Pickled Red Cabbage
Bright, crunchy and delicious. And it just so happens to be the prettiest condiment in town. Pickled red cabbage is the perfect addition to mezze platters, falafel, pita, tacos you name it. Vegan & Gluten Free. <jump to recipe>
Quick-pickled condiments are a surefire way to jazz up any meal. Whether it be the classic dill pickle, quick-pickled onions, or even spicy peppers, these go-to condiments often seem like a no brainer to pull from the fridge. But have you had pickled red cabbage?? She’s a thing of beauty. Pickled red cabbage adds a bright and crunchy element to whatever your eating, whether it be salads, wraps, sandwiches or bowls. Also, that color! Can you believe it’s totally natural?! Nature sure creates the prettiest things.
Making quick pickled cabbage yourself is a lot easier than it might seem. For years we’ve been polishing it off the plates of one of our favorite lebanese restaurants. Tucked in among the fluffy hummus, fresh tabbouleh salad and piles of crispy cauliflower sat humble pickled cabbage. Bright pink and zesty as can be - it was always a hit. It has probably taken us far too long to realize just how easy it is to make at home.
All you truly need is shredded cabbage and pickling liquid. We even developed this recipe to fit perfectly in a standard one liter mason jar, to take the guesswork out of whether you picked the right container or not. If you have a mandoline, you’ll have that cabbage shredded down in no time. Don’t worry if you don’t, a knife will work just fine to cut the cabbage into thin pieces. The shredded cabbage gets tossed with a bit of salt, which will work to soften the cabbage while you prepare the pickling liquid. The pickling liquid is simply dissolved sugar and salt in water. Plus a few more spices for added flavor. Once the cabbage is packed down in the jar, you’ll pour in vinegar, screw on a lid and pop the jar into the fridge. That’s it! We told you it was easy.
The hardest part is letting the jar sit in the fridge for the flavors to develop. We enjoy it best after it’s had at least three days to develop it’s flavors, but nobody will know if you start snacking after 24 hours. We love to eat this quick pickled cabbage on homemade falafel pitas, on the side of mezze platters, and frankly in any clean-out-the-fridge meal we manage to get through during the week. A homemade quick pickled condiment like this is best enjoyed in 2-3 weeks, and stored in the fridge.
If you make this pickled red cabbage recipe, we’d love to see what creative dishes you use it in! Tag us @evergreenkitchen_ and #evergreenkitchen so we can see your creations!
Pickled Red Cabbage
MAKES 1 LITER - vegan, gluten free
4 cups red cabbage, finely shredded (325 g)
2 1/2 teaspoons salt, divided (kosher salt recommended, otherwise sea salt)
3/4 cup hot water
2 tablespoons cane sugar (or sub white sugar)
3 bay leaves
3/4 teaspoon mustard seeds
1/4 teaspoon black pepper, freshly ground
1 cup white vinegar
Clean a heat-proof 1L glass mason jar (or similar). Set aside. In a large bowl, sprinkle a 1/2 teaspoon salt over the shredded red cabbage. Use your hands to run the salt into the cabbage. Set aside while you prepare the pickling liquid.
In a small saucepan, stir together water, sugar and remaining 2 teaspoons salt. Warm over medium heat, removing from stove as soon as the sugar and salt is fully dissolved. Transfer liquid to the jar. Add mustard seeds, bay leaves and black pepper to the liquid.
Transfer the shredded cabbage into the jar. Pour in the white vinegar. Close the lid, give the jar a good shake to distribute the brine. Then transfer jar to the fridge to store. Cabbage an be eaten in as little as 24 hours, but best enjoyed after 3 days. After 3 days you can pull the bay leaves out of the jar and discard.