This appetizer salad will be a great addition to fish or meat dishes. Before serving, you can add dill and vegetable oil, although the snack itself is very tasty. Salt and sugar can be adjusted to suit you. Good luck!
Main Ingredient: Vegetables / Cabbage / Beets
Dish: Blanks / Snacks
Geography of cuisine: Russian cuisine
- Cabbage - 1 Kilogram
- Buriak - 1 Piece
- Water - 1 Liter
- Sugar - 3 Tbsp. spoons
- Salt - 2 Tbsp. spoons
- Bay leaf - 1-2 pieces
- Vinegar 9% - 100 Milliliters
- Garlic - 1-3 Cloves
How to cook "Cabbage with beetroot"
Prepare food. Wash the cabbage, peel the beet and garlic.
Cook the brine from water, bay leaves, sugar and salt. Mix and bring to a boil, simmer for a minute, then turn off heat. Pour in vinegar. The brine is ready.
Cut the cabbage into large pieces or squares.
Cut the beet into strips or slices. Garlic can be passed through a press or cut into slices. Do as you like.
Pour the brine over the cabbage, it should cover the cabbage, and leave to cool. Then put it in the refrigerator for a day.
Cabbage with beet is ready! You can serve it to the table, greased with vegetable oil or just like that, and put the excess in jars and store in the refrigerator.