Best 5 Pickled Cabbage A Tasty Superfood Recipes
With its unique flavor profile and impressive nutritional value, pickled cabbage, also known as sauerkraut, emerges as a culinary delight and a superfood. This fermented cabbage, boasting a history rich in tradition, is not just a flavorful addition to various cuisines but also a powerhouse of beneficial probiotics, vitamins, and minerals. Its versatility extends from classic dishes like German sausages and sauerkraut to creative salads, sandwiches, and even kimchi, a Korean staple. Whether you're a food enthusiast seeking exciting culinary adventures or an individual seeking a healthier lifestyle, discovering the best recipe to prepare this pickled cabbage can transform your meals into a symphony of taste and nourishment.
Here are our top 5 tried and tested recipes!
PICKLED CABBAGE
Quick and very tasty pickled cabbage that can be served with a variety of meat dishes or on its own.
Provided by Victor
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Mix the cabbage, shredded carrots, garlic, hot pepper and black pepper in a large bowl.
- In a small sauce pan, bring the water, olive oil, vinegar and salt to a boil. Stir to dissolve the salt. Add the honey, stir and bring to boil again.
- Pour the hot pickling liquid over the cabbage then toss the cabbage with two large spoons. Let cool for a few minutes.
- Transfer to a 2 quart jar, packing tightly. Cover with a lid and let cool to room temperature then refrigerate. It will only get better with time.
Nutrition Facts : Calories 83 kcal, Carbohydrate 8 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 767 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
PICKLED CABBAGE
My mother picked up this recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts :
QUICK-PICKLED CABBAGE
Steps:
- Gather the ingredients.
- Using a large sharp knife, a mandoline , or a food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.
- Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes, if using.
- Put the shredded red cabbage in a bowl and then pour the hot brine over it.
- Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, coriander seeds, and peppercorns.
- Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, however, refrigerate for 24 to 48 hours before serving. This recipe can keep in the fridge for about seven days.
Nutrition Facts : Calories 31 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 254 mg, Sugar 3 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
PICKLED CABBAGE
This is a sort of pickled cabbage that makes a great, sharp, appetizer. Or it can also be added into other recipes. There is no need to cook the cabbage, but instead just place it in the fridge. It will keep in the fridge for a week or so.
Provided by SCGOATS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled Pickled Vegetable Recipes
Time P1DT30m
Yield 4
Number Of Ingredients 4
Steps:
- Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
- Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 19.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 1.5 g, Sodium 3508.7 mg, Sugar 16.1 g
PICKLED RED CABBAGE
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
Provided by Sarah Cook
Categories Condiment, Snack
Time 30m
Yield Makes 1kg
Number Of Ingredients 8
Steps:
- Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
- Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
- Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
Nutrition Facts : Calories 66 calories, Fat 0.3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 0.4 grams fiber, Protein 0.4 grams protein, Sodium 0.7 milligram of sodium
Tips:
- Choose fresh, firm cabbage for pickling. This will ensure the best flavor and texture.
- Use a variety of spices and seasonings to flavor your pickled cabbage. This will make it more interesting and complex.
- Experiment with different types of vinegar. Different vinegars will give your pickled cabbage a different flavor.
- Let your pickled cabbage ferment for at least 2 weeks before eating. This will allow the flavors to develop and mellow.
- Store your pickled cabbage in a cool, dark place. This will help it to stay fresh and flavorful for longer.
Conclusion:
Pickled cabbage is a delicious and healthy food that can be enjoyed as a snack, side dish, or condiment. It is a good source of probiotics, which are beneficial bacteria that can help to improve gut health. Pickled cabbage is also a good source of vitamins and minerals, including vitamin C, vitamin K, and iron. If you are looking for a healthy and flavorful way to add more vegetables to your diet, pickled cabbage is a great option.
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