Gurian Cabbage with Beets
Description
A simple way to prepare it ahead of time. The recipe for Gurian cabbage with beets is quite straightforward, and you're sure to get it right on the first try. I especially love the combination of slightly sweet beets and a tangy marinade—and it's all packed with hot spices and a beautiful pink hue... In short, the dish turns out quite unusual and very tasty; try it for yourself. Serve it at the table or store it in the pantry.
Instructions
- 1
Step 1
1. Here are our ingredients. Let's prepare them: cut the cabbage into fairly large pieces and blanch in salted boiling water for about 15 minutes, then drain in a colander. Wash and peel all the other vegetables.
- 2
Step 2
2. Now thinly slice the carrots and beets; you can mash the garlic into a paste or leave it in slices. Layer the ingredients, alternating cabbage, beet, carrot, garlic, and dill. Salt each layer lightly and sprinkle pepper here and there.
- 3
Step 3
3. Once everything is layered in, press the vegetables down lightly from the top. Separately, bring water to a boil (you can use the water the cabbage was in), add about 40 grams of salt per 1 liter and vinegar, and wait until dissolved. Place a weight on top, and let it stand at room temperature for 2 days, then another week in a cool place. After that, you can transfer to jars and store for the winter.
- 4
Step 4
4. The colder the cabbage was kept, the longer it will store. Good luck!