home → Casseroles Instant pellet recipe. Pickled cabbage with petals and beetroot. How to cook pickled cabbage “Pelustka” with beets

Instant pellet recipe. Pickled cabbage with petals and beetroot. How to cook pickled cabbage “Pelustka” with beets

The recipe for “Pelustka” marinated with beets came to us from Georgia. There this salad is called “Gurian Cabbage”. Currently, this wonderful appetizer is being prepared everywhere.

But when this recipe was spreading, as they say, throughout cities and villages, it reached Ukraine. And there it was already renamed, and it began to be called just so beautifully. Translated from Ukrainian, the name means “petals”. Everything turns out to be very simple.

In essence, this is a very tasty, crispy and beautiful appetizer made from white cabbage and beets. Everyone likes it without exception. It is done very simply and quickly. It turns out to be a lot of it, you can eat as much as you like. As a rule, you put it on the table in a salad bowl, and before you know it, you have to get a new portion out of the jar again.

Since both adults and children love this delicacy, there are cooking options with and without vinegar, choose any one. It will be delicious either way.

Crispy, regular “pelustka” is obtained from autumn varieties of cabbage; its leaves are elastic, fleshy, and strong. It is better to take a strong head of cabbage with white leaves, as we usually choose when we salt or ferment it.

How to cook pickled cabbage with beets

We will need:

cabbage forks 1.2-1.5 kg.
1 large beet, 200 gr.
1 medium carrot, 100 gr.
garlic 5 cloves
vegetable oil 5-6 tbsp.

For the marinade:

water 1 liter
vinegar 9% 200 ml.
sugar 1/2 cup
salt 2 tbsp. spoons

Preparation:

1.First prepare the marinade. To do this, boil a liter of water, add salt and sugar, cool until warm. Add oil and vinegar, mix everything.

If you don't like vinegar, then don't add it.

2. Remove the top leaves from the vegetable, cut it in half, and in half again. Remove the stalk. Cut it into slices 3-4 cm thick.

3. Cut beets and carrots into cubes. Cut the garlic into thin slices.

4. In a three-liter jar, place a layer of cabbage on the bottom, beets, carrots and garlic on top. Then again lay out all the remaining vegetables in the same sequence.

5. And so on in layers, almost to the top, pressing each layer tightly.

6. Pour the marinade into a jar (necessarily cold). We need a fermented product, not a boiled one.

7. Cover with a lid, but not tightly, and leave for 2 days at room temperature. During this time, the beets will release juice, and the contents will slowly turn a pleasant pink color. Also during this time it will ferment.

8. Place the jar with the preparation in a deep bowl, because if you poured a lot of marinade, excess water will pour out during fermentation.

9. Then put it in the refrigerator for 1 day.

After 3 days the snack will be ready to eat. But the thick leaves will not be quite ready yet; they will not have time to salt.

It will finally be ready in 5-7 days. By this time, all processes of salting and fermentation will have ended. And our appetizer will be - Oh, how good! It will be incredibly tasty, crispy and beautiful! Eat for your health!

Video on how to cook “Pelustka” cabbage according to the classic recipe in a quick way

And also, so that readers do not have questions about preparing this delicious snack, we have also prepared a video for viewing.

On it you will be able to see the entire cooking process step by step. And you will be surprised how quickly and beautifully everything turns out.

Let me remind you that if children will eat the snack, it is better to cook it without vinegar, or limit its addition to half the portion. If you don’t add vinegar at all, the cabbage will ferment more than marinate.

But if you are a big fan of this kind of snack, then first prepare it for testing in a liter jar in one way or another. You can compare for yourself which method you like best.

Bon appetit!

Pickled cabbage with beets, cold or hot, is simply great as an appetizer for main courses or side dishes. It goes well with rice, buckwheat, potatoes, pasta and any meat dishes, giving them new shades of taste.

According to this recipe, the cabbage comes out a little sweet, but moderately sour and spicy. And if you like spicier cabbage, then add hot peppers and spicy lovers will appreciate it.

In addition, carrots and beets are pickled along with cabbage. If you can’t prepare this appetizer without beets, then you can omit the carrots if you don’t have any special warm feelings for them. But beets can be presented in different ways - in large pieces, strips or grated.

