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Pickled Red Cabbage

Pickled Red Cabbage recipe image
This classic pickled red cabbage offers a bright, tangy crunch that complements rich meats and hearty sandwiches beautifully. The vibrant purple hue comes from the natural pigments in the red cabbage, which intensify with the addition of vinegar and spices. The blend of warm spices like allspice, mace, and cinnamon adds depth and warmth, balancing the sharp acidity of the vinegar. Easy to prepare and store, this pickle keeps well in the refrigerator for weeks, developing flavor over time. Ideal for picnics, potlucks, or adding a zesty kick to everyday meals.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 76.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This classic pickled red cabbage offers a bright, tangy crunch that complements rich meats and hearty sandwiches beautifully. The vibrant purple hue comes from the natural pigments in the red cabbage, which intensify with the addition of vinegar and spices. The blend of warm spices like allspice, mace, and cinnamon adds depth and warmth, balancing the sharp acidity of the vinegar. Easy to prepare and store, this pickle keeps well in the refrigerator for weeks, developing flavor over time. Ideal for picnics, potlucks, or adding a zesty kick to everyday meals.
Ingredients
  • 1 Cabbage, red
  • 1 x Salt
  • 1 Vinegar
  • 1 x Sugar
  • 1 Celery seed
  • 1 x Pepper
  • 1 Mace
  • 1 x Allspice
  • 1 Cinnamon
Directions
  1. 1
    Shred the red cabbage finely and toss with salt, then let it sit for 30 minutes to draw out moisture.
  2. 2
    Drain the cabbage thoroughly, pressing out excess liquid using a clean kitchen towel or colander.
  3. 3
    In a saucepan, combine vinegar, sugar, celery seed, pepper, mace, allspice, and cinnamon.
  4. 4
    Bring the liquid to a boil, stirring until the sugar dissolves completely.
  5. 5
    Boil the spiced vinegar mixture for 7 minutes to infuse the flavors.
  6. 6
    Pour the hot vinegar mixture over the drained cabbage, ensuring it is fully submerged.
  7. 7
    Transfer the cabbage and liquid into sterilized jars, seal tightly, and refrigerate for at least 24 hours before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 76.0kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 16.8mg1%
Total Carbohydrate 22.6g8%
Dietary Fiber 14.3g58%
Sugars 1.7g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a non-reactive container such as glass or food-grade plastic. Avoid metal containers as they may react with the vinegar.

Adjust the amount of sugar and spices to taste. A pinch of extra salt can enhance the overall flavor.

Store in the refrigerator for up to 3 months. The flavor will deepen over time, so taste and adjust if needed.

This pickled cabbage pairs well with sausages, grilled meats, sandwiches, and charcuterie boards.

Keywords: allspice, boiling, cabbage, celery, cinnamon, international, mace, main, pepper, pickled, red, salt, seed, sugar, vegan, vegetables, vinegar, spices, condiment, side-dish
Read it online: https://www.chefs-mate.com/recipe/pickled-red-cabbage-2/