Cabbage, stained with beets, is often called Korean cabbage , although it has absolutely nothing to do with Korean cuisine, which, however, does not at all make this dish unworthy of attention. The attractive bright color, together with the light witticism and aroma of garlic and the pleasant crispy texture of the cabbage leaves themselves, make this dish an ideal cold snack. Below we discuss the recipes for the quick preparation of cabbage with beets and garlic.
Sauerkraut with beets and garlic
Classical sauerkraut ready to name the dish still can not, too little time passes, but marinated - please. This dish is not only stunningly bright and tasty, but also surprisingly easy to prepare.
Ingredients:
- cabbage - 580 g;
- garlic - 1 head (large);
- carrots - 90 g;
- beets - 90 g;
- sugar - 135 g;
- vinegar - 145 ml;
- laurel leaf - 3 pieces;
- peas of pepper - 3-5 pcs.
Preparation
Start by preparing the marinade, since it will need to be able to cool down. To a liter of water, pour the sugar, add a couple tablespoons of salt, pour the vinegar, put the laurel and bell pepper. Place the mixture on high heat and wait for it to boil. Boil the boiled marinade and let cool.
Without wasting time, take up vegetables. Since carrots and beets with garlic play the role of flavor additives and dyes in this recipe - they can be cut into large brusochki. The very same cabbage is divided into squares. Vegetables are mixed in a large container or portioned into cans. In each of the jars put chopped garlic. Now it remains to pour the vegetables with marinade and leave in the cold. After a couple of days, a quick cabbage with beets and garlic will be ready.
Recipe for pickled cabbage with beets and garlic
Do not like vinegar? Then prepare cabbage with beets and garlic without vinegar. To ensure that the snack does not come out extremely sweet in the end, pour in a little lemon juice.
On this way, and altogether a few hours will pass, since cabbage will need to be poured hot brine, and not insist in the cold.
Ingredients:
- beets - 110 g;
- carrots - 110 g;
- cabbage - 1,8 kg;
- garlic - 6 teeth;
- water 230 ml;
- sugar - 55 g;
- vegetable oil - 115 ml;
- lemon juice - 65 ml.
Preparation
Before you make cabbage with beets and garlic, prepare all the vegetables from the recipe. Large chop the cabbage, and carrots with beets shred smaller. Divide the garlic teeth into petals and mix the vegetables together. Mix the boiling water with citric acid, butter and salt. Dissolve the sugar crystals in the mixture, and then pour the vegetables with hot brine. After 3-4 hours, move everything into the refrigerator for cooling before serving.