As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English for better understanding.
Source: Martha Stewart Living, October 1999 Approximately 2 pints Yield Ingredients: 1 small head of cabbage (about 1 1/2 pounds), cored and chopped (about 7 cups) 2 medium red peppers, seeded and cut into 1/4-inch dice 2 medium yellow onions, peeled and cut into 1/4-inch dice 2 tablespoons coarse salt 1 1/2 teaspoons whole black peppercorns 1 teaspoon whole allspice berries 1 bay leaf 1 1-inch cinnamon stick 1/2 teaspoon whole cardamom pods 1/4 star anise 1 1/4 cups apple cider vinegar 1 cup light brown sugar, packed
Directions: 1. In a non-reactive container, combine the cabbage, peppers, and onions. Sprinkle with salt and toss to combine. Cover and refrigerate overnight. 2. Remove the cabbage mixture from the refrigerator, drain, and discard the liquid. Rinse the cabbage mixture with cold water and drain again. Transfer the cabbage to a large pot. Place the spices (allspice, bay leaf, cinnamon stick, cardamom pods, and star anise) on a piece of cheesecloth and tie with kitchen twine. Add the small bag to the cabbage mixture. Mix the vinegar and sugar in a liquid measuring cup. Pour into the cabbage mixture and stir to combine. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes. Remove and discard the small bag. 3. Ladle the hot mixture into jars. Cool to room temperature on a wire rack. Cover and refrigerate for up to 2 weeks.
27.04.2023 @ 05:40
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English for better understanding.
Source: Martha Stewart Living, October 1999
Approximately 2 pints Yield
Ingredients:
1 small head of cabbage (about 1 1/2 pounds), cored and chopped (about 7 cups)
2 medium red peppers, seeded and cut into 1/4-inch dice
2 medium yellow onions, peeled and cut into 1/4-inch dice
2 tablespoons coarse salt
1 1/2 teaspoons whole black peppercorns
1 teaspoon whole allspice berries
1 bay leaf
1 1-inch cinnamon stick
1/2 teaspoon whole cardamom pods
1/4 star anise
1 1/4 cups apple cider vinegar
1 cup light brown sugar, packed
Directions:
1. In a non-reactive container, combine the cabbage, peppers, and onions. Sprinkle with salt and toss to combine. Cover and refrigerate overnight.
2. Remove the cabbage mixture from the refrigerator, drain, and discard the liquid. Rinse the cabbage mixture with cold water and drain again. Transfer the cabbage to a large pot. Place the spices (allspice, bay leaf, cinnamon stick, cardamom pods, and star anise) on a piece of cheesecloth and tie with kitchen twine. Add the small bag to the cabbage mixture. Mix the vinegar and sugar in a liquid measuring cup. Pour into the cabbage mixture and stir to combine. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes. Remove and discard the small bag.
3. Ladle the hot mixture into jars. Cool to room temperature on a wire rack. Cover and refrigerate for up to 2 weeks.