Cabbage with beets in hot marinade. Cabbage marinated with beets: a quick-cooking recipe. Cooking tips for salting vegetables

Today in our menu cabbage pickled with beets. Fast food recipes and ways to serve this dish to the table are striking in their diversity. Many housewives add colorful and crispy cabbage to appetizers and salads, and as a separate dish, it is extraordinary tasty.

Marinating is one of the favorite ways of cooking cabbage with beets. And for this fit any cabbage - white, Brussels, color. Beetroot not only gives the dish an exquisite taste, but also saturates it with bright colors. And in order for the appetizer to be a success, let's listen to the advice of experienced chefs:

• the taste of the dish is determined by the marinade, which, as a rule, necessarily contains vinegar in its composition;
• if you are marinating cauliflower, you can add its essence instead of vinegar: you will need a tablespoonful of 3 liters of liquid;
• to add a sweet and sour taste to the dish, add apple vinegar;
• chop vegetables better with a figure knife - so the dish will turn out beautiful and festive;
• cabbage and beets are ideally combined to taste with fresh and Korean carrots;
• garlic gives vegetables a savory taste and a unique aroma.

Now you can safely go to the kitchen to create your culinary masterpiece. Let's start?

Bright appetizer of pickled vegetables

We present the recipe for marinated instant cabbage with beet pieces. This appetizer will be ready in two days, and the process of marinating itself will not take you much time. To give the dish a sharp note, add garlic and spices. Tip: cabbage is better to take medium size, and forks should be dense.

Composition:

• 2 kg of white cabbage;
• 3 carrots;
• 2 medium sized beets;
• 10 pieces. garlic cloves;
• 1.5 liters of filtered water;
• 200 grams of sugar;
• 200 ml of vinegar;
• 3 tbsp. l salt;
• to taste allspice.

Cooking:

Cabbage with beets and instant garlic is considered a versatile snack, ideal for everyday and festive table. The dish is nourishing and tasty. To give vegetables sharp notes, some housewives add chili peppers, the main thing here is not to overdo it with its quantity.

Composition:

• 3 kg of white cabbage;
• 2 heads of garlic;
• 250 g of beets;
• 250 g carrots;
• 100 ml of refined vegetable oil;
• 5 tsp. salt;
• 200 ml of vinegar;
• 1 l of filtered water;
• 170 grams of sugar.

Cooking:

Consider a recipe for cauliflower salting with instant beets. All ingredients in the recipe are based on a jar with a capacity of one liter.

Composition:

• 1 cauliflower forks;
• 1 medium sized beets;
• 1 laurel leaf;
• ½ tsp coriander or peppercorns;
• 1 tbsp. l salt;
• 1 tbsp. l sugar sand;
• 2 tbsp. l vinegar 9%;
• filtered water.

Cooking:

Delicious blue cabbage stew

Cabbage with beets can not only be pickled, but also cooked in the form of a tasty stew. We take the blue cabbage, but this dish turns out delicious and with the usual white cabbage.

Composition:

• 0.4 kg of blue cabbage;
• 2-3 small beets;
• 1-2 onions;
• to taste garlic cloves;
• 0.3 st. apple cider vinegar;
• ½ tbsp. filtered water;
• 1 tbsp. l vegetable oils;
• to taste the spice mix.

Cooking:

Foreword

Recipes such as "Cabbage with instant beets" allow you to get dishes from these healthy vegetables in a very short time - from several hours to one day. Therefore, these recipes are very popular, because there is no need for a time-consuming process of harvesting cabbage with beets for future use, the right dish can be quickly prepared at any time. How long it takes for the prepared product to become fully prepared depends not only on the recipe, but also on the cabbage chosen and the way vegetables are cut.

