How is cabbage prepared in Georgian? Not every resident of our country knows the answer to the question posed. After all, this preparation is especially popular only in the above-mentioned Caucasian state. However, this does not mean that Russian housewives cannot make it for their family. That is why in this article we decided to highlight this culinary topic.

General information about Georgian procurement

Today there are a huge number of options for how Georgian cabbage is prepared, including for the winter. This snack can be hot, spicy, sweet, etc. It should also be noted that Georgian cabbage goes perfectly with various meat and fish dishes.

Features of preparing pickled and sauerkraut

A characteristic feature of recipes for preparing such a preparation is that the cabbage for them is cut quite coarsely. It should also be said that beets are often added to this preparation. This vegetable not only determines the taste of the finished product, but also gives it a pleasant bright color.

Georgian cabbage, the recipe for which includes the two above-mentioned ingredients, can vary in taste and due to the fact that cooks often add to it components such as celery, hot or sweet peppers, herbs, carrots, dry spices, spicy seeds herbs and so on

A classic version of preparing a Georgian snack with beets

Georgian cabbage with beets turns out very tasty and spicy. It can be stored all winter and, if necessary, served along with any first and second courses.

So what products should you buy to make Georgian cabbage tasty and aromatic? For this we need:

• large garlic - 8-11 cloves;
• white cabbage, as fresh as possible - 1 pc. (by 1.5-1.8 kg);
• young medium beets - 2 pcs.;
• bay leaf - 6-8 leaves;
• allspice peas - about 6-8 pcs.;
• cloves (dried buds) - 3-5 pcs.;
• settled water - approximately 2 liters;
• dill, cilantro and fennel seeds - a small spoon each;
• table salt - approximately 2-2.4 large spoons;
• sugar - approximately 200 g;
• table vinegar 6 or 9% - about 140 ml.

Preparing vegetables

Georgian pickled cabbage, the recipe for which we describe, takes relatively little time to prepare. However, such a preparation can be consumed only a few days after the aromatic brine is added to it. After all, vegetables must marinate well and release their juice.

So how do you prepare Georgian cabbage with beets? To do this, wash the vegetables well and then chop them. The head of cabbage must be divided into 4 parts and the stalk removed using a knife. Next, the vegetable needs to be cut again into several large pieces. As for beets, they should be washed, peeled, and then chopped into strips.

Among other things, it is necessary to remove the husks from the garlic cloves and divide them in half lengthwise.

After all the steps have been completed, you need to take an enamel basin and put the processed vegetables into it. After mixing the ingredients with your hands, you can safely begin creating the marinade.

Preparing brine with vinegar

Georgian pickled cabbage turns out to be hot, salty or spicy due to what components are added to the marinade.

To prepare the brine, you need to pour the settled water into the pan and bring it to a boil. Next, you need to put sugar, salt, bay leaf, cloves and pepper into the bowl. After boiling the ingredients for five minutes, add table vinegar to them.

Process of pickling vegetables

After the marinade is ready and cools to a temperature of 20 degrees, it must be poured into a bowl with vegetables and mix everything thoroughly. Additionally, it is advisable to flavor the ingredients with dill seeds, fennel and cilantro.

Forming the workpiece

Georgian pickled cabbage should remain crispy, but at the same time acquire a special taste and a reddish tint. After it has absorbed the aromas of the spices, it should be mixed well again, and then placed tightly in glass jars and sealed well.

How to eat pickled cabbage?

You can eat Georgian cabbage immediately after it has been marinated in brine. But it will be better if such a preparation is kept in a cool room for about 3 more days.

Thus, the snack should be placed in a sieve, rinsed lightly in cool water, and then shaken vigorously. Next, the cabbage must be placed in a deep bowl, seasoned with ½ dessert spoon of sugar and vegetable oil. After mixing the ingredients, the salad can be safely presented to the table along with any hot dish.

Georgian appetizer with cabbage, horseradish and hot pepper

Georgian cabbage, the recipe for which was presented above, turns out to be very aromatic and tasty. But if you want to make a spicier snack, then you should additionally add hot pepper and horseradish to the above ingredients.

