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Pepper Cabbage

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Submitted by cldemi2

YIELD

5 servings

PREP

10 min

COOK

10 min

READY

25 min

Ingredients

4 946
CUPS ML CABBAGE
shredded
2 3E+1
TABLESPOONS ML VINEGAR
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
2 3E+1
TABLESPOONS ML SUGAR
1 15
TABLESPOON ML ONIONS
sliced
½ 2.5
TEASPOON ML CELERY SEEDS
1 1
SMALL SMALL CARROTS
shredded
½ 2.5
TEASPOON ML BLACK PEPPER

Directions

Stir sugar and vinegar together in mixing bowl to partly dissolve sugar.

Toss vegetables, celery seed, and pepper with sugar and vinegar mixture.

Refrigerate for at least one hour to soften vegetables.

Stir frequently. Cabbbage with a zesty flavor prepared with a sugar and vinegar sauce.

Served most frequently with fish, chicken, and as a luncheon side dish.

Stores well several days in a refrigerated closed container.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 44 4% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 2g
Vitamin A 36% Vitamin C 67%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

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