* Exported from MasterCook *
Lightly Quickly Pickled Cabbage
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Vegan
Amount Measure Ingredient -- Preparation Method
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6 cups cabbage -- red or green, sliced and shredded into 1/8 to 1/4-inch sliced
1 Tablespoon salt
1 red onion
1 cucumber
1 teaspoon caraway seeds
2 Tablespoons rice vinegar -- or wine vinegar
Toss the cabbage in a colander with the salt. Peel and slice the red
onion; separate it into rings and toss with the cabbage. Peel the
cucumber, if you like and cut it in half, lengthwise. If there are a lot
of seeds, scoop them out with a spoon. Slice the cucumber thinly and mix
it with the cabbage and onion. Lay a plate over the vegetable mixture
while it is still in the colander and weight the plate with whatever is
handy: a few cans, some rocks, your teakettle filled with water, whatever.
Let rest for about 30 minutes to an hour.
Rinse the mixture, add the vinegar, and serve. This will keep refrigerated
quite nicely for a day or two.
VARIATION: Pickled Cabbage, Chinese-Style: Toss the cabbage with the salt
and press with no other ingredients. An hour later, toss with 1 teaspoon
crushed Sechuan peppercorns, 1 Tablespoon sherry, 1 Tablespoon soy sauce,
and 1 teaspoon sesame oil. Marinate for an hour, and serve or refrigerate.
This will keep a day or two.
Other Greens to Use: Cabbage is best; bok choi or chard will also work.
Source:
"Leafy Greens by Mark Bittman, 1995, 2012"
S(Formatted by Chupa Babi):
"Nov 2012"
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Per Serving (excluding unknown items): 49 Calories; trace Fat (7.6%
calories from fat); 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 1301mg Sodium. Exchanges: 2 Vegetable; 0 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
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