Georgian-Style Pickled Cabbage

Crispy, flavorful, instant custard cabbage. There are many recipes for making custard cabbage. This spicy, aromatic, piquant cabbage appetizer has several names: pickled, custard, Gurian. But they taste practically no different. This dish was born in Georgia, which is easy to notice by the taste of the snack. The fastest way to prepare a Georgian snack is very simple, but it will definitely turn out correctly and tasty. Even a young housewife can handle this recipe. This appetizer will perfectly complement the main course for lunch or dinner, and is also suitable for a holiday table.
cook time: 26h
Ruby Colston
Georgian-Style Pickled Cabbage

Nutrition Facts (per serving)

33
Calories
1g
Fat
6g
Carbs
1g
Protein

Ingredients (10 portions)

Basic:

Garlic 3 clove
Sugar 0.5 tbsp
Ground hot pepper to taste
Salt 1 tbsp
Water (for marinade) 0.5 l
Bay leaf 3 pc
Beet (1 PC. large) 150 g
Carrot (1 PC. large) 150 g
White cabbage (forks) 1 kg
Vegetable oil 1 tbsp
Peppercorns 4 pc
Vinegar (9 %) 100 ml

Recipe instructions

Step 1

Step 1
It is better to take small cabbage and use the entire fork, because for pickling we need whole pieces of cabbage, cut to the stalk. If the stalk is bitter, then it is better to remove it. We wash the vegetables well, remove the top leaves of the cabbage, peel the carrots, beets and garlic.

Step 2

Step 2
If we take a whole forkful of cabbage, then cut it into two parts, and then each one crosswise into several large pieces.

Step 3

Step 3
Carrots can be grated or cut into thin slices, which will make the appetizer not only tasty, but also beautiful, and vegetables — carrots and beets can also be served with cabbage as an appetizer; they will also be pickled.

Step 4

Step 4
We also cut the beets into slices.

Step 5

Step 5
The garlic cloves can be left whole or cut into halves. Cook the marinade: pour water into a saucepan, add sugar, spices and vinegar, bring it to a boil.

Step 6

Step 6
Place the vegetables in a container, preferably a glass jar or enamel pan, so that the vegetables and marinade do not oxidize, add salt, vegetable oil, and mix. Pour the prepared marinade over the vegetables. We press the cabbage with a press, you can cover it with a heavy cup and press it on top with a lid. Leave the pan until it cools at room temperature. Then put it in the refrigerator for a day.

Step 7

Step 7
This is enough to marinate the cabbage. But the longer it sits in the refrigerator, the tastier and crispier it will be, and the sharper and richer the taste. It does not spoil for a long time, so you can put it in glass jars, pour the marinade, and leave it for the winter, but you need to store it in a cool place. This appetizer will perfectly complement and decorate the holiday table and enrich the taste of lunch or dinner. Bon appetit!

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