By the way, the cabbage got its name “Pelustka” due to its color after pickling - it looks like a flower petal. Well, let's cook. By the way, you’ve probably seen that such cabbage is sold in stores and bazaars, but at home you can prepare equally tasty cabbage and at the same time you will save money, because the products used here are the simplest.

Pickled cabbage “Pelustka” is prepared with beets and carrots. The cabbage turns out juicy, crispy and very tasty; we recommend taking note of this quick-cooking recipe and preparing this healthy snack in the autumn-winter period.

Ingredients

White cabbage - 1 kg;
Beetroot - 200 g (1 large root);
Carrots - 150 g (1 medium carrot);
Garlic – 1 head (or more);
For the marinade:
Water – 500ml;
Table vinegar 9% - 70 ml
Sugar - 70 g
Salt - 1 tablespoon;
Black and allspice peas - 3 peas each;
Bay leaf - 3 pcs.;

How to cook pickled cabbage “Pelustka” with beets

To pickle cabbage you need to choose a container. Any pan or jar can do this. The main thing is to wash the dishes well. No need to sterilize.

You can also prepare cabbage for the winter, but for this you should pay attention to the cabbage. These should only be late varieties of cabbage. Do everything according to the recipe, only the containers for pickling are sterilized, and the jars after fermentation are closed with plastic lids and stored in the cold.

From this amount of products we got a full two-liter jar.

Let's start with vegetables - carrots and beets. We clean them and cut them into half rings or rings approximately 3 mm thick. As written above, carrots can be omitted from the recipe. But you can’t use beets, and for the recipe, choose beets of a rich color.

Peel the garlic and cut each head at least in half.

Cut the cabbage into large cubes, about 3 by 3 cm. If you are at a loss on how to do this, here are brief instructions. Cut the cabbage in half, cut out the stalk. Now place the cabbage cut side down on a large board. Slice the half lengthwise, then crosswise. If you have small heads of cabbage, you can cut them into 4 pieces and stop there. DO NOT forget to remove all the top leaves from the cabbage before doing this.

Place vegetables in a pan or jar. Place some beets, carrots and garlic on the bottom.

Now a layer of cabbage. Again a layer of beets and carrots with garlic. So we fill the entire container.

We are preparing the marinade for our “Pelustka”. Salt and sugar can be adjusted to your taste.

Bring the water with seasonings to a boil and let simmer for a couple of minutes. Stir until the salt and sugar dissolve. At the end add vinegar.

Pour hot marinade over cabbage. If you put the cabbage in jars, then simply cover it with a lid, and if in a saucepan, then you need to put pressure on it. Leave the cabbage at room temperature for 2-3 days. During this time, you can taste the cabbage and add something to your taste. After 3 days, put the cabbage in the refrigerator and enjoy it until it’s gone.

As we show in practice, cabbage runs out very quickly and you have to make it again. Bon appetit.

Be sure to try an equally bright one.

Cabbage "Pelustka" is a vegetable salad that is prepared using a special technology. Unlike many other versions of pickled cabbage, here it is not shredded, but cut into squares. This is how “petals” are obtained, which look great on the table and become a decoration for many dishes. They are usually cooked together with carrots or beets, which produces a bright yellow or pink color. Pelustka cabbage can be served almost immediately, or stored all winter in the cellar or refrigerator.

For long-term storage, pelyustka cabbage does not need to be covered with lids.– it is perfectly stored even without preservation, retaining all its taste. At the same time, it contains many vitamins, which also remain inside the vegetables. If you still want to roll up jars of cabbage, you need to either pour hot marinade over the vegetables, or sterilize the jars in boiling water after filling them with the appetizer.

“Pelustka” cabbage can be prepared with a spicy or neutral taste. In this case, the dish will always be accompanied by a slight sour taste. Together with it, beets, carrots, bell peppers, garlic and herbs are pickled. Various aromatic seasonings in large quantities are added to the jar with the snack. These include peppercorns, cloves, coriander, turmeric, and many other spices. Be sure to add sugar and salt to the marinade, add vegetable oil and vinegar.. There are also recipes without marinade, when vegetables are cooked in their own juice.

