Summary

Ingredients

• 2 kg white cabbage
• 2 large carrot (s)
• 3 bell peppers, red, yellow, green
• 2 onions)
• 1 teaspoon paprika powder, hot pink
• 200 ml sunflower oil
• 200 ml vinegar, 9% acid
• 3 tablespoon sugar
• 3 tablespoon salt

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Instructions

1. Slice the cabbage into fine strips, grate the carrots, cut the onions into half rings and cut the peppers into bite-sized pieces. Put everything in a bowl.
2. Bring the paprika powder together with the sugar, salt, oil and vinegar to a simmer on a low flame while stirring constantly. Pour over the salad and mix well. Transfer to another container and refrigerate for 4 hours.
3. Lasts for several weeks in preserving jars and is very tasty, especially in autumn.