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Cabbage with bell pepper for the winter
A storehouse of vitamins and their main source during the cold season are canned vegetables.
How to cook Cabbage with bell pepper for the winter
Step 1
Take a vegetable board and shred the cabbage.
Step 2
Remove the core and seeds from the bell pepper. Cut the bell pepper into strips.
Step 3
Cut the carrots into rings.
Step 4
Finely chop the garlic.
Step 5
Place all chopped ingredients in a saucepan.
Step 6
Add sugar and salt to the ingredients.
Step 7
Add sunflower oil and vinegar to the pan and mix well.
Step 8
Fill the jar tightly with the preparation. Close it with a seaming machine.
Cabbage with bell pepper for the winter - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute olive oil for sunflower oil, but keep in mind it may slightly alter the flavor of the dish.
When properly sealed and stored in a cool, dark place, it can last up to 6 months. Once opened, refrigerate and consume within 2 weeks.
Yes, this recipe is naturally low in carbs, making it a great option for low-carb or keto diets.
Absolutely! Onions, chili peppers, or even celery can be great additions for extra flavor and texture.
This dish pairs well with grilled meats, as a side with rice, or even as a tangy topping for sandwiches or tacos.
Yes, you can omit vinegar, but it acts as a preservative and adds tanginess. Lemon juice could be a substitute, though it may affect shelf life.
Freezing is not recommended as it can change the texture of the vegetables, making them mushy upon thawing.
Simply reduce or increase the amount of sugar based on your preference for a sweeter or more savory flavor.
Yes, all the ingredients listed are naturally gluten-free, making this a safe option for those avoiding gluten.
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