Quick recipes for Georgian-style pickled cabbage with beets for the winter

A fall or winter preparation of crispy Georgian-style pickled cabbage with beets and other vegetables makes a wonderful complement to main courses. This simple side dish is indispensable for a holiday or a modest family dinner. This pickled cabbage has wonderful flavors: spiciness, juiciness, a slight tartness, and sweetness.

Benefits and taste of the snack

In Georgia, this preserved dish is called mzhave. Depending on the preparation method and seasonings, Georgian cabbage can have varying flavors. But the main distinguishing features of this dish are the salted, crunchy cabbage with a distinct sourness and spiciness. The beets give the garnish a vibrant purple color and a slightly sweet flavor. This appetizer will appeal to lovers of spicy pickles and connoisseurs of Georgian cuisine.

It's worth knowing: cabbage contains a large amount of vitamins, minerals, carbohydrates, and plant-based fats, which is why it is so filling and healthy.

What ingredients need to be prepared?

In addition to cabbage, you can safely add beets to mzhava, which will add color and give it a festive look. Chefs also often like to prepare pickled cabbage with carrots, celery, and chili peppers.

If you follow all the cooking rules, the cabbage will turn out crispy on the outside and tender on the inside.

The main ingredient is cabbage, which is cut into slices large enough to prevent breakage during cooking. A 2-kilogram head of cabbage is cut into 6-8 roughly equal pieces. This ensures the pieces are perfectly sized and remain whole, crisp, and juicy.

Beets and carrots are cut into rounds or large pieces. These roots can be added to the cabbage raw or cooked, depending on personal preference. Garlic cloves should be added whole or cut in half. Celery is sliced, and the pepper is cut in the same way. The amount of aromatic seasonings is adjusted according to individual preference.

Georgian cabbage – the classic way

This method is considered the most common and tried and tested. The cabbage head should weigh about 1.5 kilograms. You'll need one large beetroot. You'll also need one medium carrot, 5 cloves of garlic, 1 liter of distilled water, 70 grams of granulated sugar, 50 grams of sea salt, one jalapeño pepper, and 2 tablespoons of vinegar.

Recipe:

1. The chopped root vegetables are placed one by one in a sterilized jar.
2. Mix the spices in boiling water and simmer for 5 minutes. Then add the vinegar.
3. Pour the resulting marinade over the root vegetables and place the jars in a cool, dark place for 24 hours. Once the required time has passed, the appetizer is ready to eat.

Spicy in marinade

Hot peppers give the cabbage a spicy flavor. This recipe will appeal to those who love spicy food. You'll need one large head of cabbage, two young beets (preferably medium-sized), 5 chili peppers, 100 grams of parsley, 5 cloves of garlic, 230 grams of rock salt, 1.5 liters of water, and 3 tablespoons of vinegar.

Spicy version:

1. Place the chopped vegetables in jars with finely chopped parsley and hot pepper.
2. Dissolve salt and vinegar in boiling water, then pour this marinade into jars.
3. The vegetable preparation should marinate for three days. Once the appetizer has soaked in the marinade, it can be stored in the refrigerator.

Method of preparation from red cabbage

This is a true Georgian cabbage recipe that even a novice can make, provided all the instructions are followed. Red cabbage is the preferred variety for this recipe—you'll need about three kilograms. Young beets are needed, about one kilogram. Additionally, prepare four cloves of garlic, celery, three jalapeños, two liters of water, and three tablespoons of salt.

Step-by-step recipe:

1. The root vegetables are chopped and placed in a saucepan. They must be mixed thoroughly.
2. Boil the water, then dissolve the rock salt in it. Soak the cabbage in the resulting brine for two days. The liquid should completely cover the vegetables.
3. The finished appetizer can be served at the feast two days later.

Marinated without vinegar

Vinegar isn't always beneficial, especially in large quantities. This Georgian cabbage is suitable for those who are medically contraindicated to consume vinegar. You'll need one large head of cabbage. You'll need half a kilogram of beets.

You also need:

• 2 liters of water;
• 3 tablespoons of salt;
• black pepper – to taste;
• greens – optional.

The preparation method is similar to the classic version described above, except that vinegar is omitted from the marinade. However, the shelf life of this appetizer may be halved.

