Description
This pickled red cabbage adds a vibrant and tangy flavor to many dishes.
Ingredients
Scale
- 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
- This pickled cabbage can be used as a topping for tacos, sandwiches, or salads.
- Ensure the cabbage is fully submerged in the pickling liquid for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Pickles
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 35
- Sugar: 3g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg