Marinated White Cabbage with Carrots

Ingredients

• 400 g white 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.

   Clean, wash and cut the white cabbage into thin strips. Peel the carrots and grate them into large sticks. Roughly chop the walnut kernels.

2. 2.

   Heat the vinegar with the vegetable broth, peppercorns, salt, and honey in a pot. Fill sterilized twist‑off jars with the vegetables and walnuts, pour the hot liquid over to cover everything. Seal with twist‑off lids, place upside down for 15 minutes, then turn right side up and let cool further.

3. 3.

   Let it mature for 1–2 weeks before eating and store in a cool, dark place.