Try this India-Pickled red cabbage recipe, or contribute your own.
Suggest a better descriptionMethod:
1. Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
2.Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
3. Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
http://www.bbcgoodfood.com/recipes/1826694/pickled-red-cabbage
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: Servings | ||
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Calories: 73 | ||
Calories from Fat: 34 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.9mg | 0 % | |
Potassium 144.2mg | 4 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 3.4g | 13 % | |
Sugars, other 4.9g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 73
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