Pickled Red Cabbage
Trust me, this is the best-pickled cabbage you’ve tried and the perfect condiment for your dishes.
This pickled red cabbage is made with just a handful of ingredients and it has a bit of coconut sugar. It adds beautiful acid and brightness to your favorite dishes, and it’s Paleo, Vegan, Whole30 and Low Carb!
Cabbage is one of my favorite vegetables- I guess I’m a Pole, after all. This recipe brings many memories of preserving the food through the summer for winter with my family.
Cabbage is such a versatile vegetable that you can use it in many dishes. I add cabbage to my chicken soup and other soups, stews, salads, juices, and of course, I can’t forget about delicious stuffed cabbage. My other favorite way of eating cabbage is fermented and pickled cabbage.
Yes, you can pickle the red cabbage!
This red pickled cabbage is a perfect condiment to many dishes and adds vibrant color to them. I’ve been loving it on top of grains, salads, and with my breakfast (we don’t eat enough vegetables for breakfast😉 so I always try to add them to every meal). And it is perfect for summer BBQ season… this might be the best thing to happen to your burger…
Pickled vegetables always make me so happy, and they are great nutrition powerhouses as well. They are very easy to make and add so much flavor and brightness to otherwise everyday meals.
How can I eat pickled red cabbage?
- Serve on top of the salad
- Eat it with your eggs for breakfast
- Serve on top of tacos
- Add it to your sandwiches
- Chop a few tablespoons and mix with cooked grains with some chopped nuts as a side dish
- Top any kind of burger
- Add a little bit to your smoothie for acidity that will bring the flavor of your smoothie out
- Add it to wraps
This pickled cabbage has a lot of crisp, tangy, bright, and delicious flavors we can thank for fennel, coriander, cardamom, and cinnamon. The apple cider vinegar help to bring beautiful, bright purple colors. A stunning addition to any plate!
Give this fantastic recipe a try, and please share how you liked it below in the comments!
Pickled Red Cabbage
- 1 large red cabbage
- 1/2 tsp Himalayan salt
- 325 ml cider vinegar
- 125 ml balsamic vinegar
- 500 ml red wine
- 1/4 cup coconut sugar
- 1 tsp black peppercorns
- 1 tsp fennel seeds
- 1/2 tsp coriander seeds
- 1/2 tsp caraway
- 1 cinnamon stick broken into three pieces
- 1 tsp red pepper flakes
- 15 cardamon pods
- 6 cloves
- 4 cloves of garlic (sliced)
- Remove most outer leaves of cabbage, wash the remaining cabbage, and cut them in half. Finely shred the Cabbage, preferably on mandolin, leaving behind the inner core. Transfer the cabbage to the bowl and, sprinkle with salt, toss it. Leave to sit for about 3 hours.
- Rinse and drain the cabbage. Remove as much salt as you can and dry with a clean tea towel. Set it aside.
- In a small saucepan, heat vinegars, wine, and coconut sugar. Bring to a boil. Stirring until sugar is dissolved on medium heat. Continue to boil until the liquid has reduced by half.
- Crush all the spices except for the cloves and the cinnamon in a mortar and pestle. Add spiced, along with the cloves, garlic, and the cinnamon, to the vinegar and let sit, off the heat, for 30 minutes.
- Meanwhile, wash your jar with hot and soapy water, rinse and dry it well.
- Using a fine-mesh sieve, strain the vinegars into a small bowl, add boiled water to the liquid and stir it.
- Transfer the cabbage into sterilized jars. Pour the brine over the cabbage. Make sure that it covers it and place the lids on the jar.
- Transfer the jars to the refrigerator. Give it a least a week before trying to get a good pickle. Will last about 3 months unopen, 2 weeks when open
- Makes 2- 500 ml jars.