Russian Cabbage and Beet Salad by LenaM

Russian Cabbage and Beet Salad

Recipe by
Published 6th Sep 2021

This salad is irresistible - colorful and delicious! You must keep it under a press overnight (or for 24 hours) and then in the fridge for best results. It tastes much better if you keep it in the fridge for a couple of days before eating.

Russian Cabbage and Beet Salad Ingredients

  • 4 pounds shredded cabbage
  • 2 carrots, peeled and grated
  • 1 beet, peeled and grated
  • 1 clove garlic, minced
  • 4 cups water
  • ½ cup white sugar
  • 2 tablespoons salt
  • ½ teaspoon ground black pepper
  • 1 cup white vinegar
  • ½ cup vegetable oil

Russian Cabbage and Beet Salad Cook Instructions

Prep10m
Cook5m
Ready In8h15m
Servings8 pint jars
  1. Combine cabbage, carrots, beet, and garlic in a large glass bowl.
  2. Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
  3. Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
  4. Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.

Russian Cabbage and Beet Salad Nutritions

  • Calories: 119.4 calories
  • Carbohydrate: 14.3 g
  • Fat: 7 g
  • Fiber: 3.3 g
  • Protein: 1.6 g
  • SaturatedFat: 1.1 g
  • Sodium: 904.5 mg
  • Sugar: 10.7 g

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