0 from 39 votes
Quick Pickled Cabbage
Quick and very tasty pickled cabbage that can be served with a variety of meat dishes or on its own.
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 14 loosely filled cups
Calories: 83 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 cabbage about 2 lbs, cut into about 1-inch squares
- 2 carrots large, shredded
- 6 garlic cloves thinly sliced
- 1 red chili pepper seeds removed and thinly sliced
- 1/3 cup sunflower oil
- 1/3 cup water
- 2/3 cup white vinegar
- 2 Tbsp honey
- 1 1/2 Tbsp kosher salt or sea salt
- 1 tsp black pepper optional; or substitute for ground coriander seeds
Instructions
- Mix the cabbage, shredded carrots, garlic, hot pepper and black pepper in a large bowl.
- In a small sauce pan, bring the water, oil, vinegar and salt to a boil. Stir to dissolve the salt. Add the honey, stir and bring to boil again.
- Pour the hot pickling liquid over the cabbage then toss the cabbage with two large spoons. Let cool for a few minutes.
- Transfer to a 2 quart jar, packing tightly. Cover with a lid and let cool to room temperature then refrigerate. It will only get better with time.
Cup of Yum
Notes
- Pickled cabbage can be stored in a refrigerator for up to 2 weeks or even longer.
Nutrition Information
Calories
83kcal
(4%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
767mg
(32%)
Potassium
154mg
(4%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1550IU
(31%)
Vitamin C
29.3mg
(33%)
Calcium
32mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 14loosely filled cups
Amount Per Serving
Calories 83
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 767mg | 32% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1550IU | 31% |
| Vitamin C | 29.3mg | 33% |
| Calcium | 32mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.