Pelustka cabbage with beetroot

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   Products needed for the recipe.

2. STEP 2

   

   Let's start preparing the brine: pour water into the pan, add sugar and salt and set to boil. When our brine boils, lower the bay leaves and allspice. Cook, stirring, for three minutes. Then turn off the heat and let the brine sit on the stove and cool slowly there.

3. STEP 3

   

   Let's move on to preparing the cabbage ourselves. We clean it, cut each head of cabbage into eight parts, remove the stalks, but so that the leaves do not fall apart.

4. STEP 4

   

   Peel the garlic and cut it into slices.

5. STEP 5

   

   Cut the beets into thin semicircles.

6. STEP 6

   

   We take an enamel bucket or glass jars, put cabbage, chopped garlic and beets in them.

7. STEP 7

   

   And fill with cooled brine. Sterilize the jars for at least 15 minutes, then seal. And we put the bucket, pressing down the cabbage with a weight, in a cool, dark place for three days.

8. STEP 8

   

   It turned out very tasty. I eat with pleasure and wait for guests to treat them.

Comments on the recipe

Natalia M

01.08.2023

4.9

We love pickled cabbage very much, so when I came across a loose head of cabbage in the store, I immediately started looking for a suitable recipe on the website. I decided to make pelyuska cabbage with beetroot for the winter. I didn’t roll it up, I just prepared it in a five-liter bucket. I cut the cabbage and beets with a curly knife, and chopped the beets into wide cubes to make the color more intense. I cut fresh garlic into petals and a sharp, appetizing aroma immediately appeared! I poured the cooled brine over the vegetables and kept them on the table for a couple of hours. I diluted two liters of brine to make sure there was enough. Then I placed a plate on top and closed the lid. After just two days, the cabbage was sufficiently salted and became crispy and tasty. And after four days, not only did the taste and crunch improve, but the color of the cabbage became very beautiful. The brine turned out to be successful, just the right amount of salt and sugar.

TATYNA

01.08.2023

4.6

you are a virtuoso and an extraordinary recipe!!!

Milada

01.08.2023

4.5

thanks for the compliments, there is also a recipe with horseradish

Alisa-108

01.08.2023

5

Girls, the cabbage turned out very tasty.

Shura

01.08.2023

4.9

Alice, you are absolutely right, such cabbage is a decoration for the table, it is not a shame to serve it to guests, and even to yourself every day during Lent and just like that, with any addition you can eat it yourself and not get tired of it))) Beautiful, juicy, aromatic and crispy - everything you need for good taste, thank you and good luck!

Alisa-108

01.08.2023

4.5

I really liked it, I decided to leave it for the guests, and I myself carried a little bit from there every day.

Shura

01.08.2023

4.8

You judged correctly, for yourself first of all! And with homemade vegetable oil, it’s so good! Can you buy your own pressed oil there?