Cabbage marinated in Gurian style or mzhave combosto in a different manner

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Kitchen: georgian
Cabbage marinated in Gurian style or mzhave combosto in a different manner

Ingredients

White cabbage 2 Kg
Fresh carrots 1 large
Fresh beets 1 medium
Hot peppers 1 PC
Garlic 1 - 2 heads
For the marinade: for 1 liter
Water 1 liter
Peppercorn mixture 2 tsp
Bay leaf 5 large leaves
Carnation 1-2 buds
Vinegar 9% 100 ml
Salt 2 tbsp. l
Sugar 100 g
Lean oil 100 ml

Cooking method

  • 1.
    Cabbage marinated in Gurian style or mzhave combosto in a different manner
  • 2.
    Cabbage marinated in Gurian style or mzhave combosto in a different manner cut the cabbage into large pieces
  • 3.
    Cabbage marinated in Gurian style or mzhave combosto in a different manner cut the beets into small strips
  • 4.
    [tdCabbage marinated in Gurian style or mzhave combosto in a different manner] cut carrots into small strips
  • 5.
    Cabbage marinated in Gurian style or mzhave combosto in a different manner bring water to a boil, cook the marinade, for 5 minutes, at the very end, before turning off, pour vinegar and oil there
  • 6.
    Cabbage marinated in Gurian style or mzhave combosto in a different manner lay cabbage-carrots, beets, hot peppers, garlic-cabbage in layers and fill it all with boiling marinade
  • 7.
    Cabbage marinated in Gurian style or mzhave combosto in a different manner put a plate, put oppression and put in a warm place for at least a day
  • After a day you can eat, but the longer it costs, the tastier it becomes ... I start picking and trying for readiness in the morning of the next day, pretending that "well, apsalute is not ready and I must urgently try in an hour!"
  • Cabbage marinated in Gurian style or mzhave combosto in a different manner
  • Cabbage marinated in Gurian style or mzhave combosto in a different manner
  • Cabbage marinated in Gurian style or mzhave combosto in a different manner
  • Cabbage marinated in Gurian style or mzhave combosto in a different manner

Note

For the first time I met this yummy at my friend-classmate Katka. Her grandmother Valya with the same skill made fish fish, gurian cabbage, baked cakes and raised grandchildren and great-grandchildren, led a house and generally was a "world grandmother", but then I was still young and green, I was so far from cooking that everything, What Valechka did seemed to me to be the averch of culinary art, apsalute unattainable But time passed, my greenness took shape into maturity, and then again into greenness (this time it was mossy) and now I can do everything myself, but here I do Valechka cabbage only as it was made by Valya ... Sachala the recipe was lost, then Katka was also lost, but nothing is impossible for a person with intelligence, and I found Katka, I found the recipe and here it is ... We have similar cabbages, but this one is still different from of what is .... Georgian cabbage is like pilaf, like borscht, how many places, so many recipes The Georgian name for this dish is mzhave kombosto. In each region of Georgia, salted cabbage is prepared in its own way. The differences between cabbage in Gurian style, in Kakhetian style, in Imeritin style - in the set of greens, the state of the beets (raw or boiled) and spiciness. There are also Georgian cabbage according to the cooking process: natural fermentation and pickled with vinegar. In any case, the addition of beets will be a characteristic feature of the dish.

Betaevon or as they say in Georgia: gemrielad miirtvit!

gala10
Class !!! And where is the magic word in a different manner?
SchuMakher
Quote: ShuMakher
in a different manner

where are you looking?
gala10
I'm not talking about that, I'm talking about this:

Quote: ShuMakher
Betaewon

Arka
Mashunya, bleed!
I also really love Georgian "red" cabbage, and I just like not pickled, but spicy sauerkraut. I really want to find out the secret in the place where I tried it. If I get hold of and succeed in repeating, I will bring to share
Chuchundrus
Wah! What a beauty
Zakuson is so straightforward
MARY you push me to the feat of repetition
gawala
Quote: ShuMakher
The Georgian name for this dish is mzhave kombosto.
Until February, of course, eat everything .. Eh .. I won't try it ...
Zhannptica
Love's such a cabbage))
Tatka1
Gorgeous recipe! Not just bookmarks, but for the weekend I will do
Olekma
Masha, thanks for the recipe! Probably it was him that I was waiting for to cook such a cabbage.And then the husband has been asking for red cabbage for the third week already. I could not decide everything, but tomorrow morning I will put it on!
Olechka.s
Masha, what a cabbage - both beautiful and delicious! Thanks for the recipe. Definitely-do !!!
Quote: Arka
I also really love Georgian "red" cabbage, and I just like not pickled, but spicy sauerkraut. I really want to find out the secret in the place where I tried it. If I get hold of and succeed in repeating, I will bring to share
I would also try fermented, I will wait for the recipe
Bridge
Galina, until February they will cook and eat 10 times. She's done quickly. It is eaten, however, even faster
Oh, Masha, how I love your old-fashioned "in a different way"
I have another cabbage in my plans, but I'll get to yours.
And my mother was taught cabbage in Georgian by an Armenian woman. And yes, my mother made sauerkraut. There it was necessary to put garlic petals and pieces of pepper between the leaves of cabbage. We need to look at our records.
But your version is faster.
Trishka
SchuMakher, Manyash is a creditable cabbage!
She dragged me off, they won't eat mine, especially, they won't eat any vegetables, my husband is pickled, but I will surely make a jar so-so, and let me envy ..
SchuMakher
Arka, Natakh, I mean that for fermentation, it is not necessary to put in vinegar in her vinegar and pour cold water and put honey instead of sugar. I sometimes sour cabbage, ours, Russian

Quote: gawala
Until February, of course, eat everything .. Eh .. I won't try it ...

I will make a swim to the twam ...

Tatka1, I'm waiting for a photo
Quote: Olekma
I could not decide everything,

there is such a magic word "time!"
Quote: Trishka
and let them envy

spit out and steal at night



Added Thursday, 03 Nov 2016 5:09 pm

Bridge,
Quote: Bridge
Oh, Masha, how I love your old-fashioned "in a different way"

So Galka asks each time "Where is" in a different manner ""?
Kara
Man, do you want a prize?
SchuMakher
Quote: Kara
Man, do you want a prize?

accumulated, panimash ...
not enough pictures for the prize ...
gawala
Quote: ShuMakher
sailing
I'm even afraid to think about what it means ... They will beat or be awarded ...
toffee
SchuMakher, Masha, God sent your recipe to me. I just thought I wanted a Gurian cabbage. And practically the first thing that I saw when I opened the Bread Maker was she, my dear !!!
Now I'll come home from work and do it.
Thank you very much!!!
Arka
Galina, arrival is arrival by water.
No heavy rain is promised at this time
SchuMakher
Arka,
Gaby
Masha, thanks for the recipe.
Do you have whole cabbage leaves under your plate? I just saw it, I hope it will work without leaves. I just did it, I understood correctly what should be sent to the cold in a day or how much should she marinate in front of the refrigerator?
Olekma
On the second day, today I put the cabbage in the refrigerator. The husband tried and said that there is not enough salt
OlgaGera
Mashunya, და სადაც მე ვიყავი, როდესაც თქვენ გააკეთა ასეთი გემრიელი კომბოსტო oh ..
Masha, and where was I when you made such delicious cabbage
The pepper is only dried ... and the cabbage is frozen. ferment pickle, urgently
Olekma
Quote: OlgaGera

Mashunya, და სადაც მე ვიყავი, როდესაც თქვენ გააკეთა ასეთი გემრიელი კომბოსტო oh ..
Masha, and where was I when you made such delicious cabbage
The pepper is only dried ... and the cabbage is frozen. ferment pickle, urgently
Lelka, so the cabbage is simply defrosted, the main thing here is not immediately to warm, gradually increase the temperature. This year she froze the cabbage herself, and then thawed it gradually, and fermented it later, and cooked such a deliciousness.
Wildebeest
Quote: ShuMakher
I poke around and try for readiness already in the morning of the next day, pretending that "well, apsalute is not ready and I urgently need to try in an hour!"

Is there even a drop for the household after your tasting?
It is a pity that mine are not very fond of spicy, and this cabbage without hot pepper is not cabbage. But I will not give up, I will take it and do it. Let the daughter, at least at work, treat the people.By the way, my hot pepper is dried, and the cabbage is slightly frozen.
OlgaGera
Quote: Olekma
so cabbage is defrosted simply,
Yes,Katerina, if the stump is not frozen. And I left the cabbage in the yard. There was frost. And she was completely frozen. I thawed one head of cabbage donated, and she became a byaka
SchuMakher
Gaby, I always put whole leaves under a plate, and when I put them in a storage bucket, I put them down and they are fermented Yes, in a day it is ready and can be put in refrigerators
Olekma, maybe unsalted salt, there is also such a Clali in proportion per liter?

