Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, marinated cabbage. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Marinated Cabbage is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Marinated Cabbage is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have marinated cabbage using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Marinated Cabbage:
- Take 20 ounces finely shredded cabbage
- Make ready 1 cup pickle juice
- Make ready 1 cup unfiltered apple cider vinegar and the mother
- Prepare 1-1/2 cup distilled white vinegar
- Prepare 2 tablespoons salt
- Make ready 46 ounce sterilized jar
- Make ready 1 cup sugar
Place the red cabbage, balsamic vinegar, olive oil, walnuts, and coriander into a bowl. Mix well and leave to marinate for five minutes. To serve, place the salad onto a plate and top with the orange slices. Sort of a picked cabbage side dish.
Instructions to make Marinated Cabbage:
- Add pickle juice to jar. Pack half the cabbage into jar add half the sugar and half the salt
- Pour apple cider vinegar.
- Put the lid on tightly. Shake well.
- Pack the rest of the ingredients into jar add remaining ingredients.
- Close lid and put into refrigerator overnight.
- Thank you Suzin J. Blankenship for letting me know I forgot to list how much sugar. Thank you so very much!!
It goes quite well with Asian and European dishes. For a more intense flavor, refrigerate for as long as. Do you have a favorite Ukrainian recipe for marinated cabbage with carrot and beetroot? Once the cabbage and carrots are marinated, you'll see liquid pooling at the bottom of the bowl. Drain and squeeze out any extra liquid by hand or with a. with Marinated Cabbage Slaw.
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