Pelyustka is served cold as an appetizer, salad or side dish, depending on the recipe chosen.

Secrets of preparing the perfect Pelyustka cabbage

Cabbage “Pelustka” is a snack made from the most ordinary white cabbage, which is turned into a real delicacy by adding other vegetables and spices. Such salads can be stored in the refrigerator for a long time, delighting household members with their taste all winter long. There's nothing complicated about how to cook cabbage “Pelustka”, the main thing is to maintain the proportions of seasonings and remember a couple of secrets from experienced chefs:

Secret No. 1. The cabbage must be cut so that the leaves remain together, forming a “stack”. It is best to use a large, sharp knife with a long blade.

Secret No. 2. Carrots and turmeric will give cabbage a yellow color, and beets will give it a pink tint.

Secret No. 3. Before preparing the “pelustka”, you need to peel the cabbage from the top leaves - they are unsuitable for food.

Secret No. 4. It is better to mix the cabbage and other vegetables with your hands, squeezing everything a little during the process. This will allow all the ingredients to release juice faster.

Secret No. 5. To make the cabbage softer, before salting, pour boiling water over it for 20-30 minutes.

This cabbage is prepared according to the Georgian recipe without adding vinegar. This does not prevent it from being very tasty, juicy and bright, and can also be stored for a long time in rolled up jars. However, you can simply leave it in any enamel bowl and store it in a cool place. Cabbage will be an excellent ingredient for vegetable and meat salads and can even be used as a dressing for borscht.

Ingredients:

8 kg cabbage;
20 peas of allspice;
200 g salt;
200 g sugar;
4 liters of water;
3 bay leaves;
100 g garlic;
500 g beets.

Cooking method:

Pour water into a saucepan, dissolve salt and sugar in it.
Boil the brine, add allspice and bay leaves.
Cook for another 3 minutes, then leave the brine to cool.
Cut each head of cabbage into 8 equal pieces.
Remove the stalks, trying to do it so that the leaves do not fall apart.
Peel the beets and cut into semicircles, garlic into slices.
Place cabbage, beets and garlic in enamel dishes or jars and mix.
Pour brine over the vegetables and sterilize for 15 minutes before rolling.
If the cabbage is pickling in a bowl or bucket, place a weight on it and place it in a cool place for 3 days.

Interesting from the network

All Korean snacks are distinguished by their rich, spicy taste and quick preparation. Unlike other similar dishes, the cabbage will not be very spicy and crispy. You can also add Korean carrot parve and a couple of allspice peas to the recipe. If desired, spices can be added not to the cabbage, but to the marinade, then strain it. This way the aroma will remain, and peppercorns or cloves will not come across while eating.

Ingredients:

1 kg cabbage;
1 beet;
2 carrots;
1 tsp. coriander;
100 ml vegetable oil;
500 ml water;
3 cloves of garlic;
1 ½ tsp. salt;
100 ml vinegar;
½ tsp. ground black pepper;
6 buds of cloves;
2 tbsp. l. Sahara;
5 black peppercorns.

Cooking method:

Cut the cabbage into large squares.
Grate the beets and carrots on a Korean grater, or use a regular one with medium teeth.
Peel the garlic and cut each clove in half (lengthwise).
Mix beets, cabbage, carrots and garlic in one pan.
Add peppercorns and ground pepper, cloves and coriander to the vegetables.
Mix everything thoroughly.
Boil water, pour salt and sugar into it.
Pour vinegar and vegetable oil into the brine and stir.
Pour the marinade over the cabbage, put it under pressure, and put everything in the refrigerator for 8 hours.

Carrots and beets are the best company for cabbage, because they add not only additional flavor to the dish, but also a bright color. You can change the proportions of vegetables to get the desired shade. It is better to take not one peppercorn, but use a mixture. It can be black, white, allspice and red peppers. This will make the aroma especially spicy and appetizing.

Ingredients:

400 g beets;
2 kg cabbage;
300 g carrots;
10 cloves of garlic;
5 bay leaves;
2 tbsp. l. salt;
2 tsp. peppercorns;
150 g sugar;
2 tbsp. l. vegetable oil;
150 ml vinegar;
1 liter of water.

