Ingredients

1300-1500g white Cabbage finely chopped

1 Bell pepper (red) - cut into cubes

1 Sweet Onion - cut into cubes

1 tbsp Mustard

50 - 70g Sugar

Vinegar (5%) - 100 ml

Vegetable oil - 100 ml

Salt - 1 tbsp.

Black pepper (ground, to taste)

Preparation

In a big bowl slowly add salt and squeeze Cabbage with your hands until juicy. In a small saucepan pour vinegar, vegetable oil and add sugar. Bring to a boil and cook until sugar has dissolved. Pour boiling marinade over cabbage, pepper, and mix thoroughly, first with a spoon, to avoid burns, and then hands. At the same time, add the mustard. Cover and leave to infuse for a day at room temperature, then store in the refrigerator