How to Make Russian Cabbage and Beet Salad - A Step-by-Step Guide

Russian cuisine is known for its hearty and flavorful dishes, and one classic recipe that embodies these qualities is Russian Cabbage and Beet Salad. This traditional dish, also known as "vinegret," is a vibrant and colorful salad that is typically served as a side dish or appetizer during festive gatherings and celebrations in Russia.

What sets this salad apart is its bold and earthy flavors, thanks to the combination of shredded cabbage, boiled beets, and tangy pickled vegetables. Th...

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 15 mins
  • Servings: 16
  • Yield: 8 pint jars

  • Combine cabbage, carrots, beet, and garlic in a large glass bowl.
  • 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.
  • 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.
  • Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.
  • Nutrition

    119 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Sodium: 905mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 3g
    • Total Sugars: 11g
    • Protein: 2g
    • Vitamin C: 42mg
    • Calcium: 52mg
    • Iron: 1mg
    • Potassium: 241mg