Pickled Cabbage A Tasty Superfood Recipes

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PICKLED CABBAGE



Pickled Cabbage image

Quick and very tasty pickled cabbage that can be served with a variety of meat dishes or on its own.

Provided by Victor

Categories     Side Dish

Time 20m

Number Of Ingredients 10

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)

Steps:

  • Mix the cabbage, shredded carrots, garlic, hot pepper and black pepper in a large bowl.
  • In a small sauce pan, bring the water, olive 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.

Nutrition Facts : Calories 83 kcal, Carbohydrate 8 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 767 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

PICKLED CABBAGE



Pickled Cabbage image

My mother picked up this recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

2-1/2 cups shredded cabbage
1/2 medium green pepper, diced
1 celery rib, diced
3/4 cup sugar
1/2 cup vinegar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts :

QUICK-PICKLED CABBAGE



Quick-Pickled Cabbage image

This quick-pickled red cabbage is ready in just 2 hours and provides both flavor and a pop of color to tacos, salads, and sandwiches.

Provided by Diana Rattray

Categories     Side Dish     Condiment

Time 2h12m

Number Of Ingredients 9

1/2 head red cabbage
1 1/4 cups water
1 1/4 cups apple cider vinegar
1 1/2 teaspoons kosher salt
2 teaspoons sugar
Optional: pinch of red pepper flakes
2 cloves garlic (sliced)
2 teaspoons coriander seeds (or caraway seeds)
12 black peppercorns

Steps:

  • Gather the ingredients.
  • Using a large sharp knife, a mandoline , or a food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.
  • Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes, if using.
  • Put the shredded red cabbage in a bowl and then pour the hot brine over it.
  • Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, coriander seeds, and peppercorns.
  • Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, however, refrigerate for 24 to 48 hours before serving. This recipe can keep in the fridge for about seven days.

Nutrition Facts : Calories 31 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 254 mg, Sugar 3 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g

PICKLED CABBAGE



Pickled Cabbage image

This is a sort of pickled cabbage that makes a great, sharp, appetizer. Or it can also be added into other recipes. There is no need to cook the cabbage, but instead just place it in the fridge. It will keep in the fridge for a week or so.

Provided by SCGOATS

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled     Pickled Vegetable Recipes

Time P1DT30m

Yield 4

Number Of Ingredients 4

½ medium head cabbage, shredded
2 tablespoons salt
2 cups white vinegar
¼ cup white sugar

Steps:

  • Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
  • Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.

Nutrition Facts : Calories 79.2 calories, Carbohydrate 19.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 1.5 g, Sodium 3508.7 mg, Sugar 16.1 g

PICKLED RED CABBAGE



Pickled red cabbage image

A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift

Provided by Sarah Cook

Categories     Condiment, Snack

Time 30m

Yield Makes 1kg

Number Of Ingredients 8

500g red cabbage, finely shredded
140g coarse sea salt
500ml cider vinegar
200ml red wine
400g granulated sugar
2 tsp black peppercorn
6 bay leaves
2tbsp yellow mustard seed

Steps:

  • Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
  • Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
  • Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

Nutrition Facts : Calories 66 calories, Fat 0.3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 0.4 grams fiber, Protein 0.4 grams protein, Sodium 0.7 milligram of sodium

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