Quick Cabbage And Carrot Pickle Recipe
Servings: 1
Ingredients
- 3 c. thinly sliced cabbage
- 1 x carrot cut into julienne strips
- 1 Tbsp. salt
- 1/2 c. distilled white vinegar
- 2 Tbsp. sugar
Directions
- In a 9-inch-square microwave-safe baking dish combine the cabbage, the carrot, 2 tsp. of the salt, and 4 c. water, cover the mix with microwave-safe plastic wrap, leaving one corner uncovered, and microwave it at high power (100%) for 5 min. Drain the vegetables and transfer them to a bowl of ice and cool water to stop the cooking. Drain the vegetables, pat them dry between several thicknesses of paper towels, and transfer them to a bowl. In a small bowl stir together the vinegar, the remaining 1 tsp. salt, and the sugar till the sugar is dissolved, pour the liquid over the vegetables, and refrigeratethe mix, stirring occasionally, for 20 min. Serve the pickled vegetables with fried chicken or possibly grilled meats.
- Makes about 4 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 430g | |
| Calories 195 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7055mg | 294% |
| Potassium 541mg | 15% |
| Total Carbs 42.83g | 11% |
| Dietary Fiber 6.9g | 23% |
| Sugars 34.63g | 23% |
| Protein 3.24g | 5% |
