Pickled Cabbage
This quick pickled cabbage is one of those small-effort recipes that delivers big payoff. It adds color, crunch, and tang to everything! There’s no cooking involved!
Servings: 12 (6 cups total)
Equipment
Ingredients
- 1 head red cabbage (about 2 pounds), quartered and cored
- 1 tablespoon sumac
- 2 tablespoons Kosher salt
- 1 cup distilled white vinegar
- 1 cup water
Instructions
- Chop the cabbage. Place cabbage quarters into the bowl of a large food processor fitted with an S-blade. Pulse short and quick until the cabbage is chopped into small, confetti-sized pieces. Transfer to a large colander.
- Rinse the cabbage. Rinse the cabbage well and shake the colander vigorously to get rid of excess water.
- Season the cabbage. Transfer the drained cabbage to a large mixing bowl. Add the sumac and 2 kosher salt and massage well with your hands. Set it aside for about 15 minutes.
- Pickle the cabbage. Pour in the vinegar and water and mix well to combine. Transfer the mixture (including the liquid) to a large (half-gallon) mason jar or a few smaller ones. Pack the vegetables down tightly to ensure they are submerged in the liquid. Seal with a lid. Refrigerate for at least 3 hours before serving. The pickles will keep in the refrigerator for up to 4 weeks.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the sumac used in this recipe.
- Storage: This pickled cabbage recipe must be stored in the refrigerator. It is not suitable for canning or storage at room temperature. The pickles will keep in the refrigerator for up to 4 weeks.
Nutrition
Calories: 25.5kcal | Carbohydrates: 5.2g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1183mg | Potassium: 170.6mg | Fiber: 1.5g | Sugar: 2.7g | Vitamin A: 780.3IU | Vitamin C: 39.9mg | Calcium: 34mg | Iron: 0.6mg
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