Georgia, like the rest of the Caucasus countries, is famous for its delicious cuisine, which is known outside the small country practically all over the world. One of the interesting dishes is cabbage in Georgian with beets..
This type of preparation is popular enough in many families and cafes due to its taste and simplicity. Spicy food lovers will also enjoy this kind of vegetables..
|White cabbage –||3 kg|
|hot red pepper –||3 pcs.|
|beet –||1.5 kg|
|garlic –||2 heads|
|celery leaves –||2 bunches|
|salt –||3 tbsp. l with riding|
|water –||2 l|
|Time for preparing: 5200 minutes||Calories per 100 grams: 47 Kcal|
So, choose a small cabbage, dense and not crumbling when sliced. Beets should be chosen more saturated with color and sweeter. Celery is an integral part of the recipe, and apart from it, no herbs are needed..
The most important thing in cooking is pickle. It is simple to cook: salt is added to boiled water in a saucepan with the taste more salty than sea water. After cooking, it is cooled completely at room temperature, because vegetables can be poured only with cold brine..
Cabbage is cut into slices – large and flat, and together with the stalk. Cut thickly is not necessary, otherwise it will not stain. Next, turn the beets – it is cut into approximately equal flat circles, and it is better to make them thin. Next, take the garlic and each clove of it is cut into 2-3 or more parts of the hot pepper is cleaned and cut into rings..
For salting, a large container is taken, such as a pan of the volume into which all the vegetables fit and there will be a place for pouring. First the beet is laid out, then the cabbage layer, beetroot again, but sprinkled with garlic and pepper rings, and the celery is crushed in the hands. On top, everything is covered again with a layer of beets..
With the cold solution, the whole “puff” of vegetables is completely poured, so much so that the cover on a finger or two is closed with a lid. It is left for 3-5 days, after which you can get it on a plate and use it with whatever you like – it will be good for meat and potatoes, and the cabbage itself is very tasty, so it’s definitely worth trying.
Cabbage marinated with beets without vinegar
Marinating is somewhat different from salting both in terms of the process, ingredients used and the final taste. So, in the case of cabbage in Georgian, the following ingredients will be used:
- cabbage – 4 kg;
- beets – 1.5 kg;
- garlic – 1 head;
- horseradish root – 50 g;
- parsley – 50 g;
- 1-2 hot pepper;
- salt – 200 g;
- sugar – 200g.
Cooking time – 1-1.5 hours, insisting – 5 days. Calories – 46.7 kcal per 100 g of product.
The top dry leaves on the heads are removed, and the heads themselves must be cut into 4 pieces each half cut in half. Wash the beets and cut into circles, as in the previous recipe.
Pepper and horseradish root is cut in the same circles. Parsley stacks whole, but pre-washed and dried in air. Salt and sugar dissolve in boiled water, then pour the cabbage in the prepared container with the marinade.
On top of it is placed a plate, oppression, and in this form it is stored for two days in a warm place, after which it is removed for 2–3 weeks in the cold..
Spicy Cabbage in Georgian
Spicy food in the Caucasus is very popular. Therefore, there are a large number of different local dishes, having tried that, an unaccustomed person will immediately run after a carafe of water..
Previous cabbage recipes also contain hot peppers, garlic and horseradish, but their concentration is not very high, and the amount of cabbage is slightly higher..
Here is another recipe, following which you can make a great spicy snack..
- cabbage – 1.5 kg;
- horseradish root – 2-3 spine;
- beets – 2-3 pieces;
- hot pepper – 2 pieces;
- water – 1 l;
- sugar – 1 cup;
- vegetable oil – ½ cup;
- Vinegar – ½ cup;
- salt – 3 tablespoons.
Cooking time – 1-1.5 hours, insisting – 5 days. Calories – 60 kcal per 100 g of product.
Cabbage needs to be cut in the classical way, chips of horseradish with chopped beetroot and hot pepper are added to it. Garlic can also be used if you like. It is not necessary to pack it in any particular order, so you can safely begin to prepare the brine.
The water is heated over medium heat, salt and sugar are stirred in it, vegetable oil is added and boiled. A hot pickle is filled with a jar of cabbage and other ingredients, and then vinegar is poured. After cooling it is put in the fridge and after a while you can eat.
