Description
This quick pickled cabbage brings together the vibrant taste of red cabbage, sumac, and a tangy vinegar brine. It’s perfect for adding extra crunch and flavor to your meals, whether served as a side, atop tacos, or in salads. It’s a simple recipe that will be a staple in your kitchen!
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 by placing cabbage quarters into a large food processor fitted with an S-blade and pulse until finely chopped.
- Rinse the chopped cabbage well in a colander, shaking to remove excess water.
- Transfer the drained cabbage to a large mixing bowl, add sumac and kosher salt, and massage with hands. Let it sit for about 15 minutes.
- Pour the vinegar and water over the cabbage and mix until combined. Transfer to a large mason jar or smaller jars, packing tightly to ensure submersion in the liquid. Seal and refrigerate for at least 3 hours before serving.
Notes
The pickled cabbage can be stored in the refrigerator for up to 4 weeks.
Experiment with different spices or herbs for unique flavors in your pickling brine.
If preferred, add sliced garlic or chili for additional taste.
Nutrition
- Serving Size: 1 serving
- Calories: 20
- Sugar: 2g
- Sodium: 410mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg