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3 weeks
Prep: 8 hours
Cook: 0 minutes
4 calories per serving view nutrition facts
10 servings
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| 10 | each | japanese eggplants | |
| 1 | bunch | celery | |
| 1 | x | vinegar | |
| 1 | x | salt | |
| Stuffing | |||
| 1/2 | small | cabbage head | head cabbage |
| 1 | large | sweet red bell pepper | |
| 1 | small | garlic | head, peeled, and separated |
| 1 | bunch | dill weed | fresh |
| 1 | x | celery leaves | |
Boil unpeeled eggplants about 5 to 10 minutes, till tender but not too soft.
Drain and cool.
Squeeze out the moisture.
Place a heavy object over the eggplants and let stand overnight.
Boil whole ribs of celery till soft and set aside.
Slit eggplants lengthwise, stopping just short of the end, be careful not to cut through to the other side.
Stuff with the filling.
Tie each eggplant with the celery ribs to keep the filling in.
Place in a clean jar with a tight fitting glass top.
Combine enough vinegar to cover the eggplants, with the salt (2 ts salt for every cup of vinegar used).
Pour over the eggplants.
Cover jar tightly, let stand 2 to 3 weeks.
When ready, keep refrigerated.
STUFFING: Shred cabbage, mince pepper, garlic, dill and celery leaves.
Mix together.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 10% | Vitamin C | 35% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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