Georgian red cabbage (Mzhave) is an ideal recipe if you want to get from a vegetable snack not only excellent taste, but also health benefits (this form of preparation allows you to save a large supply of vitamins).
This dish is wonderfully suitable for any side dish or hot meal, and will also become a real boon for those who do not like to spend a lot of time on cooking.
From the article below you will learn what the benefits or harm of this product, as well as read a step-by-step recipe for a delicious dish.
What it is?
Cabbage in Georgian is a traditional recipe of Georgian cuisine.. The dish is a pickled vegetable appetizer that has a salty taste with characteristic sharp and sour notes. It will especially please those who like crispy savory snacks.
The benefits and harm of pickled products
Snack is a dietary meal: the calorie content of one serving is only 226 kcal.. It is especially important to note the fact that cabbage contains a large amount of useful trace elements and vitamins (vitamins A, B1, B2, B4, C, K), as well as carbohydrates and vegetable fats and fiber that we need for proper digestion. Despite the many beneficial properties, cabbage should not be abused by people who suffer from diseases of the gastrointestinal tract.
There are several recipes for cooking red cabbage in Georgian. We bring to your attention one of the brightest and most delicious.
How to cook vegetables: a recipe and step by step instructions
In order to cook red cabbage in Georgian, you will need.
Inventory: enameled pan with a lid (capacity - more than 6 liters), knife for cutting, grater, board (plastic or wooden).
Ingredients:
- Cabbage - about 2.5-3 kg.
- Beets - 1.5 kg.
- Hot red pepper to taste.
- Garlic - 2 heads.
- Salt - 3 tablespoons.
- Sugar - 2 tablespoons.
- Vinegar - 300 ml.
- Water - about 2 liters.
- Optionally, stalked celery can also be added (2 bunches).
Cooking method:
- From the cabbage it is necessary to remove the top leaflets, and then cut it into medium-sized slices. On average, one head is cut into 6 pieces. Do not be too zealous and cut the cabbage into small pieces - the average size will be optimal for use.
- Beets are peeled and cut into thin slices (grated with a suitable nozzle).
- Garlic should be cleaned and cut each clove into several pieces.
- Pepper is peeled and cut into rings.
- At the bottom of a pre-cooked enamel pan a small part of the beet is laid out, followed by a layer of cabbage. Then the beet is laid out again, garlic, pepper and, if desired, celery are added to it. The layers alternate in this way until the entire volume of the pan used is filled. The top layer is beetroot.
- After all the ingredients are laid out in the pan, you need to fill them with cooked pickle.
Attention: brine should be prepared in advance. To do this, dissolve the salt and sugar in water, bring to a boil, add vinegar, and then cool.
- The process of marinating begins after we fill in the cabbage with cold pickle, cover with a lid and leave at room temperature for at least three days.
- After the specified time has elapsed, a little more salt can be added to the cabbage, and after another two days you should remove the snack in the refrigerator. Cabbage is ready to eat!
Filing options
Depends only on your preferences. You can use it as an addition to the already prepared hot dish, as an independent side dish, and also as a snack. Georgian red cabbage is an amazing tasty and healthy dish. It is simple to prepare, but impresses with its spicy and rich taste.
