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Pickled white cabbage

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Ingredients for 6 servings:

  • 1 head of white cabbage
  • 2 carrots
  • 1 bell pepper(s), yellow
  • 1 red bell pepper(s)
  • 2 garlic cloves
  • 1 chili pepper(s)
  • 1 tbsp sugar
  • 2 tbsp salt
  • 1 liter of water
  • 350 ml vinegar (7-herb vinegar)
  • 500 ml oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the cabbage and bell peppers and cut them into small squares, and slice the carrots. Peel and quarter the garlic. Place the vegetables in a pot. Bring water, salt, sugar, and vinegar to a boil, then add the oil. Remove from the heat immediately and pour over the vegetables. Stir well. Place a weight on top to submerge the vegetables in the water and let stand overnight. The vegetables will be ready to serve the next day.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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