Quick Pickled Cabbage with Beetroot Recipe

Quick marinated cabbage with beets recipe

I'm sharing a simple, tried-and-true recipe for quick pickled cabbage with beetroot. If you like a crunchy texture, this is a great appetizer for any special occasion or as a salad alternative for lunch or dinner. The flavor of the cabbage is spicy, tangy, and the cabbage pieces have a beautiful vibrant color. I love both making and eating it.

Information

  • Total: 360 min
  • Active: 40 min
  • Serves 4
  • 27 kcal / 100g

Ingredients

  • White cabbage
    600 g
  • Beetroot
    250 g
  • Garlic
    25 g
  • Parsley
    20 g
  • Salt
    50 g
  • Sugar
    100 g
  • Vinegar
    100 ml
  • Allspice
    8 piece
  • Black pepper
    8 piece
  • Bay leaf
    4 piece
  • Clove
    5 piece
  • Water
    1 l

Directions

1
Done
Prepare the necessary ingredients for the quick pickled cabbage with beets recipe. First, select a good cabbage for...

Prepare the necessary ingredients for the quick pickled cabbage with beets recipe. First, select a good cabbage for pickling. The cabbage should be white in color, without any mechanical damage or signs of spoilage. Choose medium-sized heads, weighing approximately 1.5-2 kg. It's better not to choose small ones, as they haven't fully developed their taste and aroma yet. The shape of the cabbage should be round and slightly flattened at the top. Such heads are dense inside.

2
Done
When buying cabbage, pay attention to the stalk. It should be smooth, without spots or circles. If possible, you can...

When buying cabbage, pay attention to the stalk. It should be smooth, without spots or circles. If possible, you can taste the cabbage. It should be slightly sweet and crunchy. I'm not an expert on beet varieties, but for pickling cabbage, I use salad beets of rich red color. Beet varieties for borscht won't work. As for spices, I suggest using the most accessible ones. Additionally, for a more intense aroma, I will use parsley. Instead of parsley, you can use dill, celery, or omit the greens.

3
Done
Remove the outer leaves of the cabbage and discard. Cut out the stalk. I usually wash and dry it with a paper towel...

Remove the outer leaves of the cabbage and discard. Cut out the stalk. I usually wash and dry it with a paper towel before using, but it's not necessary. Cut the cabbage into small segments.

4
Done
Slice each segment into arbitrary pieces: cubes, rectangles, whatever shape you prefer. The pieces should be of a size...

Slice each segment into arbitrary pieces: cubes, rectangles, whatever shape you prefer. The pieces should be of a size that can be easily picked up with a fork. Choose a suitable container for pickling. It can be a jar with a lid, a deep bowl, or a container with a lid. I'll be pickling in a deep glass bowl. Transfer the sliced cabbage to the prepared vessel.

5
Done
Peel the beets and rinse them. Pat them dry with a cloth. Grate them using a coarse grater or a grater for Korean carrot...

Peel the beets and rinse them. Pat them dry with a cloth. Grate them using a coarse grater or a grater for Korean carrot salad. Alternatively, you can cut them into thin slices or chunks. Add the grated beets to the cabbage. Mix well.

6
Done
Peel and rinse the garlic cloves. Slice them into rounds. Add them to the cabbage and mix well.

Peel and rinse the garlic cloves. Slice them into rounds. Add them to the cabbage and mix well.

7
Done
Rinse the parsley under running water. Remove thick stems. Finely chop the leaves and add them to the cabbage.

Rinse the parsley under running water. Remove thick stems. Finely chop the leaves and add them to the cabbage.

8
Done
Mix the cabbage with the chopped parsley until evenly distributed throughout the cabbage mixture.

Mix the cabbage with the chopped parsley until evenly distributed throughout the cabbage mixture.

9
Done
Prepare the marinade. In a saucepan, add sugar and salt. Add bay leaf, black pepper, and allspice.

Prepare the marinade. In a saucepan, add sugar and salt. Add bay leaf, black pepper, and allspice.

10
Done
Pour in cold water. Stir and bring to a boil. Boil for 2-3 minutes over medium heat.

Pour in cold water. Stir and bring to a boil. Boil for 2-3 minutes over medium heat.

11
Done
Pour the tablespoon of vinegar into a boiling solution. Stir. Bring to a boil on high heat and immediately turn off the heat.

Pour the tablespoon of vinegar into a boiling solution. Stir. Bring to a boil on high heat and immediately turn off the heat.

12
Done
Pour the boiling marinade over the cabbage with beets. Press with a spoon to ensure that the cabbage is completely...

Pour the boiling marinade over the cabbage with beets. Press with a spoon to ensure that the cabbage is completely immersed in the marinade. Leave it in the kitchen until completely cooled. You can place a small weight on top to submerge the contents of the bowl in the marinade. After cooling, cover the bowl with a lid and refrigerate for 5-6 hours. We eat this cabbage after it has cooled down. If marinated for longer, it becomes more flavorful and colorful.

13
Done
As you can see, the recipe for cabbage with beets in a quick marinade is very simple and does not require a lot of time...

As you can see, the recipe for cabbage with beets in a quick marinade is very simple and does not require a lot of time or expensive ingredients. This crispy appetizer pairs well with meat and fish dishes, kebabs, and side dishes made from grains and vegetables. Be sure to prepare it and share your impressions in the comments below.

14
Done
Cabbage with beets in a quick marinade is ready. Store in the refrigerator for no more than two weeks. Enjoy your meal!

Cabbage with beets in a quick marinade is ready. Store in the refrigerator for no more than two weeks. Enjoy your meal!

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