1

The most quickly cooked, and most importantly, the most useful dishes from cabbage and beets are various fresh salads. This refers to the use for the preparation of fresh (raw) cabbage and beets. Vegetables need only be cut and season with butter, sour cream, mayonnaise or another dressing. At the same time, cabbage and beets will retain all the vitamins and beneficial substances needed by the body. But most often, when it comes to cooking cabbage with beets, it means any processing, for example, preservation for the winter. By the way, the recipe blanks are most often interested in hostesses, especially beginners.

Delicious marinated cabbage with beets

The flavor qualities of these two vegetables and their combinations in one recipe are best disclosed when the cabbage and beetroots are heat-treated (boiled or stewed), that is, in hot dishes. The most famous of the hot dishes with these vegetables is borscht. But borscht belongs to the first dishes. And when it comes to cooking cabbage with beets, we mean various salads and similar preparations. So from hot dishes with these vegetables, only those for 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 common, and quenching is used very rarely. Yes, when stewing vegetables will be cooked much faster. But this heat treatment must be properly carried out so that the cabbage and beets do not turn out damp or not burnt, but they also reach a “condition”. In general, with the stewing of vegetables will have to "tinker." Whether it's salting, pickling and pickling. All cut and poured pickle 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 salted, pickled and especially fermented vegetables, much more vitamins and other useful and necessary for the body substances are stored. Their number is almost the same as in fresh source products. And when stewing, as with any other heat treatment, vegetables lose a significant amount of vitamins. So salted, pickled and sauerkraut with beets is also more beneficial than stewed vegetables.

The fastest of these 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 pieces;
• carrots (medium) - 1 pc .;
• garlic (cloves) - 3-4 pieces;
• red hot pepper (ground) - 1/4 tsp;
• allspice, as well as black pepper (peas) - 3-5 pcs.

When cooking marinade will need:

• water - 3 cups;
• sugar - 100 g;
• salt - 1 tbsp. spoon;
• garlic (cloves) - 2–4 pcs.
• vinegar 9% - 70–90 ml.

Cabbage, cut into shashchekami about 2x2 cm or stripes, fold into a wide spacious bowl or pan. Then add to it chopped root vegetables and garlic, as well as pepper. All vegetables are thoroughly mixed with each other, and then well compacted.

Now prepare the marinade. We bring the solution of water and salt, sugar and marinade spices into the 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 remove the pan from the hotplate, pour the vinegar into the solution, mix everything thoroughly and immediately pour the vegetables in the marinade. Then we put pressure on them and leave them to marinate in the kitchen for 8-12 hours. During this time, vegetables should definitely marinate.

5

The main difference between fast recipes (5–12 hours) and cabbage slices per day. And there is a slight difference in the amount of certain ingredients for the marinade. So quick recipes can also be used for pickling cabbage with beets per day and vice versa. The main thing is to get the required duration of pickling, you need to properly cut the cabbages.

Freshly Chopped Cabbage

And below is one of the many recipes for cabbage pickles with beets per day. It will require vegetables:

• cabbage - 2 kg;
• beets (larger) - 1 pc .;
• carrots (medium) - 1-2 pieces;
• garlic (heads) - 1 pc.

To prepare the marinade you will need the following:

• water - 1 l;
• sugar - 1 tbsp. spoon;
• salt - 2 tbsp. spoons;
• allspice (peas) - 2–3 pcs .;
• bay leaf (medium) - 2–3 pcs .;
• chilli pepper - half a line;
• sunflower oil - 180–200 g;
• table vinegar (preferably 9%) - 150 g

Cabbage, cut into shashhechki about 3x3-4x4 cm or stripes, fold into a wide spacious bowl or pan. Then add the chopped root vegetables and garlic to it. All vegetables thoroughly mix each other.

Now prepare the marinade. In an enamel saucepan bring to a boil, while stirring, a solution of water, salt, sugar, as well as spices for the marinade (paprika must 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 pour the marinade vegetables. Then we cover them with a plate with a diameter slightly smaller than that of the pot or bowl in which they are laid. Then, pressing on the plate, thoroughly seal the vegetables. It is not necessary to establish oppression. Leave the vegetables to marinate in the kitchen for a day. After about 24 hours the cabbage and beets will be ready.

