Pickled Red Cabbage
Tart, and a little sweet, pickled red cabbage adds a flavour punch to everything.
Pickled in a combination of red wine vinegar, ginger, garlic, jalapeño, and other spices, this red cabbage becomes a delicious addition to any sandwich, burger, taco, or more.
Despite being pickled, this cabbage still has a satisfying crunch. It also has a tart sweetness that makes this a great side to most meals. I love this with all kinds of meat dishes.
This recipe is vegan thanks to the use of natural sweeteners rather than granulated sugar; however, if a vegan condiment isn't needed, the monk fruit can be swapped out for an ingredient that is more common. This swap will add calories and carbs though.
Once you try this pickled red cabbage, it will become a mainstay in your refrigerator and on the table like it has become on mine.
(Makes 8 servings)
1 large head red cabbage, thinly sliced
2 cups red wine vinegar
1 tablespoon monk fruit sweetener (or granulated sugar)
1 tablespoon sea salt
1-inch piece fresh ginger, peeled and roughly chopped
2 teaspoon mustard seed
2 cloves garlic, peeled and roughly chopped
1 jalapeño pepper, deseeded and thinly sliced
Fill a large pot 1/2-full of cold water, and over high heat bring to a boil. Add the sliced cabbage and cook until it begins to soften. Drain and transfer cabbage to a 1 litre jar, which can be sealed airtight. As you place the cabbage into the jar, mix in the ginger, mustard seeds, garlic, and jalapeño pieces so they are well distributed throughout the cabbage. Compress the cabbage and spices tightly into the jar.
In a saucepan over medium-high heat, add the red wine vinegar, sweetener, and salt, and bring to a boil. Stir regularly to dissolve the sweetener and salt.
Pour the vinegar mixture into the jar with the cabbage and spices leaving about 1/2-inch of headspace. Use a knife or skewer to poke down and remove any air pockets within the jar. Place the lid on the jar and allow to cool on the countertop until it reaches room temperature. Store in the refrigerator for a week before using to allow the pickling liquid and spices to flavour the cabbage. The pickled cabbage should last two to three months if refrigerated.
Note: The cabbage in this recipe is not preserved, even if the lid formed a seal while cooling. To properly preserve the cabbage, you will need to sterilize the jar and lid, then place in a boiling water bath once the jar is sealed. Always refer to local preservation instructions to properly, and safely, preserve foods.
Nutritional Information Per Serving:
total calories = 18 | total fat = 0.2g | saturated fat = 0.01g | cholesterol = 0mg | sodium = 894.63mg | net carbohydrates = 3.5g | dietary fibre = 0.89g | sugars = 1.25g | protein = 0.58g