Quick Pickled Red Cabbage
This quick pickled red cabbage is an addictive accompaniment to meat, sandwiches, hot dogs, burgers, salads, and more.
Servings: 12 ounces
Calories: 29kcal
Equipment
- 1 glass mixing bowl with a lid large
- 1 mandolin
Ingredients
- 1 head red cabbage small to medium
- ½ cup water
- ½ tablespoon granulated sugar
- ½ teaspoon himalayan salt
- 4 cloves garlic smashed
- ½ cup red wine vinegar or any other kind you prefer
- 1 tablespoon paprika or red Thai chili flakes
Instructions
- Make the brine by pouring the water into a large mixing bowl. Then add sugar and salt, and stir with a spoon until fully dissolved. Add garlic, paprika, and red wine vinegar and mix well before setting the brine aside.
- Slice the red cabbage into thin pieces with a knife or a mandolin.
- Place all the sliced red cabbage in a large mixing glass bowl that comes with a lid.
- Pour the brine over the sliced red cabbage.
- Use a spoon to mix the sliced red cabbage and the brine, making sure that the brine covers all the cabbage.
- Cover the bowl with a lid or plastic food wrap and let sit for about 6 hours before transferring to the refrigerator.
Video
Notes
- Remember to rinse and remove the core of the cabbage before slicing. You probably still wouldn't want to eat the core even if it's pickled!
- Although this quick pickled cabbage can be enjoyed pretty much right way, it's better after about 6 hours.
- Store it in a bowl with a lid or sealed jar and it will keep for about 3 months in your refrigerator.
Nutrition
Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 118mg | Potassium: 191mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1068IU | Vitamin C: 40mg | Calcium: 36mg | Iron: 1mg