Quick Pickled Cabbage Recipe
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
10
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Calories
35 kcal
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Course
Condiments
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Cuisine
Mediterranean
Quick Pickled Cabbage Recipe
Description
This Quick Pickled Cabbage recipe features thinly sliced red cabbage massaged with kosher salt to soften it slightly before being submerged in a mixture of red wine vinegar and water, with optional garlic for additional flavor. The cabbage is packed firmly into jars to ensure it stays submerged and refrigerated for at least 24 hours to develop a balanced acidity and crisp texture.
The process does not ferment the cabbage, so it is not shelf-stable outside refrigeration but can be kept in the fridge for up to four weeks. Variations may include adding spices like cumin or mustard seeds for warmth or jalapenos and ginger for heat and complexity. The result is a versatile, bright, and tangy condiment perfect for topping a variety of dishes and adding a refreshing crunch.
Quick Pickled Cabbage can enhance sandwiches, wraps, salads, and grain bowls by introducing acidity and depth with minimal fuss. It is a convenient way to preserve cabbage's texture and flavor while offering flexibility to adjust spices and seasoning according to taste.
Ingredients
- 2 lbs red abbage about 1/2 head
- 2 tsp kosher salt
- 6 cloves garlic optional
- 1 cup water
- 1 cup red wine vinegar
Instructions
- Thinly slice the cabbage using a sharp knife or a mandoline. Place the cabbage in a large bowl and add the salt. Massage the cabbage for a few minutes, then set it aside for 15 minutes.
- Meanwhile, slice the garlic cloves (if using).
- Pack the cabbage tightly in a large mason jar (or a couple of small ones) and fill the jar with the red wine vinegar and water. Make sure the cabbage is submerged.
- Seal the lid and refrigerate. The pickled cabbage is ready after 24 hours.
Notes
- For more developed flavors, allow the pickled cabbage to sit in the refrigerator for 2–3 days before eating.
- Add spices such as cumin seeds or mustard seeds for subtle additional flavor layers.
- Include jalapeno slices or sliced ginger if you prefer a spicy or warming note.
- Keep refrigerated and consume within four weeks as this quick pickle is not shelf-stable.
- Use this pickled cabbage to add brightness and crunch to sandwiches, wraps, salads, and bowls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Calories | 35kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 493mg | 21% |
| Potassium | 237mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1013IU | 20% |
| Vitamin C | 52mg | 58% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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