Best 4 Pickled Red Cabbage Sugar Free Whole30 Recipes
Pickled red cabbage is a delicious and versatile side dish that can be enjoyed as part of a healthy, whole30 compliant diet. This fermented dish is not only rich in probiotics and beneficial bacteria that support gut health, but it also offers a tangy, slightly sweet flavor that complements a wide range of dishes, from hearty meats to refreshing salads. Additionally, preparing pickled red cabbage at home is relatively simple and requires only a few basic ingredients. In this article, we'll provide a detailed recipe for creating a delicious and sugar-free pickled red cabbage dish that adheres to the Whole30 guidelines, allowing you to enjoy this flavorful and gut-friendly side dish as part of your healthy eating journey.
Check out the recipes below so you can choose the best recipe for yourself!
PICKLED RED CABBAGE
This quick pickled red cabbage is fast, easy and delicious. With just 5 ingredients and 10 minutes of hands on work, you can make a quick pickled condiment that's the perfect topper for tacos, amazing in salads, and delicious in a slaw.
Provided by Lexi
Categories Side Dishes
Time 15m
Number Of Ingredients 5
Steps:
- Slice the cabbage in half. Remove the triangular core by cutting two slits on either side. Discard the core.
- Slice the halves lengthwise to create long shreds of the cabbage. Slice as thinly as possible - you don't want any huge pieces of cabbage. (For best results, try using a mandoline instead of a knife.)
- Combine vinegar, salt, sugar, and water in a small saucepan over medium heat and bring to a simmer, stirring until salt and sugar are dissolved.
- Place sliced cabbage into a jar, packing it tightly with your hands or a spoon. Pour the brine over the cabbage, adding enough so that the cabbage is completely submerged.
- Let cabbage and brine cool completely at room temperature without adding a lid. You can seal in a jar and refrigerate for a few weeks or you can follow the traditional water bath canning process for long term storage.
Nutrition Facts : Calories 34 calories, Sugar 3.9 g, Sodium 332.5 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 6.6 g, Fiber 1.5 g, Protein 1 g, Cholesterol 0 mg
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
PICKLED RED CABBAGE
Raw cider vinegar is unheated and unpasteurized. Look for it at health-food stores.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Yield Makes 2 2/3 cups
Number Of Ingredients 3
Steps:
- Finely slice red cabbage, preferably with a mandoline. Place cabbage in a bowl, and add salt and vinegar. Using your hands to mix thoroughly, squeeze cabbage until it begins to wilt and get juicy. Let stand for 30 minutes. Adjust seasonings to taste. Add a little extra salt and vinegar if you are planning on serving the cabbage the following day, since the flavor fades as it marinates.
PICKLED RED CABBAGE
This bright and tangy pickled red cabbage is so pretty! The color is gorgeous, and the cabbage maintains a nice crunchy texture. Try it on your favorite sandwich. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- Use a sharp knife to thinly slice the cabbage so that it pickles evenly.
- To save time, use a food processor to shred the cabbage.
- If you don't have apple cider vinegar, you can use white vinegar instead.
- Add a teaspoon of pickling spice to the vinegar mixture for extra flavor.
- Store the pickled cabbage in a jar or container in the refrigerator for up to 2 weeks.
Conclusion:
Pickled red cabbage is a delicious and healthy side dish that can be used in a variety of salads, sandwiches, and tacos. It's also a great way to add some probiotics to your diet. This sugar-free and Whole30-compliant recipe is easy to make and can be enjoyed by everyone.
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