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More than 20 years ago, my mother-in-law, who lived in Georgia all her life, taught me how to cook this Georgian cabbage.
My family is very happy with this dish. Cook cabbage in Georgian style. Very tasty.
I looked through all the similar recipes but couldn't find this one. It's probably one of those recipes that only gets passed down to close people.
We responsibly declare that cabbage prepared according to this recipe cannot be tastier! And most importantly, there is nothing superfluous in this recipe. No oil, vinegar or other ingredients. It cooks faster and is eaten faster.
Cut the cabbage into strips with the stems, the beetroot into strips, the garlic into strips and the pepper into strips. Place the cabbage, beetroot, garlic and pepper in layers in a deep saucepan. Add black peppercorns. Continue laying, leaving 5 cm of free space around the edges of the pan.
Boil water in another pan and add salt. The brine should be slightly saltier than the usual salted broth for the first course.
Pour the hot brine over the vegetables. Turn the vessel over under pressure and cover with a lid. The cabbage will be ready in 4-5 days. The brine left after the cabbage is similar to beet kvass. It is also good for the gastrointestinal tract. Prepare this dish and enjoy its taste!