Pickled red cabbage is a vibrant and tangy addition to any meal. This simple recipe transforms humble red cabbage into a zesty, crunchy delight that pairs perfectly with sandwiches, salads, and more. The process is quick and easy, making it an excellent choice for those looking to add a burst of flavor to their dishes.
The ingredients for this recipe are quite straightforward. However, if you don't usually stock apple cider vinegar in your pantry, you might need to pick some up at the supermarket. This type of vinegar adds a unique, slightly sweet tang that is essential for the pickling process. The rest of the ingredients, including sugar and salt, are common household staples.
Ingredients For Pickled Red Cabbage Recipe
Red cabbage: This is the main ingredient, providing a crunchy texture and vibrant color.
Apple cider vinegar: Adds a tangy and slightly sweet flavor essential for pickling.
Water: Used to dilute the vinegar and balance the acidity.
Sugar: Adds a touch of sweetness to counterbalance the vinegar's tang.
Salt: Enhances the overall flavor and helps in the pickling process.
Technique Tip for This Recipe
When shredding the red cabbage, aim for uniform thin slices to ensure even pickling. Using a mandoline slicer can help achieve consistent results.
Suggested Side Dishes
Alternative Ingredients
shredded red cabbage - Substitute with shredded green cabbage: Green cabbage has a similar texture and can be pickled in the same way, though it will have a slightly different flavor and color.
apple cider vinegar - Substitute with white vinegar: White vinegar has a similar acidity level and will work well for pickling, though it lacks the slight sweetness and complexity of apple cider vinegar.
water - Substitute with vegetable broth: Vegetable broth can add an extra layer of flavor to the pickling liquid, enhancing the overall taste.
sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that can provide a similar level of sweetness with a slightly different flavor profile.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar level of saltiness, with potentially more minerals and a slightly different taste.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Ensure the pickled red cabbage is completely cooled before storing. This helps maintain its crisp texture and vibrant color.
- Transfer the pickled red cabbage into an airtight glass jar or container. Glass is preferred as it doesn't react with the acidic vinegar.
- Store the jar in the refrigerator. The pickled red cabbage will keep well for up to 2 weeks, developing deeper flavors over time.
- For longer storage, consider freezing the pickled red cabbage. Use freezer-safe bags or containers, ensuring to leave some space for expansion.
- When ready to use, thaw the pickled red cabbage in the refrigerator overnight. Note that freezing may slightly alter the texture, making it softer.
- Always use clean utensils when scooping out portions to avoid contamination and extend shelf life.
- Label the jars or containers with the date of preparation to keep track of freshness.
- If you notice any off smells, discoloration, or mold, discard the pickled red cabbage immediately to avoid foodborne illness.
How to Reheat Leftovers
Stovetop Method:
- Place the pickled red cabbage in a small saucepan.
- Add a splash of water or apple cider vinegar to maintain moisture.
- Heat over medium-low heat, stirring occasionally, until warmed through.
Microwave Method:
- Transfer the pickled red cabbage to a microwave-safe dish.
- Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
- Heat on medium power for 1-2 minutes, stirring halfway through, until evenly warmed.
Oven Method:
- Preheat your oven to 300°F (150°C).
- Place the pickled red cabbage in an oven-safe dish and cover with foil.
- Heat for about 10-15 minutes, stirring halfway through, until warmed to your liking.
Steaming Method:
- Set up a steamer basket over a pot of simmering water.
- Place the pickled red cabbage in the steamer basket.
- Cover and steam for about 5-7 minutes, until heated through.
Essential Tools for This Recipe
Mixing bowl: A large bowl used to hold the shredded red cabbage while you prepare the pickling solution.
Saucepan: A small pot used to heat and combine the apple cider vinegar, water, sugar, and salt.
Knife: A sharp tool used to shred the red cabbage into thin slices.
Cutting board: A flat surface used to safely cut and shred the red cabbage.
Measuring cups: Tools used to accurately measure the apple cider vinegar and water.
Measuring spoons: Tools used to measure the sugar and salt precisely.
Stirring spoon: A utensil used to mix the hot pickling solution and to combine it with the shredded cabbage.
Jar: A container used to store the pickled cabbage in the refrigerator.
Lid: A cover for the jar to keep the pickled cabbage fresh while it refrigerates.
Time-Saving Tips for This Recipe
Pre-shred the cabbage: Buy pre-shredded red cabbage from the store to save time on preparation.
Quick boil: Use an electric kettle to boil the vinegar mixture faster.
Batch preparation: Make a larger batch and store it in the fridge for future use.
Use a food processor: Shred the cabbage quickly with a food processor instead of by hand.
Immediate cooling: Place the cabbage mixture in an ice bath to cool it down faster before refrigerating.
Pickled Red Cabbage Recipe
Ingredients
Main Ingredients
- 1 head red cabbage shredded
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoon sugar
- 1 tablespoon salt
Instructions
- 1. Shred the red cabbage and place it in a mixing bowl.
- 2. In a saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil.
- 3. Pour the hot mixture over the shredded cabbage. Mix well.
- 4. Let it cool to room temperature, then transfer to a jar and refrigerate. Ready to eat in a few hours, best after 24 hours.
Nutritional Value
Keywords
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