Gurian-style pickled cabbage is a popular appetizer in Georgian cuisine. It is famous for its piquancy, aroma and vibrant color. The appetizer acquires this color due to pickling with beets.
In this recipe, cabbage leaves are cut into flat cubes. After pickling, they are dense and crispy, have a sweet and pungent taste at the same time.
This appetizer is perfect for side dishes, meat dishes or as an addition to strong alcoholic drinks.
Ingredients:
- White cabbage - 2 kg.
- Carrots - 2 pcs.
- Beets - 1 pc.
- Garlic - 3 cloves
- Water - 1 liter.
- Vinegar 9% - 100 ml.
- Sunflower oil - 100 ml.
- Sugar - 120 gr.
- Salt - 2 tablespoons
- Bay leaf - 2 pcs.
- Peppercorns - 6 pcs.
Step by step recipe:
Prepare vegetables and all ingredients for the marinade.
Remove the top layer of leaves from the head of cabbage, remove the stump. Cut the cabbage into pieces, obtaining individual leaves approximately 1 cm in size.
Remove the top layer from beets and carrots, cut them into small cubes. Peel the garlic, cut into flat circles.
Tamp the cabbage into a large container, alternating with beets, carrots and garlic. It is most convenient to do this in layers.
Pour water into a saucepan, set on fire. When approaching a boil, add all the spices. Boil the marinade for a few minutes so that the bulk elements are completely dissolved. Then add oil and vinegar. Remove from heat.
Pour the hot marinade directly over the vegetables. No need to stir. The marinade won't cover the whole mixture, but don't worry, after an hour the vegetables will juice out and there will be enough liquid.
Pickle cabbage indoors.
After about 12 hours, put it in the refrigerator. You can eat cabbage in a day, but it will taste better in 3-4 days.
Gurian cabbage can be stored cold for up to 2 weeks.
Bon Appetit!
Author: Svetlana Denisova
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