Georgian-Style Cabbage
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
20
Description
Recipe from Sarah Martin, head chef at American Bistro.
Ingredients
- White Cabbage - 9 lbs
- Beetroot - 52.9 oz
- Celery salt - 10.6 oz
- Dill - 7.1 oz
- Parsley - 7.1 oz
- Garlic - 14.1 oz
- Mild Chili Spice - 1.1 oz
- Salt - 8.8 oz
- Water - 4 qt
Step by Step guide
Step 1
Remove the outer leaves from the cabbage, cut the head into quarters along the core, then slice into thick 'watermelon'-shaped wedges. Do not cut off the core.
Step 2
You can boil the beets for about 20 minutes until they are partially cooked, or you can leave them raw. Peel the beets, cut them in half lengthwise, and slice them. If the beets are small, do not chop them too finely; just slice them into rounds.
Step 3
Peel the garlic and either cut the cloves in half or leave them whole.
Step 4
Cut the pepper into large pieces across, leaving the seeds inside.
Step 5
Chop the dill and leafy celery coarsely or leave them whole.
Step 6
Cut the celery stalks into large pieces or break them by hand so that they fit into the jar.
Step 7
Layer all the vegetables and herbs in an enamel (glass or clay) dish, trying to pack them as tightly as possible.
Step 8
Dissolve salt in 2 liters of water, add vinegar, and bring to a boil.
Step 9
Pour the contents of the container with hot or cooled brine and place it under a weight.
Step 10
The cabbage will be ready in about a week. However, if you added vinegar, it will be ready in about 3 days.
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