Festive cabbage (with beets)

[How do you know that the cabbage is ready: the brine must be sour (as if fermented)!]

Festive cabbage (with beets)

Category: Blanks

Ingredients
strong head of cabbage
beets (raw)	1 medium
garlic	1 head
1 liter brine. water:
Bay leaf	4-5 pcs
black peppercorns	6-8 pcs
salt	2 incomplete Art. spoons
granulated sugar	2 tbsp. spoons
Apple vinegar	1/2 cup

Cooking method

• There are many recipes for cooking cabbage with beets. I want to offer my own, which we have been using for many years.
• Cut the cabbage into large pieces.
• Thinly cut the garlic and put it between the cabbage leaves (we use the garlic at our discretion, I took only 2 cloves, if you don't add garlic, then the taste is completely different, experiment), put it in a jar, put round beetroot circles on the sides and on top.
• Prepare the brine (water, pepper, salt, sugar, bay leaf, peppercorns) to a boil, remove from the heat, add vinegar and pour into a jar of cabbage, close the lid. After 3-5 days, the cabbage will look red and will decorate any festive table.
• How do you know that the cabbage is ready: the brine must be sour (as if fermented)!
• Store in a cool place.
• 
• Bon Appetit!

Note

Py. Sy.: Can be used to make vinaigrette and other salads.

I will try without fail and in a week I will light up something pure white and forty degrees.

In advance: Bon appetit!

Is apple vinegar in this beautiful cabbage necessarily?

Thank you for reminding the recipe: I haven't cooked it for a long time.

I think not so categorically, I did not try to do it with simple vinegar and others, somehow apple cider vinegar suited us.

Thank you for reminding the recipe: I haven't cooked it for a long time.

To your health!

!

!

Why "category Yeast bread"?

And there was "Blanks", I have already noticed, when you save or adjust the recipe, for some reason the category changes !! ??? Thanks, fixed!

And yet, Galechka, I didn't understand, should you stuff the garlic plates directly into the cabbage, or can you just put them in a jar? And about how many cans of cabbage? It is clear that cabbage is different.

Galya, and until ready where to keep? Or should I put it in a cool place right away?

The first 3-5 days I keep in the closet (it's warm there), and then in the refrigerator. But you can also keep it on the balcony if it's warm there.

And also, Galechka, I didn't understand, should you stuff the garlic plates directly into the cabbage, or can you just put them in a jar?

Sorry, my son blocked the recipe.I think that nothing terrible will happen if you just stuff it into a jar, and I put it between the cabbage leaves anyway (the recipe has been preserved, it is indicated that between the leaves).

And about how many cans of cabbage? It is clear that cabbage is different.

Depending on what kind of head of cabbage you take and how you will cut it (you can and not large). The other day I made cabbage (a 1.5 liter can, see the recipe), it took about a kilogram, I'll try it in the evening, but it's not a fact that it's ready.

The first 3 days I keep in the closet (it's warm there), and then in the refrigerator. But you can also keep it on the balcony if it's warm there.

And on our balcony it is already below zero I put a jar with the three remaining cucumbers, now only thaw, but it didn’t disappear

And we still have a thaw again, today +5

I want to add that if you try the pickle after 3-5 days, then it should be sour (as if fermented), which means the cabbage is ready and can be put into the refrigerator. If not, then leave it in a warm place (but not hot) until tender. Now I will add to the recipe!

Galya, how to serve this cabbage? Oil, onions ... do you need to add something? I have been standing on the balcony since Monday, I think tomorrow or the day after tomorrow it should be ready

Tanya, I do not water anything, I just divide it into plates and on a plate - everyone takes a piece and gruns with great pleasure

Irina, thank you! And then all you want to sprinkle with some oil

Girls, forgive me for not answering right away, the Internet freezes.
Tanya, I don’t water anything either, just like a cold appetizer on a plate and each one to his own plate, like a cold appetizer As in the recipe, I add it to the vinaigrette, to the soup, and so - at your discretion, you can add butter, onion how your imagination leaps! Today I also opened a jar, it turned out delicious! Now I will try to take a picture and put it on display

I have been on the balcony since Monday, I think tomorrow or the day after tomorrow should be ready

Try the brine, because it should be sour and should be odorless. This time, for some reason, the brine did not reach for me this time, I had to put it back in a warm place.

And what is the beast on top? Forgive the stupid, I can't figure it out.

And what is the beast on top?

I guess the tentacles of the squid

I thought so too. "Theoretically, of course, I understand, but I want to clarify" (KVN "Uyezdny Gorod").

Girls YOU are right squid it is, camalmar (Cocktail "Tenderness" seafood salad)

My cabbage did not ferment on the balcony, I brought it back to the kitchen

Tatyana, did you immediately take her out to the balcony? Did you keep it warm (home)?

No, I kept it in the kitchen for a couple of days, and then brought it out to the balcony. By our standards, it was still warm, 6-8 degrees Celsius at night. But, apparently, it was necessary to wait for the acidification, and then take it out. But I'm not upset, I tried the pickle, very tasty!

My soul felt warmer! ("I'm not upset, I tried the pickle, very tasty"). My second mother (mother-in-law) makes this cabbage without garlic and is also delicious (the taste is slightly different)!

Damn! I will die from the loss of saliva! I'll go buy some beets and close up some pretty cabbage!

It's high time and we will grumble together! I will definitely make it closer to the New Year, and it looks beautiful and tasty and healthy on the table (I made it in advance and no trouble, one dish is already there) !!!

Galya, what is true is true, delicious and beautiful! Today we ate an omelette, it's very tasty And the colors - you can see for yourself what

What a beauty you have turned out! It is very nice that you liked the cabbage, eat it for health!