Pickled Cabbage
Pickled cabbage is a vibrant and tangy dish that adds a crunchy texture and a burst of flavor to any meal. The combination of vinegar, spices, and a hint of sweetness from the sugar makes it an excellent accompaniment for sandwiches, salads, or as a side dish for barbecues. Perfect for those seeking a refreshing and healthy option.
Ingredients
Instructions
- Bake cabbage for 1 hour.
- Remove the charred outer leaves. Cut the cabbage into 1-inch wedges with the core attached.
- Simmer the water, vinegar and spices for 5 minutes.
- Pour over the cabbage in a jar and seal.
- Keep refrigerated.
Tips & Substitutions
For a milder flavor, consider using less vinegar or substituting with apple cider vinegar. If you're short on time, you can use pre-shredded cabbage instead of a whole head. To elevate the taste, add a teaspoon of mustard seeds or red pepper flakes for extra heat. Remember to taste the brine before pouring it over the cabbage to ensure it's to your liking.
Serving Suggestions
This pickled cabbage makes an excellent topping for sandwiches or tacos, adding a tangy crunch. It pairs beautifully with Anne's Wexford Christmas Punch for a festive touch. Serve alongside grilled meats or as part of a charcuterie board to provide a refreshing contrast. You can also use it in salads for a zesty finish.
Storage & Reheating
Store the pickled cabbage in an airtight jar in the refrigerator. It will keep well for up to two weeks. For the best flavor, allow it to marinate for at least 24 hours before consuming. If you plan to use it later, avoid freezing as the texture may become mushy upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Cabbage contains roughly 659 calories, with 16g protein, 162g carbohydrates, and 18g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (190% of the Daily Value), and calcium (132% of the Daily Value). Note that it is relatively high in sodium, at 466mg per serving (20% 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
Can I use red cabbage instead of green cabbage?
Yes, red cabbage can be used for pickling, and it will give your dish a vibrant color. The flavor may be slightly different, as red cabbage tends to be a bit sweeter. Just follow the same preparation and pickling process for the best results.
How long should I let the cabbage sit before eating?
For the best flavor, it's recommended to let the pickled cabbage sit for at least 24 hours in the fridge. This allows the flavors to meld and the cabbage to absorb the brine, resulting in a more delicious and tangy final product.
What can I do with leftover pickling brine?
Leftover pickling brine can be repurposed in various ways. Use it as a salad dressing base, add it to marinades for meats, or use it to pickle other vegetables like carrots or radishes. Just ensure it’s fresh and hasn’t been sitting too long after the initial use.
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).