This recipe for pink marinated (pickled) cabbage I adapted from a couple of my Russian friends recently and have already made this cabbage several times. It is easy to make and the ready pickled cabbage has sharp sweet and sour taste. It is great as a starter or a garnish. You need regular white cabbage for the recipe. The brilliant bright pink colour of the pickled cabbage comes from the beetroot.
1 kg (2.2 pounds) row white cabbage cut in larger chunks
1 small raw beetroot
3 large cloves garlic
1 little chili pepper
2.5 cm (1 inch) piece of horseradish root
1 Tbsp caraway seeds (optional)
1 litre (4 measuring cups) warm boiled water
2 Tbsp+ fine salt (natural, not iodised)
1 Tbsp+ sugar
1. Put the cabbage chunks tightly into a large glass or enamelled container (don’t use plastic or metal). Between the layers add sliced beetroot, chopped garlic and chilli, grated horseradish root and caraway if you are using it.
2. Make the marinade (brine) of water, salt and sugar, making sure that the salt and sugar are completely dissolved. Pour the marinade on top of the cabbage. Put a plate on top to press the cabbage down as it is being marinated. On top of the plate put a full tin or jar for some weight.
3. Keep the container with the pink marinated (pickled) cabbage in a room or slightly warmer temperature for 2 days, then move it into the refrigerator.
4. In a week in the cold the pink cabbage is ready. You can now put the pink cabbage into glass jars for your convenience dividing pieces of beetroot evenly between the jars. Pink pickled (marinated) cabbage made by this recipe is not only tasty, it’s also so good looking!
5. A serving idea: shred the pink pickled cabbage into a salad bowl, dust a little sugar and add a drop of virgin sunflower oil. Mix and serve as a salad or relish (see the picture on the top of the page).