Cabbage and Beet Salad Recipe, Cabbage Salad, Beet Salad

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This cabbage and beet salad is worth discovering. It tastes a little like marinated cabbage salad (a type of sauerkraut), with a little sweetness from the beets. And it’s so colorful! The natural 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 love cabbage raw, marinated, pickled, stuffed, braised, you name it! It’s based 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
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)

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 to room 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 your mixing 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 an AC 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 about a week. Pairs well with steak and mashed potatoes

Cabbage and Beet Salad Recipe

Author: Natasha of NatashasKitchen.com

Cook Time: 5 minutes mins

Total Time: 5 minutes mins

Cook ModePrevent your screen from going dark

• 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.

*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.

Thank you Vika for sharing this wonderful recipe with us! Keep ’em coming! 😉