cabbage beet salad


2 small heads of cabbage or 1 large one

2 large beets

8-10 cloves of garlic

4 cups of water

1/2 cup of vinegar

1/3 cup of sugar

3 TB salt

10 TB veg oil

10-15 black peppercorns

2-3 bay leaves


-Cut the cabbage into small chunks. Peel, half and slice beets. Slice all of the garlic cloves.

-In a medium sized pot, bring water, vinegar, sugar, salt, veg oil, peppercorns and bay leaves to a boil.

-In a large bowl, layer 1/3 of the cut cabbage, followed with 1/3 of the beets and 1/3 of the garlic. repeat again until all of the vegetables are used.

-Pour boiled  marinade over the cabbage. Weigh the cabbage down into the liquid with a heavy plate in the bowl. Refrigerate for at least 24 hours before eating.

-The longer you refrigerate it, the pinker the cabbage will turn. I think it is perfect 48 hours after making.

-You can serve as a side dish, I use a slotted spoon to scoop up all of the cabbage/beets.

-Transfer the cabbage into a large glass jar filled with the liquid. Refridergate up to 2 weeks