Cabbage in Armenian

Step-by-step preparation

Cooking time: 5 day 30 mins

1. STEP 1

   

   How to make cabbage in Armenian? Prepare the ingredients. This appetizer can be prepared at any time of the year if you have fresh white cabbage. You can use three-liter jars as a container for sauerkraut. Rinse them well and dry.

2. STEP 2

   

   Peel the white cabbage from the top dirty and dry leaves and cut into large pieces.

3. STEP 3

   

   Wash the beets, peel and cut into slices or circles if the beets are not large.

4. STEP 4

   

   Wash the carrots, peel and cut into thin slices.

5. STEP 5

   

   Wash the garlic, peel it, cut it into large pieces. We will use dill seed as a seasoning for cabbage; it can be called one of the main ingredients of this dish, because it is it that gives a special pleasant aroma and taste to the appetizer. It can be collected from dill umbrellas during its ripening in the summer on the site, or purchased in a store or pharmacy. Hot peppers must be added to the marinade carefully so as not to make the appetizer too spicy

6. STEP 6

   

   Place one-third of the beet slices, carrots and pieces of garlic at the bottom of the jar, add one-third of the measured amount of dill seed and place a piece of hot pepper.

7. STEP 7

   

   Top with cooked white cabbage to fill half the jar. You need to pack the cabbage tightly, trying to keep it in large pieces consisting of layers. On top there is again a layer of beets, carrots, garlic, dill seeds and a piece of pepper. Next, add the rest of the cabbage and cover with the remaining vegetables and spices.

8. STEP 8

   

   Prepare the marinade. Pour water into the pan. Add salt, stir. Place on the fire and bring to a boil. Immediately pour the resulting marinade over the cabbage so that it completely covers the contents of the jar. Cover the top of the jar with a lid. Leave the cabbage to ferment for 5 days at room temperature. The jar of cabbage must be placed in a deep container, because during fermentation the marinade may begin to leak out of the jar.

9. STEP 9

   

   After the cabbage stops fermenting, put it in the refrigerator. The appetizer is ready. Serve. Bon appetit!

Comments on the recipe

Alisa

05.08.2023

4.6

I usually marinate cabbage with beets according to this recipe.

tatyanochka2022

05.08.2023

5

For the first time I made cabbage in Armenian style. To do this, I took 0.5 kg of fresh cabbage, beets, carrots, and two cloves of garlic. I cut the cabbage into medium pieces, beets, carrots and garlic into slices. From the seasonings I took dill seed - 0.5 teaspoon. I placed the vegetables in a jar in layers. The first layer is a third of the total amount of beets, carrots, garlic, dill seeds. Next is cabbage. And so on. The topmost layer is the remaining cabbage. I did not add hot pepper. I filled the contents of the jar with marinade prepared from 1 liter of water and 2 tbsp. spoons of salt. I used rock salt, which I use for pickling and marinades in the summer season. I have some marinade left. Covering the jar with a lid, I left the cabbage to steep at room temperature. The cabbage began to ferment on the 4-5th day (small bubbles began to appear on the surface of the brine). And on the 7th day it acquired the characteristic taste of sauerkraut. At the same time it remained firm and crispy. Since I took a little garlic and did not add hot pepper, the cabbage turned out not spicy. But very tasty! They ate it quickly! My husband especially liked the cabbage. Thank you very much for the recipe!

Katerina

05.08.2023

4.6

I will definitely make this cabbage, thanks for the recipe!

lianaN

05.08.2023

4.6

Armenian cabbage is an excellent appetizer and addition to meat dishes. To prepare it you need simple ingredients. I like that the spiciness of the snack can be adjusted to your taste. Thank you very much for the recipe!