Entrecote in Georgian cabbage brine. Georgian cabbage with beets. Kitchen tools and appliances

I would like to invite you to prepare a simple, but very tasty and unusual appetizer - cabbage marinated in Georgian style with beets.

This bright, spicy, crispy and very tasty cabbage has won the hearts of millions of people and today has become famous far beyond the borders of its homeland.

Georgian cabbage, Gurian cabbage, cabbage with beets - this pickled cabbage is known by different names, but the essence is always the same - it is a bright, crispy and very tasty appetizer.

Thanks to the addition of spices and aromatic seasonings, cabbage has a spicy, rich taste. And the addition of beets not only gives the cabbage pieces a beautiful reddish-purple hue, but also adds a unique flavor to the dish. You won’t confuse Georgian cabbage with beets with any other pickled cabbage!

If you like bright flavors and rich colors, if you want to liven up your holiday table or diversify your everyday menu, cook Georgian cabbage with beets! You will surely like this bright, spicy appetizer, and you will come back to it more than once!

Prepare the ingredients according to the list.

Of course, you can’t have too much cabbage in Georgian style, but from the specified amount of ingredients you get a really decent amount of it. I have a full 6-liter saucepan.

You can prepare a smaller volume, but when reducing the weight of the ingredients, try to maintain the proportions of cabbage and beets - 2:1. This is an important point. Too few beets and the cabbage will turn out dull, too much and its flavor will be too dominant.

Fresh herbs, namely celery, as well as hot peppers and garlic, add a unique flavor and make the taste of cabbage deeper and more complex. Of course, their quantity can be adjusted to your taste.

If in the homeland of the dish at least three hot peppers are used, then people less prepared for spicy food should start with one or two.

The amount of greens can also be varied. I sometimes use one bunch of celery instead of two, or pickle without any greens at all.

Boil water, dissolve salt in it and leave to cool.

Cut the cabbage into medium-sized pieces. These can be cubes or slices - to your taste. But try to ensure that the cabbage pieces are not too large - medium-sized pieces are easier to color evenly.

I had cabbage heads of about one kilogram. I cut each cabbage into 8-12 pieces - in half, then into quarters, and then each quarter into 2-3 more pieces. The color of the finished cabbage turned out rich, uniform and very bright even in the middle of the pieces, between the leaves.

Prepare the remaining ingredients.

Cut the garlic into slices.

Chop or grate the beets. Many sources recommend grating beets, but I’m sorry to use them only as a dye. This marinade makes the beet slices crispy and very tasty. So I cut it into thin slices and later serve it with cabbage.

Hot peppers can be finely chopped, rings, or cut into halves or quarters. The advantage of large pieces is that they are always easy to remove from the marinade when the flavor becomes spicy enough for you. In my family, everyone loves appetizers with a “pepper kick,” so I chop the peppers finely and later serve them along with the rest of the vegetables.

Place in layers in a saucepan or pickling container: beets, cabbage, hot peppers and a couple of pinches of garlic. Add 1-2 celery sprigs and repeat layers until ingredients are gone.

Place the last layer - beet slices. And pour chilled boiled water and salt over the cabbage so that the water completely covers the vegetables. Place an inverted plate on top to prevent the vegetables from floating, and cover the pan with a lid.

Leave the cabbage at room temperature for 2-3 days to allow the fermentation process to begin. And then move it to a cool place, in the refrigerator or on the balcony.

While marinating, taste the cabbage and add more salt to taste if necessary.

We begin to slowly eat cabbage already on the 3-4th day, but the snack will be completely ready in about 5-7 days.

There is also a faster, although not entirely traditional, option. If it is not important for you to get a natural fermentation process, try doing this: in addition to salt, add 1 tbsp to the water. sugar, 3-4 bay leaves, 5-6 allspice peas, a little coriander grains. When the water boils and the salt and sugar have dissolved, turn off the heat and add 2-3 tbsp. apple cider vinegar.

Cool the marinade for a few minutes and pour the hot marinade over the prepared vegetables. Keep the cabbage warm for a day, and then move it to the cold. Cabbage prepared in this way will be ready in 2–3 days.

Cabbage marinated in Georgian style with beets is ready! Bon appetit!

Reddish-pink color, sharp taste, large cuts - cabbage, pickled or pickled in Georgian style, is difficult to confuse with any other appetizer. It turns out crispy, aromatic, bright, with a pronounced piquant taste. It can be served separately or as an addition to a side dish, or used to prepare salads and other dishes. Georgian cabbage is made with beets with the addition of garlic and hot pepper - this is the secret of its unique color and fiery taste. Preparing such a snack will not take much time and effort, but you will get real pleasure from eating it. Guests and household members will not be disappointed either.

Cooking features

Georgian cabbage can be prepared according to different recipes, and the cooking technology may also not be entirely identical. However, knowing a few points will allow you to get the best result.

For fermentation, even if you do not plan to store the snack for a long time, late varieties of cabbage are more suitable. Tender young cabbage makes the dish somewhat dry and less crunchy. But the size of the heads of cabbage depends on the chosen recipe. If you cut the head of cabbage into 6-8 pieces, it should be small. Large specimens are also suitable for smaller cuts.
You cannot ferment or pickle cabbage in aluminum containers. This material forms harmful substances when in contact with acids. You can use stainless steel containers, but it is not advisable - cabbage in them may acquire a metallic taste. The best choice would be enamel pans or tanks. According to some recipes, you can salt cabbage in Georgian style in glass jars.
It is recommended to ferment cabbage in Georgian style at room temperature, but it must be stored in a cool place, ideally in the refrigerator or cellar.
Georgian cabbage is a spicy appetizer. If you are not used to dishes with a strongly pronounced hot taste, it is advisable to reduce the amount of pepper and garlic relative to that specified in the recipe.
If you peel a lot of peppers and garlic, use gloves, otherwise you may get a skin burn.
Cabbage absorbs salt gradually; during the fermentation process, the brine has to be added. To get a snack with a pleasant taste, do not hesitate to periodically taste the brine and add the ingredients that you think are missing.

Before serving, Georgian cabbage should be removed from the brine, cut into smaller pieces if necessary, poured with vegetable oil and garnished with fresh herbs.

Classic Georgian cabbage recipe

cabbage (small juicy hard heads) – 3 kg;
beets – 1.5 kg;
hot capsicum – 2-3 pcs.;
garlic – 10-15 cloves;
celery greens – 100 g;
salt – 120-150 g;
water – 2-2.5 l.

Cooking method:

Wash the heads of cabbage while removing the outer leaves.
Cut each head of cabbage in half, then divide each half into 3-4 slices with a sharp knife. Part of the stalk should remain in each slice.
Peel the garlic cloves and cut each clove in half.
Wash and peel the beets, let them dry. Cut into plates about 5 mm thick, maybe a little thicker.
Wash, dry the celery, shake it off the water, wait until it dries.
Wash the pepper, cut into rings, remove the seeds from inside the rings, otherwise the cabbage will come out too spicy.
Boil water, add three heaped tablespoons of salt into it.
Cook, stirring, until the salt is completely dissolved. Allow the brine to cool to room temperature.
Place beet mugs at the bottom of the pan or other container in which you intend to salt the cabbage. Place a layer of cabbage on top. Cover with beet slices, sprinkle with garlic and pepper. Remember to have celery sprigs in your hands and place them on top.
Continue adding vegetables, alternating, until they are all gone.
Fill with brine.
Cover the container with a lid. Leave for three days.
Taste the brine and add salt if necessary. Leave for another 2 days.

After the specified time, the cabbage can be tasted and served. From now on, it should be stored in the refrigerator or other cool place. Don't forget to cut the cabbage into smaller pieces before serving.

Georgian cabbage marinated with vinegar

beets – 0.3 kg;
fresh herbs – 100 g;
garlic – 5 cloves;
hot capsicum – 1 pc.;
table vinegar (9 percent) – 100 ml;
salt – 60 g;
sugar – 60 g;
bay leaf – 3-4 pcs.;
allspice peas – 5-6 pcs.;
water – 3 l.

Cooking method:

Wash the cabbage. After hitting the top leaves, cut the cabbage into square pieces about 3-5 cm in size.
After washing and peeling, cut the beets into round slices about half a centimeter thick. If you pickle cabbage in jars, you can cut the beets into quarters.
Cut the pepper into thin rings, garlic into slices.
Place a layer of this vegetable at the bottom of the container in which you will pickle the cabbage. Cover with a layer of beets, sprinkle with garlic and pepper.
Continue adding vegetables, alternating, until they are all gone. The beets should be on top.
Boil water, dissolve salt and sugar in it. Add spices and a bunch of herbs, boil for 5 minutes.
Add vinegar and stir.
Pour the hot marinade over the vegetables. You don’t need to close it tightly, but covering it with gauze won’t hurt.
When the marinade has cooled to room temperature, put the containers with cabbage in the refrigerator.

The sample can be taken within a day - cabbage marinates quickly with vinegar.

Georgian cabbage with carrots and beets

white cabbage – 1.5 kg;
carrots – 0.2 kg;
beets – 0.4 kg;
garlic – 6 cloves;
sugar – 80 g;
salt – 10 g;
apple cider vinegar (6 percent) – 60 ml;
ground black pepper – 5 g;
vegetable oil – 60 ml;
water – 0.5-0.75 l;
bay leaf – 2 pcs.

Cooking method:

Cut the cabbage into square pieces, carrots and beets into circles.
Finely chop the garlic.
Wash the three-liter jar. If you want the cabbage to be stored longer, the jar can be sterilized first.
Fill the jar with vegetables, alternating layers so that the beets are on top.
Boil water, add spices, sugar and salt. When the salt and sugar dissolve, add oil and vinegar and boil the marinade for 2-3 minutes.
Pour marinade over cabbage, carrots and beets.
Cover the cabbage with a nylon lid, cutting a slit in it with a knife so that the cabbage does not “suffocate.”

The cooled jar should be placed in the refrigerator. The snack can be stored for up to two months, but it turns out so tasty that it is unlikely to last that long. According to this recipe, the dish, compared to the traditional version, is not too spicy, since it does not contain hot pepper.

Video: cabbage marinated with beets in Georgian “Red”

Georgian cabbage is one of the most popular appetizers. It is valued for its unique spicy taste and appetizing color. She acquires it thanks to the addition of beets. You can prepare a popular dish according to several recipes, in marinade or brine.

There are such dishes in cooking, just from the smell of which you get an excellent appetite and a good mood for the whole day. The list of such culinary masterpieces, intoxicating with aroma, includes many dishes from different cuisines of the world, including such a delight as Georgian cabbage with beets. A vegetable delicacy with an exquisite spicy-salty accent, it adds piquant notes of mysterious and “hot” Georgia to the feast of different nations.

Sauerkraut "Daria"

Ingredients

White cabbage — 1 PC. (small, weighing no more than 3 kg) + -
- 2 heads + -
- 2 bundles + -
— 1.5 kg + -
Hot sweet pepper- 3 pcs. + -

Brine ingredients:

— 2 l + -
- 3 tbsp. l. with a slide + -

Preparation

Real Georgians will certainly appreciate the name of such a wonderful dish with national flavor. But for those who are not familiar with the language of the temperamental Georgian people, we will reveal a secret: Daria translated from Georgian means “mistress”. This is exactly how many people associate sauerkraut with beets. Its taste is inimitable, its color is pleasant, its smell is special, and its benefits are colossal.

It is very difficult to find a second dish like this that simultaneously conquers the mind and heart. Therefore, we should start working on the recipe for preparing a real Georgian delicacy as soon as possible.

Georgian cabbage with beets, step-by-step recipe:

Before we start processing the main ingredient of our dish, let's first prepare the brine.

We start cooking with brine because you need to fill the cabbage with cold, not hot or warm, brine liquid. Therefore, we boil water in a saucepan, then add salt to the boiling water and dissolve it.

The brine should taste a little saltier than sea water. Leave the boiled brine for a while and give it the opportunity to cool.

The Georgian dish can be served in different ways. You can chop the pickled “petals” and pour oil over them. It is possible to serve cabbage with finely chopped herbs. However, the best serving is sauerkraut with beets in its pure form, without any additional additives or spices.

You can serve this special Georgian delicacy as a side dish or appetizer with potatoes, as well as meat, fish dishes, etc. The amazing taste of Georgian sourdough will add spice to the culinary sensations and will pleasantly delight the guests at your family table.

Cooking secrets

For a fermented dish, it is very important to choose the right vegetables. For example, cabbage should be small, and beets should be sweet and have a rich, bright color.
Using the technology for preparing this recipe, it is better not to put any greens into the starter, except celery, so as not to spoil or interrupt the true taste of the fermented products.
Ready Georgian sourdough must be stored in the refrigerator so that it retains its taste longer, does not lose its saltiness and does not disappear.

By following simple cooking and storage rules, you can get an amazingly tasty dish that has already been appreciated by many families. Georgian sauerkraut with beets is a dish for which a special place is provided in the cookbook not only of the Georgian people. Anyone who has learned the secrets of its preparation can enjoy delicious crispy pieces of salty cabbage, which has a spicy-sharp flavor.

Ferment a healthy product for your health, and let a piece of extravagant Georgia happily settle in your cozy kitchen!

This dish is marinated, with a salty flavor, and has a characteristic sourness with spicy notes. When cooked correctly, it is crispy and slightly soft on the outside. If you want to know the recipe for Georgian cabbage with beets, study the best options.

Prepare a wonderful side dish and appetizer for feasts according to a traditional Georgian recipe.

Ingredients:

white cabbage – 2900 g;
beets – 1400 g;
water – 1900 ml;
garlic – 8 cloves;
hot red pepper – 3 pcs.;
salt – 3 tbsp. spoons (heaped);
celery (leaves) – 50 g.

Preparation:

The head of cabbage should be strong and not crumble when cut.
Choose beetroot that is sweeter and more saturated in color.
The key to success is brine. To do this, boil water and add salt. The water should be saltier than sea water. Cool. Fill with cold liquid only.
Chop the cabbage into medium-sized pieces; large parts will not be colored. Also chop the stalk.
Peel the beetroot and cut into flat, equal pieces.
Cut the garlic cloves into three parts.
Hot pepper - rings.
It is convenient to use a large basin for cooking. Lay out sequentially, alternating vegetable layers: lay out part of the beetroot, cover with part of the cabbage, sprinkle with garlic, sprinkle with pepper.
Mash the celery with your hands and sprinkle over the food.
Cover with a layer of beetroot.
Pour in brine. It should cover the food two fingers' height with liquid.
Cover with a lid.
Leave for five days.

How to cook for the winter?

Georgian sauerkraut with beets is a simple and tasty option for winter preparation. Ideal for any side dish.

Ingredients:

cabbage – 1400 g;
hot pepper – 1 pc.;
salt – 3 tbsp. spoons;
beets – 1 pc.;
laurel – 5 leaves;
celery – 45 g;
sugar – 3 tbsp. spoons;
peppercorns – 1 teaspoon;
garlic – 2 cloves;
water – 1400 ml;
vegetable oil – 120 ml.

Preparation:

Pour water into the container. Add salt.
Omit the bay leaf and pepper.
Sprinkle with sugar. Boil.
Pour in vinegar. Remove from heat.
Chop the cabbage into large pieces.
Prepare the jar. Lay out products in parts.
Tamp down the cabbage.
Clean the beetroot.
Cut into medium sized pieces.
Place in a jar.
Chop the celery. Put it in a jar.
Chop the garlic. Send to products.
Repeat layers again.
Add hot pepper.
There should be beets on top under the lid.
Pour in brine.
Cover with a lid.
Leave for a day.
Keep refrigerated.

