PICKLED CABBAGE
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
Steps:
- In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts :
QUICK PICKLED SLAW RECIPE
This light, healthy slaw recipe is mildly acidic and full of flavor.
Provided by Paige Grandjean
Time 15m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine vinegar, water, sugar, mustard seeds, and salt in a small saucepan. Bring to a boil over high, and boil, stirring constantly, until sugar dissolves, about 1 minute.
- Place cabbage, carrots and radishes in a medium bowl. Pour vinegar mixture over slaw mixture, and stir to combine. Chill, uncovered, 12 minutes. Drain and serve.
PICKLED CABBAGE SLAW
Veggies in small quanitites to this already incredible pickled cabbage
Provided by Canning Homemade
Categories Salad
Time P1DT1h
Yield 10
Number Of Ingredients 7
Steps:
- In a bowl put in the cabbage and cover with salt.
- Toss and set aside for minimum two hours to overnight in the fridge so that the salt will soften the cabbage. You do not need to salt the other julienne veggies.
- Prepare 6 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
- After salting rinse the cabbage twice to remove as much salt as possible.
- In a large bowl combine the now rinsed cabbage with the other julienne vegetables. Mix well so they are evenly distributed.
- In a stainless steel or enameled dutch heat water, vinegar, sugar. Heat to a simmer until the sugar is dissolved.
- Add the cabbage/veggie combo to the brine, stir once and with a slotted spoon put the cabbage/veggie back into the original bowl. You are just getting them hot.
- Ladle the veggies into jars.
- On a dishtowel place your hot jars in a semi circle leaving room for your pot that has your cabbage mix. Using your funnel in each jar ladle/tong the mixture into the jars leaving 1" headspace.
- After all the cabbage is in the jars bring over the pot that contains the hot brine. Ladle the hot brine (vinegar, sugar, water mix) over the cabbage slaw and fill to ½" headspace. Remove air bubbles and refill to the proper headspace if necessary.
- Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
- Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
- When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
- Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
- Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
RED CABBAGE & PICKLED CHILLI SLAW
Serve this crunchy red cabbage slaw with pickled jalapeño chillies as part of a Mexican feast. If you're making this dish for kids, leave out the chilli and dress with lime juice and a splash of oil
Provided by Tom Kerridge
Categories Side dish
Time 10m
Number Of Ingredients 5
Steps:
- Put the cabbage and onion in a bowl, season with salt and a small pinch of sugar and leave for 30 mins.
- Stir the carrot, jalapeños and their pickling liquid through the cabbage. If making ahead, prep the vegetables but don't season or dress until the last minute.
Nutrition Facts : Calories 83 calories, Fat 1 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
PICKLED RED-CABBAGE SLAW
As a side dish, pickled cabbage slaw serves as a bracing contrast to the richness of braised meat. Serve this alongside Juki's Short Ribs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Quarter cabbage, and discard core. Shred cabbage as finely as possible with a sharp knife. Transfer to a large bowl.
- In a small bowl, stir together vinegar and sugar until the sugar has dissolved. Season with salt and pepper. Whisking constantly, add the oil in a slow, steady stream. Drizzle vinaigrette over the cabbage, and toss to combine. Let cabbage stand, loosely covered at room temperature, one to two hours, tossing occasionally. Just before serving, sprinkle cabbage with poppy seeds.
CURTIDO (SALVADORAN PICKLED SLAW)
This is a condiment served with almost any meal in El Salvador. It goes great with tamales and pupusas!
Provided by Nahum and Brandi
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 9h20m
Yield 10
Number Of Ingredients 8
Steps:
- Mix cabbage, onion, carrot, and chile peppers together in a large bowl. Sprinkle salt evenly on top. Cover with boiling water. Cool to room temperature, about 1 hour.
- Pour vinegar over cabbage mixture; add oregano. Mix together carefully.
- Cover and refrigerate until flavors combine, 8 hours to overnight.
Nutrition Facts : Calories 34.1 calories, Carbohydrate 7.8 g, Fat 0.2 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 1074.9 mg, Sugar 4.1 g
JAPANESE-STYLE QUICK-PICKLED CABBAGE SLAW
Make and share this Japanese-Style Quick-Pickled Cabbage Slaw recipe from Food.com.
Provided by Ashley U
Categories Vegetable
Time 4h10m
Yield 1 large bowl, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients in a medium saucepan.
