Quick Marinated Pointed Cabbage with Beetroot
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 3 mins |
| Total Time | 3 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pointed cabbage
- 1 beetroot
For the marinade:
- 1 liter water
- 2 tablespoon salt
- 3 tablespoon sugar
- 300 ml vinegar
- 2 cloves garlic)
- 0.5 ½ chilli pepper (s)
- 5 peppercorns
- 2 bay leaves
- 3 carnation (s)
- some oil
Print Recipe
Pin Recipe Instructions
- Cut the pointed cabbage into large pieces and the beetroot into not too thin sticks. Layer the vegetables in a sealable container (a slightly larger Tupperware box is also very suitable for this).
- For the marinade, briefly bring the water, salt, sugar, spices, garlic and chilli to the boil and allow to cool. Add the vinegar.
- Pour the vegetables with the marinade, pour a dash of oil on the surface, close and let steep for 2 - 3 days at room temperature. Now the marinated cabbage is ready to serve and can be put in the refrigerator.
- Marinated cabbage with beetroot is a popular vegetable garnish in Ukraine and is served as an antipasto. The marinated cabbage made from normal white cabbage (not pointed cabbage) is even crisper and has a longer shelf life; you can vary the amount of spice according to your own taste. The marinated cabbage can be kept in the refrigerator for approx. 3 months.
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