Pepper Cabbage
Yield
5 servingsPrep
10 minCook
10 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
cabbage
shredded |
|
| 2 | tablespoons |
vinegar
|
|
| 1 | medium |
green bell peppers
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
onions
sliced |
|
| ½ | teaspoon |
celery seeds
|
|
| 1 | small |
carrots
shredded |
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
cabbage
shredded |
|
| 3E+1 | ml |
vinegar
|
|
| 1 | medium |
green bell peppers
|
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
onions
sliced |
|
| 2.5 | ml |
celery seeds
|
|
| 1 | small |
carrots
shredded |
|
| 2.5 | 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.
