Foreword
Recipes such as Cabbage with beets fast food"allow you to get dishes from these healthy vegetables in very short time- from several hours to one day. Therefore, such recipes are very popular, because there is no need for the laborious process of preparing cabbage with beets for future use, the desired dish can be quickly prepared at any time. How long it takes for the prepared product to become completely ready depends not only on the recipe, but also on the chosen cabbage and the method of cutting vegetables.
The most quickly prepared, and most importantly, the most healthy meals from cabbage and beets are different fresh salads... This refers to the use of fresh (raw) cabbage and beets for cooking. Vegetables just need to be cut and seasoned with butter, sour cream, mayonnaise or other dressing. At the same time, cabbage and beets will retain all vitamins and useful material necessary for the body. But most often, when it comes to cooking cabbage with beets, we mean some kind of processing, for example, preservation for the winter. By the way, housewives are most often interested in harvesting recipes, especially beginners.
Delicious pickled cabbage with beets
The taste qualities of these two vegetables and their combination in one recipe are best revealed when cabbage with beets is heat-treated (boiled or stewed), that is, in hot dishes. The most famous hot dish with these vegetables is borscht. But borscht belongs to the first courses. And when it comes about cooking cabbage with beets, then we mean various salads and similar preparations. So, of the hot dishes with these vegetables, only those for the preparation of which they use stewing fall into this category. One of these recipes is given at the end of the article.
However, most housewives are much more likely, and they rarely use stewing. Yes, stewing will cook the vegetables much faster. But this heat treatment must be carried out correctly so that the cabbage and beets do not turn out damp or burn, but at the same time they reach "condition". In general, you will have to "tinker" with stewing vegetables. Whether it's salting, pickling and pickling. I cut everything up and poured it with brine or marinade. If you do everything exactly according to the recipe, then the end result will be exactly what it should be.
In addition, in pickled, pickled and especially pickled vegetables, much more vitamins and other useful and necessary for the body substances. Their amount is almost the same as in fresh starting products. And when stewing, as with any other heat treatment, vegetables lose significant amount vitamins. So salty, pickled and sauerkraut with beets is also healthier than stewed vegetables.
The fastest of the three cooking methods is pickling. Thanks to the use of vinegar, depending on the recipe, cabbage with beets (and other vegetables) will be ready in just a few hours, one day or a few days.
So, this recipe will require vegetables and spices:
- cabbage - 1 kg;
- beets (medium) - 1-2 pcs.;
- carrots (medium) - 1 pc.;
- garlic (cloves) - 3-4 pcs .;
- Red hot peppers(ground) - 1/4 tsp;
- allspice, as well as black pepper (peas) - 3-5 pcs.
When preparing the marinade you will need:
- water - 3 glasses;
- sugar - 100 g;
- salt - 1 tbsp. a spoon;
- garlic (cloves) - 2-4 pcs.
- vinegar 9% - 70-90 ml.
Put the cabbage, cut into checkers about 2x2 cm or in strips, in a wide, spacious bowl or saucepan. Then add chopped root vegetables and garlic, as well as pepper to it. Mix all vegetables thoroughly with each other, and then compact well.
Now we are preparing the marinade. Bring a solution of water and salt, sugar and spices for the marinade in an enamel saucepan to a boil. As soon as this liquid boils, cover it with a lid and cook for 2-3 minutes over low heat. Then we remove the pan from the burner, pour vinegar into the solution, mix everything thoroughly and immediately pour the vegetables with the resulting marinade. Then we put oppression on them and leave them to marinate in the kitchen for 8-12 hours. During this time, vegetables should definitely be marinated.
The main difference between instant recipes (5-12 hours in advance) and per day is in the size of cabbage slices. And there is also a slight difference in the amount of certain ingredients for the marinade. So that quick recipes can also be used for pickling cabbage with beets per day and vice versa. The main thing is to cut the heads of cabbage correctly in order to get the required duration of pickling.
Freshly chopped cabbage head
And below is one of the many recipes for pickling cabbage with beets per day. It will require vegetables:
- cabbage - 2 kg;
- beets (larger) - 1 pc.;
- carrots (medium) - 1-2 pcs .;
- garlic (heads) - 1 pc.
To prepare the marinade, you will need the following:
- water - 1 l;
- sugar - 1 tbsp. a spoon;
- salt - 2 tbsp. spoons;
- allspice (peas) - 2-3 pcs .;
- Bay leaf(medium) - 2-3 pcs .;
- capsicum- half a pod;
- sunflower oil - 180-200 g;
- table vinegar (better than 9%) - 150 g.
