Pickled Red Cabbage
Red cabbage is a nutritional powerhouse! It’s absolutely loaded with vitamins and antioxidants, it has anti-inflammatory properties, and all that fiber is great for your gut. Reb cabbage adds a little color and crunch to meals and makes a tasty addition to sandwiches, salads, and tacos. This pickled version is a bit more flavorful than raw cabbage and will last longer in your fridge.
Prep Time: 20 minutes
Rest Time: 4 hours
1 head red cabbage
1 cup distilled white vinegar
½ cup water
1 clove garlic, crushed
1 tsp onion powder
1 TBSP black strap molasses or honey
Build a brine by combining water, garlic, onion powder, molasses, and any other desired ingredients in a medium saucepan. Cover and heat over medium until brine begins to boil. Reduce heat and simmer for 10 minutes.
While brine is simmering, shred your cabbage. A mandolin is best for easy and consistency, but a food processor or hand slicing works too! Rinse sliced cabbage thoroughly under running water.
Tightly pack cabbage into a clean glass jar. Pour hot brine over cabbage until all the cabbage is submerged in brine. You may need to pack down the cabbage once or twice to force the brine upwards in your jar.
Let your slaw rest on the counter for 2 hours then transfer to the refrigerator to cool for 2 hours.
This recipe is not shelf-stable. (Just because you used a canning jar doesn’t mean it’s adequately preserved!) It can be stored in a refrigerator for up to one month.
Play around with additions to this recipe. Mix some shredded carrots in with the cabbage. Try adding finely diced jalapeños to the brine. Start with this basic recipe and then get creative with it!