Pickled cabbage with bell pepper is a very tasty dish, moreover, low-calorie and healthy. In the autumn-winter period, many experts recommend including such salads in your diet, since cabbage contains many vitamins and trace elements that our body simply needs.
The advantages include fast cooking. Unlike sauerkraut, pickled cabbage can be eaten after three hours. Although, the longer it stands, the tastier it becomes.
Such a salad is perfectly stored in the refrigerator, for this you need to put it in dry, clean jars and fill it with marinade. I recommend trying it!
Ingredients:
Cabbage - 1 kg.
Bulgarian pepper - 2 pcs.
Carrots - 1 pc.
Salt - 1.5 tsp
Sugar - 50 g.
Garlic - 2 cloves
Warm water - 150 ml.
Vegetable oil - 50 ml.
Vinegar 9% - 3 tablespoons
Step by step recipe:
1. Prepare the required set of products. Choose a dense and light cabbage with thin leaves.
2. Remove the top sheets, and wash the head of cabbage under running water. For convenience, cut it into 4 pieces and chop into thin, long strips. If you have a special shredder, use it. If not, a regular kitchen knife will do. Place the cabbage in a suitable sized bowl or saucepan for easy stirring.
3. Add salt and granulated sugar. Stir, lightly remember the cabbage with your hands, it should become a little softer and let the juice flow.
4. Peel and grate the carrots on a medium grater, add to a bowl.
5. Wash the bell pepper, remove the seeds, and cut the pulp into thin strips. Pass the peeled garlic through a press. Combine all ingredients. Also pour in warm water, vegetable oil and vinegar.
6. Stir and taste the cabbage. You may want to make the dish sweeter or more sour, at this stage you can adjust everything.
7. Press the cabbage with a flat plate, put the load on top and send it to the refrigerator.
8. After 3-4 hours, pickled cabbage with bell pepper can be tasted.
Serve a delicious instant salad on the table as an independent dish or as a side dish for meat or fish.
Bon Appetit!
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