Culinary traditions of different peoples know many different recipes for cooking and harvesting cabbage without heat treatment. Georgian cuisine is no exception. In the Caucasus they like a delicious variety of food, so cabbage is prepared here in a special way.
There are many variants of recipes for cooking cabbage in Georgian, including - for the winter, spicy and spicy salads made from such blanks remarkably diversify the table in the cold season. They are very harmoniously combined with different (not only Caucasian) fish and meat dishes.
Today we will tell you how to cook cabbage in Georgian.
Characteristic features for these recipes is that in all cases, cabbage is cut relatively large, besides, beets are added, which not only, in some way, determines the taste of the finished product, but also gives a pleasant, mouth-watering color. The rest of the recipe differences are exceptionally variable: celery, sweet and hot pepper, carrots, greens, spicy fragrant herbs, dry spices are used as supplements.
Beets are shredded with straws or cut in circles, it is also possible to use a large grater for grinding (especially suitable for this are special graters for cooking vegetables in Korean). Beets are used raw or boiled, sometimes baked.
Recipe for Georgian cabbage with beets
Calculation of products for a 3-liter jar.
Ingredients:
- white cabbage - 1 pc. (about 1.5 - 2 kg.);
- beet - 1-2 pcs. medium size;
- garlic - 8-12 denticles;
- bay leaf - 5-8 pieces;
- pepper fragrant peas - 5-8 pieces;
- pepper black coarse - 1 teaspoon;
- cloves - 3-5 pcs .;
- seeds of cilantro, dill and fennel - 1 teaspoon;
- common salt - 2-2.5 tbsp. spoons;
- sugar - about 200 g;
- vinegar 6-9% - about 150 ml (you can and better replace it with natural apple or wine vinegar).
Preparation
Fork cabbage cut along into 4 parts and remove the stump with a knife.
Each of the parts is cut into another 3-4 parts, or cut into small squares (rhombs) of medium size. We cut the raw beets with short straws or we rub them on a large grater. Garlic is cleaned from the husk and each tooth is cut into 2-3 parts along.
Next, in enameled (without flaws) or a ceramic container, lay cabbage, beets, garlic in layers - so up to the top (you can, of course, mix everything first in a basin or immediately in a starter saucepan). We stack and pritrambovyvayem layers.
Now we are preparing a brine: bring to a boil 2 liters of water, dissolve salt and sugar in it, add bay leaf, cloves and peas of pepper. Boil the brine for another 3-5 minutes, then reduce the heat and gently pour in the vinegar, trying not to inhale its vapors.
We keep on fire without a boil for a couple of minutes. You can also add a glass of vegetable oil to the cabbage marinade - this increases the preservation time of the billet.
When the marinade has cooled to a temperature of about 20 degrees C, fill it with cabbage in a container to the top, leaving a small amount in reserve. After a while (a day or two), you need to top up the marinade.
Press the cabbage easily entering the pan with a flat object (a plate, lid) and put the top oppression. It can be a round smooth stone or other suitable object with an inactive surface.
After 3-5 days the cabbage marinated in Georgian will be ready. You can put it in a jar and place it in the refrigerator or on a glazed balcony or move it to the cellar for storage. In large containers it is better to immediately put in a cellar.
Using approximately the same recipe, you can prepare (and / or prepare) cauliflower in Georgian. The only difference is that the heads of cauliflower should be divided into smaller kochek. Marinade use the same.