Gurian cabbage is appropriate not only in winter, when salinity is especially desired. This spicy appetizer is an ideal side dish for grilled meat, and just chicken or fish. There are more complicated recipes, but very simple ones are known. We’ll tell you the top of the best options for cooking crispy Gurian cabbage.

Classic beetroot cabbage

The correct recipe for pickled cabbage belongs, of course, to the Georgians - it was in Georgia that they began to prepare the dish, which many now call simply cabbage in the Caucasian way. Georgia has many provinces, each with its own cooking option. However, the Gurians, who gave the name of the dish, use only one, and we will tell you exactly it.

It is better to take cabbage of dense winter varieties; the young is too soft, she will not give a pleasant signature crunch.

We will need:

  • strong head of cabbage;
  • 2 large carrots (sweet!);
  • large beets;
  • 3 cloves of garlic;
  • 500 ml of water;
  • salt - 2-3 tbsp. l;
  • spices: bay leaves, allspice, cloves, chili peppers - to taste.

Mozhave kombosto - as the Gurians call it - is prepared immediately for several families, in large volumes. So if you want to feed your family delicious cabbage for a long time - increase the proportions.

Vinegar and sugar are not added to classical Gurian cabbage - it must be fermented. But there are recipes where vegetables are pickled. So without vinegar and sugar we can not do.

How to cook:

  1. Wash beets and carrots, peel, cut into 3 mm thick rings. You can do this with a special vegetable slicer, cut with a knife - choose for yourself. We clean the garlic. We leave the whole small teeth, large - cut into 2 parts. Hot peppers cut into rings, after pre-cleaning the seeds. We clean the cabbage from damaged leaves and cut into large quarters.
  2. We put the vegetables in an enameled pan or wooden barrel (which is even better!) In layers in the following sequence: cabbage-beetroot-carrot-garlic-pepper.
  3. Fill everything with brine: water and salt. We put the load on top and leave it for 3 days at room temperature. During this time, the fermentation process will begin: as with the fermentation of classic Russian cabbage, we pierce it periodically, releasing carbon dioxide. If there is too much brine - it makes sense to drain the part.
  4. After three days, the barrel or pan should be taken out coldly, but before that it is important to stir it. It remains to sour a couple more days, and the cabbage will be completely ready.

The charm of the dish is in a special combination of sour cabbage, sweet beets and carrots, which acquire a special aftertaste. Serve cabbage with boiled potatoes, watering with vegetable oil.

Recipe with herbs

Gurian cabbage with beets is often cooked with herbs, such as cilantro, parsley or basil. Such cabbage is not stored for a long time, because the greens deteriorate quite quickly. Prepare it for two to three times, serving on the festive table.

We will need:

  • head of cabbage;
  • carrot;
  • beet;
  • 2 cloves of garlic;
  • 500 ml of water;
  • a bunch of greenery;
  • salt - 2-3 tbsp. l;
  • spices: bay leaves, allspice, cloves, chili peppers - to taste.

How to cook:

  1. We cut cabbage into large pieces, beets and carrots into rings. Peel the garlic. Cut greens arbitrarily, but not much smaller.
  2. We put the vegetables in an enameled pan or a wooden barrel (which is even better!) In layers in the following order: cabbage-beetroot-carrot-garlic-pepper-greens.
  3. Fill everything with a brine, and press on top with a load. Three days leave kvass in the room. After 72 hours, remove the cabbage in the cold and eat with vegetable aromatic oil.

Be sure to store cabbage with herbs in the refrigerator - it spoils faster than classic. And do not make too large portions: cook for a week or two, no more.

Whip up appetizer

“Skoropelka” - this is another name for this recipe for the hostess. It will be prepared in just a couple of hours, it is easy to make it on the eve of a home celebration or for a picnic on a meat and barbecue.

Essential Ingredients:

  • forks of strong white cabbage;
  • large beets;
  • 2 small carrots;
  • 4 cloves of garlic (or more if you like pickled garlic);
  • 400 ml of water;
  • 50 g of sugar;
  • 50 g of rock salt;
  • 50 ml of vinegar 9%;
  • 100 ml of refined oil.

Cooking, following the instructions:

  1. We divide the cabbage into two parts, removing the stalk, and chop it with straws.
  2. Three carrots and beets on a long "Korean" grater; chop the garlic in slices.
  3. We fill the glass jar with vegetables, trying to tamp tightly.
  4. Add salt and sugar to the water and bring it to a boil.
  5. Add the vinegar and vegetable oil to the boiling brine.
  6. Thoroughly mix all the ingredients, fill them with vegetables.
  7. Close the jar with a plastic lid.

Only a couple of hours will pass and you can try: crispy cabbage with a light smack of horseradish is ready. It is amazingly combined with boiled potatoes, mashed potatoes, and serves as an excellent side dish for fish or meat.

It is interesting:sauerkraut with beets - recipe

Gurian sauerkraut

At first glance, this recipe is laborious. But the whole difficulty is to find the freshest vegetables, which is called from the garden. Believe me, such an appetizer will amaze households and guests with a rich, rich taste.

