Georgian cabbage - general principles and methods of preparation
Cabbage in Georgian is called mzhava; in its preparation, in addition to the main ingredient (cabbage), beets (boiled or raw) are also used, the remaining components (carrots, celery, hot pepper) are added depending on the recipe. This dish is pickled, its taste is salty and not sweet, with a rather characteristic sourness and a touch of spiciness. Georgian cabbage, subject to the cooking technology, is crispy and slightly soft on the outside. Thanks to the use of beets, the dish turns red and can decorate a traditional home or holiday table. Cabbage contains a large amount of vitamins and minerals, as well as carbohydrates and vegetable fats. Meanwhile, it should not be abused by people suffering from diseases of the gastrointestinal tract. Georgian cabbage is an excellent side dish and successfully combines with meat.
Georgian cabbage - food preparation
When preparing this dish, whatever its composition, cabbage is cut into large pieces (they should not fall apart during cooking). For example, if you have a medium-sized head of cabbage, you should not chop it, but cut it into 6-8 sectors.
Beets are cut into slices, straws or grated, it can be raw or boiled, it all depends on the recipe that the hostess adheres to.
Peel and use the garlic cloves, if they are too large, each can be cut into 2 parts.
Cut celery root into slices, hot pepper - into two halves (lengthwise).
It is recommended to choose large salt, and the larger it is, the longer the cabbage remains pickled and does not turn sour (at the same time, remember that a too salty dish is not very tasty, everything needs a measure).
Georgian cabbage - the best recipes
Recipe 1: Georgian Cabbage with Carrots
Cabbage with carrots is a wonderful side dish and a snack for feasts.
Ingredients:
- 1 head of cabbage;
- 5 small units of boiled beets;
- 3 carrots;
- 1 cup of sugar;
- 2 tablespoons of salt;
- 10 cloves of garlic;
- 1 tablespoon of ground black pepper (15 peas possible);
- 5 pieces of bay leaf;
- ½ cup vegetable oil;
- 1 cup of 9% vinegar;
- 2 liters of water.
Cooking method
Pieces of cabbage are covered with salt and left for 2-3 hours, so that the vegetable is infused. We cut boiled beets into strips, we do the same with carrots.
We take a large jar and put the vegetables in it:
- 1st layer - beets;
- 2nd layer - bay leaf and garlic;
- 3rd layer - cabbage;
- 4th layer - carrots.
Layers are repeated several times. Stack vegetables should be tight.
Brine recipe: boil water, add spices and salt, boil the future brine for 5 minutes over high heat, then make the fire less, pour in vegetable oil and vinegar. After adding the vinegar, cook for another 1-2 minutes and turn it off (no need to boil, there should be a slight fire).
Pour the brine into the jar warm, let cool and send the Georgian cabbage in the refrigerator for a day.
Recipe 2: Georgian cabbage with hot pepper
Hot pepper gives the cabbage a special taste, and with the help of this product you can make it more saturated or thin. We offer a delicious Georgian spicy cabbage recipe.
Ingredients:
- 1 head of cabbage;
- 1 beetroot;
- 1-5 pods of hot pepper;
- greens (1 bunch);
- 4 cloves of garlic;
- 2 tablespoons of salt;
- 1 liter of water;
- vinegar (if desired, you can not add).
Cooking method
Pieces of cabbage are placed in a pan or jar, cut the fresh beets in strips, put in a second layer, add chopped herbs, put pepper (cut lengthwise), chopped garlic. Spread another layer of cabbage and beets.
Dissolve the salt in water and fill the contents of the pot or jar with brine. Georgian cabbage should stand under oppression for 2-3 days. After the vegetables have salted, they should be refrigerated (the prepared cabbage should be reddish).
Recipe 3: Georgian Cabbage with Horseradish
Horseradish roots are often added when pickling vegetables, Georgian cabbage is no exception.
Ingredients:
- 1.5 kilograms of cabbage;
- 2-3 horseradish root;
- 2 beets;
- 2 pods of hot pepper;
- a bunch of parsley.
Ingredients for brine:
- 1 liter of water;
- ½ cup vegetable oil;
- 1 cup of sugar;
- ½ cup vinegar;
- 3 tablespoons of salt.
Cooking method
Add horseradish shavings, sliced beets, and hot pepper to the slices of cabbage. If desired, you can use garlic.
We prepare the brine: we heat the water over a fire, dissolve sugar and salt in it, pour in vegetable oil, bring the brine to a boil.
Pour the cabbage with hot brine and then send the vinegar to the jar of vegetables. After the cabbage has cooled in Georgian, you need to put it in the refrigerator.
Recipe 4: Georgian Cabbage with Celery and Parsley
In the summer, housewives often cook Georgian-style cabbage with herbs, we offer a popular recipe for pickling vegetables.
Ingredients:
- 2 kilograms of cabbage;
- 400 grams of celery;
- 3 bunches of parsley;
- 400 grams of fresh beets;
- 1 teaspoon of red pepper (hot);
- 2 heads of garlic;
- salt (7-8 tablespoons).
Cooking method
Pieces of cabbage, chopped beets, garlic, herbs, celery are put in a jar, sprinkled with salt and pepper.
Pour boiling water over Georgian cabbage so that the vegetables are completely covered with liquid. We put the jar closed with the lid in a cold place for three days.
Georgian cabbage - useful tips from experienced chefs
- In order for the cabbage to pickle, the cellar or the lower shelf of the refrigerator will be an ideal place. At high temperatures, the cabbage will quickly turn sour, rather than pickling. The finished product should be kept in brine, otherwise it will deteriorate.
- If you decide to use vinegar for pickling cabbage, it is best to use a natural product - apple or wine.
- An important point is chopping cabbage, you should not be too zealous in this process, but skillful housewives do not recommend leaving large pieces, because in this case the vegetables will not be salted qualitatively. The secret is simple - the denser the heads, the smaller the pieces.
