Cabbage with beetroot and celery root for winter
Composition / ingredients
10
servings:
Cooking method
Chop the cabbage, put it in a bowl, add salt, mash with your hand. Wash the beets, grate, mix with cabbage, add capsicum. Prepare the marinade: wash the celery, peel, cut into cubes, throw in water, add vinegar, allspice, bring to a boil. Transfer the cabbage and beetroot from a deep enameled bowl, add the marinade. The liquid should be more than 2 fingers above the vegetables. Put it to marinate for 3 days in a warm place. Arrange in jars, close the lid, leave to be stored for the winter
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beetroot - 49 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Allspice - 263 kcal/100g
- Celery root - 32 kcal/100g
