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Pickled Cabbage and Beets on a plate

Pickled Cabbage and Beets

Pickled cabbage was a huge part of my childhood. My parents had a ton of picked cabbage in a wooden barrel to last us a whole winter.
Course Appetizer, Salad
Cuisine Russian, Ukrainian
Keyword beet sauerkraut, pickled cabbage, sauerkraut recipe
Prep Time 45 minutes
Total Time 1 hour 12 minutes
Servings 20 servings
Calories 33kcal


  • 2 small Heads of Cabbage
  • 3 medium Beets
  • 3 large Carrots
  • 4 Garlic Cloves
  • 3 tbsp Salt


  • Slice cabbage into thin long strips. Clean, grate carrots and beets.
    In a plastic tub there is a layer of thinly sliced cabbage, then grated beets and carrots
  • Slice garlic into small pieces. Combine all ingredients together.
    Garlic and salt on top of all the ingredients
  • Press cabbage with something heavy for 5-7 days. Every few days stir ingredients to keep the liquid flowing.
    Pickled Cabbage and Beets in a plastic tub
  • After the cabbage is pickled, store refrigerated in a jar.
    Pickled Cabbage and Beets on a plate


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