Georgian-Style Marinated Cabbage
Description
A simple way to prepare ahead for later. I really like this Georgian-style marinated cabbage recipe, if only because you don’t have to stand over boiling water sterilizing jars in it. This cabbage can already be served at the table after just three days! You can also pack it into clean jars and keep it in the refrigerator, but it’s usually eaten very quickly. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
1. Cut the cabbage and beets into medium-sized pieces, and finely chop the carrots and garlic in a blender or grate on a fine grater. Layer in a pot as follows: a layer of cabbage, a layer of beets, a layer of garlic with carrots.
- 2
Step 2
2. Cabbage should be the last layer. Press the contents down lightly, or place a weight on top for now.
- 3
Step 3
3. Make the marinade. Put the bay leaf, salt, and sugar in the water and bring to a boil until the salt and sugar dissolve. When it boils again, remove from the heat, add the vinegar and oil, and stir.
- 4
Step 4
4. Pour the marinade over our cabbage mixture, and press down on top again with something heavy. In a couple of hours, enough juice should be released to cover the cabbage, and in three days the cabbage will be ready!