Pickled cabbage with beets and carrots

Russian cuisine

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Description Products Steps

Ideal for vinaigrette or as an additional dish to boiled potatoes. Soft, crumbly potatoes and crispy cabbage will complement each other perfectly. This preparation can also be used in sandwiches. Cabbage will fully reveal their taste and give freshness. Used as appetizers, this salad will definitely not get lost on the table. Because it has a bright scarlet color. It will attract attention.

1. Calories
   37,74 kcal
2. Protein
   0,65 gram
3. Fat
   0,06 gram
4. Carbohydrates
   8,77 gram
5. ~ Time
   20 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Cabbage

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   0.5 kg = 500 g
2. Beet

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   1 piece = 130 g
3. Carrot

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   1 piece = 100 g
4. Garlic

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   3 pcs. = 9 g
5. Dining vinegar 9%

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   1 tbsp. l. = 15 g
6. Sugar

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   3 tbsp. l. = 75 g
7. Salt

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   1.5 tbsp. l. = 37.5 g
8. Spices

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   to taste
9. Water

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   500 ml = 500 g

Steps:

1. 
   Remove the top dirty and limp leaves from the cabbage. Peel the beets, garlic and carrots. Sterilize the jar and lid.
2. 
   Cut the cabbage into pieces. Sprinkle 0.5 tbsp. salt and knead well with your hands.
3. 
   Grate the carrots and beets on a coarse grater.
4. 
   Place everything in a bowl and mix well. Leave for 5-7 minutes, during which time the cabbage will release juice.
5. 
   Pour water into a saucepan and place on fire. Once it boils, add sugar, remaining salt and cloves. Mix well until the sugar is completely dissolved.
6. 
   Place the cabbage in a sterilized jar and fill with brine. Pack firmly. Add 1 tbsp. vinegar and roll up the lids. Wrap tightly in a blanket or blanket and let cool completely at room temperature. You can store cabbage in the refrigerator.

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