Korean-Style Cabbage for the Pantry
Want to pleasantly surprise your guests? Make Korean-style cabbage! In the winter, opening a jar of this and boiling up some potatoes is about as good as it gets. I always used to buy Korean-style veggies at the market, until one day I thought — why not make them myself? There's really nothing to it. So I put this recipe together; give it a try, maybe you'll love it too.
Shura
Recipe author
Korean-Style Cabbage for the Pantry
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 %
2 g
Fats 0 %
0 g
Carbohydrates 86 %
12 g
51 kcal
GI:
58
/
0
/
42
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Table salt - 0 kcal/100g
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Related and additional categories:
- Eat outdoors
- National cuisine
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- Homemade preparations
- Vegetables
- Sweet
- Spices seasonings spices
- Garlic
- Pepper
- Salt
- Vinegar
- Asian cuisine
- Cold snacks
- Frying
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- Vegetarianism
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