Beetroot with Cabbage

Step-by-step method

Let’s cook

At a glance

You're creating a vibrant, health-packed vegetable pickle that needs about an hour of hands-on work, plus 24 hours of waiting for the flavors to meld. The main steps involve boiling and grating beetroot, salting cabbage, making a sweet brine, and then sterilizing in jars—it's straightforward but requires patience and planning ahead.

  1. 1/4

    Boil and grate the beetroot

    Wash the beetroot and boil until tender. Let it cool, then peel and grate on a coarse grater.

    For this step

    0/1

  2. 2/4

    Salt and let it stand

    Shred the cabbage and sprinkle with a little salt. Just use a small amount. Mix well and leave to stand for a while. Then stir in the finely chopped onion.

    For this step

    0/3

  3. 3/4

    Brine

    Bring all the listed ingredients to the boil and let the sugar, sweetener and salt dissolve. Pour the hot brine over the cabbage, stir in the grated beetroot and leave to stand for 24 hours.

    For this step

    0/4

Beetroot with Cabbage

bohynekuchyne
Active time total 2 h 20 min
Prep 15 min Cook 2 h 5 min
7 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

What's in it?

212 kcal

Calories

49 g

Carbohydrates

0 g

Fats

3 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Beetroot and red cabbage are a real health powerhouse. Now, in February, is when you'll appreciate them most! This batch makes about 5 jars of 0.7 l.

Gluten-free Lactose-free Vegan Vegetarian Side Dish Canning & Preserving Healthy

0 products added