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This sweet-and-salty quick pickled cabbage is great to have on hand for a topping for sandwiches, hot dogs or brats.

EatingWell.com, December 2021

Gallery

Credit: Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless

Recipe Summary

active:
15 mins
total:
1 day 15 mins
Servings:
6
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What Type of Cabbage Can I Use?

Both green and red cabbage work well and maintain their crunch after marinating in the pickling liquid that imparts a subtle, spicy flavor thanks to chile peppers.

How to Shred Cabbage

A wedge of cabbage sitting on a cutting board next to a knife
Credit: Carolyn Hodges

Cut the cabbage in half lengthwise through the stem end.

Next, cut each half in half through the stem end (you should have 4 quarters).

Cut off the bottom of each quarter at an angle to remove the core.

Close up of slicing a a quarter head of cabbage
Credit: Carolyn Hodges

Place a cabbage wedge cut-side down on a cutting board and cut lengthwise into very thin strips. For shorter strips, cut the wedge crosswise.

Additional reporting by Jan Valdez

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, vinegar, sugar and salt in a large pot; bring to a boil over medium-high heat. Immediately add cabbage, shallots and chile. Immediately remove from heat; 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.)

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  • Pack the cooled mixture into a 1-quart glass jar; place thyme sprigs into the side of the jar. Cover tightly and refrigerate for at least 24 hours.

Equipment

1-quart glass jar with lid

To make ahead

Refrigerate for up to 2 weeks.

Nutrition Facts

2/3 cup
30 calories; sodium 303mg; carbohydrates 7g; dietary fiber 2g; protein 1g; sugars 4g; vitamin a iu 139IU; potassium 157mg.
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