pickled cabbage with beets can be either a separate dish or served with meat, fish, boiled potatoes. This beautiful pink appetizer is placed in a beautiful salad bowl, poured with vegetable oil, sprinkled with green onions and dill and served on a festive table.

• Slices of red cabbage can be put on a dish with baked meat or fish.
• From the pickled cabbage make stuffing for pies and pancakes.
• It is an ingredient for a variety of vegetable and meat salads.
• An excellent vinaigrette will turn out if boiled potatoes, beets, carrots, pickles and peas are added to the pickled cabbage.

Cooking options for pickled cabbage with beets, there are a great many. Each housewife can cook this simple dish and please their home.

Watch the video: Braised Red Cabbage Recipe - Sweet & Sour Braised Red Cabbage Side Dish (May 2024).