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Easy Pickled Cabbage Recipe

Pickled cabbage can be hit or miss at times, depending on how you put it together. When I pickle anything I always like to keep a few things in mind. Is it healthy? Is it tasty? Does it store well? and Can I make it in a few simple steps? That last question being the least of the considerations. I only think about the ease of construction and the likelihood of your wanting to make it when I’m writing for you.

Here’s how I put it all together…

Easy Pickled Cabbage Recipe

Pickled cabbage is an awesome side dish, great for spicy and savory dishes and a tasty component to add to pretty much any meaty sandwich. Here’s my easy to make, healthy recipe that’ll deliver massive flavor and bring more life to your meals.

Pickled cabbage can be hit or miss at times, depending on how you put it together. When I pickle anything I always like to keep a few things in mind. Is it healthy? Is it tasty? Does it store well? and Can I make it in a few simple steps? That last question being the least of the considerations. I only think about the ease of construction and the likelihood of your wanting to make it when I’m writing for you.

Here’s how I put it all together…

Easy Pickled Cabbage Recipe

Equipment
1 mixing bowl
1 whisk
1 sauce pan
1 cutting board
1 large knife
1 set of tongs
5 - 10 lbs of ice
empty sink or area large enough to make an ice bath
1 large container [glass covered]

Sauce Ingredients
1 1/2 cup organic apple cider vinegar
3 tbsp organic raw honey
3/4 cup organic brown sugar
2 tbsp organic toasted sesame seed oil
2 tbsp organic walnut oil
1/2 cup extra virgin olive oil
2 tbsp organic mustard
1 tbsp organic ketchup
1/2 tsp chipotle powder

Cabbage Ingredients
3 cups savoy cabbage [shredded]
3 cups red cabbage [shredded]
1/2 cup red onion [thinly sliced]

Instructions
Step 1. In your mixing bowl whisk all of your sauce ingredients, in the order listed, together.
Step 2. Pour your ingredients into your sauce pan and gently heat through.
Step 3. Toss cabbages and onion in your mixing bowl, top with heated sauce and fold in. [You’re going to repeat the folding process every few minutes as the cabbage and onion wilts and decreases in volume.]
Step 4. Once the pickled cabbage has softened and reduced in volume cool it using the ice bath technique, and take the chilled, finished pickled cabbage and add it to your storage container.

You’re ready to go! You can add it to whatever your heart desires.

We enjoyed this recipe and have eaten it a number of times knowing that it, not only, is tasty, but healthy as well.

As always, it’s my pleasure sharing these recipes with you. Until next time…

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