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🍽️ Crispy White Cabbage with Carrots and Walnuts

65 kcal · 30 min · 4 servings

Ingredients

• 400 g cabbage
• 150 g carrots
• 50 g walnut kernels
• 300 ml white wine vinegar
• 200 ml vegetable broth
• 1 tsp peppercorns
• 1 tbsp salt
• 1 tsp honey

Instructions

1. 1. Remove the tough cores from the white cabbage and wash the vegetable thoroughly.
2. 2. Cut the white cabbage into thin, narrow strips.
3. 3. Peel the carrots and grate them into coarse sticks.
4. 4. Roughly chop the walnut kernels.
5. 5. Add the vinegar, vegetable broth, peppercorns, salt, and honey to a pot.
6. 6. Heat the marinade in the pot until it is hot.
7. 7. Rinse the twist-off jars with hot water and set them aside.
8. 8. Fill the prepared vegetables and walnuts into the hot jars.
9. 9. Pour the hot marinade over the vegetables until everything is completely covered.
10. 10. Seal the jars tightly with the twist-off lids.
11. 11. Place the sealed jars upside down for 15 minutes.
12. 12. Turn the jars back over after 15 minutes.
13. 13. Let the jars cool down completely at room temperature.
14. 14. Store the jars in a cool and dark place.
15. 15. Let the ingredients marinate for at least 1 to 2 weeks before the first consumption.

Nutrition per serving

• kcal: 65
• Protein: 2 g · Fett/Fat: 5 g · Carbs: 4 g