Pickled Cabbage in Large Chunks with Beets
Description
A colorful appetizer is sure to please both your family and your guests if you serve it at a holiday table. Marinated cabbage can be stored for at least 2 months, but it must be kept cold. If desired, you can add a pod of hot chili pepper or parsley and dill greens. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the specified ingredients. Remove the top leaves from the cabbage and cut it in half. Peel the beet and peel the garlic cloves, then rinse them.
- 2
Step 2
Pour salt, black peppercorns, and garlic cut into slices into a pot, food container, or 2-liter jar. Prepare a container in which the cabbage will marinate.
- 3
Step 3
Cut the cabbage into large pieces.
- 4
Step 4
Grate the beet on a coarse grater.
- 5
Step 5
Bring the water to a boil and pour it into a container. Mix thoroughly until the salt dissolves. If you like, you can add 1 tbsp sugar if you prefer slightly sweet marinades. Add the grated beets and mix. Place the cabbage pieces in the hot marinade and put a weight on top. Leave at room temperature until completely cooled, then refrigerate for 24 hours.
- 6
Step 6
After 24 hours, the cabbage will absorb the colorful marinade and turn bright pink. Serve it chilled.