6

This is a simple and very tasty as well as easy to digest dish. It can be safely included in your daily diet. And even if it really will be on the table every day, you 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 greens, with garlic, with various spices, with or without vinegar, and so on.

Preparation for extinguishing

Below is a recipe in which there are almost all of the specified ingredients, as well as seasonings for any individual taste. From the calculation 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 - as required;
• salt, sugar, red and / or black pepper, paprika, greens or other spices.

First boil the beets, and then clean it. Chop carrots and onion slices cut into half rings until half cooked. Then add to them chopped cabbage and spices. Stir all 5 minutes, and then add a glass of water to these vegetables. After that, simmer them for about 20 minutes.

In the meantime, chop the brushed beets into strips. Add it after 20 minutes to the stewed vegetables, and then immediately report the tomato paste. We mix everything thoroughly, and then continue to stew the vegetables until they are almost ready. And then add the finely chopped chives and greens. After that, we mix everything up again, and then close the lid and immediately turn off the fire. Let it brew for about 15 minutes.

For cooking pickled cabbage with beetstake the following ingredients:

4-5 kg ​​of cabbage;

2 medium sized beets;

2 large carrots;

2 heads of garlic;

0.5 liters of unrefined sunflower oil;

1 tbsp. vinegar;

400 g of sugar;

60 grams of salt.

Cooking

Peeled and washed cabbage cut into small squares (about 3 to 3 cm), also peeled carrots and beets - into circles and plates, respectively. Crush the garlic is not very fine. Then all the ingredients must be laid in layers in an enamel pan or bowl: first cabbage, then carrot and beet, then garlic. Oppression, cabbage again, and so on. The last layer should be cabbage. Lay the layers well compacted and fill all with hot marinade.

To prepare the marinade, mix the vegetable oil, vinegar, sugar and salt and boil. When the cabbage and marinade are completely cool, put pressure on them and put them in a cold place. The oppression can be removed after a day, but ready cabbage marinated with beets,  will be only in 3 days.

Cauliflower marinated with beets

Divide 2 cauliflowers into florets, peel, rinse, allow to drain. Peel and chop 1 beetroot (grate can be rubbed). In the enameled large dishes lay cabbage, sprinkling with beets. Optionally, you can add various spices, such as garlic, parsley and celery roots, etc.

Then cook the marinade: in 2 liters of water, add 2 tablespoons. l salt and 1/2 tbsp. sugar, put the liquid on the fire, boil, remove from the stove and immediately pour in 100 ml of 6% vinegar. Hot marinade pour cauliflower. Cover with a plate on top, put the load and leave to marinate. Colored pickled cabbage with beetrootwill be ready in 3-5 days. Keep it in the fridge. Serve on the table, watered with vegetable oil.

Spicy pickled cabbage with beets: a recipe

Take 2 cabbages and cut each into 8 pieces. If you like small cabbage, shredded, then chop it, if you prefer to crunch large pieces of cabbage, cut the cabbage into squares.Next, wash and peel 2 beets, 1 carrot, 2 bell peppers, a head of garlic and a pod of bitter pepper. Cut the carrots and beets into slices (if the cabbage is coarsely chopped) or grate (if the cabbage is chopped).

Chop the garlic and hot pepper, cut the Bulgarian pepper into strips.  Mix all the ingredients, add a couple of bay leaves and peppercorns.

Then pour all the hot marinade. Marinade cook like this: to 1 liter of water, add 100 ml of vegetable oil, 70 ml of 9% vinegar, 2 tbsp. l salt and 100 g of sugar, all boil for 5 minutes.Cover the cabbage with a plate and leave in the room for a day. Cabbage marinated with beets, transfer to clean jars and store in cold.