🥬 What Makes This Recipe So Good
This pickled red cabbage is super quick and easy to make. There’s barely any cooking involved, just bringing some liquid to boil then pouring it over the cabbage! Red cabbage is a great source of fiber, vitamin C, vitamin K, and a host of antioxidants. Even the pigments that give it its signature color can be good for you by reducing inflammation and supporting heart health. Pickled red cabbage is SUPER versatile. It’s typically a condiment or a side dish, and it fits into a wide variety of cuisines. Generally served with meat dishes like sausages, it’s also great with burgers, tacos, sandwiches, salads, or even as a slaw.
👩‍🍳 Chef’s Tips
Shredding cabbage is really easy to do. You just need a sharp knife or a mandolin slicer! If you’re new to prepping and shredding cabbage yourself, make sure you check out our blog post all about the cabbage-shredding process before you get started with your pickled red cabbage. Make sure you give the brine plenty of time to cool COMPLETELY before you seal the jar. Since the lid makes the mason jars airtight, any heat would be trapped inside. That’ll keep the cabbage from pickling like it needs to. Most of the flavor in pickled red cabbage is brought out by the vinegar. The longer you let the cabbage sit in the vinegar, the more flavorful the cabbage will be. This is a quick fermentation technique, NOT a canning technique. That means the pickled cabbage must be refrigerated, not stored in the pantry. Don’t worry, though. It’ll keep for a good while in the fridge! Note: we haven’t tested canning this recipe for longterm storage.
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