It is necessary:

  • three forks of cabbage 800 - 1000 g;
  • 4 beets;
  • 200 g of leaf celery;
  • head of garlic;
  • hot pepper;
  • 3 bay leaves;
  • a bunch of cilantro and dill;
  • a pinch of pink pepper;
  • 2 l of water;
  • 2 tbsp. l coarse rock salt.

Iodized salt is not suitable for sourdough; in all recipes use coarse rock salt, for example, from Sol-Iletsk.

Cooking method:

  1. Cook brine from water, salt, spices. The taste of the marinade should resemble seawater. Cool slightly so that the brine is not boiling, but just warm.
  2. We clean the cabbage from damaged leaves, cut into slices of medium size.To do this, cut the head in half, and then another 2-3 parts. Slices of this size will sour well in 3 days, larger ones need a little longer - up to 5 days, and it’s not so convenient.
  3. Cut the beets into slices - thin slices. Divide the garlic in half in half or leave whole if the teeth are not large. We wash the celery, remove the hard core, and hot pepper just cut in half, removing the seeds in advance.
  4. Lay the vegetables in layers in random order, sprinkle with herbs, pour brine. It should completely cover the vegetable slices.
  5. Leave in this form for 3 days. Gurian cabbage should ferment over the past few days, vegetables to share taste with each other, and the brine to turn into invigorating beet kvass with the taste of vegetables and spices.

An appetizer will give odds to many dishes. And it also blends perfectly with jacket potatoes - try it, you won’t be disappointed.

How to cook without vinegar

There is another recipe for cabbage without vinegar, popular among Georgian housewives. Such sauerkraut turns bright, thanks to beetroot juice, which evenly stains the heads of cabbage.

We will need:

  • sturdy forks of cabbage;
  • large beets;
  • 4 cloves of garlic;
  • hot pepper pod;
  • black pepper peas;
  • salt;
  • 500 ml of boiling water.

Cooking is simple:

  1. The first thing we cut into pieces is cabbage (we leave the stump inside). Traditionally, we cut beets into pieces. Peel the garlic, and cut the pepper into rings.
  2. Put the vegetables in a glass container in layers in any order, slightly tamping them.
  3. In a separate ladle, prepare the marinade from water, salt, spices. Try it on the palate: the salt should feel good, that is, the marinade needs strong.
  4. Pour vegetables with hot brine, and put oppression on top.

That's all. We are waiting 4 days, we try vegetables. If there is not enough acidity, we wait another day. Note that brine is extremely useful from this recipe: it is tasty, sour, reminiscent of beet kvass. And it brings great benefits to the gastrointestinal tract.

Pickled Instant Vegetables

Cabbage marinated with vegetables can be cooked in just a day. There are also such options for making a popular snack. Quick pickling recipes are more popular in Asia than in Georgia. But why not try to cook Gurian cabbage in such an Ala-Asian manner.

In the recipe, spices for vegetables in Korean will be appropriate; Assorted vegetables can be supplemented with daikon, green radish, green beans.

What we need:

  • cabbage - 800 g;
  • celery root - 1 pc.;
  • beets - 1 pc.;
  • garlic - head;
  • carrots - large;
  • red onion (Yalta) - 1 head;
  • salt, pepper to taste;
  • sugar - 2 tbsp. l;
  • vegetable oil - 100 ml;
  • vinegar –2 tbsp. l (9%).

Cooking Instructions:

  1. To start, cut vegetables into thin slices. The thinner they are, the faster the pickling is marinated. We mix vegetables with salt, squeezing them slightly: it is important that they give juice.
  2. While they are slightly infused, we heat the vegetable oil in a pan almost to a boil.
  3. Pour vegetables with vinegar, season with spices, and top with hot vegetable oil.
  4. Quickly mix the salad.

Theoretically, he is ready. But it’s better to let him insist. An hour and a half while you cook hot, set the table, cut the bread is enough to assorted marinated. Ideally, it is important to let him stand for several hours.

Gurian daily cabbage

Classic Gurian cabbage will be ready in a day, if you try to cook it according to the following recipe. The difference between this option in the method of slicing: we will not pickle slices, but vegetable straws. But, take a word, it is very unusual, fast and tasty.

Prepare:

  • half a fork of thick cabbage;
  • large beets;
  • one carrot;
  • 5 cloves of garlic;
  • 3 tbsp. l bite;
  • 80 ml of vegetable oil;
  • salt, sugar to taste.

How to cook:

  1. Three vegetables on a coarse grater or on a "Korean" vegetable cutter. We leave the whole garlic, or cut into 2-3 slices.
  2. Mix them in a glass bowl.We fill a 3 - liter jar.
  3. We prepare marinade from sugar, salt, vinegar, adjusting salinity, sweetness, and sourness to taste.
  4. Heat the marinade to a boil. Heat the oil to bubbles.
  5. Pour vegetables with marinade, and top with hot vegetable oil.
  6. Cover, leave on the table for the night.

In the morning, the daily cabbage is ready!

The beauty of snacks is that it is stored for quite some time. Of course, only in the refrigerator. Eat it well with stewed potatoes and meat, served with chicken soups. She perfectly sets off freshish dishes, and well saturates.

Gurian cabbage is not just a tasty dish. Like all pickling, domestic salinity, it brings the body only benefits. Especially during the winter, when the body just requires vitamins. Cook it more often, do not be afraid of experiments. We are sure you will be very tasty!

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