EASY PICKLED RED CABBAGE
Breaking down the basics of how to add delicious and tangy crunch to your life with this guide to easy Pickled Red Cabbage!
Provided by Sarah Bond
Categories Dips, Sauces, and Salsas Side Dishes
Time 5m
Number Of Ingredients 7
Steps:
- Cut: Remove the core from the cabbage then shred with a mandolin slicer or knife.
- Pickle: Add cabbage to a large glass jar or bowl, along with all other ingredients. Seal jar and shake, or simply stir bowl and cover. Set on the counter for at least 2 hours (up to 6), shaking/stirring occasionally.
- Serve: Store tightly sealed in the refrigerator for 2 to 3 weeks. Serve over salads, wraps, tacos, or burgers!
Nutrition Facts : ServingSize 1 serving, Calories 22 kcal, Carbohydrate 4.6 g, Protein 0.5 g, Sodium 396 mg, Fiber 1 g, Sugar 3.3 g
RED PICKLED CABBAGE
I go nuts over this cabbage in the Paris delis. Red cabbage is very good you you and this keeps 2 weeks in my fridge with no problem. The crunch is still there! Use all organic ingredients if possible. A terrific side dish to an omelette or sandwich.
Provided by KaffirLime
Categories Vegetable
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Grate or shred cabbage into very thin slivers.
- Place cabbage in a porcelain bowl.
- Add 1/2 cup of olive oil.
- Add 1/4 cup of Apple cider vinegar (I like the organic one).
- Add 2 to 3 tablespoon of raw honey.
- Toss and mix everything together and add salt & pepper to taste.
- Store in glass jar(s). Keeps fresh for a long time.
- The ratio can be adjusted to your taste. If you like it more tart, add more vinegar and so on.
Nutrition Facts : Calories 112.9, Fat 9.1, SaturatedFat 1.3, Sodium 19.4, Carbohydrate 8.1, Fiber 1.5, Sugar 5.6, Protein 1
QUICK-PICKLED CABBAGE
Steps:
- Gather the ingredients.
- Using a large sharp knife, a mandoline , or a food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.
- Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes, if using.
- Put the shredded red cabbage in a bowl and then pour the hot brine over it.
- Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, coriander seeds, and peppercorns.
- Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, however, refrigerate for 24 to 48 hours before serving. This recipe can keep in the fridge for about seven days.
Nutrition Facts : Calories 31 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 254 mg, Sugar 3 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
QUICK-PICKLED RED CABBAGE (ATCHARA)
Sour flavors are important in Filipino cooking, and quick pickles both heighten the sourness and serve as palate-cleansers, balancing and cutting through fattier dishes. This cold-flash-pickling method works with all kinds of vegetables (green papaya, radishes, and carrots are traditional), but red cabbage is an easy and gorgeous place to start. Store in the refrigerate for up to 3 days.
Provided by Yana Gilbuena
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Toss cabbage with vinegar, sugar, coriander, pepper, and salt in a large bowl. Massage spices into cabbage using your hands. Adjust seasoning as desired with additional sugar or salt. Stir in Thai chile. Cover and chill until sugar and salt dissolve, at least 30 minutes.
Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.3 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.9 g, Sodium 257.7 mg, Sugar 3.8 g
PICKLED RED CABBAGE
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
Provided by Sarah Cook
Categories Condiment, Snack
Time 30m
Yield Makes 1kg
Number Of Ingredients 8
Steps:
- Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
- Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
- Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
Nutrition Facts : Calories 66 calories, Fat 0.3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 0.4 grams fiber, Protein 0.4 grams protein, Sodium 0.7 milligram of sodium
QUICK PICKLED CABBAGE
Transform red cabbage into a speedy side dish that's quick enough for everyday, but delicious enough to serve to dinner party guests
Provided by James Martin
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Put the cabbage in a large heatproof bowl. Put the onion in a saucepan with the vinegar, sugar and juniper berries. Heat until the mixture is boiling and the onion is starting to soften, around 10 mins. Add the mixture to the cabbage, stir well and leave to cool completely. Chill until needed.
Nutrition Facts : Calories 44 calories, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CANNED PICKLED RED CABBAGE
This is very simple but we cant get enough of this in the middle of winter.We serve it cold along side roast pork etc
Provided by ChefDebs
Categories Vegetable
Time 30m
Yield 6 jars
Number Of Ingredients 4
Steps:
- Mix the shredded cabbage with the salt in a large ceramic bowl.Place a weighted plate on the top of the cabbage, pressing it down,and leave for 24 hours.
- Drain,.
- Fill canning jars with red cabbage, boil the vinegar and pickling spices and pour over the cabbage.
- Seal jars for 10 mins in hot water bath.
- Ready to eat after 6 days.
PICKLED RED CABBAGE
Raw cider vinegar is unheated and unpasteurized. Look for it at health-food stores.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Yield Makes 2 2/3 cups
Number Of Ingredients 3
Steps:
- Finely slice red cabbage, preferably with a mandoline. Place cabbage in a bowl, and add salt and vinegar. Using your hands to mix thoroughly, squeeze cabbage until it begins to wilt and get juicy. Let stand for 30 minutes. Adjust seasonings to taste. Add a little extra salt and vinegar if you are planning on serving the cabbage the following day, since the flavor fades as it marinates.
