Old Dutch Pickled Cabbage
Crisp, tangy pickled cabbage with peppers and carrots, perfect as a side or condiment for sandwiches and salads, offering a sweet, sour, and crunchy flavor profile.
Ingredients
Instructions
- Bring the sugar, vinegar, and water to a boil; boil for 3 minutes.
- Let the vinegar mixture cool.
- Dissolve 2 teaspoons salt in a quart of water. Stir in ice cubes.
- When the water is cold, pour it over the cabbage and pepper mixture, ice and all.
- Stir lightly to mix; let set about 30 minutes until crisp.
- Add shredded carrot and diced celery to the mixture.
- Squeeze and drain the cabbage and pepper well. Mix in the carrot and celery.
- Place the mixture in an airtight container.
- Pour the vinegar mixture over the cabbage mixture; stir well.
- Allow the cabbage to settle to the bottom.
- Refrigerate at least overnight, as it improves with time.
- Stir the mixture once in a while until the cabbage settles to the bottom.
Tips & Substitutions
To enhance the flavor, consider adding spices like mustard seeds or peppercorns to the vinegar mixture. For a twist, substitute sugar with honey or maple syrup for a different sweetness. If you prefer a spicier kick, include sliced jalapeños or hot pepper flakes. Ensure the cabbage is thoroughly drained to avoid excess water in the pickling process.
Serving Suggestions
This pickled cabbage pairs beautifully with grilled meats, making it a great side for summer barbecues. Serve it on sandwiches or tacos for a crunchy texture. It can also complement dishes like Great And Easy Stew, adding a zesty flavor. For a refreshing appetizer, serve it alongside chips and cocktail sauce for seafood.
Storage & Reheating
Store the pickled cabbage in an airtight container in the refrigerator. It will keep well for up to two weeks. For best flavor, allow it to marinate for at least 24 hours before serving. If you notice the cabbage becoming too soft, use it as an ingredient in salads or as a topping for sandwiches.
Nutrition & Diet Analysis (per serving)
Each serving of Old Dutch Pickled Cabbage contains roughly 102 calories, with 2g protein, 23g carbohydrates, and 0g fat. It is an excellent source of vitamin C (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long can I keep the pickled cabbage in the fridge?
The pickled cabbage can be stored in the refrigerator for up to two weeks. However, it tends to taste best after a few days of marinating, as the flavors meld together. Always check for any off smells or textures before consuming.
Can I use other vegetables in this recipe?
Absolutely! You can experiment with other vegetables such as carrots, radishes, or cucumbers. Just ensure they are sliced thinly so they'll pickle properly. Mixing different vegetables adds a delightful variety to the dish.
Is this recipe vegan-friendly?
Yes, this pickled cabbage recipe is vegan-friendly as it contains no animal products. The ingredients used, including sugar, vinegar, and vegetables, are all plant-based, making it suitable for vegan diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).