Pickled Red Cabbage Recipe
Pickled red cabbage recipe that is quick and can be enjoyed immediately or fermented for a more pungent flavor and turned into sauerkraut.
Servings: 12
Equipment
- 1 pot
- 4 mason jars
Ingredients
- 1 head red cabbage sliced, shredded
- how to cut cabbage shred
- 2 c apple cider vinegar
- 1/2 c water
- 3 tsp sea salt
- 1/2 c white sugar
- 2 tbsp caraway seeds
- 3 cloves garlic
- How to can
Instructions
- Remove stem and outer leaves, discard. Slice or shred head of cabbage and put into a bowl.
- Whisk together all other ingredients (except garlic) in a saucepan over medium high heat until it reaches a continuous boil. Stir, once sugar dissolves remove from heat and pour on cabbage. Add whole garlic cloves (optional)
- Cover top of bowl or pot tightly and sit for 1.5 hours, half way thru use tongs to rotate leaves so all of it is nicely coated.
- Enjoy immediately or jar when cooled.
Video
Nutrition
Serving: 1oz | Calories: 67kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 603mg | Potassium: 216mg | Fiber: 2g | Sugar: 11g | Vitamin A: 784IU | Vitamin C: 40mg | Calcium: 43mg | Iron: 1mg