Spicy cabbage in Georgian style

Spicy sauerkraut is a good substitute for the regular version. If you want to diversify your diet, prepare an original dish using this recipe.

Ingredients:

white cabbage - head of cabbage;
beets – 1 pc.;
allspice – 5 peas;
chili pepper – 1 pc.;
carrot – 1 pc.;
salt – 2 tbsp. spoons;
garlic – 4 cloves;
vinegar – 250 ml (9%);
sugar – 125 g;
water – 1000 g.

Preparation:

Chop the head of cabbage. The original dish uses large pieces.
Cut the beetroot.
Grate the carrots on a coarse grater.
Finely chop the pepper and garlic cloves.
Mix the products.
Add allspice.
Place in a jar. Compact.
Prepare the brine. Pour water into the container.
Add salt.
Add sugar.
Boil.
Pour in vinegar. Cool.
Pour into a jar.
Leave for a day.
Refrigerate.

From red cabbage

Cabbage for the winter is a common preparation, but you rarely see it in Georgian on our tables, and in vain. This dish is spicy, but at the same time, crispy with a bright color, rich taste and aroma, it will not leave anyone indifferent.

Ingredients;

red cabbage – 1000 g;
beets – 190 g;
salt – 1 teaspoon for cabbage;
hot red pepper;
salt – 30 g for brine;
celery – 190 g;
vinegar – 500 ml;
pepper – 5 peas;
dill – 35 g;
water – 500 ml;
tarragon – 35 g;
garlic – 8 cloves;
basil – 35 g.

Preparation:

Chop the cabbage into bars and place in boiling water. Wait two minutes. Transfer to cold water.
Chop the celery.
Chop the garlic.
To fill with water. Add some salt. Boil. Get it. Cool.
Peel the beetroot and cut into slices or slices.
Place the products into the container in parts.
First cabbage, then beetroot.
Sprinkled with seasonings.
Celery is distributed.
And again the layers are repeated.
Pour the volume indicated in the recipe into a container.
Add normal amount of salt for brine.
Boil. Pour in vinegar.
Pour over cabbage.
Keep warm for two days.
Keep refrigerated.

Spicy appetizer - step by step recipe

A spicy, aromatic appetizer that will delight all guests with its taste. For cooking, you must use small heads of cabbage, otherwise they will crumble. The taste of the dish lies in the pieces. Choose beets that are sweet and bright.

Ingredients:

cabbage – 2900 g;
beets – 1400 g;
basil – 25 g;
hot red pepper – 3 pcs.;
water – 1900 ml;
tarragon – 25 g;
garlic – 8 cloves;
salt – 125 g;
celery (leaves) – 90 g.

Preparation:

The benefit of this recipe is that the cabbage ferments naturally, no vinegar is added. You can harvest not only from late varieties for the winter, but also from early cabbage in the summer for food.

Ingredients:

salt – 2 tbsp. spoons;
cilantro – 20 g;
cabbage – 1900 g;
red pepper – 1 pod;
garlic – 12 cloves;
water – 1900 ml;
beets – 470 g.

Preparation:

Remove the top leaves that are damaged from the heads of cabbage.
Cut each head of cabbage into seven pieces.
Chop the garlic cloves.
Grind beetroot into thin slices.
Chop the pepper. If you like spicy dishes, use one fruit; if you want a less spicy dish, add only part of it.
To boil water. Add salt. Mix.
Cool slightly. The ideal temperature is 80 degrees.
Chop the greens.
Place the products in a container in layers, adding beetroot at the end.
Pour in the brine.
Cover with a lid.
Leave for two days in the refrigerator.
After another two days, the pickled cabbage is ready to eat.

