Pickled Cabbage Salatim
🍳 stovetop
⏱ 15 min
🍽 serves 10
📋 11 ingredients
Nutrition per serving
67
calories
2.5g
protein
12.5g
carbs
1.9g
fat
Ingredients per serving
- 0.4 oz Peeled Garlic
- 0.3 oz cabbage
- 0.3 tsp Kosher Salt
- 0.2 each Red Bell Peppers
- 0.2 oz vinegar
- 0.2 oz Water
- 0.2 oz cumin
- 0.1 oz Large Carrots
- 0.1 oz Onions
- 0.1 oz sugar
- 0.1 oz coriander
Method
1. Shred the cabbage into thin strips and julienne the carrots.
2. Slice the red bell peppers thinly and finely chop the onion.
3. In a large bowl, combine the shredded cabbage, julienned carrots, sliced red bell peppers, and chopped onions.
4. Mince the garlic cloves and add them to the bowl with the vegetables.
5. In a saucepan, bring 2 cups of water and 2 cups of vinegar to a boil over high heat.
6. Add 1 cup of sugar, 3 tablespoons of salt, 2 teaspoons of cumin, and 1 teaspoon of coriander to the boiling liquid. Stir until the sugar and salt are fully dissolved.
7. Pour the hot pickling liquid over the vegetables in the bowl. Mix well to ensure all vegetables are coated with the liquid.
8. Transfer the mixture into a large sterilized jar or container, pressing down to submerge the vegetables under the liquid.
9. Seal the jar tightly and let it cool to room temperature.
10. Refrigerate for at least 24 hours before serving to allow the flavors to meld.
