The most delicious recipes for Gurian cabbage

Pickled and fermented dishes always to the point - they complement side dishes, soups and salads with a pleasant aroma. Gurian cabbage is a favorite snack of many. It is easy to cook, the dish turns out to be juicy and spicy. Fermenting vegetables according to this recipe is within the power of both a novice cook and experienced housewives.

In the article, we will consider in detail what Gurian sauerkraut is and how to prepare a fragrant and crispy appetizer.

What is the Gurian cabbage made of?

For the preparation of the dish, fresh vegetables are chosen, paying attention to the appearance of the heads of cabbage. In addition, it is important to use spices and herbs, without which Gurian cabbage will not work.

Features of the dish

The head of cabbage is not chopped finely or grinded, as is customary to do when fermenting cabbage according to classic recipes. It is cut into large pieces, scalded with boiling water, or immersed in hot water for 20 seconds. Thanks to this, the vegetable becomes softer, but does not lose its crunch.

Attention! Gurian cabbage cannot be cooked without beets.

Bitter pods are added to the dish pepper or cloves of garlic. They are soaked in brine and harmoniously complement the dish. In addition to cabbage, housewives also make pickled spices, which are sprinkled on boiled or fried potatoes.

How to choose a head of cabbage

Choose small heads of cabbage, flattened on both sides. The vegetable should be firm and firm, without cracks or spots. The ripeness and taste of cabbage are determined by the color of the leaves - they have a fresh white-green hue.

Preparing the container and ingredients

For blanks use glass jars or enamel pans. The container is washed, wiped dry with a clean towel. It is important that the cans are free of chips and scratches, the enamel is free of cracks... It is convenient to store jars in the pantry room, they take up little space. Enamel pots are suitable for preparing a snack for a large company.

Cabbage is also pickled in wooden tubs or barrels - it acquires a spicy woody aroma. The containers are washed and dried in the fresh air for several days.

Cabbage and other vegetables are washed under cool water. Peel the cabbage from the upper leaves and stumps. Beetroot peel and ponytail. Experienced housewives recommend laying out all the ingredients in front of you in advance - it is so easy to understand if everything is prepared. Check the expiration date on packages with spices.

The most delicious step-by-step recipes for gurian cabbage

There are several options for making Gurian pickled cabbage. In some dishes, only beets and garlic are added, in others - a bouquet of aromatic herbs and spices. Let's consider the most popular recipes.

Classic recipe

The appetizer is served with strong drinks or as an addition to the main course. She prepares quickly, all the ingredients are purchased at the nearest store.

To prepare according to the classic correct recipe, you will need:

• one white cabbage;
• two beets;
• 1 garlic;
• 2 red hot peppers;
• 120 ml of apple cider vinegar;
• 60 g of salt;
• 100 g sugar;
• 1 liter of water;
• 80 ml of vegetable oil.

How to cook:

1. Rinse the head of cabbage under cool water and remove the top leaves and stumps. Cut into large pieces.
2. Rinse and peel the beets, cut into large pieces. Peel the garlic, cut into slices.
3. Transfer the cabbage, beets and garlic to a deep container in layers. Fill to the top, the final layer should be beetroot.
4. Prepare the marinade: pour water, sugar and salt, apple cider vinegar and vegetable oil into a saucepan. Mix thoroughly and put on fire. Add red pepper.
5. Bring to a boil and pour over the cabbage. Cover the container with a lid and leave the dish at room temperature for two days.
6. Move to refrigerator for another day. The dish is ready to eat. Store in jars later. The main thing is that the marinade completely covers the vegetables.

Gurian sauerkraut

This bright and colorful dish will appeal to lovers of Georgian cuisine. Celery leaves and black peppercorns give a spicy taste.

What is required for cooking:

• 1 kg of cabbage;
• 700 g of beets;
• two heads of garlic;
• 2 pods of hot pepper;
• 2 bay leaves;
• 7 peas of black pepper;
• 100 g celery leaves;
• 60 g of salt;
• 2 liters of water;
• 120 ml of apple cider vinegar;
• 100 g of sugar.

Cooking technology:

1. Rinse the cabbage, remove the upper leaves, leave the stump. Peel the beets and cut into small strips.
2. Chop celery leaves, hot peppers and peeled garlic.
3. Rinse the jar and scald with boiling water, put a layer of beets on the bottom, then cabbage and top with beets again. Place celery leaves, garlic and hot peppers between each layer.
4. Prepare the brine: mix water with salt and sugar, add apple cider vinegar and vegetable oil. Boil and cool, add ingredients.
5. Cover with clean gauze and keep at room temperature for 3 days. Add bay leaf and black pepper to taste. The appetizer is ready to eat. Keep refrigerated.

Marinated red Gurian

Red cabbage is healthier than white cabbage. Contains fiber, vitamin K and C. Dishes with it are suitable for a dietary diet, they strengthen the immune system and do not harm the figure.

What is required for cooking:

• 600 g red cabbage;
• one carrot;
• one beet;
• 5 cloves of garlic;
• 150 g of salt;
• 1 liter of water;
• coriander seeds to taste;
• 3 bay leaves;
• 80 g sugar;
• 60 ml apple cider vinegar;
• 20 g of dill seeds;
• 5 black peppercorns.

How to cook:

1. Rinse the cabbage and remove the leaves, cut into large slices.
2. Wash beets and carrots, peel and chop on a coarse grater or cut with a knife.
3. Fold the cabbage into a saucepan, send carrots and beets to it. Season with salt and add chopped garlic.
4. Prepare the marinade: mix water, salt and sugar, coriander and black pepper. Boil and add apple cider vinegar and bay leaf, dill seeds.
5. Strain the marinade through a colander and pour into a saucepan.
6. Leave on the table for two days. Divide into clean jars and refrigerate.

Gurian salted cabbage with baked beets

The dish is prepared without vinegar, but the vegetables are still spicy and aromatic.

For cooking you will need:

• 1 kg of cabbage;
• 1 chili pepper;
• 500 g of beets;
• 1 bunch of celery
• 80 g of salt;
• 3 bay leaves;
• 1 liter of water;
• 90 g sugar.

How to cook:

1. Rinse and peel the head of cabbage, cut into medium sized pieces.
2. Remove the peel from the beets and cut into large slices, wrap each in foil and send to the oven for 10 minutes at 180 ° C.
3. Cut the chili in half and remove the seeds.
4. Boil water, add salt and sugar. Put beets, cabbage, chili and garlic in layers in an enamel container. Add celery sprigs and repeat the sequence.
5. Pour the marinade into the container.
6. Organize oppression and put it in a warm place for 3 days, then in the refrigerator for two days.

Use clean water from the spring to make the marinade, or buy a drink from the store. The shelf life of the product, its taste and benefits depend on its quality.

With greens

The dish with herbs looks fresh and appetizing.But it is not stored for a long time - fresh greens wither. Prepare the dish before serving.

Ingredient List:

• 600 g of cabbage;
• 200 g carrots;
• 300 g of beets;
• 3 cloves of garlic;
• 500 ml of water;
• a bunch of parsley and dill;
• a bunch of cilantro;
• basil to taste;
• 80 g of salt;
• cloves, chili peppers, coriander and other spices to taste.

Cooking method:

1. Rinse all ingredients. Peel carrots and beets and cut into rings, cabbage into large pieces.
2. Rinse greens. Put beets, carrots, cabbage, garlic cloves in layers in a wooden barrel. Add sprigs of fresh herbs, bay leaves, spices to taste between each layer.
3. Prepare brine: mix water with salt and boil. Pour into a container and arrange a press at room temperature for 3 days.
4. Store in the refrigerator for no more than four days.

