1 cabbage; 1 beetroot; 1 chilli pepper; 6 garlic cloves; 1 tbsp sugar; 1 tbsp salt
Kryzhavka (Mtcnili, მწნილი)
Remove the leaves from the cabbage and chop them into 4 parts together with the stem. Peel and quarter the beetroot. Peel and quarter the garlic cloves. Cut the pepper in half, remove the seeds and half it again. Dizolve the salt and sugar in 1l of water and bring it to the boil. Leave it to cool. Layer the ingredients in an enamel (glass or ceramic) pan and pour over the marinade. Leave it to stand under a weight at room temperature for 3 days. Remove the weight, cover the pan with a lid and place it in a cold place for 3 days. Store in the fridge and serve with a flavoured oil and finely chopped garlic.