So, Georgian spicy cabbage requires the use of the following components:

• white cabbage, as fresh as possible - 1 pc. (by 1.5-1.8 kg);
• young medium beets - 1 pc.;
• coarsely ground black pepper - dessert spoon;
• hot pepper - 1 pod;
• fresh carrots - 2 large pieces;
• horseradish root - about 100 g;
• dill seeds, cilantro and fennel - a small spoon each;
• table salt - approximately 2-2.2 large spoons;
• sugar - approximately 100 g.

Ingredient Processing

Georgian sauerkraut is no more difficult to prepare than pickled cabbage. To create such a preparation, you should wash the head of the vegetable well, and then remove all damaged surface leaves from it and make sure that the product inside is free of putrefactive elements. Next, the cabbage must be chopped into large strips and placed in an enamel basin.

After processing the main component, you should begin preparing other vegetables. Beets and carrots need to be washed well, peeled, and then grated on a grater (large). These ingredients must also be placed in enamel dishes.

Mixing vegetables

After the vegetables are in a common container, they must be seasoned with coarsely ground black pepper, sugar, dill seeds, fennel, cilantro and table salt. To give the preparation a special taste and spiciness, shavings of horseradish root and chopped hot pepper should also be added to the products. Next, all the vegetables need to be mixed with your hands so that eventually the juice begins to stand out from them.

Formation and fermentation process

After mixing the ingredients, they should be distributed into glass jars so that the containers are filled only to the hangers. Moreover, during the process of laying out the cabbage, it must be regularly compacted using a masher. Finally, all vegetables should be loosely covered and left at room temperature for 2-3 days.

During the fermentation process, excess brine may form on the surface of the workpiece. If it overflows over the edge of the jar, then you can drain it a little.

Final stage

After tasting the cabbage, you can immediately put it in the refrigerator, or you can keep it warm. This decision depends entirely on your personal taste preferences. If you like more sour cabbage, then you don’t have to rush into putting it in the cold. If you like a softer, but sharper preparation, then it is enough to keep it at room temperature for 2 days.

Serve to the table

After the cabbage with beets and carrots has fermented properly, it should be tightly closed and refrigerated. You can store this preparation almost all winter.

Before eating, it is recommended to rinse the delicious sauerkraut thoroughly under cold water, then sprinkle with sugar, season with vegetable oil and mix. It is advisable to serve this Georgian salad along with a hot main course.

By the way, fermented preparation can be used not only for serving it at the dinner table, but also for making pies and pies. To do this, fry it a little in a frying pan along with fresh cabbage and carrots.

This dish is marinated, with a salty flavor, and has a characteristic sourness with spicy notes. When cooked correctly, it is crispy and slightly soft on the outside. If you want to know the recipe for Georgian cabbage with beets, study the best options.

Prepare a wonderful side dish and appetizer for feasts according to a traditional Georgian recipe.

Ingredients:

• white cabbage – 2900 g;
• beets – 1400 g;
• water – 1900 ml;
• garlic – 8 cloves;
• hot red pepper – 3 pcs.;
• salt – 3 tbsp. spoons (heaped);
• celery (leaves) – 50 g.

Preparation:

1. The head of cabbage should be strong and not crumble when cut.
2. Choose beetroot that is sweeter and more saturated in color.
3. The key to success is brine. To do this, boil water and add salt. The water should be saltier than sea water. Cool. Fill with cold liquid only.
4. Chop the cabbage into medium-sized pieces; large parts will not be colored. Also chop the stalk.
5. Peel the beetroot and cut into flat, equal pieces.
6. Cut the garlic cloves into three parts.
7. Hot pepper - rings.
8. It is convenient to use a large basin for cooking. Lay out sequentially, alternating vegetable layers: lay out part of the beetroot, cover with part of the cabbage, sprinkle with garlic, sprinkle with pepper.
9. Mash the celery with your hands and sprinkle over the food.
10. Cover with a layer of beetroot.
11. Pour in brine. It should cover the food two fingers' height with liquid.
12. Cover with a lid.
13. Leave for five days.

How to cook for the winter?

Georgian sauerkraut with beets is a simple and tasty option for winter preparation. Ideal for any side dish.

Ingredients:

• cabbage – 1400 g;
• hot pepper – 1 pc.;
• salt – 3 tbsp. spoons;
• beets – 1 pc.;
• laurel – 5 leaves;
• celery – 45 g;
• sugar – 3 tbsp. spoons;
• peppercorns – 1 teaspoon;
• garlic – 2 cloves;
• water – 1400 ml;
• vegetable oil – 120 ml.

Preparation:

1. Pour water into the container. Add salt.
2. Omit the bay leaf and pepper.
3. Sprinkle with sugar. Boil.
4. Pour in vinegar. Remove from heat.
5. Chop the cabbage into large pieces.
6. Prepare the jar. Lay out products in parts.
7. Tamp down the cabbage.
8. Clean the beetroot.
9. Cut into medium sized pieces.
10. Place in a jar.
11. Chop the celery. Put it in a jar.
12. Chop the garlic. Send to products.
13. Repeat layers again.
14. Add hot pepper.
15. There should be beets on top under the lid.
16. Pour in brine.
17. Cover with a lid.
18. Leave for a day.
19. Keep refrigerated.

Spicy cabbage in Georgian style

Spicy sauerkraut is a good substitute for the regular version. If you want to diversify your diet, prepare an original dish using this recipe.

Ingredients:

• white cabbage - head of cabbage;
• beets – 1 pc.;
• allspice – 5 peas;
• chili pepper – 1 pc.;
• carrot – 1 pc.;
• salt – 2 tbsp. spoons;
• garlic – 4 cloves;
• vinegar – 250 ml (9%);
• sugar – 125 g;
• water – 1000 g.

Preparation:

1. Chop the head of cabbage. The original dish uses large pieces.
2. Cut the beetroot.
3. Grate the carrots on a coarse grater.
4. Finely chop the pepper and garlic cloves.
5. Mix the products.
6. Add allspice.
7. Place in a jar. Compact.
8. Prepare the brine. Pour water into the container.
9. Add salt.
10. Add sugar.
11. Boil.
12. Pour in vinegar. Cool.
13. Pour into a jar.
14. Leave for a day.
15. Refrigerate.

From red cabbage

Cabbage for the winter is a common preparation, but you rarely see it in Georgian on our tables, and in vain. This dish is spicy, but at the same time, crispy with a bright color, rich taste and aroma, it will not leave anyone indifferent.

Ingredients;

• red cabbage – 1000 g;
• beets – 190 g;
• salt – 1 teaspoon for cabbage;
• hot red pepper;
• salt – 30 g for brine;
• celery – 190 g;
• vinegar – 500 ml;
• pepper – 5 peas;
• dill – 35 g;
• water – 500 ml;
• tarragon – 35 g;
• garlic – 8 cloves;
• basil – 35 g.

Preparation:

1. Chop the cabbage into bars and place in boiling water. Wait two minutes. Transfer to cold water.
2. Chop the celery.
3. Chop the garlic.
4. To fill with water. Add some salt. Boil. Get it. Cool.
5. Peel the beetroot and cut into slices or slices.
6. Place the products into the container in parts.
7. First cabbage, then beetroot.
8. Sprinkled with seasonings.
9. Celery is distributed.
10. And again the layers are repeated.
11. Pour the volume indicated in the recipe into a container.
12. Add normal amount of salt for brine.
13. Boil. Pour in vinegar.
14. Pour over cabbage.
15. Keep warm for two days.
16. Keep refrigerated.

Spicy appetizer - step by step recipe

A spicy, aromatic appetizer that will delight all guests with its taste. For cooking, you must use small heads of cabbage, otherwise they will crumble. The taste of the dish lies in the pieces. Choose beets that are sweet and bright.

Ingredients:

• cabbage – 2900 g;
• beets – 1400 g;
• basil – 25 g;
• hot red pepper – 3 pcs.;
• water – 1900 ml;
• tarragon – 25 g;
• garlic – 8 cloves;
• salt – 125 g;
• celery (leaves) – 90 g.

Preparation:

1. The brine should be used cold, so you should prepare it first. Pour water into a container, add the amount of salt according to the recipe. Boil. Cool.
2. Chop the heads of cabbage.
3. Peel the beetroot and cut into slices.
4. Peel the garlic cloves and chop.
5. Chop the pepper into rings.
6. Chop the greens.
7. Place beets in a container and cover with cabbage. Another layer of beets. Scatter garlic, pepper.
8. Sprinkle with herbs.
9. Repeat vegetable rows.
10. The last layer is beets.
11. Pour the brine, completely covering the food.
12. Cover with a lid.
13. Set aside for three days.

Ingredients:

• salt – 2 tbsp. spoons;
• cilantro – 20 g;
• cabbage – 1900 g;
• red pepper – 1 pod;
• garlic – 12 cloves;
• water – 1900 ml;
• beets – 470 g.

Preparation:

1. Remove the top leaves that are damaged from the heads of cabbage.
2. Cut each head of cabbage into seven pieces.
3. Chop the garlic cloves.
4. Grind beetroot into thin slices.
5. Chop the pepper. If you like spicy dishes, use one fruit; if you want a less spicy dish, add only part of it.
6. To boil water. Add salt. Mix.
7. Cool slightly. The ideal temperature is 80 degrees.
8. Chop the greens.
9. Place the products in a container in layers, adding beetroot at the end.
10. Pour in the brine.
11. Cover with a lid.
12. Leave for two days in the refrigerator.
13. After another two days, the pickled cabbage is ready to eat.

Sauerkraut is considered a traditional Slavic dish, but it has many replicas in other national cuisines. And today I will tell you about how to ferment cabbage in Georgian style, how it is prepared and stored.

How to sauerkraut in Georgia

High, high in the mountains, in a distant village, we ran out of lamb for barbecue and it was decided, under the gaze of mighty eagles, to prepare a dish that might not be meaty, but would not be inferior in taste.

Okay, just kidding. I don’t know the true history in Georgia, so I’ll just explain what happened.

Classic recipe

For classic Georgian cabbage, then bish, mzhave, you need to take:

White cabbage – a couple of kilograms
Beets - three hundred grams
Celery - a bunch of petioles
Chili pepper - one medium pod
Vinegar 9% - tablespoon
Water - two liters
Salt - two tablespoons

We prepare and cut the vegetable. Peel the beets and cut them into medium cubes. Cut celery and garlic into large pieces. Grind the chili pod.

Mix this mixture and place it in a fermentation container, either a jar, a tub or a pan.

Mixed vegetables need to be poured with marinade. To obtain it, you need to add salt to the water, wait until it boils, and add vinegar. Pour the boiling marinade over the cabbage, wait until it cools down and put it in the refrigerator. After a couple of days you can eat.

Recipe without vinegar

To ferment without using vinegar, take:

White cabbage - about three kilograms
Beets - one and a half kilograms
Celery - a couple of bunches of cuttings
Garlic – two medium heads
Hot chili pepper - three pods.
Salt – 4 tablespoons
Water - a couple of liters

We clean the vegetable from withered and dirty leaves. We cut the head of cabbage into large pieces so that they do not fall apart. Peel the beets and chop them into thin circles.

Peel the garlic and divide it into cloves, then cut them in half. Chopped garlic will better impart its flavor to cabbage. Wash the chili pepper, remove the stem and cut into circles.

It is better to ferment in a large saucepan under pressure. Layer layers of beets, cabbage, and beets again. Sprinkle garlic and pepper on top of this thing, then add celery, previously mashed. So we lay out layers after layers. Remember, the beets must be the final layer, otherwise the cabbage will not acquire an appetizing burgundy hue.

It is necessary to fill the workpiece with brine so that it is completely hidden under it.

By the way, about the brine, it is terribly simple. Pour water into a saucepan, add salt and bring to a boil. After boiling, leave to cool. Afterwards, pour the cold brine into the container with the cabbage and cover with a lid.

The appetizer should be marinated for at least five days at a temperature of twenty to twenty-two degrees. After this time, the cabbage can be put into jars with a plastic lid and stored in the refrigerator.

Cabbage in this version ferments for a long time, due to this it acquires a rich taste that you will appreciate.

Spicy cabbage

Georgian cuisine is distinguished by the spiciness of many of its dishes, and there is also an option with
Mzhave. Let's see what we need for the thrill:

Cabbage - a large fork, about three kilograms
Beets – one kilogram
Fresh chili pepper – five pods
Garlic – two heads
Salt – one hundred and fifty grams
Sugar – two hundred grams
Greens (Dill, cilantro, basil and parsley) - only 30 grams each.
Water - three liters
Vinegar - two tablespoons

To many, this recipe may seem too extreme, but don’t be scared, the ingredients in it combine perfectly and complement each other, so that after trying it you won’t be pulled away from this dish by the ears.

We clean the forks and cut them into large pieces. Cut the peeled beets into circles, about half a centimeter thick.

Cut two chili peppers into fine crumbs, the remaining three will be whole. We peel the garlic, chop each clove in half, as I already said, this will help better convey its taste.

Now the vegetables need to be placed in a container; a bucket or large enamel pan will do just fine. Place beets as the bottom layer and cabbage mixed with whole pepper on top. Next, evenly distribute half of the available garlic and place the greens on top. Place the beets on top again and cover them with a mixture of chopped pepper and garlic.

This method of laying layers will allow the spiciness to be evenly distributed throughout the cabbage and will not make it overly spicy.

Next, let's prepare the marinade. Add sugar and salt to the water, add vinegar, put it on the stove and wait until it boils. Next, pour the brine into the cabbage and put it in a warm place for four to five days. Then you can transfer it to jars, after removing the top layer of pepper and garlic, and put it in the refrigerator.

Recipe with carrots

Ingredients:

White cabbage – two kilograms
Beets - three hundred grams
Carrots – two hundred and fifty grams
Chili pepper - one pod
Garlic – one medium head
Sugar – one hundred grams
Salt - two tablespoons, without top
Water - one liter
Vinegar 9% - a couple of tablespoons

We cut the cabbage prepared earlier into large fragments, cut the beets into slices, about two centimeters thick. We grate the carrots on the so-called “Korean carrot” grater.

Cut the pepper into small cubes, peel the garlic and cut into quarters. Mix everything well and put it in jars.

The brine is the same as in the previous recipe, boil water with sugar and salt, add vinegar and, before it cools, pour it into the cabbage. We screw the lids on the jars and send them to cool under the blanket. After that we put it in the refrigerator, after a couple of days you can eat it.

With horseradish

And finally, I will present you with an unusual, but very tasty option. It is called Gurian cabbage. To prepare we will need:

White cabbage - three to four forks, eight kilograms in total
Beetroot – four large root vegetables
Hot chili pepper - a couple of large pods
Parsley - one medium bunch
Sugar – two hundred grams
Salt – two hundred grams
Garlic – one hundred grams
Horseradish root - one hundred grams
Water - four liters

We cut the forks into large slices, the beets into thin slices. Cut the pepper into rings. Horseradish must be grated.

Place all the cuttings in a bucket or large pan in layers.

To obtain the brine, mix sugar, salt, and optional spices in water. Bring to a boil and wait until it cools a little. Pour warm brine over the cabbage, press it with a weight, and send it to ferment in a warm, dark place for three to four days.

My article has finished, I hope you like the presented ones. Enjoy your meal!

Today we will prepare a simple, very tasty savory appetizer - cabbage marinated with beets in Georgian style.

Recipe this snacks widely known and loved by many.

This cabbage is easy and simple to prepare, and the result is bright, beautiful, crispy and very delicious snack.

For this recipe we will need:

List of ingredients:

For 1 kg. cabbage:

• 1 beet
• 1 head of garlic
• 1 red hot pepper
• (greens optional)

Marinade:

• 1 l. water
• 1 tbsp. salt
• 2 tbsp. Sahara
• 1 dessert spoon of essence (70%)
• Bay leaf
• allspice
• cilantro seeds
• carnation

Cabbage marinated with beets in Georgian “Red” (Pelyustka) - step-by-step recipe:

Let's start cooking.

First, let's prepare the cabbage, try to choose dense cabbage, preferably not green, but white.

Cut the cabbage in half and cut into pieces depending on the density of the head.

Try to cut the cabbage so as to capture part of the stalk, this is necessary so that the pieces do not fall apart during the cooking process.

The denser the cabbage, the thinner the pieces should be.

The cabbage is prepared, chop the hot pepper.

In the homeland of this dish, in Georgia, at least 3 hot peppers are used in this recipe, but you can adjust the spiciness of this appetizer to your taste.

