Categories
Blanks for the winter
  1. home
  2. ➠
  3. ➠
  4. ➠ Pickled cabbage with bell pepper and vinegar

Pickled cabbage with bell pepper and vinegar

0
616
Kitchen World
Calorie content 103.6 kcal
Portions 3 l.
Cooking time 48 hrs
Proteins * 1.3 gr.
Fats * 5.1 gr.
Carbohydrates* 25.5 g
* per 100 gr. product
Pickled cabbage with bell pepper and vinegar
Content

Crispy cabbage with sweet peppers is a great addition to any hot dish. It is very simple and quick to prepare such an appetizer; cabbage is pickled in just a few days, unlike sauerkraut.

Ingredients

Cooking process

step 1 out of 12
We start cooking with the preparation of the products: remove the stale leaves from the white cabbage and cut out the stump, peel the onion and carrot. Rinse the vegetables thoroughly and dry them with paper towels.
step 2 out of 12
Cut the cabbage into four parts (for convenience) and finely chop with a sharp knife or grate.
step 3 out of 12
We get a thin crispy straw.
step 4 out of 12
Three carrots on a grater or manually cut into thin cubes.
step 5 out of 12
Cut the onion into two parts and chop it into half rings, trying to cut it as thin as possible.
step 6 out of 12
Cut the bell pepper into strips and then into a few more pieces.
step 7 out of 12
Combine all prepared ingredients in a deep basin or saucepan and mix gently.
step 8 out of 12
Let's start the marinade: in a small bowl, mix salt, granulated sugar and 100 milliliters of vinegar and vegetable oil.
step 9 out of 12
Pour the resulting mixture into vegetables and mix carefully.
step 10 out of 12
Put laurel leaves and a few peas of allspice in a clean and dried jar.
step 11 out of 12
Tightly ram the cabbage with pepper in a container with spices.
step 12 out of 12
We leave the jar for a day at room temperature, and then put it in the refrigerator. Absorption can begin within 48 hours. Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *