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.
Servings 20 servings
- 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.
Slice garlic into small pieces. Combine all ingredients together.
Press cabbage with something heavy for 5-7 days. Every few days stir ingredients to keep the liquid flowing.
After the cabbage is pickled, store refrigerated in a jar.
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