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Saturday, August 3, 2024

Pickled Cabbage in 10 Minutes

pickled red cabbage with a bay leaf

Have you ever made your own pickled vegetables? 
Pickled cabbage can be made on the stovetop in about 5-7 minutes. It's a delicious condiment that can be used to perk up a sandwich, wrap, or salad. Can it be eaten alone as a side dish? Absolutely I love it.

This summer has been brutally hot, and the extreme heat has really curtailed my interest in doing any real cooking.

sliced Red Cabbage

Instead, I've been assembling and making things such as wraps, vegetable bowls, tacos, etc-  

close up of vegan tacos

I've made this pickled recipe in the past using sliced white or purple cabbage or combining both. Sometimes I even add a little shredded carrots. The recipe is very versatile and almost any coleslaw type vegetable that can be sliced very thin can be used.

shredded white cabbage

Although I might prefer to ferment my own cabbage for greater health benefits, fermenting would take at least month to come to fruition. This simple tasting recipe takes only about 10 minutes from start to finish and can be consumed immediately or stored for up to 7 days in the refrigerator.

pickled slaw with shredded cabbage and carrots
The recipe reminds me of my tangy  pickled red onion recipe that I also make rather quickly and add to sandwiches and salads. 

Summer is the perfect time for no cook or hardly cook recipes. One of my wraps might be filled with sliced vegetables, greens, and some pickled veggies and sliced tofu. This pickled cabbage works great. 



Vegan Wrap with tofu, pickled cabbage, vegetables. 

Cabbage is one of the cruciferous vegetables (such as broccoli, cauliflower, Brussels sprouts, etc.) and is really good for you. 

According to research, cruciferous vegetables contain glucosinolates which have strong anti-inflammatory and antioxidant properties which may help protect our cells from damage that causes diseases (such as some cancers). In addition, cabbage is low in calories and carbs, but provides valuable fiber, vitamin C, and vitamin K.

toast and pickled cabbageTo
GF toast with mashed avocado, topped with pickled red cabbage 

I'm sharing two methods to make simple pickled cabbage.  The first method cooks the brine and adds the brine to the raw cabbage. 

a woman in an apron is adding purple cabbage to a bowl


The second cooks the cabbage together with the brine in a saucepan and can be eaten immediately. 

Both of these recipes are super simple, oil-free, and fit perfectly within a vegan and gluten-free diet.

Ingredients for cooking the brine without the cabbage

  • 1 small head of cabbage (or about 4 cups shredded)
  • 1 cup vinegar of your choice
  • 1 and half cups water
  • 2 tablespoons maple syrup 
  • 1 tablespoon sea salt
  • 1 teaspoon mustard seeds (optional for extra flavor)
  • 1/4 teaspoon red pepper flakes (optional for a bit of heat)
  • 2 cloves garlic, very thinly sliced (optional for extra zing)
  • 1 small red onion, thinly sliced (optional, for added crunch and flavor)

Instructions:

  1. Prepare the Cabbage:

    • Remove the outer leaves of the cabbage and slice it in half. Remove the core and shred the cabbage into thin strips.
  2. Prepare the Pickling Brine:

    • In a medium saucepan, combine  vinegar, water, maple syrup, sea salt, and optional mustard seeds and red pepper flakes. Bring to a gentle simmer over medium heat, stirring occasionally until the salt and syrup are dissolved.
  3. Pack the Cabbage:

    • Place the shredded cabbage (and red onion, if using) into a large jar or bowl.
  4. Pour the Brine:

    • Carefully pour the hot pickling brine over the cabbage, ensuring it’s fully submerged. If you’re adding garlic, stir it into the cabbage before pouring the brine.
  5. Cool and Refrigerate:

    • Allow the cabbage to cool to room temperature before sealing the jar or bowl. Refrigerate for at least 2 hours, but overnight is best to let the flavors fully develop.
  6. Enjoy!

    • Your pickled cabbage is now ready to top off your summer wraps and bowls! It should last in the fridge for up to 7 days.

Cook the cabbage with the brine method. 

red cabbage cooking in a pot
Cooking the cabbage with the brine method 

Ingredients: 
1/2 cup of rice vinegar
1 teaspoon of sea salt 
3 tablespoons of white sugar (or maple syrup if you prefer)
3 cups of water
3 cups of shredded cabbage (white or purple) 

Combine vinegar, salt, sugar (or maple syrup), and water and add to a medium saucepan. Bring to a boil, reduce heat, and simmer (stirring) for 2 minutes. Add cabbage and allow to cook on low uncovered for about 7 minutes or until cabbage is wilted. Remove from heat. Transfer to a bowl to cool. When cool eat immediately or store in an air-tight container for up to 7 days. 

red liquid in clear glass jar

Using Pickled Cabbage in Your Wraps and Bowls

  • Summer Wraps: Spread your favorite gluten-free wrap with a layer of hummus or avocado. Add fresh veggies like bell peppers, cucumbers, and shredded carrots. Top with a generous amount of pickled cabbage. Roll it up, slice in half, and you’ve got yourself a delightful wrap!

  • Summer Bowls: Start with a base of quinoa, brown rice, or your favorite gluten-free grain. Add in your choice of roasted or raw veggies, a protein source like chickpeas or tofu, and finish with a hefty helping of pickled cabbage. Drizzle with a simple tahini or lemon dressing for added flavor.

    ____________________________________________________

    My Cookbook contains over 80 healthy soup recipes and 80 inspirational quotes and time saving cooking tips to help encourage, guide, and inspire readers to reach a greater level of wellness. plant-based soups cookbook (affiliate link) on Amazon with a "look inside" option to see all the recipe titles and introduction. 






14 comments:

  1. Pinned this post. Don't care much for cooking this hot hot summer either. Love this simple, healthy recipe.

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  2. This looks DELISH!!! I had planned o n pickling red onions today, maybe I'll do cabbage as well. Thank you!

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  3. Cruciferous vegetables are absolutely no go for me...but I still eat them when I want, then suffer the bloody whole day..

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  4. We love cabbage. I will definitely try this. Sounds so good!

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  5. I love red cabbage and usually eat it raw or cooked down. But pickling is a great option. Love your taco holder.
    Tandy | Lavender and Lime https://tandysinclair.com

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  6. Although I'm not a cabbage person, I've always found the red variety to be beautiful. Your selections are no exception. 💜💖

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  7. I love how easy you've made this recipe. I especially appreciate that you've shared the two different methods. Your pickled cabbage is such a fun way to add some big flavors to dinner!

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  8. Yum! I am so going to try this! I love pickled veg.

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  9. Wow, this pickled cabbage recipe is a game-changer!
    I love how quick and easy it is to prepare.

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  10. i have so many friends who make pickles and pickled vegetables. one friend who makes pickles, makes pickled onions. i love red cabbage and sometimes use it for coleslaw. good of you to share the recipes, i am sure many people will appreciate it!!

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  11. Cabbage on tacos and wraps sound delicious. I just recently had some carnitas tacos that had cabbage in them. They were so good. Thanks for sharing.

    ~Sheri

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  12. WOW, will have to try this for sure. Thanks so much for participating and sharing at SSPS 322. See you again next week at #323 https://esmesalon.com/tag/seniorsalonpitstop/

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  13. That sounds delicious. Good on fish tacos, too (if you are non-vegan). I often make it without heating the marinade, but I don’t keep it — just use it as a salad within a day or so. I assume heating is necessary if you want it to last longer.
    best, mae at maefood.blogspot.com

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  14. I love cabbage but I have never pickled. But it sounds delcious!

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