Blanks

Pickled cabbage with bell pepper


Ingredients for Cooking Cabbage Pickled with Bell Pepper

For salad

  1. Cabbage 1 head (large)
  2. Bulgarian pepper (multi-colored) 3-5 pieces
  3. Parsley 1 bunch

For marinade

  1. Water 250 grams
  2. Sugar 100 grams
  3. Salt 1-2 tablespoons
  4. Vinegar 9% 100 milliliters
  5. Vegetable oil 50-70 grams
  • Main Ingredients Cabbage, Pepper
  • Serving 10 Servings

Inventory:

Saucepan, deep plate, kitchen knife, cutting board, glass jar.

Cooking cabbage, pickled with bell pepper:

Step 1: prepare the cabbage.


Peel the cabbage from the upper leaves, rinse, divide into quarters, cut the stalk, and then finely chop. The thinner the better.
Fold chopped cabbage in a deep plate.

Step 2: prepare the pepper.


Pepper clear of twigs, seeds and whitish partitions. Then rinse inside and out, dry and cut into thin strips. Put the peppers in a bowl of cabbage.

Step 3: pickle cabbage with bell pepper.


Add chopped parsley greens to a plate with pepper and cabbage and mix everything together.
Boil water in a saucepan by dissolving sugar and salt in it. When the marinade begins to boil, pour vinegar and vegetable oil into boiling water. Stir, remove from heat.
Pour the cabbage with bell pepper with a hot marinade, mix the salad well, cover loosely with something, just so that the dust does not sit and dirt does not get, and let the vegetables brew for 1-2 hours at room temperature.
After a couple of hours, the delicious pickled cabbage with pepper is ready! Serve it on the table, and what remains will be transferred to a glass jar, tightly close and store in the refrigerator.

Step 4: serve the cabbage marinated with bell pepper.


Pickled cabbage with bell pepper is a delicious appetizer. Serve it separately or with fish, meat, and poultry dishes. But just with potatoes, this salad will be delicious. It just cooks, pickles quickly, and how good it tastes!
Enjoy your meal!

Recipe Tips:

- Onion lovers can safely add it to cabbage pickled with pepper. In this case, you can cut the onion with feathers or ringlets, as you like.