GINGER-PICKLED RED CABBAGE
Provided by Susan Herrmann Loomis
Categories appetizer
Time 3h5m
Yield Six to eight servings
Number Of Ingredients 4
Steps:
- Mix the sliced cabbage and the julienned pickled ginger in a large bowl. Add the pickled ginger juice and toss well. Cover and refrigerate for at least three hours before serving, stirring occasionally. Serve, garnished with the sesame seeds. The cabbage will keep for three to four days, refrigerated.
Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 2 grams
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Carl Kenn
[email protected]This is my go-to recipe for pickled cabbage. It's always a hit with my family and friends.
Ali Jamshaid
[email protected]I tried this recipe and it turned out great! The cabbage was perfectly crisp and the pickling liquid was flavorful. I will definitely be making this again.
Zahoor Arman
[email protected]This pickled cabbage is delicious! I love the combination of flavors. It's the perfect side dish for any meal.
Godzilla T rex
[email protected]I love this recipe! The cabbage is so flavorful and the pickling liquid is the perfect balance of sweet and sour. I've made it several times and it's always a hit.
Laxman Pulami
[email protected]This pickled cabbage recipe is a great way to use up leftover red cabbage. It's easy to make and the results are delicious. The cabbage is tangy and sweet, with a slightly crunchy texture. I served it as a side dish with roasted chicken and it was a