Chop the garlic finely, chop the pepper into slices, peel the beets and cut into fairly large strips so that you can extract it after pickling.
Cut the cabbage quite large.
For marinade, add salt, sugar, bay leaf and peas to the water. Bring to a boil and completely dissolve the salt with sugar. Then remove from heat and add vinegar. In a deep container, add cabbage, garlic and beets, pour hot marinade.
Mix cabbage and put under load. It may immediately seem that there is not enough liquid, but over time, the cabbage will settle and let the juice go. Leave at room temperature for 8 hours. Then put in the refrigerator overnight. Then you can serve.
Marinated cabbage with beets turns out to be crispy, juicy and tasty, it is cooked very quickly, or rather, just one day is enough. Such a cabbage is great as an appetizer for potatoes, meat or other dishes, if you chopped initially large then chop after cooking into smaller pieces, add green onions and grease with vegetable or olive oil. The recipe already indicates the net weight.