Georgian cabbage: recipe, ingredients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Georgian cabbage is undoubtedly one of the most delicious preparations. With proper preparation, it turns out crispy, tasty and fragrant. This cabbage is great both for decorating the table and for complementing various dishes. It is prepared quite simply and easily, even a novice hostess can make it.

Georgian cabbage with beets retains a large amount of useful trace elements and vitamins, so it is good for he alth.

General cooking principles

The main ingredients of any Georgian cabbage recipe are beets and white cabbage itself. Other ingredients such as celery, horseradish or pepper are added according to the specifics of the recipe.

The taste of the finished dish is s alty with a slight sourness and sharp notes. The cabbage is crispy, but at the same time slightly soft on the outside. Due to the addition of beets, the color of the finished dish is red. Therefore, many hostesses prefer to put a snack on the table as an additional treat and for decoration.

Preparationproducts

To prepare such Georgian-style pickled cabbage, the products are first prepared.

1. Cabbage is peeled from the top leaves, rinsed and cut into large pieces. They should not fall apart and therefore it is preferable to divide a medium-sized head into 7-9 sectors, and not chop.
2. Beets are cleaned, washed and then crushed. It can be cut into circles or grated with medium or large cells. In some recipes, it is recommended to use boiled beets and therefore the vegetable must be heat-treated before chopping.

The rest of the ingredients are ground at the discretion of the hostess.

S alt for cooking Georgian cabbage is recommended to use large. It allows the finished dish to marinate longer and not sour. However, do not get too carried away in the s alting process, so as not to spoil the taste of the future treat.

Recipes

Currently, there are several types of Georgian cabbage recipes. In addition to the main ingredients, celery, carrots, peppers, garlic and even horseradish are added to them.

If such an appetizer is being prepared for the first time, then the chefs recommend using the classic recipe.

Georgian cabbage with herbs and celery

This treat is most often prepared in the summer and the following products are used for this:

• 2.5kg cabbage (white cabbage is best);
• 500g celery stalk;
• 1medium bunch of parsley;
• 500g beets;
• 30 g hot (red) pepper;
• 2 medium sized cloves of garlic.

Also, for cooking Georgian cabbage, you will need about 8 tablespoons of coarse s alt.

1. All vegetables and herbs are washed, dried and cleaned.
2. Cabbage is cut into large pieces so that they do not fall apart.
3. Beets are chopped into strips on a special grater.
4. The parsley is chopped, not fine.
5. The celery is cut into small pieces.
6. All products are placed in a jar of a suitable size (it is recommended to use 1 jar for 3 liters).
7. After garlic, pepper and s alt crushed through a press are placed in it.
8. The components of the future dish are poured with water brought to a boil so that everything is covered with liquid.

After this, the bank is closed with a nylon lid and placed in a cool place for 72 hours. After the time has elapsed, it can be rearranged in the refrigerator and eat.

Pickled cabbage with horseradish

Georgian cabbage with beets and horseradish is prepared from the following set of ingredients:

• 2 kg cabbage;
• 3 medium horseradish roots;
• 2-2, 5 beets;
• 3 hot peppers;
• 1 small bunch of fresh parsley.

To prepare the brine you will need:

• 1000ml purified water;
• 40 ml sunflower oil;
• 150-200g sugar;
• 20 ml vinegar;
• 80g s alt.

The amount of spices can be changed at the discretion of the hostess.

1. The cabbage is rinsed, the upper leaves are removed, and the head is cut into medium-sized pieces.
2. Horseradish roots are peeled, washed and ground on a grater with small or medium cells.
3. Beet roots are peeled and sliced.
4. Hot pepper cut into small pieces.
5. Water is heated on a burner, s alt and sugar are added.
6. After oil is poured into it and everything is brought to a boil.
7. All ingredients are placed in a glass container and poured with brine.
8. Vinegar is poured last and cooled.

After the workpiece has cooled to room temperature, it is transferred to a cool cellar or refrigerator. After about 3 days, it can be served.

Spicy cabbage with pepper

Such an additional ingredient as hot pepper gives the dish new flavor notes.

You can prepare a snack from the following set of products:

• 2 kg white cabbage;
• 200g beets;
• 90 g hot pepper;
• 1 small bunch parsley;
• 60g garlic;
• 50-70g s alt;
• 1000ml purified water;
• vinegar to taste.

You can cook Georgian-style spicy cabbage according to step-by-step instructions.

1. Cabbage is peeled from the top sheets and cut into medium-sized pieces.
2. Fresh beets are peeled and chopped into strips with a knife or on a special grater.
3. The main ingredients are transferred to a 3-liter jar in layers.
4. The greens are rinsed and chopped, hot peppers are cut into small pieces and everything is put in a jar.
5. Garlic is peeled, passed through a press or finely chopped and transferred to a container with other products.
6. S alt dissolves in water at room temperature, and the resulting brine is poured into a jar.
7. After the bank is closed with oppression and removed to a cool place.

About 2 days later, the workpiece will be s alted and it can be moved to the refrigerator, and the jar can be closed with a nylon lid.

Cabbage with carrots

Georgian-style pickled cabbage with carrots is considered an excellent appetizer for feasts.

You can cook it from the following products:

• 1 kg cabbage (white);
• 410g beets;
• 320g carrots;
• 90g sugar;
• 55g s alt;
• 30-40g fresh garlic;
• 5 bay leaves;
• 20g black pepper (chopped);
• 40 ml sunflower oil;
• 140 ml 9% vinegar;
• 1.8 liters of filtered water.

This instant Georgian cabbage can be made according to the following instructions.

1. The cabbage is cut into medium-sized pieces.
2. Beets with carrots are washed, boiled and cut into thin strips.
3. Ingredients add uplayers in a 3 liter jar.
4. Between them, a layer of bay leaves and chopped garlic are laid out.
5. All ingredients must be packed tightly.
6. Water is boiling on the burner. S alt, sugar and spices are added to it.
7. After bringing to a boil, the brine is cooked for another 5 minutes, and after the fire is reduced and sunflower oil and vinegar are poured in.
8. After 1 minute, the brine is removed and cools slightly.

After that, it is poured into a jar with a blank and cooled to room temperature. Cabbage is stored in the refrigerator for 24 hours and after it can be served.

Helpful tips

In order for Georgian cabbage to marinate well, it should be stored in a cool place. Cellars and refrigerators are the best places.

In brine, the finished snack will stay fresh longer. Therefore, it should not be transferred from the jar.

Apple or wine vinegar is best for preparing treats.

This cabbage appetizer looks quite unusual because of the reddish-pink color. It can become a real table decoration and a lifesaver when unexpected guests visit.