Refrigerator Cabbage and Beet Khryapa Salad

Name: Refrigerator Cabbage and Beet Khryapa Salad
Prep time: 30 min
Cook time: 45 min
Total time: 2955 min
Yield: 6 to 8 sides
Cuisine: Eastern European
Ingredients: 1 kg white cabbage; 2 whole carrots; 1 whole medium beet; 1 whole onion; 360 ml water; 120 ml 6% apple cider vinegar; 80 ml vegetable oil; 1.5 tbsp salt; 3 tbsp sugar; 1 clove garlic; 2 whole bay leaves

Shredded cabbage, carrot, cooked beet and onion sit in a warm sweet and sour marinade.

By Savva LoginovUpdated October 2, 2026

Total 49 hr 15 minMakes 6 to 8 sides

Jump to Recipe

Shredded cabbage, carrot, cooked beet and onion sit in a warm sweet and sour marinade. The existing source post has only placeholders, so this is an independently developed English adaptation of Svetlana (Vasilisa)’s published recipe at Saechka.Ru, fully attributed in import notes. Treat this crisp salad strictly as a refrigerated pickle; it has no tested canning process. Steam or boil beet until tender; cool, peel and grate. Thinly shred cabbage and onion and grate carrots. Bring water, oil, salt, sugar and bay leaves to a boil; remove from heat and add garlic and vinegar. Toss vegetables with marinade and allow to cool. Transfer to clean covered containers and refrigerate 48 hours before serving.

Refrigerator Cabbage and Beet Khryapa Salad

How to tell when it is ready

Transfer to clean covered containers and refrigerate 48 hours before serving.

Tips

Steam or boil beet until tender; cool, peel and grate
Thinly shred cabbage and onion and grate carrots
Bring water, oil, salt, sugar and bay leaves to a boil; remove from heat and add garlic and vinegar
Toss vegetables with marinade and allow to cool

Troubleshooting

If the mixture looks too dry, check the stated heat and cooking time before adding liquid.
If it tastes flat, taste the completed dish and adjust seasoning in small amounts.

Substitutions

Use a comparable variety of the main fresh ingredient where appropriate.
Use the listed ingredients for the tested proportions when a reliable replacement is uncertain.

Variations

Adjust seasoning mildly to your taste while retaining the measured base.
Serve with a suitable seasonal vegetable or fruit on the side.

Serving suggestions

Serve refrigerator pickled cabbage and beet salad (khryapa) as described while its texture is at its best.
Divide the measured batch into 6 to 8 sides.
Offer small portions and let guests add accompaniments to taste.
Keep any extra servings according to the storage guidance.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate covered and use within 4 days; never pantry-store.

Food safety

This is a refrigerator pickle, not a tested shelf-stable canning recipe.

Frequently asked questions

What signals that refrigerator pickled cabbage and beet salad (khryapa) is ready?

Transfer to clean covered containers and refrigerate 48 hours before serving.

How should I store refrigerator pickled cabbage and beet salad (khryapa)?

Refrigerate covered and use within 4 days; never pantry-store.

Serve refrigerator pickled cabbage and beet salad (khryapa) with the suggested accompaniments and refrigerate leftovers as directed.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Refrigerator Cabbage and Beet Khryapa Salad