Step 1: prepare the ingredients.
Cut the cabbage stump with a sharp knife, peel the carrots and beets. Then rinse the vegetables under running water, pat dry with paper kitchen towels to remove excess liquid, and chop. Lay the cabbage on a cutting board, cut it into 2 pieces and cut into large squares with an approximate diameter of 3 by 3 centimeters, up to 5 - 6 millimeters is possible. Place the cabbage in a deep bowl.
Cut the beets into thin slices of any shape and thickness up to 1 centimeter or into long strips with an approximate diameter of up to 1 centimeter. Place the beets in a deep bowl. 
Grate the carrots on a coarse grater directly into a deep plate. 
Peel the garlic, put half of the total mass on a cutting board, and chop into small pieces of arbitrary shape and up to 0.5 millimeters in diameter, leave the other half whole, put the garlic not chopped into a separate deep plate. Step 2: combine the ingredients.
Divide all ingredients into 4 approximately equal servings, do it by eye. Take a large, enamelled, clean saucepan and stack the vegetables in layers. First place the cabbage on the bottom of the saucepan, then the beets, then the carrots and sprinkle with chopped garlic. Repeat layers until you have run out of all ingredients, you should have about 4 layers of each component. Place the garlic cloves on top of all the vegetables. 
Separate half of the total mass of salt and sugar and sprinkle them on top of the garlic. 
Let the vegetables steep and let the juice flow for 20 - 30 minutes, and in the meantime, cook the marinade. Step 3: cook the marinade.
Turn the stove on to a medium level and place a large saucepan on it with the right amount of clean distilled water. Bring it to a boil and add the rest of the salt and sugar to the water. Also place the required amount of spices, laurel leaf, allspice and black peppercorns in a saucepan. Let the water boil with spices for 5 to 6 minutes and turn off the stove. Pour the required amount of vinegar into hot boiling water, add vegetable oil and stir the mass with a tablespoon until smooth. Step 4: marinate cabbage with beets.
Pour the vegetables with the hot marinade, put a piece of clean sterile gauze on top of the vegetables, put a plate on top of it and press it with your hands so that the marinade rises upward, repeat this procedure 2 - 3 times so that the vegetables are tamped down more tightly. Then press down the plate one last time with your hand and put pressure on it. In the form of oppression, you can use a two or three liter jar filled with salt or ordinary running water. Insist the cabbage for 3 to 4 days at room temperature, in a warm, draft-free place. After the required time has elapsed, spread the cabbage tightly over sterilized dry jars, helping yourself with a tablespoon, close the jars with plastic lids, put them in the refrigerator and leave the cabbage in it for another 1 - 2 days. The cabbage is ready, it's time to taste it. Step 5: Serve the cabbage marinated with beets.
Cabbage marinated with beets is served chilled, laid in a salad bowl or a deep plate. An excellent appetizer for aperitifs such as vodka, homemade moonshine. Also, this type of cabbage can be served as a salad, especially this dish will be indispensable in the cold winter season, when people begin to have a global lack of vitamins. Cabbage marinated with beets can be served with stewed vegetables, boiled pasta, rice and mashed potatoes, and with fried potatoes, you will generally lick your fingers! Enjoy cooking and eating this yummy! Bon Appetit! - - If the dimensions of your refrigerator allow you to fit a large pan, then you do not need to pack the workpiece into cans, just replace the gauze with a new sterile one, cover the pan with a lid, put it in the refrigerator and take it out as needed.
- - Sometimes chili pepper is added to this type of cabbage, no more than 2 pieces for the above amount of ingredients, and only if you are sure that this dish will not be, there are children, since the cabbage turns out to be quite spicy even with 1 chili pepper.
- - The amount of vinegar can vary depending on what flavor you want. If you want the preparation to be more acidic, add 2 tablespoons of vinegar, but do not forget that you can over-acidify your dish.
- - In this type of preparation, you can add any spices you like that are suitable for vegetable dishes, it can be cloves, cinnamon, dried dill, parsley, paprika, you can also add celery root for spice and more flavor, for more crunch a couple of sheets of cherry, oak and currant.
Foreword
Let's talk about the basic rules of instant cooking for various cabbage and beetroot recipes. We will tell you about pickling in a few hours and a day and explain how to stew cabbage with beets.
The most quickly prepared, and most importantly, the most healthy cabbage and beetroot dishes are various fresh salads. This refers to the use of fresh (raw) cabbage and beets for cooking. Vegetables just need to be cut and seasoned with butter, sour cream, mayonnaise or other dressing. At the same time, cabbage and beets will retain all the vitamins and nutrients the body needs. But most often, when it comes to cooking cabbage with beets, we mean some kind of processing, for example, preservation for the winter. By the way, housewives are most often interested in harvesting recipes, especially beginners.
