Pickled Cabbage

Name: Pickled Cabbage
Yield: 667.4 g
Ingredients: Liquid Allulose 23.5 ml; Steamed Corn 165.9 g; Organic Lemon Juice 21 g; White Wine Vinegar (Sua Maesta Denso Bianco) 40.4 g; Whole Grain Mustard 29 g; Fresh Cabbage 387.6 g

Difficulty EASY 497 kcal

#Diet #Low calorie #Vegan

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Ingredients

Main ingredients

Liquid Allulose 23.5 ml
Steamed Corn 165.9 g
Organic Lemon Juice 21 g
White Wine Vinegar (Sua Maesta Denso Bianco) 40.4 g
Whole Grain Mustard 29 g
Fresh Cabbage 387.6 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 152.5 g 85%

Protein 17.59 g 10%

Fat 4.32 g 5%

Serving size 667.4g

Cooking steps

1

Wash the cabbage thoroughly and slice it thinly.
2

Salt the cabbage and let it sit for 30 minutes.
3

Rinse the salted cabbage with water and squeeze out excess moisture.
4

Mix vinegar, sugar, and salt to make the pickling sauce.
5

Pour the sauce over the cabbage and mix well.
6

Let it marinate in the refrigerator for at least 1 hour.

Pickled Cabbage

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