I took the pepper quite large; there is no need to peel it from the seeds.

We cut the hot pepper diagonally into beautiful slices, or lengthwise into 2 parts, in which case it can be easily removed from the marinade when you feel that there is enough spiciness.

We use quite a lot of garlic in this recipe.

We clean it and cut the cloves into large slices.

The beets in this recipe are used as a coloring agent, although they are crunchy and also very tasty, so I cut them into slices, but you can cut them into strips or grate them to give them a better color.

The vegetables are prepared, we will marinate the cabbage in an enamel pan, but you can also use any glass container.

Place all the ingredients in the pan in layers, alternating beets, a mixture of garlic and pepper and chopped cabbage.

Again beets, garlic with pepper, cabbage.

Thus, we repeat several times until all the vegetables are gone.

You can also add celery if you wish.

Try to pack the cabbage as tightly as possible.

Now let's prepare the marinade.

Pour water into a separate pan, add salt, sugar, add vinegar essence and spices, I took bay leaf, cilantro seeds, allspice and cloves.

Mix everything, place the pan on the stove and bring the marinade to a boil.

Pour boiling marinade over the prepared vegetables so that they are completely covered, press lightly and apply slight pressure; the plate will be enough.

Cover the pan with a lid and leave it in the kitchen for one or two days, and then place it in the cold.

Cabbage marinated in this way is ready after a day, but it is better to let it brew for several days.

The cabbage turns out to be very aromatic, tasty, crispy, moderately spicy, and thanks to the beets, it acquires a beautiful reddish-purple hue.

This appetizer will perfectly diversify not only the Lenten or everyday menu, but will also decorate the holiday table.

I wish everyone bon appetit!

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Cabbage marinated with beets in Georgian “Red” (Pelyustka) - video recipe:

Cabbage marinated with beets in Georgian “Red” (Pelyustka) - photo:

Very tasty Georgian cabbage with beets won the hearts of millions of people and became famous far beyond the borders of its homeland. A bright, crispy, spicy snack that perfectly complements any meat dishes and side dishes, helping to diversify the daily menu. Today I offer you a quick way to prepare this dish. Within a day the snack will be ready.

Hot peppers, garlic and celery greens give cabbage a rich original taste, making it especially aromatic and tasty. The amount of ingredients can be changed according to your taste. I hope you enjoy this spicy pickled Georgian cabbage with beets, a recipe proven over the years.

Ingredients:

• 1.5 kg white cabbage
• 1 large beet
• 1 pod hot pepper
• 1 head of garlic
• 1-2 sprigs of celery

For the marinade:

• 2.5 liters of water
• 3 tbsp. l. coarse table salt
• 1 tbsp. l. Sahara
• 3-4 pcs. bay leaf
• 5-6 peas of allspice
• 2-3 tbsp. l. apple cider vinegar
• 1 tsp. coriander seeds

How to cook Georgian cabbage with beets:

Let's prepare the necessary ingredients. Wash the beets, peel them and grate them on a coarse grater so that they give out the maximum color and give the cabbage a beautiful purple hue. Cut the hot pepper into rings. If you want your instant Georgian cabbage and beets to be spicy, you don’t have to remove the seeds from the pepper. Peel the garlic and cut into slices.

Cut the cabbage into segments and cut out the stalk. Cut the cabbage into squares or slices, as you prefer.

Let's prepare a large saucepan or other deep container for pickling vegetables. Place a layer of chopped cabbage in it. Add some grated beets on top so that the quick Georgian cabbage with beets gets a beautiful color.

Add a few rings of hot pepper and pieces of garlic.

Wash the celery greens, separate them from the stems and place them on top of the vegetables so that the cabbage marinated in Georgian style with beets turns out fragrant.

Repeating the layers, place all the vegetables and herbs in the pan. Let's prepare the marinade. Pour 2.5 liters of water into a saucepan and put on fire. Add bay leaf, coriander seeds, allspice and coarse salt.

Next, add granulated sugar to the marinade, as required by the recipe for preparing Georgian cabbage with beets.

Stirring, bring the marinade to a boil. Turn off the heat and add apple cider vinegar to the marinade. Pour hot marinade over cabbage and vegetables.