If you love homemade preserves but don’t want to spend much time cooking — this pickled cabbage recipe is exactly what you need. Ukrainian-style cabbage petals are large cabbage pieces that absorb the beet marinade and become bright pink, juicy, and crunchy. This appetizer will decorate any table — from a simple lunch to a festive dinner.
🥬 Ingredients:
- Cabbage — 1.2 kg
- Beetroot — 1 pc
- Garlic — 4 cloves
- Water — 1 liter
- Sugar — 4 tbsp
- Salt — 2 tbsp
- Vinegar 9% — 80 ml
- Bay leaf — 1 pc
👩🍳 Preparation:
- Preparing the vegetables
Cut the cabbage into large pieces — the so-called petals. Thanks to this shape the cabbage stays crunchy and keeps its texture. Slice the beetroot into thin circles and finely chop the garlic. - Layering in the jar
Place a layer of beetroot into a clean 3-liter jar, then a layer of cabbage petals, sprinkle a bit of garlic. Repeat the layers until all ingredients are used. Finish with a layer of cabbage. - Making the marinade
Pour water into a pot, add sugar, salt, and a bay leaf. Bring to a boil. Once boiling, remove from the heat and add vinegar. Mix well. Pour the hot marinade over the cabbage up to the very top of the jar. - Letting it rest
Cover the jar with a lid and let it cool at room temperature. Once completely cool, move it to the fridge. After just 24 hours your quick overnight pickled cabbage is ready to serve!
💡 Tips & Serving:
- For a deeper pink color, add a bit more beetroot.
- If you like it spicy, add a few peppercorns or a small chili piece.
- Store the finished cabbage in the refrigerator for up to 7–10 days.
This pickled cabbage recipe goes perfectly with meat, fried potatoes, dumplings, or simply with bread. Aromatic, crunchy, and light — a true homemade classic!
Leave a Reply