Put the cabbage, cut into checkers of about 3x3-4x4 cm or in strips, into a wide, spacious bowl or saucepan. Then add chopped root vegetables and garlic to it. Mix all vegetables thoroughly with each other.
Now we are preparing the marinade. In an enamel saucepan, bring to a boil, stirring, a solution of water, salt, sugar, as well as spices for the marinade (capsicum should be cut into thin rings) and poured oil. As soon as this liquid boils, turn off the heat and add vinegar to it. Then mix everything thoroughly and immediately fill the vegetables with the resulting marinade. Then we cover them with a plate with a diameter slightly smaller than that of the pan or bowl in which they are laid. Then, pressing on the plate, we compact the vegetables well. It is not necessary to install oppression. We leave vegetables to marinate in the kitchen for a day. After about 24 hours, the cabbage and beets are ready.
This is a simple and at the same time very tasty and easy to digest dish. It can be safely included in your daily diet. And even if it really is on the table every day, it will not get bored. After all, it can be cooked in different ways: only with beets, with the addition of onions and carrots, with tomatoes and herbs, with garlic, with various spices, with or without vinegar, and so on.
Preparation for extinguishing
Below is a recipe that contains almost all of the listed ingredients, as well as seasonings for any individual taste. Based on the preparation of 4-5 servings, you will need:
- cabbage - half a fork;
- beets (medium) - 1 pc.;
- carrots (medium) - 1 pc.;
- onion (large) - 1 pc .;
- garlic to taste;
- tomato paste - 3 tbsp. spoons;
- vegetable oil- how much is required;
- salt, sugar, red and / or black pepper, paprika, herbs or other spices.
First, boil the beets, and then clean them. Fry chopped carrots and chopped onion into half rings until half cooked. Then add chopped cabbage and spices to them. Stir all for 5 minutes, and then add a glass of water to these vegetables. After that, we simmer them for about 20 minutes.
Meanwhile, cut the peeled beets into strips. Add it after 20 minutes to stewed vegetables, and then immediately report tomato paste... We mix everything thoroughly, and then we continue to stew the vegetables until they are almost fully cooked. And then add finely chopped chives and herbs. After that, mix everything again, and then close the lid and immediately turn off the heat. Let the dish brew for 15 minutes.
Pickled cabbage with beets will diversify your diet in winter period and saturates the body useful vitamins and trace elements. Beetroot cabbage can be served as a snack or used in salads.
Instant pickled cabbage with beets - basic cooking principles
In this manner White cabbage pickles quickly. Already after about five hours, you can eat it, while the vegetables, despite the fact that they are poured with hot marinade, remain juicy, crispy and tasty.
Beets should be burgundy and taste sweet. The use of a vegetable with white veins is not allowed.
The cabbage is washed, the top leaves are removed, cut into large pieces, and then chopped according to the recipe. Beets are peeled, washed and rubbed on a coarse grater. The rest of the vegetables, if used, are chopped in the same way as the beets. You can use a Korean salad grater for this.
Cooking pickled cabbage does not take much time, because cabbage does not need to be shredded thin stripes, as for sauerkraut. For this recipe, cut it into squares.
Marinade is usually made from purified water, salt, vinegar, granulated sugar and vegetable oil. Water is poured into a saucepan or saucepan, bulk ingredients are added and brought to a boil. Remove from the stove, pour in vegetable oil, mix and boil again. Set aside and add vinegar. If desired, add herbs and spices to it.
Vegetables are laid out in a saucepan or jar, poured over with hot marinade, covered with a saucer and left for three to four hours. After this time, you can try the cabbage.
Recipe 1. Instant pickled cabbage with beets
Ingredients
two kg of cabbage;
four cloves of garlic;
two carrots;
medium-sized beets;
Marinade
9% table vinegar - 100 ml;
100 g granulated sugar;
120 ml of sunflower oil;
30 g table salt.
Cooking method
1. Wash the cabbage, top leaves remove. Cut the forks into large pieces, remove the stalk, then cut the cabbage leaves into squares. Place in a saucepan or large bowl.
2. Peel carrots and beets, wash and grind on a coarse grater, or use a Korean salad grater.
3. Peel the garlic and cut the cloves into thin slices. Add vegetables to cabbage and mix well with your hands. Transfer the vegetable mixture to a clean, dry three-liter jar.
4. Pour a glass of purified water into a small saucepan, add table salt and granulated sugar. Boil over low heat. Pour in vegetable oil, stir and boil again. Remove the pan from the heat, pour in the table vinegar, stir.
