Description
A simple and versatile recipe for quick pickled red cabbage that adds a tangy crunch to any meal.
Ingredients
Scale
- 1 head red cabbage (small to medium)
- ½ cup water
- ½ tablespoon granulated sugar
- ½ teaspoon Himalayan salt
- 4 cloves garlic (smashed)
- ½ cup red wine vinegar
- 1 tablespoon paprika (or red Thai chili flakes)
Instructions
- Prepare the Brine: In a large mixing bowl, pour in ½ cup water. Add the ½ tablespoon granulated sugar and ½ teaspoon Himalayan salt, stirring with a spoon until fully dissolved.
- Add Flavorings: Toss in the 4 smashed cloves of garlic, 1 tablespoon paprika (or red Thai chili flakes), and ½ cup red wine vinegar. Mix everything well and set aside your fragrant brine.
- Slice the Red Cabbage: Using a sharp knife or a mandolin, slice the red cabbage into thin, uniform strips.
- Combine Cabbage and Brine: In a large mixing bowl, place all the sliced cabbage. Pour the brine over the cabbage and give everything a gentle toss with a spoon.
- Marinate: Cover the bowl tightly and let it sit at room temperature for about 6 hours to meld the flavors. Refrigerate for even better flavor enhancement overnight.
Notes
Keep pickled cabbage in an airtight container. It lasts about 2-3 weeks in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Various
Nutrition
- Serving Size: 1 serving
- Calories: 30
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg