Servings:
Makes 6-8 servings
Ingredients
- 1/2 head , green cabbage
- 1/2 head cucumber, peeled
- 1 head medium onion
- 1/2 head habanero pepper
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 3 tablespoon turmeric
- 1 tablespoon coriander
- 1 teaspoon celery seed
- 1 tablespoon mustard seed
- 1 tablespoon kosher salt
- 1 teaspoon red chili flakes
- 4 teaspoon bay leaves
- 1 cup champagne vinegar
- 1/4 cup white wine
- 1/2 cup sugar
Preparation
Baking Directions:
Julienne and combine the cabbage, cucumber, onion and pepper in a bowl.
Add the salt and pepper; let this mixture sit overnight in the refrigerator.
Combine the remaining ingredients in a sauce pan.
Bring this to a simmer for 15 minutes.
Pour this mixture over the vegetables and stir well.
Let cool and serve.
Will keep 2-3 weeks refrigerated.