5. Pour the boiling marinade over the vegetables in the jar, cover and leave for four hours.
Recipe 2. Instant pickled cabbage with beets, finely chopped
Ingredients
1 kg 200 g white cabbage;
carrot;
half a head of garlic;
Marinade
purified water - 500 ml;
acetic acid 70% - 30 ml;
Bay leaf;
coarse salt - 40 g;
black pepper - six peas;
vegetable oil - ¼ stack.;
granulated sugar - 120 g.
Cooking method
1. Head of cabbage, remove the top leaves and cut out the stump. Chop the cabbage leaves into thin, fine strips. It is convenient to do this with a special knife with two blades. Place the chopped cabbage in a large saucepan.
2. Peel large carrots, wash and grind on a grater with large sections. We put it in a saucepan with cabbage.
3. Peel, wash and chop small beets in the same way as carrots. The color of the cabbage depends on the amount of beets, the larger it is, the more intense the color.
4. Dismantle about half of a large head of garlic into slices, peel and cut each into thin slices. We spread it with the rest of the vegetables. Mix everything, slightly kneading the cabbage.
5. Pour half a liter into a saucepan, add the rest of the ingredients and keep on fire until boiling. Pour the vegetables with boiling marinade. Cover with a flat plate and place the weight on it. Marinate cabbage for 12 hours. After this time, you can eat it. We lay it out in clean jars, close the lids and store it in the cold for no more than two weeks.
Recipe 3. Instant pickled cabbage with beets "Pelustka"
Ingredients
medium-sized cabbage forks;
salt - Art. a spoon;
small beets;
large carrot;
head of garlic;
vinegar - 150 ml;
vegetable oil - half a glass;
granulated sugar - 100 g;
purified water - liter;
black pepper - six peas.
Cooking method
1. Wash the head of cabbage, remove the top leaves and divide it into eight parts.
2. Peel, wash and chop the root vegetables into thin strips. Disassemble the head of garlic into cloves. Remove the husks from them and chop them into thin slices.
3. Pour the purified water into a saucepan, add granulated sugar, peppercorns, table salt and pour in vegetable oil. Put on fire and simmer for five minutes from the moment of boiling.
4. Cabbage leaves put in a deep bowl, sandwiching them with chopped vegetables. Pour the contents over with hot marinade. Cover with a plate and set the oppression on top. Keep warm for a couple of days, then put in the cold. Cabbage can be stored for up to two weeks.
Recipe 4. Korean style pickled cabbage with beets
Ingredients
head of cabbage;
black pepper - six peas;
coarse salt - 50 g;
table vinegar - a third of a stack.;
two beets;
two bay leaves;
garlic - four cloves;
granulated sugar - half a stack.;
vegetable oil - ½ stack.;
purified water - liter;
bulb onion.
Cooking method
1. In a small saucepan, combine purified water with salt and spices. Put on the stove and boil for ten minutes. Then add vinegar and stir.
2. Rinse the head of cabbage, disassemble into leaves and cut them into squares the size of a matchbox.
3. Wash the peeled beets and cut into neat thin strips.
4. Peel the onion and chop into thin half rings. Peel the garlic cloves and finely chop.
5. Place all vegetables in an enamel pot and stir well. Cover with marinade and leave warm for eight hours. Then keep it cold for the same amount of time.
Recipe 5. Instant pickled cabbage with beets with horseradish
Ingredients
beets - 300 g;
granulated sugar - 2/3 stack.;
parsley root - 100 g;
coarse salt - 100 g;
garlic - 100 g;
purified water - 150 ml;
horseradish root - 100 g.
Cooking method
1. Wash small heads of cabbage, remove the top leaves, cut out the stalk. Cut the leaves coarsely.
2. Peel and twist the parsley root, horseradish and garlic in a meat grinder.
3. Wash the peeled beets and cut into slices.
4. Boil purified water with salt and sugar. Cool slightly.
5. Put cabbage and beets in an enamel saucepan, layering with chopped vegetable mixture and spices. Tamp down. Pour in the brine, cover and marinate for five days. Store the cooked cabbage in the cold.
Recipe 6. Provencal pickled cabbage with beets
Ingredients
white cabbage forks;
allspice - eight peas;
one beet;
granulated sugar - stack.;
Bay leaf;
table vinegar - stack.;
vegetable oil - stack.;
carrots - three pieces;
four cloves of garlic;
coarse salt - 80 g;
purified water - 1.5 liters.
Cooking method
1. Peel, wash and grate beets with large sections, or chop them in a food processor using a special attachment. Dip the beets in boiling water and blanch for five minutes. Place on a sieve.
2. Rinse the cabbage, remove the top leaves and chop into thin strips. Peel and chop the carrots on a coarse grater. Cut the peeled chives into slices.