PICKLED CABBAGE
This is a sort of pickled cabbage that makes a great, sharp, appetizer. Or it can also be added into other recipes. There is no need to cook the cabbage, but instead just place it in the fridge. It will keep in the fridge for a week or so.
Provided by SCGOATS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled Pickled Vegetable Recipes
Time P1DT30m
Yield 4
Number Of Ingredients 4
Steps:
- Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
- Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 19.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 1.5 g, Sodium 3508.7 mg, Sugar 16.1 g
PICKLED RED CABBAGE
This bright and tangy pickled red cabbage is so pretty! The color is gorgeous, and the cabbage maintains a nice crunchy texture. Try it on your favorite sandwich. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
More about "easy pickled red cabbage food"
QUICK AND EASY PICKLED RED CABBAGE - NUTRITIOUS …
From nutritiousdeliciousness.com
Cuisine VeganTotal Time 20 minsServings 1Calories 28 per serving
- Place the red wine vinegar into a large bowl and add the sugar and sea salt, stir until they have both fully dissolved.
EASY PICKLED RED CABBAGE RECIPE - TALES FROM THE …
From talesfromthekitchenshed.com
5/5 (27)Total Time 48 hrs 20 minsCuisine BritishCalories 12 per serving
- Cut cabbage into quarters, remove the stalks and slice into fine shreds - or chunky if you prefer.
- Scrunch and break down the cabbage for 5 minutes. (You may want to wear gloves for this unless you fancy purple fingers)
PICKLED RED CABBAGE - SUGAR FREE, WHOLE30 - COOK AT …
From cookathomemom.com
QUICK PICKLED RED CABBAGE - THE FOOD BLOG
From thefoodblog.net
HOW TO PICKLE RED CABBAGE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
10 BEST QUICK PICKLED CABBAGE RECIPES | YUMMLY
From yummly.com
RECIPE FOR SWEET PICKLED RED CABBAGE FROM TIM …
From localfoodbritain.com
HOW TO PICKLE RED CABBAGE - PICKLING RECIPE - SARSON'S
From sarsons.co.uk
25 BEST RED CABBAGE RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
EASY PICKLED RED CABBAGE RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
MY FAVORITE QUICK PICKLED RED CABBAGE | CAROLYN'S COOKING
From carolynscooking.com
EASY PICKLED RED CABBAGE - EVER AFTER IN THE WOODS
From everafterinthewoods.com
EASY GERMAN RED CABBAGE - JAMIE GELLER
From jamiegeller.com
PICKLED RED CABBAGE RECIPE - BBC FOOD
From bbc.co.uk
PICKLED RED CABBAGE RECIPES EASY : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PICKLED RED CABBAGE RECIPE (FOR TACOS AND PIES) ⋆ EXTRAORDINARY …
From extraordinarychaos.com
EASY 'N SPICY PICKLED RED CABBAGE - PLANTS FIRST
From plantsfirst.ca
HOW TO MAKE EASY PICKLED RED CABBAGE | KITCHN
From thekitchn.com
PICKLED RED CABBAGE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
EASY PICKLED RED CABBAGE RECIPE | SIDECHEF
From sidechef.com
PICKLED RED CABBAGE | DINNER RECIPES | GOODTO
From goodto.com
FROM EASY PICKLED RED CABBAGE TO PAN-FRIED PESTO GNOCCHI: 10 …
From onegreenplanet.org
22 DELICIOUS AND HEALTHY RED CABBAGE RECIPES TO TRY
From topteenrecipes.com
EASY CHINESE PICKLED RED CABBAGE WITH GINGER - RECIPE WINNERS
From recipewinners.com
PICKLED RED CABBAGE - EVERGREEN KITCHEN
From evergreenkitchen.ca
PICKLED RED CABBAGE - EASY QUICK PICKLED CABBAGE - TAKE TWO …
From taketwotapas.com
QUICK & EASY PICKLED CABBAGE RECIPE | EATINGWELL
From eatingwell.com
PICKLED RED CABBAGE RECIPE | EAT SMARTER USA
From eatsmarter.com
TURKISH PICKLED RED CABBAGE - QUICK & EASY RECIPE
From turkeysforlife.com
EASY PICKLED RED CABBAGE - WRITTEN BY VEGAN
From writtenbyvegan.com
HOW TO MAKE EASY PICKLED RED CABBAGE. EASY VEGGIE HACKS.
From simplegreensoul.com
QUICK PICKLED RED CABBAGE - HEY NUTRITION LADY
From heynutritionlady.com
EASY QUICK PICKLED RED CABBAGE - HANNAH MAGEE RD
From hannahmageerd.com
PICKLED CABBAGE - FOOD WITH FEELING
From foodwithfeeling.com
PICKLED RED CABBAGE - FREE YOUR FORK
From freeyourfork.com
QUICK PICKLED RED CABBAGE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
PICKLED RED CABBAGE: QUICK & EASY RECIPE - UTOPIA
From utopia.org
QUICK PICKLED RED CABBAGE RECIPE - OATMALK
From oatmalk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love