I reviewed all similar recipes here. This is definitely not the case. This is probably a recipe from that series when real secrets are passed on only to loved ones. More than 25 years ago, my mother-in-law, who lived in Georgia all her life, taught me how to cook cabbage this way. I declare with complete responsibility: pickles simply don’t get any tastier than this cabbage! And the main thing is that everything is very simple and there is nothing superfluous in the ingredients: no oil, vinegar, etc. It’s prepared quickly and eaten even faster. True, I’ve been cooking “by eye” all my life...

Ingredients for “That Georgian Cabbage”:

Recipe for “The Same Georgian Cabbage”:

Let's start with choosing vegetables. It is important. The cabbage should be small. You can use a large one, but it will crumble, and the beauty of this pickle is in the pieces. The beets should be bright and sweet and should have good coloring. From greens - ONLY celery! Don't add anything extra, at least for the first time.

Now the brine. It should be cold, so let's prepare it in advance. Boil water in a saucepan and dissolve salt in it. It should taste saltier than sea water. I used sea salt, you can use any salt. Cool completely. The starting amount of salt is written. Most likely, you will then have to add it to the pickle itself: cabbage quickly takes up the salt.

Cut the cabbage into small slices along with the stalk. I cut small heads of cabbage in half, and then each half into 3 parts. You can cut it larger, but the cabbage must be well colored, and this is more difficult for large pieces

Cut the beets into thin slices. I do this on a grater.

Peel the garlic and cut the cloves into 2 or more pieces. This will give off more flavor. We clean the pepper and cut it into rings. For the first time, residents of Russia, and not the Caucasus, can add less pepper, you never know...

We take a deep container for pickles, I take jars and a large saucepan. We lay out our preparations in layers: a little beets on the bottom, cabbage, beets, sprinkle with garlic, pepper rings, put celery crumpled in your hands (a couple of sprigs)...

So fill the entire pan. On top - beets.

Fill with cold brine to cover. Close the lid and forget about it for three days. If possible. I guarantee to constantly open the lid and dip your fingers in the brine. By the way, since you're dipping your fingers anyway... The solution will become less salty. Sprinkle a little salt directly on top of the brine and stir with your finger. The cabbage is just sitting in the kitchen.

The cabbage is almost 5 days old. The brightest pickle! You can already try it. And at the same time, put it in the refrigerator. Everything is delicious - cabbage, beets, peppers, garlic... This slow salting contributes to the perfect mixing of different flavors.

To serve, simply place the cabbage on a plate. Can be cut into smaller pieces. And some are cut finely and poured with oil. But the special charm is to eat it just the way it is. With potatoes, mmmmmmm, and just like that... It's SOOO delicious!

Few people know that fresh cabbage is inferior in usefulness to sauerkraut: paradoxically, when fermented, cabbage does not lose its properties at all, but also acquires additional useful qualities, since during the fermentation process, which occurs thanks to lactic acid bacteria, new substances are synthesized.

This product, obtained by natural fermentation, contains the most valuable substances for the human body: phytoncides, enzymes, vitamins, micro and macroelements, fiber. The vitamin range contained in sauerkraut is very wide: A, B1, B2, B3, B6, C, K, P, U. The latter belongs to the category of rather rare vitamins, it has an amazing property - it prevents the appearance of ulcerative lesions on the walls of the stomach and duodenum .

The minerals contained in sauerkraut make it practically a record holder among similar products. It contains: iron, potassium, iodine, calcium, magnesium, manganese, sodium, phosphorus, chlorine, cobalt, fluorine, silicon, arsenic, boron, copper, zinc, sulfur, selenium, etc.
And if you consider that 100 g of the product contains only 27 calories, then this is an ideal food product for those who are struggling with extra pounds.

And this cabbage also contains beets, garlic, pepper, and celery... It's just a vitamin bomb!

Bon appetit to you and your family!

This recipe is part of the "Cooking Together - Culinary Week" campaign. Discussion of cooking on the forum -