Cabbage "Pelyustka"

Name: Cabbage "Pelyustka"
Ingredients: 1.2 kg green cabbage (1 medium head of cabbage); 200 g beets; 100 g carrots; 5 cloves garlic; 5-6 tbsp vegetable oil; 1 liter water; 200 ml vinegar 9%; 1/2 cup sugar; 2 tbsp salt

Green cabbage pickled with beets, carrots, and garlic turns a beautiful bright raspberry color as it gradually absorbs color from the beets. The cabbage is cut into small petal-shaped pieces ("pelyustka" means "petal" in Ukrainian). This pickled cabbage makes a great accompaniment to spirits and will also appeal to fans of bold Korean-style cuisine. This amount of ingredients yields about 3 liters of pickled cabbage. The finished cabbage keeps well in the refrigerator for quite a long time.

Ingredients:

1.2 kg green cabbage (1 medium head of cabbage)
200 g beets
100 g carrots
5 cloves garlic
5-6 tbsp vegetable oil
Marinade:
1 liter water
200 ml vinegar 9%
1/2 cup sugar
2 tbsp salt

How to cook cabbage "Pelyustka"

Pour 1 liter of water into a pot and bring to a boil. Add the sugar and salt, stir to combine, then let cool to warm.

Cut the cabbage into small square pieces about 3–4 cm on each side (remove the core).

Peel the beets and cut them into matchsticks.

Peel the carrots and cut them into matchsticks.

Peel the garlic and slice it into thin pieces.

Prepare three 1-liter jars or one 3-liter jar. Place a layer of cabbage on the bottom of each jar.

On top, add a few matchsticks of beets and carrots and a couple of garlic slices.

Continue layering the vegetables in the jars in this manner, pressing each layer down firmly. Pour 2 tbsp of vegetable oil on top of each 1-liter jar.

Add the vinegar to the marinade and stir to combine. Pour the marinade over the prepared vegetables. Loosely cover with a lid (do not seal tightly) and leave at room temperature for 2 days. Then transfer to the refrigerator for another 1 day.