Red cabbage is one of those ingredients where you buy a head, use a quarter of it, and forget about the rest in your fridge. This exact scenario has happened to me many times, especially when I’m making my favorite beet slaw (recipe to come)!
But it’s also one of those veggies that’s incredibly easy to pickle. Thin, stringy pieces are perfect for soaking up flavors. The finished product can keep for up to 6 weeks in the fridge, and adds just the right amount of punch to dishes. The taste is so good, you will love getting the chance to eat more of this beautiful veggie!
Here are a few ways you can use it:
- side dish
- topping for tacos, salad, burgers, or fish
- eat it with a fork right out of the jar!
Pickled red cabbage
- 1/2 head red cabbage
- 1 cup water
- 1 cup apple cider vinegar
- 1 tablespoon coconut sugar (or brown sugar)
- 3 cloves garlic, smashed
- 2 dried bay leaves
- 1 teaspoon sea salt
- Black pepper to taste
- Using a sharp knife, slice your 1/2 cabbage head into two pieces, and remove the core. Shred cabbage finely using the knife (or a mandolin if available). Put cabbage pieces in a large glass bowl.
- Whisk water, vinegar, and sugar together in a small bowl. Add garlic, bay leaves, salt, and pepper. Pour over the cabbage (it will not cover it all the way at first!).
- Seal tightly with plastic wrap and store on counter for 3 or 4 hours.
- After 3 or 4 hours, remove plastic wrap, and transfer cabbage, with brine, to glass jars (about 2 large). Transfer to fridge, and enjoy when cool!
Aren’t those colors gorgeous?
For more pickling inspiration, check out “Home Pickling Made Easy,” coming soon.