Vinegar-preserved Purple Salad

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Vinegar-preserved purple salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 12 h. 25 min.
Ready in
Calories:
35
calories
Calories

Nutritional values

1 jar contains
(Percentage of daily recommendation)
Calorie35 kcal(2 %)
Protein1.1 g(1 %)
Fat0.16 g(0 %)
Carbohydrates6.14 g(4 %)
Sugar added1.26 g(5 %)
Roughage2.09 g(7 %)
Vitamin A11.44 mg(1,430 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.45 mg(4 %)
Vitamin B₆0.09 mg(6 %)
Folate51.76 μg(17 %)
Pantothenic acid0.13 mg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38.14 mg(40 %)
Potassium223.54 mg(6 %)
Calcium43.12 mg(4 %)
Magnesium13.64 mg(5 %)
Iron0.52 mg(3 %)
Zinc0.17 mg(2 %)
Saturated fatty acids0.02 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
2 red Cabbage (shredded)
2 tablespoons caster sugar (superfine)
2 tablespoons salt
5 cups distilled White vinegar
How healthy are the main ingredients?
Cabbagesalt

Preparation steps

1.
Place the cabbage in a large bowl and add the sugar and salt. Toss well, cover and leave overnight.
2.
Strain the cabbage the next day and pat dry. Preheat the oven to 170°C (150° fan) | 325F | gas 3.
3.
Place two 2 lb jam jars with lids in the oven to sterilise. Remove after 10 minutes and place on a heatproof surface.
4.
Divide the cabbage between the two jars and cover with the vinegar.
5.
Seal and store for 2 weeks before serving.
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