Cabbage with beetroot, carrot and garlic pickled

Recipe for a wonderful snack! Take note! Cooking time is 1 hour. Marinade for 0.5 liters of water. I offer you a good culinary recipe of Georgian cuisine about how quickly and deliciously pickled cabbage with beetroot can be cooked. This food can be called literally lightning fast, because you can try it already during the first day.

Milada

Recipe author

Cabbage with beetroot, carrots and garlic pickled

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Composition / ingredients

servings:

White cabbage

Beetroot

Carrots

Garlic

Ground red pepper

to taste

Vegetable oil

0.5

Vinegar (9%)

0.5

Sugar

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 25 % 5 g

Carbohydrates 65 % 13 g

96 kcal

GI: 38 / 0 / 62

Step-by-step cooking

Cooking time: 1 d 1 h

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Remove the stalk from the cabbage and cut it into cubes not very large, but not small either. On a coarse grater, we rub the peeled beets and carrots. We take a convenient container and mix cabbage, carrots and beets in it. Add hot red pepper (not ground), cut into rings, crushed garlic (optional).

Pour in vegetable oil. Separately, in boiled warm water, we dilute sugar, salt and vinegar, put the liquid to boil. As soon as it boils, we immediately pour it over the cabbage. Let it stand for a while, then cover with a lid and put it in the refrigerator. Such cabbage is pickled quite quickly, after a day it will be possible to eat it. However, the longer it stands, the tastier it turns out in the end. So I think we should give her at least three days.