1 kg of red cabbage
5 tablespoons (2 3/4 teaspoons) of salt
2 tablespoons (1 teaspoon) of black pepper
3 tablespoons (1 1/2 teaspoons) of white vinegar
1 red bell pepper, cut into small cubes for garnish
1 kg of red cabbage
5 tablespoons (2 3/4 teaspoons) of salt
2 tablespoons (1 teaspoon) of black pepper
3 tablespoons (1 1/2 teaspoons) of white vinegar
1 red bell pepper, cut into small cubes for garnish
Slice the cabbage thinly and wash it well to remove any dirt or debris
Drain well
Cover the cabbage in a large bowl with salt and toss to coat evenly
Mix well, cover the bowl with plastic wrap, and refrigerate for 1 hour
Drain the cabbage and squeeze it gently between your hands to eliminate excess liquid
Add black pepper and white vinegar, and mix well
Cover with aluminum foil and refrigerate until serving time
To serve, arrange the cabbage on a platter and garnish with red bell pepper
Serve 6 portions.
