Georgian cabbage

Georgian cabbage, the recipe of which was told to me by an old friend of our family, originally from Georgia. We treated him with our sauerkraut, but for some reason he did not like it. And he shared with us how in his family they make a harvest of cabbage, which is cut into pieces. You know since then, this is a favorite dish of our family, and all our friends. I’m telling you how to cook cabbage in Georgian immediately for a large portion, namely for such a portion, I received a recipe many years ago.

Ingredients:

For a 5 liter jar you will need:

• Cabbage - 3-4 heads of cabbage;
• hot pepper pod;
• garlic - 15 cloves;
• Bay leaf;
• beets - 3 pieces;
• carrots - 4-5 pieces;
• salt is a handful.

Georgian cabbage recipe step by step

1. Cut cabbage into 4 parts. Cut the carrots along the straws. Beets - across thin slices.
2. At the bottom of the can, put half of hot pepper, then layers - carrots, beets, garlic, cabbage, and so on alternating to the top.
3. To the very top of the jar is the second half of pepper and a handful of salt. We fill everything with cold boiled water. 3-4 days, keep the jar warm, 4 days in the cold. Cabbage is ready.

Georgian cabbage has an unforgettable piquant taste, its leaves are crisp and juicy. A great meal for serving and eating everyday.

Daily use of fresh or sauerkraut halves the risk of cancer cells!

Delicious blanks and bon appetit!