Summary

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

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Instructions

1. 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).
2. For the marinade, briefly bring the water, salt, sugar, spices, garlic and chilli to the boil and allow to cool. Add the vinegar.
3. 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.
4. 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.