Pickled cabbage and beetroot salad

Traditionally pickled cabbage is cooked with carrot and has a light spicy taste and a milky tint. However there are many recipes for marinated cabbage. One of them includes beetroot. Such a combination gives the pickled cabbage and beetroot salad an unusual taste and a bright burgundy color.


  • 3 kg (6,61 lb) cabbage
  • 1 l (liter) of water
  • 7 black peppercorns
  • 1 glass of table vinegar
  • 3 bay leaves
  • 1 kg (2,2 lb) beetroot
  • 2 tbsp of salt
  • 1/2 tsp allspice
  • 1 glass of sugar
  • vegetable oil (for serving)


Wash the cabbage heads and cut them in chunks. Wash beetroots, peel and shred them. Toss the ingredients in a big glass jar.

Pour water in a pan. Bring it to boil. Add black peppercorns, allspice, salt, sugar and bay leaves. Cook the mixture over low heat for 10 minutes. Next add table vinegar and boil 1 minute more. Pour the prepared marinade above the cabbage and beetroot. Keep the jar with marinated salad at room temperature for 3 days.

Pour the dish with vegetable oil before serving it as a garnish or a starter.

Enjoy your meal!

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