Pickled cabbage in Georgian
Composition / ingredients
10
servings:
Step-by-step cooking
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Cut cabbage into quarters.
Boil the beets, peel them.
Horseradish and chili pepper cut into small pieces.
Chop the parsley coarsely.
Put cabbage, garlic, chopped beets in a large container.
Make a marinade: boil water, add sugar, salt, vegetable oil.
Last of all, add vinegar and pour the cabbage with marinade.
Put a plate on top.
Put in the cold.
The cabbage will be ready in 10-12 days.
Boil the beets, peel them.
Horseradish and chili pepper cut into small pieces.
Chop the parsley coarsely.
Put cabbage, garlic, chopped beets in a large container.
Make a marinade: boil water, add sugar, salt, vegetable oil.
Last of all, add vinegar and pour the cabbage with marinade.
Put a plate on top.
Put in the cold.
The cabbage will be ready in 10-12 days.
Caloric 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
- Garlic - 143 kcal/100g
- Horseradish - 49 kcal/100g
- Grated horseradish with lemon - 117 kcal/100g
- Grated horseradish with garlic - 72 kcal/100g
- Horseradish grated table - 117 kcal/100g
- Parsley greens - 45 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 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
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