Option Georgian snack with carrots and spices
- carrots – 3 pieces;
- cabbage – 2 kg;
- boiled beets – 4-5 pcs .;
- garlic – 1-2 pieces;
- salt – 1 tbsp. l with a hill;
- sugar – 280 g;
- 3-4 bay leaves;
- ground black pepper – 1 tsp;
- apple cider vinegar – 150 g;
- vegetable oil – 150 ml;
- water – 1 l.
Taking into account sterilization, the preparation will take 2-2.5 hours. Caloric content is approximately 50-60 kcal per 100 g.
At first, the beets are laid out in cans, cut into slices, then bay leaf, garlic, pre-chopped. Next cabbage is cut into medium pieces, and on top of it carrots with straws or cubes as you like. Then everything is filled with hot pickle..
For brine, water is boiled in which salt, sugar, vinegar, vegetable oil, and pepper are added. After 2 minutes over low heat from the moment of boiling the brine is ready.
The cabbage will be ready in a day, and you can store it under the capron lid in the refrigerator for no more than two months..
Georgian “Pkhali” from cabbage
- cabbage – 1 kg;
- beets – 300 g;
- chili pepper – 1 pc;
- walnut kernels – 100g;
- onion – 1 pc;
- cilantro – 1 piece;
- garlic – 3-4 slices;
- salt – to taste;
- ground coriander – to taste;
- hops-suneli – to taste
- wine vinegar – 1 tbsp. l .;
Time such a dish will take up to 2 hours. Calorie content will be about 80 kcal per 100g.
Cabbage is cut into large chunks and laid out in boiling water. It is necessary to cook, but not to overdo it. Beets are also cooked..
Next, the cabbage is twisted in a meat grinder and water is squeezed out of it. Beets, too, need to be minced, as well as crushed in it walnut kernels, chili. Pound the garlic in a mortar in a mush. Greens and onion finely chopped.
Vegetables are mixed with onions, herbs and spices, after which salt and wine vinegar are added. After mixing, the appetizer is ready, however, it is better to hold it in a refrigerator for a couple of hours..
Spicy Spicy Appetizer
With spices, almost any dish will become fragrant and tastier. As for cabbage with beets, marinated with them, here you can experiment well with the addition of various spices.
- cabbage – 2 kg;
- beets – 0.5 kg;
- bay leaf – 5 pieces;
- sugar – 4 tbsp. l .;
- salt – 1 tbsp. l .;
- garlic – 1 head;
- ucho-suneli – 1 tbsp. l .;
- fresh coriander – to taste;
- black pepper (peas) – to taste;
- ground coriander – 1 tbsp. l .;
- apple cider vinegar – 4 tbsp. l;
- red pepper – to taste;
- turmeric – 1 tbsp. l .;
- water – 1.5 l.
By the time, taking into account the sterilization of the jar, it will take about two hours. Calorie content is about 50 kcal per 100 g.
Bay leaves should be put together with black pepper and peas in a saucepan, bring to a boil and cook for about 5 minutes. Next, salt and sugar are added to the marinade, after which the cooking continues for another 2 minutes. At the end of the vinegar pours in and the entire pan is removed from the heat..
Beets need to be washed and boiled, cabbage cut into large pieces.
Beetroot – half a centimeter slices. Grind the garlic in a mortar in a mush, rinse the greens and chop. In a separate plate, you must mix ground coriander, red pepper, turmeric and ucho-suneli.
First, a bay leaf with marinade pepper is laid out in a sterile jar, then a layer of beets is placed in a layer, cabbage, garlic with spices and greens are placed on it. These layers fit the entire bank, and each need a little rammed with a spoon (without fanaticism).
In the end, everything is poured with the cooled marinade, sealed and sent to the refrigerator for three days..
In the process of cooking cabbage in Georgian, it is important to observe the sterility of the dish when it comes to pickling. This is not so important when salting, because not one pathogenic bacterium survives in saline solution..
It is also worth carefully picking vegetables. They should not be lethargic, and cabbage should not be crumbly. For this it is worth picking up the cabbage smaller and tighter. Enjoy your meal!