Pickled Red Cabbage Sugar Free Whole30 Recipes

PICKLED RED CABBAGE

Steps:

• Slice the cabbage in half. Remove the triangular core by cutting two slits on either side. Discard the core.
• Slice the halves lengthwise to create long shreds of the cabbage. Slice as thinly as possible - you don't want any huge pieces of cabbage. (For best results, try using a mandoline instead of a knife.)
• Combine vinegar, salt, sugar, and water in a small saucepan over medium heat and bring to a simmer, stirring until salt and sugar are dissolved.
• Place sliced cabbage into a jar, packing it tightly with your hands or a spoon. Pour the brine over the cabbage, adding enough so that the cabbage is completely submerged.
• Let cabbage and brine cool completely at room temperature without adding a lid. You can seal in a jar and refrigerate for a few weeks or you can follow the traditional water bath canning process for long term storage.

PICKLED RED CABBAGE

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.

PICKLED RED CABBAGE

Steps:

• Finely slice red cabbage, preferably with a mandoline. Place cabbage in a bowl, and add salt and vinegar. Using your hands to mix thoroughly, squeeze cabbage until it begins to wilt and get juicy. Let stand for 30 minutes. Adjust seasonings to taste. Add a little extra salt and vinegar if you are planning on serving the cabbage the following day, since the flavor fades as it marinates.

PICKLED RED CABBAGE

Steps:

• In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.