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This cabbage and beet salad is worth discovering. Ittastes a little like marinated cabbage salad (a type of sauerkraut), witha little sweetness from the beets. And it’s so colorful!Thenatural hue will surprise and intrigue your dinner guests, especially if they aren’t from Eastern Europe where beets are used in strange and delicious ways.
My mom grows these gigantic cabbages in her yard – I mean twice the size of my head! So ofcourse you’ll find plenty of cabbage recipes on my blog. We lovecabbage raw, marinated, pickled, stuffed, braised, you name it!It’sbased on a recipe shared by one of my lovely readers, Vika(I love it when you all write in with your cool recipes!).
Cabbage and Beet Salad Ingredients:
2 medium cabbages (5-6 lb total)*see note on cabbage in notes below
3medium beets (1 lb)
3large garlic cloves
Marinade Ingredients:
2 cups filtered water
1 1/4 cup oil (I used light olive oil)
1 cup white vinegar
1 cup of granulated sugar
2 Tbsp sea salt (best if it’s not iodized)
How to Make Cabbage Salad with Beets:
1. In a medium sauce pan, combine all marinade ingredients: 2 cups filtered water, 1 1/4 cup light olive oil, 1 cup vinegar, 1 cup sugar, and 2 Tbsp sea salt. Bring to a boil then remove from heat and cool toroom temperature.
2. Finely shred cabbage (this is much easier with a mandolin and be sure to use safety gloves to protect your fingers) and transfer to your largest mixing bowl. Grate beets or cut them into matchsticks (we love this julienne slicer), then transfer to yourmixing bowl.Finely dice garlic cloves and add them to the mixing bowl.
3. Pour cooled marinade over your chopped ingredients and stir to combine. Create a press to weigh down the cabbage enough to bring the marinade to the surface of the cabbage. We used a large dinner plate and a covered bowl with water for the weight. Refrigerate or let this stand in a cool room for 7-10 hours or overnight. We set it next to anAC vent.
4. Transfer salad to a large glass jug for easier storage in the fridge and keep refrigerated until ready to serve.This salad holds well in the refrigerator for abouta week. Pairs well with steak and mashed potatoes
Cabbage and Beet Salad Recipe
4.87 from 23 votes
Author: Natasha of NatashasKitchen.com
Cook Time: 5 minutes mins
Total Time: 5 minutes mins
Ingredients
Servings: 1 1/2 Liters
Salad Ingredients:
- 2 medium heads of cabbage, 5-6 lb total
- 3 medium beets, 1 lb
- 3 large garlic cloves
Marinade Ingredients:
- 2 cups filtered water
- 1 1/4 cup oil, I used light olive oil
- 1 cup white vinegar
- 1 cup of granulated sugar
- 2 Tbsp sea salt, best if it's not iodized
Instructions
In a medium sauce pan, combine all marinade ingredients: 2 cups filtered water, 1 1/4 cup light olive oil, 1 cup vinegar, 1 cup sugar, and 2 Tbsp sea salt. Bring to a boil then remove from heat and cool to room temperature.
Finely shred cabbage (this is much easier with a mandolin and be sure to use safety gloves to protect your fingers) and transfer to your largest mixing bowl. Grate beets or cut them into matchsticks (we love this julienne slicer), then transfer to your mixing bowl. Finely dice garlic cloves and add them to the mixing bowl.
Pour cooled marinade over your chopped ingredients and stir to combine. Create a press to weigh down the cabbage enough to bring the marinade to the surface of the cabbage. We used a large dinner plate and a covered bowl with water for the weight. Refrigerate or let this stand in a cool room for 7-10 hours or overnight. We set it next to an AC vent.
Transfer salad to a large glass jug for easier storage in the fridge and keep refrigerated until ready to serve.This salad holds well in the refrigerator for about a week.
Notes
*When buying cabbage, buy light in color and NOT bright green (the light color indicates that it is a “late” in the year cabbage which works best for this recipe). The ones at the farmers market in Fall are best. Also, avoid using aluminum for the marinating process.
- Full Nutrition Label
- Nutrition Disclosure
Course: Salad
Cuisine: Russian, Ukrainian
Keyword: Cabbage and Beet Salad
Skill Level: Easy/Medium
Cost to Make: $
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Thank you Vika for sharing this wonderful recipe with us! Keep ’em coming! 😉
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.
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