Cabbage Beet Salad

I saw this salad on my instagram's friend @venera_cher, and I just had to ask her for the recipe. She said that the recipe has been in her family for 80 years, from her great grandmother in Belarus.
I made it right away, and we love it.  It is delicious, crisp and fresh. I love that it keeps in the fridge for days.

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2 small heads of cabbage or 1 large one
2 large beets
8-10 cloves of garlic

4 cups of water
1/2 cup of vinegar
1/3 cup of sugar
3 TB salt
10 TB veg oil
10-15 black peppercorns
2-3 bay leaves


-Cut the cabbage into small chunks. Peel, half and slice beets. Slice all of the garlic cloves.
-In a medium sized pot, bring water, vinegar, sugar, salt, veg oil, peppercorns and bay leaves to a boil.
-In a large bowl, layer 1/3 of the cut cabbage, followed with 1/3 of the beets and 1/3 of the garlic. repeat again until all of the vegetables are used.
-Pour boiled  marinade over the cabbage. Weigh the cabbage down into the liquid with a heavy plate in the bowl. Refrigerate for at least 24 hours before eating.
-The longer you refrigerate it, the pinker the cabbage will turn. I think it is perfect 48 hours after making.
-You can serve as a side dish, I use a slotted spoon to scoop up all of the cabbage/beets.
-Transfer the cabbage into a large glass jar filled with the liquid. Refridergate up to 2 weeks


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