Colored with walnuts

An original dish will decorate any festive table. Cauliflower combined with walnuts will delight lovers of wholesome and healthy food.

Ingredient List:

• 1 head of cauliflower;
• 180 g of walnuts;
• two white onions;
• 3 cloves of garlic;
• 10 g hop-suneli seasoning;
• 10 g dried cilantro;
• coriander to taste;
• 20 ml white wine vinegar;
• 10 g of red ground pepper;
• 60 ml of vegetable oil;
• 40 g of salt.

Pickling technology:

1. Rinse the cauliflower and divide into inflorescences. Cook for 15 minutes over low heat in salted water.
2. Cut onion into rings and fry in vegetable oil until golden brown.
3. Add cauliflower to the onion, stir and simmer for 5 minutes.
4. Grind the walnut, pepper, salt, spices and garlic cloves in a mortar. To stir thoroughly.
5. Transfer the mixture to a skillet, stir with cabbage and onions. Fry for two minutes, pour in white wine vinegar.
6. Serve hot or cold, as desired. Keep refrigerated.

When choosing a cauliflower, pay attention to the inflorescences - they should be light beige, without yellow spots. Elastic in structure. If the cauliflower is soft, it stays on the counter for a long time.

Spicy recipe

Gurian-style spicy cabbage goes well with meat and fish dishes. It looks delicious, does not require special culinary skills in preparation.

What you need:

• 1 kg of cabbage;
• 500 g of beets;
• 4 chili peppers;
• a bunch of celery leaves;
• 10 black peppercorns;
• allspice to taste;
• head of garlic;
• 1 liter of water;
• 30 ml vinegar 9%;
• 4 bay leaves;
• 80 g of salt;
• 60 g sugar.

How to cook:

1. Rinse vegetables, peel and cut into large pieces. Place cabbage and beets in a basin, add peeled garlic cloves and chili peppers.
2. Season with salt and sugar, add black pepper and celery leaves.
3. Prepare the brine: add salt and sugar to the water, mix, pour in vinegar. Bring to a boil and pour into a bowl.
4. Cover with gauze and put under pressure for 2 days. Keep refrigerated.

Serving options

The cabbage is served chilled. Lilac pieces look beautiful in small bowls or on saucers. To taste, the dish is seasoned with olive or sunflower oil, decorated with fresh herbs - cilantro, parsley, dill. Some housewives sprinkle it with sesame seeds or decorate it with slices of ginger.

What dishes is combined with

Spicy cabbage perfectly complements meat dishes: shish kebab, pilaf, goulash, manti or dumplings. It is also served with side dishes: boiled and fried potatoes, rice, barley. The appetizer looks appetizing on a simple piece of Borodino bread.

Gurian cabbage is appropriate everywhere: at a festive feast, and at a cozy dinner. It is cooked in summer and winter.

Contraindications to use

Pickled vegetables are famous for their beneficial properties: they contain many vitamins and few calories... Thanks to lactic acid, vegetables retain their benefits. But in everything you need to know when to stop - excessive use will harm your health.

It is not recommended to use Gurian cabbage for people who suffer from increased acidity of the stomach and have peptic ulcer, gastritis or pancreatitis. Especially if the recipe contains vinegar. In this case, before use, the vegetable pieces are washed under clean cold water.

Also in such dishes there is a lot of salt, which retains fluid in the body. The person suffers from puffiness. The use of pickled or pickled vegetables is reduced or stopped altogether.

Conclusion

To pickle delicious homemade products, choose ripe and healthy vegetables. They are thoroughly washed under cool water, cut into large pieces. Gurian cabbage will be even tastier if cooked in oak barrels - the vegetables will be saturated with woody aroma.

For blanks, white cabbage, red or cauliflower are used. Garlic, onions, carrots, fresh herbs, red and black peppers are added to the dishes. Slices of cabbage are crispy and juicy, and acquire an appetizing beetroot flavor. Serve it on the table in a beautiful plate, pre-decorated with herbs.