With added carrots and spices in jars

Carrots give the cabbage a sweet flavor and a golden hue. A head of cabbage weighs 1-2 kilograms. You'll need 3 carrots and 2 beets. For a spicy kick, add 4 cloves of garlic with a bay leaf and peppercorns. You'll need about three liters of water, 3 tablespoons of salt, one cup of granulated sugar, and one tablespoon of vinegar.

How to prepare this snack option:

1. Place chopped root vegetables in jars, alternating with garlic.
2. The marinade is prepared from boiling water, into which salt, bay leaf, pepper and vinegar are added.
3. Pour the resulting spicy liquid over the cabbage and carrots and place under pressure in a dark place for 24 hours.
4. The finished snack can be stored in the refrigerator or in the cellar in sterile jars.

Quick recipe

Sometimes, due to a lack of time, many housewives skip preserving their cabbage for the winter, but this method is so simple that it's quick and easy to prepare. You'll need about two kilograms of cabbage, one young beetroot, one head of garlic, a bunch of greens, and two jalapeño peppers. For the brine, you'll need 2 liters of water, 3 tablespoons of salt, and the same amount of granulated sugar. You'll need 2 tablespoons of vinegar, and you can add peppercorns and a bay leaf if desired.

Step-by-step recipe:

1. Vegetables and herbs are cut and placed in a deep container one after the other.
2. Bring the water to a boil. Add the spices and salt. Cook the marinade for 3 minutes and then pour in the vinegar.
3. Cover the vegetables completely with the resulting marinade and press them for 24 hours. The appetizer will be fully infused with the spices within 3 days.

Sauerkraut

This Gurian recipe will please even the most discerning gourmets. You'll need one large cabbage, 1 kilogram of beets, 3 chili pods, 1 head of garlic, 200 grams of celery, a bay leaf, 6 peppercorns, and 2 tablespoons of salt. For the warm brine, prepare 2 liters of bottled water, 200 milliliters of apple cider vinegar, 3 tablespoons of salt, and 180 grams of granulated sugar. For the marinade, prepare 2 liters of water and a tablespoon of salt.

Step-by-step cooking method:

1. Bring two liters of liquid to a boil and dissolve salt in it. Cool slightly. Cut the root vegetables one by one and place them in jars. Arrange them in layers, with the beets on top.
2. Pour the resulting marinade over the vegetables. Place the mixture in a cool, dark place for two days.
3. The water needs to be boiled. The dressing ingredients are added. Only at the end is the vinegar added.
4. Place the vegetables in jars. Pour the resulting hot, spiced liquid over them and leave in a dark place for three days.

Pickled with herbs

An unusual but delicious version of pickled cabbage with spices and herbs. A head of cabbage should weigh about three kilograms, and you'll need several beets—1.5 kilograms on average—two chili peppers, 4 liters of water, 300 grams of salt, and the same amount of sugar. For greens, you can add a bunch of parsley and dill, 100 grams of horseradish root, 4 cloves of garlic, and cilantro.

Recipe:

1. Finely chop the greens, cut the garlic cloves in half, and grate the horseradish. Mix them with the chopped cabbage wedges, beetroot, and chili.
2. Dissolve sugar and salt in boiling water. Pour the resulting brine over the vegetables and herbs. Let the appetizer steep under a weight in a cool place for three days.
3. The finished snack can only be stored in the refrigerator.

What to serve with

Mzhave is served in salad bowls. It can be drizzled with vegetable oil and garnished with a sprig of parsley. Georgian cabbage is traditionally eaten as a stand-alone dish or as an appetizer with a main course. Mzhave goes well with potatoes and meat.

Where and how long is the preparation stored in winter?

It's not recommended to store Georgian-style cabbage in metal containers. Aluminum, when exposed to acids, can release harmful substances. Enameled pots are the best storage option. Georgian cabbage will also retain its flavor well in glass jars. This appetizer can be stored in the refrigerator for up to two months.

Important: It is not recommended to leave the workpieces at room temperature or in direct sunlight.

Conclusion

Every home cook, as well as connoisseurs of spicy pickles, should make this winter appetizer. Georgian-style cabbage makes a wonderful decoration and a delicious addition to any holiday meal.