Pickled cabbage with beetroot in Georgian for winter
Composition / ingredients
20
servings:
Cooking method
For the marinade, pour water into a saucepan, add salt and sugar. Bring to a boil, remove from heat and add vinegar.
Remove the upper leaves and the stalk from the cabbage heads. Cut the leaves into large pieces. Peel the beets and carrots and cut them into thin strips or grate them on a coarse grater. Peel garlic and chili pepper and finely chop. Mix cabbage, beets, carrots and garlic, add pepper and transfer to a 3 liter jar. Pour over the marinade.
Close the jar with a lid and leave it at room temperature for a day. Store the finished cabbage in the refrigerator
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 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
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Chili pepper - 40 kcal/100g