Cooking method:

Cut the cabbage into large squares, beets and carrots into cubes.
Chop the garlic, mix with the vegetables in a large bowl, then put them in jars.
Dissolve salt and sugar in water, throw in bay leaves and peppercorns, bring everything to a boil.
After boiling, pour vinegar into a pan of water and cook for another couple of minutes.
Pour the marinade into jars with cabbage, add vegetable oil on top.
Close the jars with lids and leave for 3 days at room temperature.
Store jars in the refrigerator or cellar.

Although beets are found in 90% of pelustka recipes, they are not a required ingredient. With carrots and bell peppers, cabbage also turns out very tasty, and garlic and chili turn it into a real treat for lovers of spicy snacks. This cooking method can be found under the name “Gurian cabbage”.

Ingredients:

1 kg of white cabbage;
3 bell peppers;
5 cloves of garlic;
1 carrot;
½ red hot pepper;
1 tsp. turmeric;
1 liter of water;
120 ml vinegar;
150 g sugar;
5 black peppercorns;
2 bay leaves;
2 tbsp. l. salt;
150 ml vegetable oil;
1 tsp. seasonings for Korean carrots.

Cooking method:

Cut the cabbage into squares, grate the carrots, pour boiling water over the vegetables.
After 30 minutes, add the bell pepper cut into strips to the cabbage.
Heat the oil in a frying pan and dissolve the turmeric in it, warm it up a little.
Pour the resulting oil over the vegetables, add chopped garlic and chili pepper.
Throw bay leaves and peppercorns into the water, add salt and sugar.
Cook everything for 5-7 minutes after boiling, then add vinegar and boil again.
Pour the marinade over the cabbage and carrots and cover with a lid.
When the cabbage has cooled, you can serve it.

Now you know how to cook Pelyustka cabbage according to a recipe with a photo. Bon appetit!

Pelyuska cabbage marinated with beets came to us from Georgia, where they know the classic recipe. True, under a different name. There, the beetroot appetizer is called Gurian cabbage. Over time, in some areas the appetizer has taken root so much that it has also become native and is considered a dish representing the national cuisine. Having reached Ukraine, cabbage was renamed pelyustka, which means “pink petals.”

There it is made with beet, without it, pickled with vinegar or without it. There is a recipe for quick preparation or for long-term storage for the winter.

Every housewife has a personal recipe for preparing it at home, confident that a couple of jars of snacks should always be stored in the bins of the cellar.

Pelustka cabbage with beetroot - recipe with photo

I give the ingredients for a 3 liter jar. Instant cabbage, the snack is ready to eat after just a day.

You will need:

Average head of cabbage.
Carrot.
Medium-sized beetle.
Garlic – 4 cloves.
Per liter of marinade:
Granulated sugar – 100 gr.
Vegetable oil – 100 ml.
Table salt – 2 large spoons.
Acetic acid – 200 ml.

How to prepare pelyustka (step by step with photo)

Cut the head of cabbage into large pieces, disassemble into separate sheets.

Divide the carrots and beet into large rings.

Divide the garlic cloves into slices.

Place cloves of garlic into the bottom of a 3-liter jar, followed by rounds of carrots and beets.

Place some of the cabbage petals. Pack firmly.

Make another carrot-beet layer. Fill the jar to the top with the remaining petals.

Prepare the marinade from the ingredients stated in the recipe.

Pour into a jar. Close the lid and leave it in the kitchen to cool and marinate.

After a day you can try the pelyuska.

Cabbage for the winter in jars

Prepare:

Cabbage is a large head of cabbage.
Garlic – 100 gr.
Red beets – 500 gr.
Bay leaf – 3 pcs.
Salt – 200 gr.
Granulated sugar – 200 gr.
Water – 4 liters.
Allspice – 20 pcs.

How to prepare for the winter:

Prepare the vegetable ingredients: chop the garlic, grate the beets, coarsely chop the head of cabbage and divide into petals.
Distribute into 3 liter jars with layers of cabbage and beet, sprinkled with garlic.
Place bay leaf and pepper in each jar.
Cook the marinade and fill the containers.
After a day, close the lid tightly and store it in a cold pantry or cellar.