OlgaGera, წავიდა თეთრი Mercedes საათზე, შოთა რუსთაველის აქ და იქ, აქ და იქ ...
Quote: OlgaGera
Only dried pepper.

you can do this
Quote: Wildebeest
It's a pity that mine are not very fond of spicy

you can put less, it will not be spicy, but with a spike ... I even have a small spicy one, maybe add ajichki
gawala
Quote: Arka
arrival is arrival by water.
No heavy rain is promised at this time
So I will go by plane ..
Olekma
Quote: ShuMakher
Olekma, maybe unsalted salt, does it happen in proportion per liter?
No, ordinary coarse salt, I take this for preservation. For the first time, of course, everything is strictly according to the recipe. But nothing, I salted it in a cup later, and the family has already eaten half of it
SchuMakher
Olekma, I salt a large sea
OlgaGera
Quote: ShuMakher
I salt a large sea
Warn nado

I have some kind of ambush with salt. It is all different. There is no that usual salt, but I can't get used to the new one
Olekma
Quote: ShuMakher

Olekma, I salt a large sea
Yeah, yeah, it means saltier. Let's keep in mind
SchuMakher
Quote: OlgaGera
Warn nado

I am silent, everywhere they write to the patamu shta that for salting, one, de, not good vaasche .. And I salt and I like it and everything is salivaetsa, yeah ...

Quote: Olekma
Yeah, yeah she means saltier

but no, it is less salty
Gaby
Mashaaaaaa, what kind of abalden cabbage turned out. Thank you dear and thanks to Katka and Valechka too. Today I took an almost full liter jar to work, for me and an employee, I thought it would be enough for a couple of days or for three days. Yeah, right now, we ate almost everything. The question about how long cabbage has been worth now I think is completely irrelevant.
I made Georgian sauerkraut according to a recipe from our forum, it doesn't stand there for a long time, it sour. And according to this recipe, it is quickly cooked and eaten, and how now to check which cabbage is after a long pickling.
Thanks for sharing the recipe.
SchuMakher
Gaby,
Quote: Gabi
and how now to check which cabbage after a long marinating

put it in a jar and hide it, forget where, don't tell anybody, you will wash the refrigerator, you will find it and try
Yarik
Masha, Masha, the magic cabbage came out, delicious. Thanks for sharing with us. It's really a pity to lose such a recipe, I think now he will be a frequent guest with us.
SchuMakher
Yarik,
Olekma
We also eat this cabbage quickly, already 1/3 is left of the can.
I tried my salt just right yesterday. And it is not enough for my husband, but he makes more salt for himself. Another time, and he will be in speed, I will put more salt on a spoonful.
SchuMakher
Quote: Olekma
I tried my salt just right yesterday.

in ... So the salt in the recipe is just right ... This is good So the saline need to add salt I practically do not salt anything, so I feel salty ...
Tatka1
SchuMakher, Masha, did I understand correctly: is it enough for 2 kg of pickled cabbage from 1 liter of water?
I just put it on, but the water did not cover the cabbage.
Cabbage marinated in Gurian style or mzhave combosto in a different manner
SchuMakher
Quote: Tatka1
I just put it on, but the water did not cover the cabbage.

It means that we still need to finish the marinade so that it would cover it completely ... This time I got 1.5 liters ... It always turns out differently, why I don’t know, maybe because of the hardness of the cabbage. poured boiling water, after a while the cabbage "sags". And if there is a lot, then it's better to finish it ...
Tatka1
SchuMakher, I realized, Masha has already run away and added one more liter (although 0.5 liters was enough), well, let it be already. I make a similar pickle for cauliflower marinade, then I drink it so it will not be lost
SchuMakher
Quote: Tatka1
I make a similar pickle with cauliflower marinade, then I drink it

and that's right, it's delicious.You can then stuff a thread into it, by the way ...
Bijou
Quote: Tatka1
Already ran and added one more liter (although 0.5 liters was enough), well, let it be already. I make a similar pickle with cauliflower marinade, then I drink it
Will it not be salty, with a half dose of salt?))
Quote: ShuMakher
Natakh, I mean that for fermentation, it is not necessary to put neda in her vinegar and pour cold water and put honey instead of sugar. I sometimes sour cabbage, ours, Russian
I cook for the usual pickled marinade with spices, just pour it cold. Well, so as not to acidify quickly, I add a little vinegar.
Quote: ShuMakher
Olekma, maybe unsalted salt, it also happens
Maybe tablespoons are different? In my "collection" one and a half times some differ from each other. I love the old-deep ones very much, so they are liquid and twice as large as some modern ones.))

