Red cabbage brings such a beautiful aesthetic with the bright purple/red colour, and this colour is what makes it so special. Brightly coloured veg such as tomatoes, capsicum and are rich in antioxidants, which are linked with lowering blood pressure and reducing risk of cardiovascular disease.
Easy Pickled Cabbage
Rated 5.0 stars by 1 users
Prep Time
5 minutes
Red cabbage brings such a beautiful aesthetic with the bright purple/red colour, and this colour is what makes it so special. Brightly coloured veg such as tomatoes, capsicum and are rich in antioxidants, which are linked with lowering blood pressure and reducing risk of cardiovascular disease.
Cailie Ford
Ingredients
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1⁄2 head of a red (or green) cabbage
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1 cup apple cider vinegar
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1 cup water
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2 tbsp sugar
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2 cloves garlic, crushed
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1 tsp salt
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1⁄2 tsp black pepper corns
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1⁄2 tsp chilli flakes (optional)
Directions
Remove core from the cabbage and shred using a sharp knife or mandolin blade
Combine water, vinegar, sugar and salt in a large pot; bring to a boil over medium-high heat.
Once boiling, remove from heat and immediately add cabbage, garlic, and chilli. Stir and let cool completely, about 45 minutes. (The vegetables should be submerged in the liquid. If not, pack the mixture into the jar to marinate and cool at the same time. Keep the lid off the jar until the mixture is completely cooled, about 1 hour.)
Transfer to an airtight glass jar and store in the fridge for up to two weeks.
Enjoy with tacos, buddha bowls, eggs, salmon - anything goes!
