Pickled cabbage


  • 8 kg  cabbage
  • 100 g  garlic
  • 50 g  horseradish
  • parsley
  • 300 g  beetroot
  • 500 gf carrot


  • 4 l (liter)  water
  • 200 g salt
  • 100 – 200 g  sugar
  • dill
  • bay leaf
  • black eyed peas


Wash vegetables and peel them. Cut off the cabbage stump. Slice it into pieces (200 – 250 g each). Peel and cut the garlic finely. Slice the horseradish. Grate the carrot on a large grater. Cube the beetroot. Alternate the layer of cabbage, then the layer of carrot, garlic, beetroot, and horseradish in a bucket.


Combine water, salt, sugar, dill, bay leaf, and black eyed peas. Bring to boil the pickle, cool it slightly and pour vegetables with warm pickle. Place weight above the bucket, cover and leave it for 48 hours at 18°C. Then lay out the egetables in the jars, seal the lids, and placethe jars in the fridge or cellar. The pickled cabbage will be ready in 5 days.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for pickled cabbage and carrots? If so, please let us know in the comments below or write us an e-mail.

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