Gurian cabbage

Gurian cabbage


  1. White cabbage 1.3 kg
  2. Beetroot 400 g
  3. Celery greens 10 g
  4. Red hot pepper 1 pc.
  5. Allspice peas 8 pcs.
  6. Black pepper peas 10 pcs.
  7. Bay leaf 2 pcs.
  8. Garlic 1 pc.
  9. Salt 3.5 tbsp
  10. Water for marinade 2 l
  • Main Ingredients: Cabbage, Pepper, Beetroot, Celery, Garlic
  • Serving 8 servings
  • World Cuisine


pan, container


Step 1.

Cut the cabbage into 12 parts together with the stalk, cut the beets into thin plates, sort the garlic into cloves, clear the red pepper from the seeds and cut into several parts.

Step 2

Pour water into a saucepan, bring to a boil and add 1/2 tablespoon. salt, blanch all the cabbage for 1.5 - 2 minutes and remove from the water.

Step 3

Boil the marinade for cabbage: pour 2 liters of water into the pan, add allspice and black pepper, 3 tbsp. salt and celery greens. Bring to a boil and cook for 2 minutes over medium heat.

Step 4

At the bottom of the mold (or jar) lay a layer of beets, several cloves of garlic and a few cloves of red pepper, tightly lay the cabbage on top with the next layer, then repeat everything.

Step 5

Pour the marinade over the cabbage, put the celery on top, the marinade should completely cover the cabbage. Leave the cabbage at room temperature for 3 days. Cabbage is ready. Keep refrigerated.
Enjoy your meal!