Pickled cabbage
Votes: 4
Time: 15 minutes plus marinating time
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Pickled cabbage - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups finely chopped white cabbage
- 1 and 1/4 cups finely chopped green bell pepper
- 1 and 1/4 cups finely chopped red bell pepper
- 1/2 cup finely chopped green onions
- 2/3 cup apple cider vinegar
- 1/3 cup honey
- 1 teaspoon celery seeds
- 1 tsp. mustard seeds
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp ground black pepper
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Recipes with similar ingredients: white cabbage, sweet pepper, green onions, apple cider vinegar, celery seeds, mustard seed, red pepper flakes, honey
Cooking the dish according to the recipe:
- In a large non-reactive bowl, combine cabbage, bell peppers, and green onions.
In a small saucepan, combine apple cider vinegar, honey, celery seeds, mustard seeds, and red pepper flakes and bring to a boil. Reduce heat and simmer for 5 minutes. Pour over the vegetables and stir. Season with salt and pepper. - Let cool, then cover and refrigerate, stirring occasionally, for at least 12 hours and up to 2 days.
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