The most delicious Gurian cabbage recipes

Marinated and fermented dishes always in place - they complement side dishes, soups and salads with a pleasant aroma. Gurian cabbage is a favorite snack for many. It is easy to prepare and the dish turns out juicy and spicy. Both novice cooks and experienced housewives can ferment vegetables according to this recipe.

In this article, we will look in detail at what Gurian-style sauerkraut is and how to prepare a flavorful and crispy appetizer.

What is Gurian cabbage made from?

To prepare the dish, choose fresh vegetables, 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 finely chopped or grated, 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. This makes the vegetable softer without losing its crunch.

Attention! It is impossible to cook Gurian cabbage without beets.

Bitter pods are added to the dish pepper or garlic cloves. They are soaked in brine and harmoniously complement the dish. In addition to cabbage, housewives also make pickled spices, which they sprinkle 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 elastic and firm, without cracks or stains.The ripeness and taste of cabbage is 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 and wiped dry with a clean towel. It is important that the jars are free of chips and scratches, and the enamel is free of cracks.. Jars are convenient to store in the pantry; they take up little space. And enamel pans are suitable for preparing snacks for a large company.

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

Cabbage and other vegetables are washed under cool water. Cabbage is peeled from the top leaves and stalks. Beetroot peel and tail. Experienced housewives recommend laying out all the ingredients in front of you in advance - this makes it easy to understand whether everything is prepared. The expiration dates on spice packages are checked.

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

There are several options for preparing Gurian-style pickled cabbage. Some dishes add only beets and garlic, while others add a bouquet of aromatic herbs and spices. Let's look at the most popular recipes.

Classic recipe

The appetizer is served with strong drinks or as an addition to the main course. It is prepared quickly; all 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 apple cider vinegar;
• 60 g salt;
• 100 g sugar;
• 1 liter of water;
• 80 ml vegetable oil.

How to cook:

1. Rinse the head of cabbage under cool water and remove the top leaves and stalks.Cut into large pieces.
2. Wash and peel the beets, cut into large pieces. Peel the garlic and cut into slices.
3. Place the cabbage, beets and garlic in a deep container in layers. Fill to the top, the final layer should consist of beets.
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 cabbage. Cover the container with a lid and leave the dish for two days at room temperature.
6. Place in the refrigerator for another day. The dish is ready to eat. Later store in jars. The main thing is that the marinade completely covers the vegetables.

Gurian-style sauerkraut

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

What you need for preparation:

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

Cooking technology:

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

Red cabbage marinated in Gurian style

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

What you need for preparation:

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

How to cook:

1. Wash the cabbage, remove leaves and cut into large slices.
2. Wash the beets and carrots, peel and chop on a coarse grater or cut with a knife.
3. Place the cabbage in a saucepan and add the carrots and beets. 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 the pan.
6. Leave on the table for two days. Divide into clean jars and put in the refrigerator.

Gurian-style salted cabbage with baked beets

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

To prepare you will need:

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

How to cook:

1. Wash 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 place in the oven for 10 minutes at 180°C.
3. Cut the chili pepper in half and remove the seeds.
4. Boil water, add salt and sugar.Place beets, cabbage, chili peppers and garlic in layers in an enamel container. Add celery sprigs and repeat the sequence.
5. Pour the marinade into the container.
6. Organize the oppression and put it in a warm place for 3 days, then in the refrigerator for two days.

To prepare the marinade, use clean water from a source or buy drinking water at the store. The shelf life of the product, its taste and benefits depend on its quality.

With greens

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

List of ingredients:

• 600 g cabbage;
• 200 g carrots;
• 300 g beets;
• 3 cloves of garlic;
• 500 ml water;
• a bunch of parsley and dill;
• a bunch of cilantro;
• basil to taste;
• 80 g salt;
• cloves, chili pepper, 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 the greens. Place beets, carrots, cabbage, and garlic cloves in layers in a wooden barrel. Between each layer, add sprigs of fresh herbs, bay leaves, and spices to taste.
3. Prepare the brine: mix water with salt and boil. Pour into a container and organize a press at room temperature for 3 days.
4. Store in the refrigerator for no more than four days.

Cauliflower with walnuts

This original dish will decorate any holiday table. Cauliflower combined with walnuts will appeal to lovers of wholesome and healthy food.

List of ingredients:

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

Pickling technology:

1. Wash the cauliflower and separate into florets. Cook for 15 minutes over low heat in salted water.
2. Cut the 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 walnuts, pepper, salt, spices and garlic cloves in a mortar. To stir thoroughly.
5. Transfer the mixture to a frying pan and mix with cabbage and onions. Fry for two minutes, pour in white wine vinegar.
6. Serve cold or hot, as desired. Keep refrigerated.

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

Spicy recipe

Spicy Gurian cabbage goes well with meat and fish dishes. It looks appetizing and does not require special culinary skills to prepare.

What you will need:

• 1 kg cabbage;
• 500 g 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 salt;
• 60 g sugar.

How to cook:

1. Wash the vegetables, peel and cut into large pieces. Place cabbage and beets in a bowl, add peeled garlic cloves and pieces of chili pepper.
2. Season with salt and sugar, add black pepper and celery leaves.
3. Prepare the brine: add salt and sugar to the water, stir, add 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

Cabbage is served chilled. Purple pieces look beautiful in small bowls or on saucers.To taste, season the dish with olive or sunflower oil and garnish with fresh herbs - cilantro, parsley, dill. Some housewives sprinkle it with sesame seeds or decorate it with pieces of ginger.

What dishes does it go 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 also looks appetizing on a simple piece of Borodino bread.

Gurian-style cabbage is appropriate everywhere: both at a festive feast and at a cozy dinner. It is prepared in summer and winter.

Contraindications for 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 you need to know in moderation in everything - excessive consumption will harm your health.

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

Also, such dishes contain a lot of salt, which retains fluid in the body. A person suffers from swelling. The consumption of pickled or pickled vegetables is reduced or completely stopped.

Conclusion

To pickle delicious homemade preparations, choose ripe and healthy vegetables. They are thoroughly washed under cool water and cut into large pieces. Gurian-style cabbage will turn out even tastier if you cook it in oak barrels - the vegetables will be imbued with a woody aroma.

For preparations, use white, red or cauliflower cabbage. Add garlic, onions, carrots, fresh herbs, red and black pepper to dishes.The cabbage pieces turn out crispy and juicy and take on an appetizing beetroot hue. It is served on the table in a beautiful plate, first decorated with herbs.