Spicy cabbage pie with beets

You can make a spicy salad from cabbage marinated with cabbage, adding “peppercorns” to your taste. I don't have an exact amount of red chili, adjust according to your preference.

What you will need for a head of cabbage:

Water - liter.
Bulb.
Carrots – 2 pcs.
Red beetroot.
Vinegar, table – 150 ml.
Granulated sugar – 4 tablespoons.
Oil – 150 ml.
Salt – 2 large spoons.
Hot red pepper - to taste (ground or capsicum).

How to prepare pelyuska:

Divide the cabbage into several large pieces. Determine the size yourself.
Coarsely grate the beets and cut the carrots into wheels. I advise you to divide the onion into 4 parts, the large one into 8 parts.
For marinating, take a wide dish - a bucket, a pan.
Arrange the cabbage pieces with other vegetables and sprinkle with hot pepper.
Boil water, dissolve salt and sweetness in it. After boiling vigorously, pour in vinegar and oil.
Pour boiling marinade over the salad. Press down with pressure and leave for 3 days.

Pelustka cabbage - Korean recipe

It’s funny, but the recipe is Korean, the name is Ukrainian, and the roots are Georgian.

Take:

Cabbage – 1.5 kg.
Beets – 200 gr.
Garlic cloves – 3 pcs.
Marinade per liter of water:
Sunflower oil – 150 ml.
Lavrushka - a couple of pieces.
Table vinegar – 150 ml.
Allspice – 2 pcs.

Cooking in Korean:

Prepare the cabbage for pickling: remove the stalk, divide the head of cabbage into pieces 3 by 3 cm. Place the petals in a wide bowl.
Chop the beets using a Korean grater. Stir, distributing among petals.
Crush the garlic cloves with a press and add to the salad. Add bay leaves and pepper there. Pour in vegetable oil. Stir the contents again.
Prepare the marinade. Pour water into the pan, dissolve salt and sugar. Let it boil. Finally, pour in acetic acid.
Fill the pan with marinade, making sure it covers the vegetables. Ideally, it is better to press them down with pressure so that they do not float up.
After a day, start taking samples. Store the salad in the refrigerator for no longer than two weeks.

Recipe for quick cabbage with pellets

Instant Pelyustka is a spicy snack with added spices. Crispy, sour, incredibly tasty. I can introduce you to another quick cabbage - come check out the recipes.

Prepare:

A small forkful of cabbage.
Beet.
Bell pepper.
Garlic – 3 cloves.
Marinade:
Water - liter.
Salt – 2 tablespoons.
Vinegar 9% - 2 tablespoons (can be increased).
Sugar - a tablespoon.
Oil – ½ cup.

Preparation:

Cut the forks into small petals. Chop the remaining vegetables as desired - into plates, shavings, straws.
Place cabbage in a jar, interspersing other vegetables.
Cook the marinade from water and spices suggested in the list of ingredients.
Pour in and leave on the table for a day. Take a sample the next day.

How to prepare pelyustka without vinegar with beets for the winter

The disadvantage of this recipe is that it takes a long time to prepare. Since the preparation does not contain a main preservative, cabbage is made using natural fermentation. Thanks to this, the pelyus can be prepared for the winter.

You will need:

Water - liter.
Average fork.
Buryak – 2 pcs.
Carrot.
Head of garlic.
Salt – 1.5 tablespoons.
Granulated sugar – 2 spoons.
Peppercorns.

How to do:

Cut the head of cabbage into small petals.
Chop the beets, garlic and carrots into slices.
Place in a wide bowl, stirring the vegetables or spreading them in layers. Scatter the pepper among the vegetables as well.
Dissolve salt in cold water and wait until it dissolves. Pour over the cabbage and place in a cool place.
Pelyuska will ferment in 10 days. Then put it in jars and transfer it to winter storage. Leave some of the salad in the refrigerator for testing.

Pelyustka without beet with garlic - a delicious recipe in a jar

If you don't like beets, you can do without them. The snack will not become worse, it will just acquire a different taste.

Average fork.
Carrots – 1 kg.
Salt - spoon.
Garlic – ½ head.
Sugar – 3 large spoons.
Peppercorns.
Table vinegar – 2 tablespoons.

