Quick marinated pointed cabbage with beetroot

Ingredients for 4 servings:

• 1 pointed cabbage
• 1 beetroot
• 1 liter of water
• 2 tbsp salt
• 3 tbsp sugar
• 300 ml vinegar
• 2 garlic cloves
• ½ chili pepper(s)
• 5 peppercorns
• 2 bay leaves
• 3 carnations
• some oil

Instructions

Working time approx. 10 minutes; Rest period approx. 3 days; Cooking/baking time approx. 3 minutes; Total time approx. 3 days 13 minutes

Ukrainian recipe

Cut the pointed cabbage into large pieces and the beetroot into not-too-thin sticks. Layer the vegetables in a sealable container (a slightly larger Tupperware container also works well). For the marinade, briefly boil the water, salt, sugar, spices, garlic, and chili pepper and let cool. Add the vinegar. Pour the marinade over the vegetables, add a dash of oil to the surface, seal, and let stand at room temperature for 2-3 days. The marinated cabbage is now ready to serve and can be refrigerated. Marinated cabbage with beetroot is a popular vegetable side dish in Ukraine and is served as an antipasti. Marinated cabbage made from regular white cabbage (not pointed cabbage) is even crisper and lasts longer; the amount of spices can be adjusted to your taste. The marinated cabbage will keep in the refrigerator for about 3 months.