Easy pickled cabbage recipe
I’ve been rather obsessed with the humble cabbage for a solid few months now.
Whether fresh tossed through a salad or finely sliced and added to rice or mince dishes, it really is a versatile vegetable.
But my absolute favourite way to eat it is pickled. Once pickled it is delicious on a sandwich with some dijon mustard, on top of scrambled eggs or added to a goodness bowl.
We’ve been going through it at an alarming rate, and the good stuff can be quite pricey, so I’ve started making my own at home.
Below is my go-to recipe that is quick and easy to do.
Easy pickled cabbage
1/4 head red cabbage, finely sliced
1 cup apple cider vinegar
1 cup filtered water
2 teaspoons salt
1 tablespoon brown sugar
1 teaspoon cumin seeds
1 teaspoon coriander seeds
Finely slice your cabbage.
In a pot, bring the rest of the ingredients to a boil.
Once boiled for a couple of minutes, add in your red cabbage and cook, stirring occasionally for 8 - 10 minutes.
Allow to cool for a couple of minutes then transfer to a sealable jar. Pack the cabbage down tightly.
Pour over your cooking liquid to cover the cabbage.
Allow to cool at room temperature before storing in the fridge.
Wait at least three days before eating. The pickled cabbage will keep in your fridge for a few weeks.
Note: this recipe yields one 850ml jar. Ideally, make a big batch at a time and store it in several jars. That way you won’t run out!