Provençal cabbage with beetroot
Description
A simple dish to prepare. If you prefer your cabbage spicier and more pungent, you can add more grated horseradish root. If you'd like to give the cabbage a tangy flavor, you can mix in a handful of cranberries. The longer you let the cabbage marinate, the more it will resemble sauerkraut. I prefer the fresh taste, so letting it marinate for 4 hours is enough for me. Serve chilled.
Instructions
- 1
Step 1
Before preparing the other vegetables, cook the beetroot. Boil it until tender, which usually takes about an hour. Then, once the beetroot has cooled down, peel it and grate it on a coarse grater.
- 2
Step 2
The second step is preparing the cabbage and carrots. Wash the vegetables. Then peel the carrots and grate them on a coarse grater. Shred the cabbage head into random pieces. Combine the carrots and cabbage in one container and press them down with your hands until the vegetables release their juice.
- 3
Step 3
Add salt and sugar to the cabbage and carrots, mix well with your hands, lightly pressing down on the vegetables. Then add horseradish, beetroot, and vinegar. Mix thoroughly once again and pour water over the mixture. Cover the container with a lid or a towel and let it sit in the refrigerator for 3–4 hours.
- 4
Step 4
Before serving the cabbage, drain the water and gently squeeze out the excess moisture. Place the cabbage into individual serving dishes and serve it as a separate appetizer or as a salad alongside hot dishes. It is best to store this cabbage in glass jars with tight-fitting plastic lids.