Cabbage in Georgian

Cabbage in Georgian or Gurian cabbage has many options. Combining all the recipes is that the head is cut into large chunks and to
Slices of beet are added to it. The variety of recipes is achieved through
Application of various spices, vegetables, greens. In some cases, cabbage
In Georgian, marinated with raw beets, in some - with boiled. Beetroot cut
Slices, circles, rub on a large grater, shred straw.

Cabbage in Georgian, the recipe of which can be varied, is prepared in glass or enamel ware. To prepare the marinade, you will need several laurel leaves, black peppercorns , sweet pepper, 110 g of salt, 3 liters of water,
130 g of vinegar, 240 g of sugar, chili pepper.

A small sturdy head of cabbage must be cut into 4 parts, cut out the sticks. Then each quarter is cut lengthwise. Then you can cut cabbage into large squares across, and you can leave whole slices. Finely chop garlic, carrots and beets clean, then grate on a large grater. Stir garlic, carrots and beets carefully.

In clean dry three-liter cans, layers are laid with cabbage and a mixture of vegetables. Each layer must be carefully tampered with a wooden pestle or hand. The top layer must be beet-carrot. Cabbage in Georgian with beets is filled with marinade. To make it in a saucepan, you need to put sugar and salt, add spices, and pour water. Peas of sweet, Jamaican or black pepper must be lightly mashed to get a more saturated flavor. Bring the marinade to a boil, then cool a little. If desired, you can put red hot pepper in a fresh or dry kind in the marinade. Laurel leaves from the marinade, add vinegar to it. Pour the cabbage with a warm marinade. If the cabbage in Georgian marinated in an enamel saucepan, then on top of the vegetables put a plate, which is pressed down with a small load. Vegetables must be completely covered with liquid. After cooling marinade dishes should be put in a cool place. Cabbage is ready in Georgian in a day, however, the longer it costs, the more it tastes better. This snack is stored for a very long time, and every day its taste acquires all new flavors.

Recipe with celery

On 2 kilograms of cabbage it will be needed 400 g of celery, 400 g of beetroot, garlic head, a large bunch of parsley, red hot pepper.
Cabbage is cut into large squares, beets are shredded with straws. In a three-liter can, layers of cabbage, celery, beetroot, garlic, parsley sprigs are laid. Lay the layers with a little salt. After filling the cans, the vegetables are poured with boiling water so that they are completely covered. Cover the bank, cool it, transfer it to a cool place. According to this recipe, cabbage will be ready in just two or three days. It can be served as a snack, and can be added as a component in a variety of vegetable salads.

Cabbage cabbage for this dish is better to choose medium and small size. Large heads are best used for classic recipes of sauerkraut. Here's one of them. Cabbage must be rinsed under a stream of cold water, remove the top leaves and remove damaged areas. In some recipes when cutting a head it is recommended to leave a stump. Kochan is cut, depending on the size, on 8 or 6 parts. Beets for cabbage in Georgian must be selected very carefully. Do not fit the fruit with signs of spoilage and disease. The dishes should be sterilized and dried prior to the laying of vegetables. Layers of vegetables fit 6-7 cm each. Vinegar for marinade is better to use wine. The more different spices are added to the marinade, the richer the flavor of the prepared dish will be.

Bon Appetit.