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Pickled Cabbage and Beets on a plate
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Pickled Cabbage with Beets Recipe

This simple recipe for pickled cabbage with beets is a must-have in your refrigerator. Use it for salads, tacos, or hot dogs or snack right out of the jar!
Course Appetizer, Salad
Cuisine Russian, Ukrainian
Keyword beet sauerkraut, pickled cabbage, sauerkraut recipe
Prep Time 45 minutes
Total Time 45 minutes
Servings 20 servings
Calories 33kcal
Author Natalya Drozhzhin

Ingredients

  • 2 small cabbage heads
  • 3 medium beets
  • 3 large carrots
  • 4 garlic cloves
  • 3 tbsp salt

Instructions

  • Slice or shred the cabbage into long, thin strips. Peel the carrots and beets and grate them.
    In a plastic tub there is a layer of thinly sliced cabbage, then grated beets and carrots
  • Slice the garlic into small pieces. In a large container, combine all the ingredients with the salt.
    Garlic and salt on top of all the ingredients
  • Cover the container slightly with a lid or plate. Allow the cabbage to ferment for 5-7 days. Every few days, give it a solid stir to keep the liquid flowing.
    Pickled Cabbage and Beets in a plastic tub
  • After the cabbage is pickled, transfer it to glass jars and store it in the refrigerator for up to two weeks. Enjoy!
    Pickled Cabbage and Beets on a plate

Nutrition

Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1079mg | Potassium: 226mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1622IU | Vitamin C: 35mg | Calcium: 43mg | Iron: 1mg