Georgian Marinated Cabbage: Recipe

Each country has its own recipes for the preparation of cabbage blanks. In Russia and Germany, it is customary to sour. And in Georgia, this vegetable is traditionally marinated. This dish is spicy, as is customary in Georgian cuisine, so hot pepper, 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.

As every Russian family has its own favorite recipe for pickling cabbage, so in Georgia every home cooks it in its own way.

Nevertheless, there are general rules for cooking this dish that everyone observes.

Cooking Tips for Georgian Marinated Cabbage

  • Heading for cooking should not be very large, and the more loose.
  • You can not cut the vegetable too small. Ideally, heading cut into several sectors and cut a stalk. The size of the pieces depends on the density of the head. The tiniest cabbage is cut into smaller pieces.
  • Beets can be cut in any way: with ringlets, straws or grated.
  • Garlic is usually put in blanks in whole slices, with the exception of only large teeth - they are cut in half.
  • Celery root cut ringlets. Green celery just crumpled hands.
  • Hot pepper is cut into two longitudinal halves. If you want to get a sharper dish, you can leave the seeds.
  • Vinegar is better to use apple - it is more useful.
  • The workpiece must be completely covered with brine, otherwise the product may deteriorate.
  • Store the workpiece in the cold.

When there are known methods for preparing products, we proceed directly to the recipes.

Pickled cabbage prepared according to this recipe is moderately spicy. It is prepared with carrots, along with a lot of sugar, the carrot gives it a savory taste. This cabbage, pickled in Georgian - instant. Having stood in the refrigerator for 24 hours, it is ready to eat.

Georgian cabbage with carrots

Ingredients for one medium head:

  • 3 carrots;
  • 5 pieces of boiled beets of small size;
  • 2 large heads of garlic;
  • a glass of sugar;
  • 1 tbsp. a spoon of freshly ground black pepper, can be replaced with peppercorns, it needs 15 pieces;
  • 2 tbsp. spoons of coarse salt;
  • a glass of 9% vinegar;
  • 0.5 cup of vegetable oil;
  • 5 bay leaves;
  • 2 liters of water.

Prepared cabbage squares fall asleep coarse salt and let salted a couple of hours. We cut boiled beets and raw carrots into strips. Put the vegetables in a large glass jar in layers:

  • beet below;
  • Lavrushka and garlic;
  • cabbage;
  • carrot.
Tip! To make vegetables taste better, the layers should not be thick, but should be repeated several times. Vegetables are definitely compacted.

Cooking marinade: boil water with spices, salt and sugar for 5 minutes. Turn off the fire, add vinegar and vegetable oil. After 2 minutes, turn off the fire. Fill the cabbage when the brine cools to a warm state.

The cabbage prepared according to the following recipe has a sharp taste, especially if you use the maximum amount of hot peppers. Keep in mind - sugar is not added to it.

Tip! If you want to get a fermented product, you can not add vinegar at all.

If the acid in cabbage is attractive to you, use apple cider vinegar to cook it.

Spicy Georgian cabbage

Ingredients for one medium head:

  • 1 beet;
  • from 1 to 5 pods of hot peppers;
  • garlic head;
  • a bunch of greens, in the classic recipe using celery leaves;
  • liter of boiled water;
  • 2 tbsp. spoons of salt.

We will cook in a pot of 3 liters. Products are laid in layers: the bottom layer of chopped fresh beets, then the greens crushed in hands.

Tip! Cutting greens for this blank is not recommended - so all its flavor is lost.

It is enough to rub it a little in her hands so that she is ready to put the juice in and give it to the pickle.

On top of the green spreads halves of hot pepper and garlic. Repeat layers again. Prepare the brine from water and salt and pour it into the jar.

Attention! If you are going to add vinegar, you need to do it at this stage. Vinegar requires a little - 2-3 tbsp. spoons.

Be sure to put the goods, for example, a plastic bottle with water of small diameter to fit in the neck of the jar. Keep warm from 2 to 3 days. Then take out the cold.

It is impossible to keep cabbage warm, otherwise it will not be as crisp as required by prescription. This cabbage in Georgian can be prepared for the winter. Keep it in the cold.

Georgian cabbage with horseradish

Added to Georgian cabbage, cooked according to the following horseradish recipe, gives it a special taste and smell. Greens represented unconventional parsley.

Ingredients per head weighing 1.5 kg:

  • 2 beets, horseradish root, hot pepper;
  • parsley;
  • garlic head;
  • 0.5 cups of vegetable oil and 9% vinegar;
  • a glass of sugar;
  • litere of water;
  • 3 tbsp. spoons of salt.

It is more convenient to do the workpiece in the bank. Beets for this recipe take raw, cut it into rings. Fuck three on a coarse grater. Mix all ingredients. Cooking brine from water, salt, butter and sugar. Boil and cool, but quite a bit. Pour vinegar into the brine and pour it into the jar. Cooled billet put in the fridge.

Delicious cabbage cooked in Georgian will be a good addition to meat dishes on a weekday. An elegant bright snack will decorate the holiday table. A regular use of this valuable vegetable will bring great health benefits, enrich the body with essential vitamins in winter.