Composition / ingredients
Cooking method
Peel the beets, wash them, cut them into strips. Capsicum is also chopped finely. Garlic is cleaned and squeezed out through a press. Cabbage is freed from the upper leaves, cut into large pieces of arbitrary shape. Combine the vegetables in one deep bowl.
Pour water into a saucepan, pour salt and sugar, add pepper peas and bay leaf. We send the saucepan to the fire, bring the water to a boil, then remove it from the fire and pour vinegar.
Pour the marinade into a bowl with vegetables, cover with a lid, set the load (a container with cereals weighing from 400 gr will do fine). We leave the cabbage at room temperature for 7 hours, after which we put it in a glass jar and put it in the refrigerator overnight.
That's what an appetizing cabbage turned out!
Eat with pleasure!
The 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
- Garlic - 143 kcal/100g
- Bay leaf - 313 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
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