Delicious pickled cabbage with beets
The taste qualities of these two vegetables and their combination in one recipe are best revealed when cabbage with beets is heat-treated (boiled or stewed), that is, in hot dishes. The most famous hot dish with these vegetables is borscht. But borscht belongs to the first courses. And when it comes to cooking cabbage with beets, we mean various salads and similar preparations. So, of the hot dishes with these vegetables, only those for the preparation of 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 likely, and they rarely use stewing. Yes, stewing will cook the vegetables much faster. But this heat treatment must be carried out correctly so that the cabbage and beets do not turn out damp or burn, but at the same time they reach "condition". In general, you will have to "tinker" with stewing vegetables. Whether it's salting, pickling and pickling. I cut everything up and poured it with brine or marinade. If you do everything exactly according to the recipe, then the end result will be exactly what it should be.
In addition, much more vitamins and other useful and necessary substances for the body are stored in salted, pickled and especially pickled vegetables. Their amount is almost the same as in fresh starting products. And when stewing, as with any other heat treatment, vegetables lose a significant amount of vitamins. So salted, pickled and sauerkraut with beets are also healthier than stewed vegetables.
The fastest of the 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 pcs.;
- carrots (medium) - 1 pc.;
- garlic (cloves) - 3-4 pcs .;
- red hot pepper (ground) - 1/4 tsp;
- allspice, as well as black pepper (peas) - 3-5 pcs.
When preparing the marinade you will need:
- water - 3 glasses;
- sugar - 100 g;
- salt - 1 tbsp. a spoon;
- garlic (cloves) - 2-4 pcs.
- vinegar 9% - 70-90 ml.
Put the cabbage, cut into checkers about 2x2 cm or in strips, in a wide, spacious bowl or saucepan. Then add chopped root vegetables and garlic, as well as pepper to it. Mix all vegetables thoroughly with each other, and then compact well.
Now we are preparing the marinade. Bring a solution of water and salt, sugar and spices for the marinade in an 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 we remove the pan from the burner, pour vinegar into the solution, mix everything thoroughly and immediately pour the vegetables with the resulting marinade. Then we put oppression on them and leave them to marinate in the kitchen for 8-12 hours. During this time, vegetables should definitely be marinated.
The main difference between instant recipes (5-12 hours in advance) and per day is in the size of cabbage slices. And there is also 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 cut the heads of cabbage correctly in order to get the required duration of pickling.
Freshly chopped cabbage head
And below is one of the many recipes for pickling cabbage with beets per day. It will require vegetables:
- cabbage - 2 kg;
- beets (larger) - 1 pc.;
- carrots (medium) - 1-2 pcs .;
- garlic (heads) - 1 pc.
To prepare the marinade, you will need the following:
- water - 1 l;
- sugar - 1 tbsp. a spoon;
- salt - 2 tbsp. spoons;
- allspice (peas) - 2-3 pcs .;
- bay leaf (medium) - 2-3 pcs .;
- capsicum - half a pod;
- sunflower oil - 180-200 g;
- table vinegar (better than 9%) - 150 g.
Put the cabbage, cut into checkers of about 3x3-4x4 cm or in strips, into a wide, spacious bowl or saucepan. Then add chopped root vegetables and garlic to it. Mix all vegetables thoroughly with each other.
Now we are preparing the marinade. In an enamel saucepan, bring to a boil, stirring, a solution of water, salt, sugar, as well as spices for the marinade (capsicum should 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 fill the vegetables with the resulting marinade. Then we cover them with a plate with a diameter slightly smaller than that of the pan or bowl in which they are laid. Then, pressing on the plate, we compact the vegetables well. It is not necessary to install oppression. We leave vegetables to marinate in the kitchen for a day. After about 24 hours, the cabbage and beets are ready.
This is a simple and at the same time very tasty and easy to digest dish. It can be safely included in your daily diet. And even if it really is on the table every day, it 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 herbs, with garlic, with various spices, with or without vinegar, and so on.
Preparation for extinguishing
Below is a recipe that contains almost all of the listed ingredients, as well as seasonings for any individual taste. Based on the preparation 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 - how much is required;
- salt, sugar, red and / or black pepper, paprika, herbs or other spices.
First, boil the beets, and then clean them. Fry chopped carrots and chopped onion into half rings until half cooked. Then add chopped cabbage and spices to them. Stir all for 5 minutes, and then add a glass of water to these vegetables. After that, we simmer them for about 20 minutes.
Meanwhile, cut the peeled beets into strips. After 20 minutes, add it to the stewed vegetables, and then immediately add the tomato paste. We mix everything thoroughly, and then we continue to stew the vegetables until they are almost fully cooked. And then add finely chopped chives and herbs. After that, mix everything again, and then close the lid and immediately turn off the heat. Let the dish brew for 15 minutes.
During the day you will have delicious cabbage on your table. A snack that you need!
Ingredients
✓ white cabbage - 2 kg;
✓ large beets - 1 pc.;
✓ carrots - 2 pcs.;
✓ garlic - 2-3 cloves.