Eh, Mashun, already hands combed such beauty to make, just two dense heads of cabbage are bored. So yesterday I used up the last vinegar for ordinary cabbage. And my vinegar is such a scoundrel that I forget to buy it for six months.
* came up with - I need to call my husband, he will not forget!)))
SchuMakher
Bijou,
Quote: Bijou
Will it not be salty, with a half dose of salt?))

Well, the slurry is also added
Quote: Bijou
I really like old-deep

I put everything in only Soviet spoons, they are exactly 25 ml
Quote: Bijou
And my vinegar is such a scoundrel that I forget to buy it for six months.

I have a bottle of essence for such a case ... There is always something to dilute
Quote: Bijou
I cook for the usual pickled marinade with spices,

And I put salt and water / pour it and sometimes do it with honey ... Why vinegar in sauerkraut, it won't ferment, fermentation will be extinguished
Tatka1
Quote: Bijou

Will it not be salty, with a half dose of salt?))
Quote: ShuMakher

Bijou,
Well, the slurry is also added
Exactly
Now the marinade has cooled down, I tried it with salt. Everything is good
Bijou
Quote: ShuMakher
And why vinegar in quail cabbage, it won't be beautiful, fermentation will be extinguished
But you won't believe it ..

It began with the fact that I stopped liking my sauerkraut. It has softened, then the fungus is on top, then it quickly oxydated ... The refrigerator is reluctant to clog it, it stands on the floor of a cool kitchen and still, toadstool, turns sour. Plus, I always put lavrushka and black pepper in it. Onions too, but these are our family troubles, the roots are too deep, you just can't pull it out, especially since it's delicious.

Well, somehow I naturally grew to a marinade. So that there is no unevenness in the finished product, and so that pepper beads (or dill, if the recipe deviated towards husband's family traditions, should not be picked out.

That is, the brine came very close to the pickle for cucumber-tomatoes and the matter was small - vinegar. I tried a cucumber dose - I didn't really like it. But a full serving, like you have here, really dampens fermentation really well. But cabbage can stand for a long, long time. )) And I just cut the vinegar. Now cabbage can be safely eaten on the third day even from a cool room, further it tastes better, but its own sourness still manifests itself and after a couple of weeks the cabbage clearly needs to be washed. However, by that time it was just ending, because I eat it every day, and maybe even not once.))

So a ready-made marinade with once and for all verified proportions is much easier for me than guessing "according to taste" when kneading cabbage in the traditional way.


Posted on Tuesday 08 Nov 2016 02:47 PM

Quote: Tatka1
Now the marinade has cooled down, I tried it with salt. Everything is good
This means that initially the salt was less than necessary.))

According to the recipe, about 2.5 vegetables + 1.2 liquid = 3.7 kg, there was 75 grams of salt, right? And it became 150 by 4.9 products of salt.
4.9 instead of 7.4 to maintain proportions.
Tatka1
Bijou, Helen, I used 50g of salt for 1 liter of water. When I added another portion of the marinade, I fed the same amount.
When I pickle cucumbers and tomatoes, I also measure salt on water, as they say. I make more for 1 liter of water (and, accordingly, all spices, salt and sugar). In order to have a supply, well, it is better to let it remain than particles of dirt from salt will get into the jars. Always good taste, of course as for me
Bijou
Tatka1, that is, you have two tablespoons of salt is 50 grams ??
I deliberately didn't take the deepest one, I took the middle one. And deliberately did not start to rake a huge "slide" - shook it with a spoon to keep the middle pile. And then two spoons gave me 74 grams. And it could have been deeper and higher ... And it would still be two tablespoons according to the recipe.

And then they have salt of different salinity ... In salt there are fluctuations by percentage, and in spoons the error is one and a half to two times (if you also scoop up without a slide).))
SchuMakher
Flax, I went to measure it, I have a tablespoon of 25 grams

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