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Quick Cabbage And Carrot Pickle

  Cabbage 3 Cup (48 tbs), thinly sliced
  Carrot 1 , cut into julienne strips
  Salt 1 Tablespoon
  White distilled vinegar 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon

In a 9-inch-square microwave-safe baking dish combine the cabbage, the carrot, 2 teaspoons of the salt, and 4 cups water, cover the mixture with microwave-safe plastic wrap, leaving one corner uncovered, and microwave it at high power (100%) for 5 minutes.
Drain the vegetables and transfer them to a bowl of ice and cold 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 teaspoon salt, and the sugar until the sugar is dissolved, pour the liquid over the vegetables, and chill the mixture, stirring occasionally, for 20 minutes.

Recipe Summary

Side Dish
Stir Fried

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 215 Calories from Fat 3

% Daily Value*

Total Fat 0.36 g0.55%

Saturated Fat 0.09 g0.47%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5896 mg245.7%

Total Carbohydrates 48 g16%

Dietary Fiber 7 g27.8%

Sugars 39.6 g

Protein 3 g6.5%

Vitamin A 207.9% Vitamin C 134.1%

Calcium 11.5% Iron 7%

*Based on a 2000 Calorie diet

Quick Cabbage And Carrot Pickle Recipe