Easy homemade pickled cabbage with beet recipe

  • Cook Time
    30 mins (3-5 days for pickling)
  • Serving
  • Difficulty

Pickled cabbage with beets, also known as cabbage petals, is a delicious appetizer which is great with meat and fish-based dishes. I also like to add pickled cabbage to vinaigrette salad, burgers and various sandwiches. There are many recipes, but mine is one of the simpler ones. For one thing, you will most likely find all the ingredients you’ll need in your pantry, and for another, the whole process will take up to 30 minutes.

Before moving on to the step-by-step recipe, here are some tips to help you make the perfect beetroot-pickled cabbage.


Cabbage. Choose a large cabbage – they are usually the juiciest. Also, if there are top green leaves, it is better to remove them, as they will not turn out crispy. By the way, young cabbage doesn’t pickle well, so steer clear of it.

Beet. For pickled beets, choose salad beets, they are much sweeter and will give your cabbage a rich pink hue. You can use raw beets, but I decided to bake mine in the oven, this helps give the cabbage a nice aroma. You can also add carrots to this recipe to add even more sweetness.



For the brine:

Easy homemade pickled cabbage with beet recipe: Directions

Step 1

Preheat the oven to 180C. Wash the beet well, pat it dry with a paper towel, poke several holes in it with a fork, wrap in foil and bake for 60 minutes at 180 degrees. If you have a large beet, increase the baking time to about 1.5-2 hours. Allow the beet to cool down.

Step 2

Once the beet has cooled enough to handle, cut it into strips. Then, crush 5 cloves of garlic with the back of a knife and peel them.

Step 3

Cut the cabbage into square chunks about 3-4 cm wide. The finished pieces should resemble petals.

Step 4

To make the brine, pour about 1 liter water into a small saucepan, add the sugar, salt, 6 black peppercorns and 3 bay leaves. Bring to a boil, stir in the vinegar and turn off the heat. Let the brine cool slightly.

Step 5

Pack the cabbage petals in a three-liter glass jar, alternating layers with the beet strips, add the crushed garlic. Pour in the warm brine, add about 3 tbsp sunflower oil and cover with a lid. The oil will form a film on the surface that will prevent mold and bacteria growth.

Step 6

Leave the jar in a dark, dry place at room temperature. The cabbage petals will be ready to eat in about 3-5 days. After that you should place the jar in a fridge, as this will help it last longer.

Cooking is easy!

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