Georgian Pickled Cabbage with Tomatoes and Eggplant Preserve in Tomato Sauce

Georgian Pickled Cabbage with Tomatoes and Eggplant Preserve in Tomato Sauce is a delightful culinary treasure that captures the essence of Georgian flavors. This vibrant dish combines the crunchiness of pickled cabbage with the rich, savory goodness of tomato and eggplant, making it a perfect side dish or a hearty accompaniment to any meal. The balance of tangy, sweet, and spicy notes will surely excite your taste buds, inviting you to explore the authentic tastes of Georgia.

Ingredients

• 1.8kg / 4 lbs white cabbage, shredded
• 2.5kg / 5.5 lbs ripe tomatoes, cut into wedges
• 3 red bell peppers (450g / 1 lb), sliced into strips
• 2 large carrots (300g / 10.6 oz), julienned
• 1 bunch fresh parsley (30g / 1 oz), chopped
• 3-4 fresh dill umbrellas (flower heads)
• 6-8 cloves garlic, sliced
• 1 tablespoon black peppercorns per jar
• 1 tablespoon salt per jar
• 2 tablespoons sugar per jar
• 1.5 tablespoons 10% vinegar per jar
• 2kg / 4.4 lbs eggplants, cubed
• 1kg / 2.2 lbs red bell peppers, diced
• 2 hot peppers (20g / 0.7 oz), finely chopped
• 1kg / 2.2 lbs onions, diced
• 600g / 1.3 lbs carrots, grated
• 2kg / 4.4 lbs ripe tomatoes, blended
• 2-3 heads garlic (30-40 cloves), minced
• 1 bunch fresh dill (30g / 1 oz), chopped
• 1 bunch fresh cilantro (30g / 1 oz), chopped
• 250ml / 1 cup vegetable oil
• 2 tablespoons salt
• 1 tablespoon sugar
• 3-4 bay leaves

Directions

1. Prepare the Vegetables: Shred the cabbage finely, cut tomatoes into wedges, slice the red bell peppers, julienne the carrots, and chop the fresh parsley.
2. Sterilize Jars: Wash and sterilize large glass jars to ensure food safety for your preserves.
3. Layer the Vegetables: Begin layering the shredded cabbage, tomatoes, bell peppers, carrots, parsley, dill umbrellas, and garlic in the sterilized jars.
4. Add Seasonings: Sprinkle 1 tablespoon of black peppercorns, salt, and sugar into each jar, allowing for uniform flavor distribution.
5. Add Vinegar and Water: Pour 1.5 tablespoons of vinegar into each jar and cover the layered vegetables with boiling water, filling to the brim.
6. Seal and Store: Seal the jars tightly with lids and let them cool completely before storing in a cool, dark place.
7. Prepare Eggplants: Cube the eggplants, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture. Rinse thoroughly before cooking.
8. Prepare the Tomato Base: Blend the ripe tomatoes until smooth to create the sauce base for the eggplant preserve.
9. Sauté the Vegetables: Heat the vegetable oil in a large pot, and sauté the diced onions, grated carrots, and diced red bell peppers until they soften and become fragrant.
10. Add Eggplants: Stir in the cubed eggplants, cooking until they start to soften and gain some color.
11. Add Tomatoes and Seasonings: Pour in the blended tomatoes, add salt, sugar, and bay leaves, mixing everything well.
12. Add Fresh Herbs and Garlic: Stir in the minced garlic, chopped dill, and cilantro for added flavor and aroma.
13. Can the Preserve: Ladle the hot mixture into sterilized jars, leaving some headspace, and seal tightly.
14. Process and Store: Allow the jars to cool completely at room temperature before storing them in a cool, dark place.

Prep Time: 60 minutes
Cook Time: 30 minutes
Total Time: 90 minutes
Servings: Makes approximately 6-8 jars
Nutrition Info (per serving): Approximately 150 calories, 7g fat, 20g carbohydrates, and 3g protein.

How to Serve

Georgian Pickled Cabbage with Tomatoes and Eggplant Preserve in Tomato Sauce can be served as a colorful and flavorful side dish. Pair it with grilled meats, hearty stews, or even as part of a mezze platter. Enjoy it cold or at room temperature, allowing the flavors to meld beautifully with various dishes. A sprinkle of fresh herbs or a dash of chili oil can elevate the presentation and taste even further.

FAQs

Q: How long can I store the pickled cabbage?
A: Properly sealed jars can be stored in a cool, dark place for up to a year, though it’s best enjoyed within 6 months for optimal flavor.

Q: Can I use different vegetables in this recipe?
A: Yes! Feel free to substitute other vegetables you enjoy, such as zucchini or green beans, to customize the recipe to your taste.

Q: Is this dish spicy?
A: The level of spiciness can be adjusted by using more or fewer hot peppers. If you prefer it milder, simply omit the hot peppers altogether.

Georgian Pickled Cabbage with Tomatoes and Eggplant Preserve

A delightful Georgian dish combining pickled cabbage, tomatoes, and eggplant in a tangy, savory sauce.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 jars

Course: Preserve, Side Dish

Cuisine: Georgian

Calories: 150

Ingredients Method Notes

Ingredients

  

Vegetables for the Pickling Process

• 1.8 kg 1.8kg white cabbage, shredded
• 2.5 kg 2.5kg ripe tomatoes, cut into wedges
• 3 pieces 3 red bell peppers (450g / 1 lb), sliced into strips
• 2 large 2 large carrots (300g / 10.6 oz), julienned
• 1 bunch 1 bunch fresh parsley (30g / 1 oz), chopped
• 3-4 pieces 3-4 fresh dill umbrellas (flower heads)
• 6-8 cloves 6-8 cloves garlic, sliced

Seasonings for the Pickling Process

• 1 tablespoon 1 tablespoon black peppercorns per jar
• 1 tablespoon 1 tablespoon salt per jar
• 2 tablespoons 2 tablespoons sugar per jar
• 1.5 tablespoons 1.5 tablespoons 10% vinegar per jar

Ingredients for Eggplant Preserve

• 2 kg 2kg eggplants, cubed
• 1 kg 1kg red bell peppers, diced
• 2 pieces 2 hot peppers (20g / 0.7 oz), finely chopped
• 1 kg 1kg onions, diced
• 600 g 600g carrots, grated
• 2 kg 2kg ripe tomatoes, blended
• 30-40 cloves 2-3 heads garlic (30-40 cloves), minced
• 1 bunch 1 bunch fresh dill (30g / 1 oz), chopped
• 1 bunch 1 bunch fresh cilantro (30g / 1 oz), chopped
• 250 ml 250ml vegetable oil
• 2 tablespoons 2 tablespoons salt
• 1 tablespoon 1 tablespoon sugar
• 3-4 pieces 3-4 bay leaves

Method

 

Preparation

1. Shred the cabbage finely, cut tomatoes into wedges, slice the red bell peppers, julienne the carrots, and chop the fresh parsley.
2. Wash and sterilize large glass jars to ensure food safety for your preserves.
3. Begin layering the shredded cabbage, tomatoes, bell peppers, carrots, parsley, dill umbrellas, and garlic in the sterilized jars.
4. Sprinkle 1 tablespoon of black peppercorns, salt, and sugar into each jar, allowing for uniform flavor distribution.
5. Pour 1.5 tablespoons of vinegar into each jar and cover the layered vegetables with boiling water, filling to the brim.
6. Seal the jars tightly with lids and let them cool completely before storing in a cool, dark place.

Cooking Eggplants

1. Cube the eggplants, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture. Rinse thoroughly before cooking.
2. Blend the ripe tomatoes until smooth to create the sauce base for the eggplant preserve.
3. Heat the vegetable oil in a large pot, and sauté the diced onions, grated carrots, and diced red bell peppers until they soften and become fragrant.
4. Stir in the cubed eggplants, cooking until they start to soften and gain some color.
5. Pour in the blended tomatoes, add salt, sugar, and bay leaves, mixing everything well.
6. Stir in the minced garlic, chopped dill, and cilantro for added flavor and aroma.
7. Ladle the hot mixture into sterilized jars, leaving some headspace, and seal tightly.
8. Allow the jars to cool completely at room temperature before storing them in a cool, dark place.

Notes

This dish pairs well with grilled meats, hearty stews, or as part of a mezze platter. Enjoy cold or at room temperature.