3. Dissolve sugar and salt in water. Add vinegar and heat mixture. Boil for five minutes.
4. Put the vegetables in an enamel bowl, add spices, stir. Pour in the marinade and vegetable oil. Place a flat plate on top and place a weight on it. Marinate the cabbage for 12 hours. Then store in the cold.
Instant pickled cabbage with beets - tips and tricks
- In addition to the ingredients specified in the recipe for the marinade, you can add herbs or spices to your taste.
- Add peeled and chopped ginger to the cabbage to get a pleasant spicy taste.
- The dish will look appetizing and beautiful if the vegetables are stacked in layers in the jar.
- Onions will give pickled vegetables a specific flavor.
- Pickled cabbage can be used to make salads such as vinaigrette.
It has always been a mystery to me why pickled cabbage with beets is sold in stores for such incredible money. Remember these multi-colored trays with various varieties of cabbage on hastily? Prices are given for one hundred grams, but if you multiply it by ten in your head, you will be shocked - 500 rubles per kilogram of cabbage. This is no gate. Especially clearly you begin to understand the absurdity of Russian pricing when you start preparing cabbage pickles on your own. First, vegetables cost a penny. Cabbage, carrots, beets, garlic - nothing else is needed. For those who grow all this wealth on their own garden, the cost of raw materials is generally zero. Secondly, labor costs are minimal - cabbage is usually not chopped, but cut into squares. Believe me, this is not only fast, but even pleasant. It doesn't take much time either. It only takes 12 hours to make an excellent pickled cabbage with instant beets, the recipe will surprise you with its simplicity. Also, you will most likely appreciate how delicious I use the marinade. I don't add oil. They can be used to season pickled cabbage when serving, if, of course, there is a desire. Purple colour it will make it even brighter. Although personally I like to crunch cabbage with beets just like that, without any dressings. Delicious - impossible to come off! And finally, the third positive point- vegetables are used long-term storage, so there is no need to harvest such cabbage, using wasted space in the refrigerator, because it can be done quickly at any time of the year.
Ingredients:
- White cabbage 1 kg
- Carrots 1 pc.
- Beet 1 pc.
- Garlic 1 head
- Water 600 g
- Sugar 80 g
- Salt 1 tablespoon
- Bay leaves 2 pcs.
- Black peppercorns 10 pcs.
- Allspice peas 10 pcs.
- Table vinegar 50 ml
How to cook quick pickled cabbage with beets
Take the cabbage good quality... Rinse thoroughly under running water. Remove the top leaves. Cut the cabbage randomly, into squares or rectangles, as you like. Place in a convenient pickling container.
Wash the medium beets and carrots. Peel. Cut into small strips. Add vegetables to cabbage.
Peel the chives. Chop either in strips or slices, add to the rest of the vegetables. Mix all products well.
Now it remains to prepare the marinade. Pour water into a saucepan or saucepan. Add salt, sugar. Place bay leaf, allspice and black pepper. Bring to a boil, stir the sugar and salt to dissolve completely. Then pour vinegar into the boiling solution. Stir.
Pour the boiling marinade into a container with vegetables. Cover the top with gauze or a clean cloth. Lay down a flat plate or board. Place the load on top, you can liter jar with water. Leave the cabbage for 12 hours.
After pickling, put the cabbage tightly into clean jars, cover with regular lids and send to the refrigerator for storage.
Pickled cabbage with beets is ready. Good appetite!
Pickled cabbage, pickled cabbage is one of the most common and favorite dishes on our table. V holidays or in the usual, we take out a jar of this delicious product.
There are many ways to pickle and pickle. Most often we use cabbage, chopped into strips, or finely chopped. But in the recipes below, we will marinate the cabbage in slices.
Cabbage in this design is no worse. And many even like it when there is a coarsely chopped pickled vegetable on the table.
Required Ingredients:
- Cabbage - 5 forks
- Garlic - 20 cloves
- Salt - 3 tbsp. l.
- Sugar - 2 tbsp. l.
- Allspice - 3 pcs.
- Bay leaf - 1 pc.
- Dill
- Vinegar - 3 tbsp. l.
We clean the cabbage, cut it in half, remove the stump. After that we cut it into pieces. The size can be any, but so that the pieces fit freely in the jar.
We clean the garlic. We take jars, put chopped cabbage and garlic in them.
Boil water and pour hot boiling water into jars. While all this costs 10 minutes, prepare the marinade. Put salt, sugar in the water and boil.
Drain the water from the cans, add peppercorns, dill, bay leaves, vinegar. Pour the jars with boiling marinade, roll them up, turn them upside down and leave to cool.
When the cans are cool, we put them away for storage.
