Cabbage with instant mustard

A very quick recipe for delicious pickled cabbage. I must say right away that this culinary recipe was presented to me by my mother-in-law at the time. One day, as always, she was preparing a table for gossip. When I saw the dish, I grimaced – in the post, this food got a little boring. And the mother–in-law, noticing this imperceptible movement, said - eat, you won't regret it. I tried it, and agreed with her – yummy! It was instant pickled cabbage. Of course, I didn't leave without a prescription!

Varvara

Recipe author

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Composition / ingredients

servings:

White cabbage (can be 1500 g)

1300

Bell pepper (red)

Onion

Mustard

Sugar (can be 70)

Vinegar (5%)

100

Vegetable oil

100

Salt

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 1 g

Fats 38 % 6 g

Carbohydrates 56 % 9 g

86 kcal

GI: 67 / 0 / 33

Step-by-step cooking

Cooking time: 1 d 30 min

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First you need to finely chop the cabbage. And cut the onion and pepper into cubes. We will put all this in a bowl and mix it-we will grind it. Then pour vinegar with vegetable oil into a small saucepan and pour sugar and salt into it. Let the mixture boil and cook until the salt and sugar dissolve. Pour the cabbage with this boiling, pepper and mix well - first with a spoon so as not to burn yourself, and then with your hands. Then we will add mustard. Then we cover the vessel with a lid and put it in the room for a day to infuse.
The salad will be ready in a day. It is advisable to store it in the refrigerator.
I will add that I added my own component to my mother-in-law's recipe. I like carrots with cabbage, but here he was absent. Carrots will not only give an optimistic shade to the dish with their joyful color, but will also change the taste for the better, enriching the dish with vitamins!