Cabbage-style Gurijski: a recipe for a simple tasty salad in different versions

Cabbage is probably one ofmost affordable vegetables. It can be found on sale throughout the year, but it is especially tasty at the beginning of autumn, when the fields are harvested and stored until spring. Among the huge number of different ways of cooking this product, perhaps, one of the most beautiful is cabbage in Gurian style. Its recipe may vary depending on the preferences of the cook, but the basic principles will be the same. It gets a beautiful pink tint due to beetroot, which is an essential ingredient of this dish.

Guriys cabbage: the easiest recipe

It turns out delicious, beautiful, moderately spicysnack, which is perfect for an ordinary dinner, and for the festive table. You will need medium-sized white cabbage, ground or fresh red pepper to taste, 2 heads of garlic and 2 small beets. For the marinade take 100 ml of vegetable oil and apple cider vinegar, 200 g of sugar and 2 tablespoons of salt.

Cabbage needs to be washed, remove the stalk anddivided into 10-12 parts. Beets are peeled and cut into rather thick rings. Garlic can take a little less than the recipe. It is cleaned and left whole teeth. Next, you need to take the appropriate dishes. This may be a few glass jars or enamel pan. Those for whom cabbage in Gurian style with beets is a traditional snack, sometimes cook it in large quantities and use a bucket or a large can. Dishes need to be sterilized or doused with boiling water, and then lay layers of cabbage, beets and garlic in layers, pouring the marinade over everything. It is prepared by mixing a liter of water with salt, sugar and vinegar and adding vegetable oil there too. Marinade bring to a boil and pour over them cabbage. Top need to put a pod of red pepper. If ground powder is used, it is poured with boiling water along with other spices.

After 2 days it turns out delicious cabbagein Gurian. The recipe can be slightly changed to your taste, add more sugar or pepper, garlic or vinegar. When served, it is usually divided into petals to make it easier to take. And store ready cabbage is better in the refrigerator or in the cellar. But usually there are no problems with this, the snack is eaten very quickly.

Gurii cabbage: recipe with celery

Тем, кому предыдущий вариант покажется слишком banal, we can recommend a little to diversify it. For example, using additional ingredients. In our case, the cooking method will also be slightly different from the first. Per kilogram of cabbage will need 300 g of beets, 200 g of celery root and a bit of its greenery, 10 cloves of garlic, hot pepper and salt to taste.

Cabbage is washed, cut large and blanched in boiling water2-3 minutes. Then prepare the marinade. 500 ml of water is brought to a boil, salted, add purified celery root, pepper and garlic, boiled for about 5 minutes. At this time, you need to peel and cut large beets. Vegetables and celery leaves are put in layers in a sterile dish, and then they are poured with marinade. After standing for a week in a cool place, you will get tasty cabbage in Gurian style. The recipe is not very fast, but interesting and without vinegar.