Ingredients
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Method
-
Prepare the vegetables
Finely slice the cabbage, grate the carrot, cut the pepper into strips, slice the onion into rounds and set the garlic aside, sliced.
-
Make the brine
Combine the vinegar, water, sugar, salt, sweet paprika and oil in a saucepan, bring to the boil and simmer for a few minutes until the sugar has completely dissolved.
5 min -
Combine
In a large bowl, mix the cabbage, carrot, pepper, onion and garlic, then pour the still-warm brine over the top.
-
Season
Add the finely chopped dill and gently toss everything together so the brine covers every piece.
-
Pack and cool
Spoon into clean jars rinsed with boiling water and leave to cool to room temperature.
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Rest
Store somewhere cool or in the fridge and leave for at least a day so the flavours can meld.
1440 min
| Nutrient | Total (6 servings) | 1 servings |
|---|---|---|
| Energy | 850 kcal | 141 kcal |
| Fat | 2,5 g | 0,4 g |
| of which saturates | 0,6 g | 0,1 g |
| Carbohydrates | 197 g | 33 g |
| Protein | 19 g | 3,2 g |
| Fibre | 36 g | 6,0 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil. Calculated with approximate data: onion, vinegar. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: none of the tracked allergens
May contain: sulphites (depends on the exact product used)
For sensitive digestion: onion, garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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