For the marinade:
✓ water - 1 liter;
✓ sugar - 120 g;
✓ vegetable oil - 100 ml;
✓ vinegar 9% - 150 ml;
✓ salt - 2.5 tbsp. l .;
✓ peppercorns - 4-5 pcs.;
✓ bay leaf - 2-3 pcs.
Recipe
Chop the cabbage finely. Peel and coarsely grate carrots and beets.
Peel the garlic and cut into thin petals. Combine cabbage, beets, carrots and garlic, mix everything well.
Place vegetables in a jar. I used a large jar, but you can divide the vegetable mixture into small jars.
Prepare the marinade: pour water into a saucepan, add sugar, salt, bay leaf and pepper. Put the saucepan on the fire and bring to a boil.
Once the mixture boils, add the vegetable oil and vinegar. Stir and remove the marinade from heat.
Pour the hot marinade over the vegetable mixture. Leave the jar of cabbage at room temperature until it cools completely.
Then put the jar of cabbage in the refrigerator for 24 hours. Aromatic, crispy cabbage marinated with beets, serve.
Hope you enjoy this quick recipe for the tastiest kale.
Bon Appetit!
Spicy, pungently smelling, fresh and pleasantly crispy pickled cabbage slices with beets will become an irreplaceable treat on the table, and this pickle can not only diversify, but also decorate the daily menu. Every housewife can use the recipe for pickled cabbage with beets, proven over the years and experience: the dish is very simple in terms of its components, and does not require much time from you.
TIME: 24 hours
Light
Servings: 10
Ingredients
- White cabbage (firm, fresh and without foulbrood). Let's take forks weighing 1.5-2 kg.
- Table beets (medium size, rich color, no diaper rash) -1 piece.
- Half a small head of garlic.
- For a rich and quick marinade, take
- One liter of clean, filtered water.
- 3 tablespoons of white sugar.
- 2 tablespoons of coarsely ground table salt.
- Black peppercorns (allspice can be used) - 10 pieces.
- Bay leaf - 3-4 leaves.
- Half a cup of 9% regular vinegar.
Preparation
1. In the process of preparing our primordially Russian appetizer, we cut the cabbage into large pieces, removing very thick veins. 
2. Cut the beets into thin strips or simply three on a coarse grater. 
3. Cut the peeled and divided garlic cloves lengthwise into several pieces. 
4. All ingredients are thoroughly and gently mixed and put to marinate in a three-liter glass container. 
5. We make the marinade as follows - pour water into a small enamel pan, which is on moderate heat. After boiling, add salt and sugar, add bay leaf and pepper. Boil for 10 minutes, remove the spices and pour in the vinegar, mix. 
7. After complete cooling, move the container to the refrigerator, to the lower shelf. Soak in such conditions for exactly one day, after which the pickled cabbage with beets can be served to the table seasoned with sunflower oil and spices to your liking.
The cabbage with beets will be stored in the refrigerator; use an airtight container or a jar with a plastic lid for this.
Recipe number 2. Korean style purple cabbage with beets
Do you like moderately spicy, moderately sweet, savory and fresh snacks? This pickled cabbage with garlic, carrots and beets will definitely not leave you indifferent! Everything in it is in moderation: a little spices, there is no "bias" in the direction of any of the vegetables, and there is just as much sweetness as there is vinegar pungency. Try to make such a "salad" from fresh vegetables, it will amaze you with its tenderness and aroma!
Cooking time - 24 hours.
For a whole salad bowl of this dish, you will need:
- 1 small forks of cabbage (or half a large one),
- 1 carrot,
- 1 beet
- 5-7 cloves of garlic (but you can take a whole head),
- litere of water,
- 2-3 carnation buds,
- a pinch of caraway seeds
- 1-2 bay leaves
- 3 tablespoons of sugar (you can with a hill),
- 1.5 teaspoon salt
- 0.5 cups of any vegetable oil (but it's better to take refined oil anyway),
- 0.3 cups of vinegar (if you like it sharper - take 0.5 cups).
Cabbage recipe:
Cut the washed cabbage into squares. Large or not - at your discretion, but you don't need to chop too finely. Throw away the stump (or you can still clean it and give it to the children - let it crunch). 
Wash carrots and beets, peel and grate. Squeeze the garlic.
Combine all the vegetables in a large bowl (it is best to take a glass dish with a lid - it will then be convenient to store the salad in the refrigerator in it). 
Pour water into a saucepan, add oil, vinegar, salt and sugar, as well as spices - cloves, cumin and lavrushka. Bring water to a boil. 
Pour the boiling marinade over the cabbage. 
The finished Korean cabbage will have a beautiful purple color, very similar to the May rose petals. You can serve it with cutlets, mashed potatoes ... And how well it will go outdoors, with grilled sausages and / or kebabs! In addition, this is a good snack for vodka or other strong drinks.
Here is such an appetizer, it is also a Korean salad. It can be made in winter as well - but it is much tastier from summer, fresh and juicy vegetables. Be sure to try it while the beds and markets are still bursting with them!
