Red Cabbage
Most Georgian recipes are spicy and flavorful and this recipe is a good example. It’s an excellent appetizer to serve at dinner or on a holiday. Crunchy and slightly spicy cabbage pairs well with meat, potatoes or pasta. In the marinade you can add apple cider vinegar as well. If you love spicy food you can add an additional 1-2 hot chili peppers. Cabbage can
be store for a long time, but in a cool place and in marinade.
Red Cabbage Recipe
By Published: July 31, 2013
- Yield: 8-10
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 20 mins
Most Georgian recipes are spicy and flavorful and this recipe is a good example. It's an excellent appetizer to serve at dinner or on …
Ingredients
- 1 kg (2.2lbs) cabbage
- 1-2 beets
- 8 cloves of garlic or more
- bunch of celery, dill, parsley, cilantro
- 1 tbsp salt
- 0.5 cup sugar
- 1.25 cup vinegar
- 2.5 cup water
- 20 peppercorns
- 2 bay leaves
Instructions
- Cut cabbage in half and then again into 2 more parts. Peel the beets and cut into thin slices. Put the cabbage in an enamel bowl or glass (but not metal,) top with the celery, cilantro, beets, dill and parsley, add the garlic. Cover with remaining cabbage and repeat the process.
- Prepare the marinade by boiling water, add peppercorns, salt, bay leaf, sugar. Add vinegar and bring again to a boil. Then pour this marinade over prepared cabbage. Leave the cabbage in the marinade for 3 days at room temperature for at least 3 days. Cover with a lid.
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