Georgian cabbage

Today, you and I will learn how to cook delicious Georgian cabbage. The recipe is not difficult, but the result will amaze you 100%.

Georgian cabbage – ingredients

  • For cabbage:
  • Cabbage – 3 kg.
  • Beet – 1,5 kg.
  • Hot pepper – 2-3 pods.
  • Garlic – 2 heads.
  • Celery leaves – 200 g.
  • Black pepper – 10 peas.
  • Bay leaf – 2 pcs.
  • Salt – 1 tbsp.
  • For hot filling:
  • Drinking water – 2 l.
  • Apple cider vinegar – 250 ml.
  • Salt – 3 tbsp.
  • Sugar – 150 g.
  • For the brine:
  • Drinking water – 2 l.
  • Salt – 100 g.

A recipe for cooking Georgian cabbage

Let’s start cooking Georgian cabbage from the preparation of brine. For brine, you need to boil water with salt and cool it.

Now let’s deal with cabbage. Clean the cabbage from the upper leaves and cut it into large pieces (if possible with the head). Wash, peel and cut the beetroot into straws or thin slices. Peel the garlic, remove the seeds from the pepper and cut into rings. Finely chop the celery leaves.

Let’s start forming the snack – Georgian cabbage. Put all the vegetables and spices in the pan in layers: beets on the bottom, then cabbage, etc. Beets must be the top layer. Do not forget to sprinkle each layer with celery leaves. Now fill it all with brine and put the wick on top. Cover with cheesecloth and leave at room temperature for 3 days.

Can be used for cooking Georgian cabbage hot filling instead of brine. To do this, you need to bring water, vinegar, salt and sugar to a boil. Pour this hot marinade over the cabbage, beets and spices placed in the vessel. Leave it all at room temperature, then put it in a cool place. Georgian cabbage will be ready in 3 days.

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