| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1990 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Thinly sliced cabbage |
| 1 |
|
Carrot; cut into julienne |
|
|
; strips |
| 1 |
tb |
Salt |
| 1/2 |
c |
Distilled white vinegar |
| 2 |
tb |
Sugar |
INSTRUCTIONS
In a 9-inch-square microwave-safe baking dish combine the cabbage, the
carrot, 2 teaspoons of the salt, and 4 cups water, cover the mixture with
microwave-safe plastic wrap, leaving one corner uncovered, and microwave it
at high power (100%) for 5 minutes. Drain the vegetables and transfer them
to a bowl of ice and cold water to stop the cooking. Drain the vegetables,
pat them dry between several thicknesses of paper towels, and transfer them
to a bowl. In a small bowl stir together the vinegar, the remaining 1
teaspoon salt, and the sugar until the sugar is dissolved, pour the liquid
over the vegetables, and chill the mixture, stirring occasionally, for 20
minutes. Serve the pickled vegetables with fried chicken or grilled meats.
Makes about 4 cups.
Gourmet May 1990
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