- Bring to boil; pour into a large bowl.
- Add cucumber, carrot and red bell pepper.
- Add cabbage to vegetable mixture.
- It can be made up to 4 hours ahead.
QUICK PICKLED ASIAN SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
- Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
DEVILED SKILLET CHICKEN AND PICKLED CABBAGE AND RED ONION SLAW
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a large cast iron skillet over medium-high to high heat. Heat the oven to 400 degrees F.
- Season the chicken with salt and lots of black pepper, to taste. Add 2 tablespoons of extra-virgin olive oil, to the hot skillet and brown the chicken, skin side down, 3 to 4 minutes. Turn the chicken over and brown on the other side, about 3 to 4 minutes.
- While chicken browns, combine the cabbage and onions in salad bowl. Put the vinegar, sugar, a teaspoon of salt, bay leaves, peppercorns and cloves in a medium pot over medium heat. Bring to a boil, then turn the heat down to a simmer and reduce the liquid by half, about 5 to 6 minutes. Strain and pour over the cabbage mixture. Drizzle with 1/4 cup of extra-virgin olive oil and toss to coat.
- Mix together the mustard, red pepper, marjoram and rosemary leaves in a small bowl. Spread the mustard mixture over the skin side of the chicken. Arrange the chicken pieces in a roasting pan and pour in 1 cup of wine. Drizzle extra-virgin olive oil over chicken and transfer to the pan to the oven. Roast the chicken for 12 to 15 minutes.
- Arrange the chicken on serving plates with the cabbage slaw and the hot vegetables alongside. Spoon the pan drippings over the top of the chicken and pass crusty bread at table.
COLE SLAW WITH MISO DRESSING
Red cabbage is especially pretty in this dish, but green cabbage, Napa or Savoy would work just as well, so use whatever you like. This recipe makes a generous amount of dressing so that you can dress the slaw to your liking. Start by tossing the cabbage with half the miso mixture, then add more until it's dressed to your idea of perfection. Whatever you don't use can be tossed with other salad greens, drizzled over rice, or used as a dip for crunchy cucumbers, snap peas or carrots.
Categories easy, lunch, salads and dressings, vegetables, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together miso, honey, vinegar and oil. Season with a pinch of salt (miso is salty, so don't overdo it) and a few grinds of black pepper.
- Roughly chop any long pieces of cabbage so they are bite-size. Transfer cabbage to a large bowl and toss with half the dressing, adding more as you like. Slaw can be made up to this point up to 1 day ahead.
- Just before serving, add cilantro, peanuts and lime juice, and toss to combine.
CRISP PICKLED COLE SLAW
This was passed down to me from my mother and it is just great!! My 6 year old son and his friends love it! It is great on the side with burgers or BBQ sandwiches and baked beans. I also like it as a snack. The purple cabbage makes it look so pretty, but you can also use just one type of cabbage(one type of vinegar may be used as well). Also, if you like it hot, try putting in a sliced jalapeno pepper or put some Tabasco sauce in it when you serve it. This recipe makes a lot, but it's ok because it keeps so well.
Provided by LisaAnne G
Categories Vegetable
Time 40m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Finely shred the 2 different color cabbages(I use a mandolin, but a very sharp knife does just fine).
- Slice the peppers thinly and chop into small pieces.
- Cut the onion into 4 pieces.
- Thinly slice the four pieces and separate into slices.
- Finely julienne the 2 carrots(or more if desired) and cut into small pieces or grate them on a grater.
- Place all the chopped and shredded vegetables into a large bowl.
- In a small saucepan combine the sugar, vinegars, salt and celery seed.
- Bring to a boil.
- Boil for 3 minutes.
- Pour the hot vinegar over the shredded and chopped vegetables.
- Combine well.
- Transfer into large jars to store in the refrigerator.
- Cool before serving.
- This keeps for a very, very long time in the frig and actually gets better after "pickling" for several days.
Nutrition Facts : Calories 66.6, Fat 0.2, Sodium 97.2, Carbohydrate 16.2, Fiber 1.9, Sugar 13.4, Protein 1.1
PICKLED COLESLAW
A marinated coleslaw that keeps well in the fridge for a week.
Provided by Leanne Mentz
Categories Salad Coleslaw Recipes No Mayo
Time 2h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
- Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
- Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 18.7 g, Fat 16.8 g, Fiber 3.5 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 756.6 mg, Sugar 14.5 g
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