Spicy cabbage with beetroot
Composition / ingredients
10
Servings:
Step-by-step cooking
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Cut the cabbage into rather large squares, salt it and squeeze a little, especially if you come across a head with hard leaves. Cut the beets into thin strips. Or grate on a coarse grater. Mix everything evenly, add finely chopped hot red pepper. Keep an eye on the quantity, the main thing is not to overdo it. And we put all this into an enameled saucepan or ceramic container.
Separately boil water with vinegar, a few peas of black pepper and finely chopped celery root. Fill the cabbage with marinade so that it covers the cabbage two fingers from the surface. We put it in a warm place for three days, covering it with a lid.
The calorie content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 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
- Black pepper peas - 255 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