Cabbage in pieces in jars in brine under iron lids
To prepare according to this recipe, we need:
- white cabbage - 1 large head
- carrots - 3 pcs.
- salt - 50 gr.
- sugar - 50 gr.
- vinegar 9% - 50 gr.
Cut the cabbage into pieces, grate the carrots or cut into thin slices.
We put cabbage and carrots in a jar, tamping each layer
Then we put the jar under the press in the refrigerator for one day. After the time has elapsed, we take out the banks. We boil water, adding salt, sugar and vinegar to it, you can add a little vegetable oil. Pour all this into jars and twist.
Spicy (hot) cabbage with large pieces of beet. Instant recipe
Ingredients:
- Cabbage - 700 g.
- Beets - 1 pc.
- Garlic - 2 cloves
- Vinegar 9% - 70 g.
- Sugar - 1 tsp. L.
- Salt - 2 sec. l.
We clean the cabbage and cut it into square pieces (any).
We clean the beets and cut them either into slices or cubes.
We put it all in a jar. Add garlic, bay leaf. You can add various spices.
Cooking the marinade. Dissolve sugar and salt in water, add vinegar. Pour cabbage with this marinade. Then we twist the jar and remove.
Quick salting of cabbage in slices
It's simple enough and quick way salt the cabbage with slices.
Let's take the following ingredients:
- Cabbage - 1 kg.
- Carrots - 1 pc.
- Garlic - 4 cloves
- Sugar - 4 tbsp. l.
- Salt - 2 tbsp. l.
- Vinegar - 1 glass
- Vegetable oil - 1 glass
Wash cabbage and cut into large pieces. Grate the carrots or cut into rings. Chop the garlic finely or squeeze through a press.
We put everything in a jar in layers: a layer of cabbage, a layer of carrots with garlic. After that, fill with hot marinade: dissolve salt, sugar, vinegar and vegetable oil in water. Pour the vinegar after removing the marinade from the heat.
We pour it all into a jar and leave it to stand for a day. You can then eat it.
And in this video you can see how to quickly pickle cabbage.
White-headed with beetroot - a rather successful and popular combination, and is often found in various homemade preparations. Cabbage is low in calories and very important in the diet of people, moreover, it is quite available throughout the year. Salads, snacks are made from juicy forks, salted pickled cabbage with beets... A special additive - beetroot - colors the dish in its own characteristic color and adds richness to the taste. When consumed, you can treat yourself exclusively to cabbage, but burgundy, like garlic, is simply removed. In addition, greens, sweet peppers, onions and many other components designed to enrich general taste recipes. Preservation, on the other hand, preserves the dishes, the trace elements they contain, and the overall nutritional value.
For the first culinary method of pickled clogging, you will need a kilo of white cabbage, 2 beets and carrots each, a couple of garlic cloves, 200 ml of apple cider, 50 ml of vegetable oil, 120-130 g of sugar sand, 3 tbsp. salt. Garlic can be left out if it is supposed diet dish or if eaters don't like hot snacks... The preparation is carried out quickly enough, and at the height of the ripening season of vegetables, this recipe will come in handy.
One of important roles in pickling makes a delicious marinade filling. It is thanks to her that the components are saturated with juiciness and delicious aromas. To make a solution, a liter of water, salt-sugar and ocet are taken. The container with the contents is placed on the stove and brought to a boil, stirring and simultaneously dissolving the ingredients. For every recipe for pickled cabbage with beets filling is prepared individually. But all the same, spicy spices will not be superfluous in it.
The head of cabbage is cut into 2 * 3 cm squares. After that, the slices are folded into an enamel bowl and kneaded by hand until the petals are stratified. The carrots are peeled, washed and chopped into bars. The beets are thoroughly washed, peeled and cut into neat slices. The garlic cloves need to be peeled and cut into several slices.
The container for pickling will be a glass three-liter can which is washed and dried. In it, the components of the dish are added in layers: cabbage squares, carrots with beets, garlic, etc. layers are repeated up to the top of the container. You should get 3-4 alternations, crushing the ingredients tightly with your fingers. At the end, 2 tablespoons are poured into. vegetable oil.
The marinade is poured last after the oil. By the time it is needed, the fill should have cooled down. The jar is not tightly covered with a nylon lid and is left for 2 days at room temperature, and only after the dishes are closed more tightly. Pickled cabbage with beets for the winter kept in the refrigerator for 24 hours, and then transferred to cool for final ripening. In the finished vegetable mix all vitamins are preserved. In addition, the appetizer goes well with various side dishes. You can treat yourself to it after three days, or it is better to keep it until the cold weather, and only then enjoy such a tasty treat.
