Pickled red cabbage
PICKLED RED CABBAGE
If you’re looking to add a pop of color and a burst of flavor to your meals, PICKLED RED CABBAGE is the way to go. This simple, tangy condiment brings a delightful crunch and a perfect balance of sweet, sour, and savory notes to everything from tacos to sandwiches to charcuterie boards. It’s quick to make, lasts for weeks in the fridge, and is packed with health benefits.Red cabbage, with its stunning purple hue, isn’t just a feast for the eyes—it’s a nutritional powerhouse. It’s rich in antioxidants like anthocyanins, which support heart health, and high in vitamin C to boost immunity. Pickling it not only enhances its flavor but also adds gut-friendly probiotics if you let it ferment a bit. The vinegar-based brine gives it a tangy zip, while a touch of sweetness from carrots balances the acidity, making it a versatile topping or side that pairs beautifully with rich meats, creamy cheeses, or even a simple salad.Pickling red cabbage is a tradition rooted in many cuisines, from Eastern European krauts to Scandinavian sides, but this quick-pickle version skips the long fermentation for instant gratification. It’s a fantastic way to preserve cabbage’s crunch and color while adding a zesty twist to your dishes.This PICKLED RED CABBAGE is a triple threat: it’s easy, healthy, and endlessly versatile. The quick-pickling process means you can enjoy it the same day, but it gets even better as it sits, with the flavors melding into a perfect harmony of tangy, sweet, and savory. Its vibrant color brightens any plate, and the crunch adds a satisfying texture to both simple and fancy dishes. Plus, it’s a great way to use up a head of cabbage and reduce food waste.Whether you’re heaping it onto a juicy pulled pork sandwich, pairing it with a festive holiday roast, or complementing a crispy fried fish fillet, this pickled red cabbage adds a zesty, vibrant flair that’ll have everyone—kids included—eagerly reaching for seconds. It’s also a fantastic make-ahead option for meal prep or entertaining. Give it a try, and let me know how you like to serve it—or if you’ve got a fun twist to share.Bon appétit! Your fork is waiting!
Equipment
- mandoline slicer, food processor or knife
Ingredients
- 1 red cabbage shredded or sliced
- 1 red onion thinly sliced
- 1 carrot shredded or julienned
- 2 cloves garlic minced
- 1 cup apple cider vinegar
- 2 cup water add enough hot water to fully cover the cabbage
- 1 TBSP salt
Instructions
- Remove the tough outer leaves of the red cabbage and cut away the core. Thinly slice the cabbage and red onion into ribbons using a sharp knife, mandoline slicer, or food processor—aim for ⅛-inch-thick slices for the best texture. Shred or julienne a carrot and mince garlic.
- In a large bowl, toss sliced cabbage, red onion, shredded carrot, and minced garlic, and mix together.
- In a medium-sized saucepan, combine the apple cider vinegar, water, and sea salt. Bring the mixture to a gentle boil over medium heat, stirring until the salt dissolves completely, about 1 minute. Remove from heat.
- Place the vegetables in a large heatproof glass jar with a tight-fitting lid. If you don’t have a large jar, 2 to 3 smaller jars will work. Press down to pack it tightly and remove air pockets.
- Pour the hot brine over the vegetables in the jar(s), ensuring they’re fully submerged. Cover and press gently to submerge the cabbage in the brine. Let it cool, uncovered, to room temperature, pressing the cabbage down if needed to fully submerge it.
- Place the lids on the jars and chill in the refrigerator for at least 2 hours before serving. The pickled cabbage is even better after it chills overnight as the flavors deepen. Your pickled red cabbage will stay fresh and flavorful in the refrigerator for up to 3 weeks, ready to elevate your meals as a zesty topping for tacos, burgers, or grilled sausages; a vibrant side alongside roasted meats or a cheese platter; or a tangy addition to crisp salads.
Video
Nutrition
Serving: 1servingCalories: 388kcalCarbohydrates: 82gProtein: 14gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 7286mgPotassium: 2595mgFiber: 21gSugar: 41gVitamin A: 19557IUVitamin C: 492mgCalcium: 469mgIron: 8mg
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