How to prepare pelyuska:

Cut the head of cabbage into medium-sized petals if you are making it in jars.
Coarsely grate the carrots and chop the garlic.
Place in a bowl (jars, pan), pour marinade.
To prepare the marinade, pour salt and sugar into boiling water, pour in acetic acid. Let it boil again, wait for the spices to dissolve.

Video recipe for making instant pellet. May you always have delicious food!

Hello, dear readers. Today we have a recipe for “pink cabbage” on our blog. This is exactly what our daughter calls the petal. And since children also eat this type of cabbage, we make it without vinegar. And we will make the pellet in an ordinary 3 liter jar. And as I already said, we will do it without vinegar, and also with step-by-step photographs.

We have already cooked cabbage in a jar, but not pelustka, and the recipe was different, not even one, but three. In the article “” I offer you 3 proven recipes. Cabbage is easy to prepare and tastes great. This cabbage can be used as a filling for pies and dumplings, and it’s simply delicious with potatoes.

For fermentation, we need a head of cabbage weighing 2.5 kilograms. It just won’t fit into a 3 liter jar anymore. Of course, you can mash it there and compact it, but it won’t be the same cabbage. And today we need to make beautiful, tasty and crispy cabbage.

You can, of course, ferment cabbage in another container, but I chose a 3-liter jar for the recipe. We just don’t need it anymore, although my parents fermented pelyuska in a barrel or makitra (that’s what they called a 20-liter clay container with a lid).

They never made a pellet smaller than a bucket. Firstly, it had its own cabbage. And secondly, pelyuska is perfectly stored in the basement in a fermented state all winter. Although it was rarely stored until spring. And my parents didn’t cut it as finely as I’m going to show you now. They simply cut a head of cabbage like a watermelon and put it in a barrel.

We will do it in a bank, since we will have to store it in the apartment. Therefore, we will cut it into smaller pieces, and we will also cut out the head of cabbage itself. Why should we fill space with something we won’t eat?

After we have cut out the head of cabbage, we cut the cabbage into squares of approximately 3 - 4 centimeters. The photo shows how I did it.

Then we need red beets. I take medium-sized beets. My beets have wilted a little, but this will not affect the taste of the cabbage. On the contrary, it will be more convenient to put it in a jar. I peeled the red beets and cut them into thin slices, approximately 3 - 5 millimeters.

We then layer our chopped cabbage into the jar, remembering to layer in a few pieces of red beets. She will turn our white cabbage into beautiful and delicious pink cabbage.

When we have placed all the cabbage along with the beets in a jar, we can start making brine for the cabbage. Of course, you could have made it earlier, but it wouldn’t change the taste. The main thing is to fill it with cold brine.

For the brine, I used one liter of water, one tablespoon of salt, two tablespoons of sugar and 5 allspice peas. Of course, you can do it without pepper, but I like the aroma of allspice, although it is almost inaudible in the finished pellet.

In general, I dissolve salt and sugar in one liter of cold boiled water, add allspice and pour in the cabbage already prepared in a jar.

Now we just have to wait for our cabbage to color and ferment. Pelyustka is fermented for at least 3 days, but for complete readiness it takes about 5 - 7 days. In three days, only small cabbage leaves will be ready, and if you did not separate the sticky cabbage leaves, then you can not completely ferment the cabbage leaves in seven days.

During the fermentation process, do not forget to release the formed air bubbles between the leaves. This can be done with a wooden twig or skewer, or even a knife. When cabbage ferments, for the first three days a lot of carbon dioxide is formed, which must be released. And this must be done so that the cabbage is not bitter and does not have an unpleasant odor.

Don’t forget to put our bottle of cabbage in a container that will collect the overflowing brine. The cabbage will ferment actively for about three days.

This is the beautiful cabbage we got. This recipe is without vinegar, and the pelyuska turns out tasty and crispy. Even our 7-year-old daughter fell in love with pink cabbage, that’s what she calls it.

And in the background in the last photo you can see another very tasty dish. Of course, you can’t call him fast, but it’s very fast, and the fast will end soon.

This is interesting: