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Instant pickled cabbage with bell pepper

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Kitchen World
Calorie content 114.9 kcal
Portions 0.9 l.
Cooking time 8 h.
Proteins * 1.3 gr.
Fats * 5.1 gr.
Carbohydrates* 28.9 gr.
* per 100 gr. product
Instant pickled cabbage with bell pepper
Content

The express version of cooking crispy cabbage with sweet bell pepper is a godsend for the hostess, because such cabbage is ready the next day. Unlike fermentation, the time is reduced, and the result does not suffer from this - the appetizer turns out to be very rich, and the vegetables have time to be soaked in the marinade.

Ingredients

Cooking process

step 1 out of 8
We thoroughly rinse the cabbage under running water and separate the upper "tired" sheets.
step 2 out of 8
Finely chop with a knife or three on a grater, the finer the better. We shift everything into a deep large container, for convenience when mixing.
step 3 out of 8
Add salt and granulated sugar to the cabbage, and with your hands, stirring everything, "knead" the vegetable a little for softness.
step 4 out of 8
Grate the carrots on a medium grater or manually cut into small cubes.
step 5 out of 8
Cut the bell pepper in half, remove all the seeds and grind into thin strips, which we divide into two more parts. It is recommended to choose bright fruits for a more interesting appetizer appearance.
step 6 out of 8
Pour all vegetables with slightly cooled boiling water, vinegar and salt and sugar. Mix everything well and taste, adding more sweetener or salt if necessary.
step 7 out of 8
We close all the contents of the container with a lid or a plate and set the oppression on top.
step 8 out of 8
We put the entire structure in the refrigerator and leave for about 8-10 hours. Bon Appetit!

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