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Cabbage Pickles Recipe
|Celery cabbage/One small head regular white cabbage||1 Large|
|Green onions and tops||4|
|Garlic clove||1 Large, minced|
|Dried hot red chile||1 , crushed (About 2 Inches Long)|
|Grated fresh gingerroot||1 Teaspoon|
Serving size: Complete recipe
Calories 628 Calories from Fat 73
% Daily Value*
Total Fat 9 g13.4%
Saturated Fat 0.04 g0.19%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 942.6 mg39.3%
Total Carbohydrates 118 g39.2%
Dietary Fiber 2.4 g9.7%
Sugars 1.9 g
Protein 56 g112.8%
Vitamin A 312% Vitamin C 306.5%
Calcium 148.7% Iron 211.9%
*Based on a 2000 Calorie diet
Sprinkle 2 tablespoons salt on, mix well, and let stand 15 minutes.
Cut green onions and tops in 1 1/2-inch lengths, then cut lengthwise in thin slices.
Wash salted cabbage three times with cold water; add the onions, garlic, chile, ginger, 1 tablespoon salt, and enough water to cover; mix well.
Cover and let stand for a few days.
Taste mixture every day.
When it is acid enough, cover and refrigerate up to 2 weeks.