Quick Pickled Red Cabbage, is really purple (in colour) cabbage. But it turns red in the pickling brine. As I explained in a previous post, purple cabbage is a PH indicator. It turns red in acidic conditions as with the vinegar in this recipe. And it stays purple in neutral, and green or yellow in alkaline. Which I think is amazingly cool. Cause I'm a nerd that way. So now I'm calling it Red Cabbage, (instead of Purple Cabbage). It's the coolest thing, check it out here on ThoughtCo.
So Much Cabbage
After making Purple Cabbage Soup last week, I still (still!) had a lot of cabbage to deal with. Another whole head, to be exact. This cabbage needed to make itself useful. We are big fans of Kim-chi, Sauerkraut, and pickled cabbage of any kind. So I decided to do a quick pickle with half of the remaining head. A couple of jars take up a lot less space in the fridge than a giant head of cabbage. Quick pickled red cabbage is very simple, and it's a great addition to so many things. We love it for topping burgers, or tacos, and in wraps and sandwiches. and it's a great side for anything spicy, and anything Asian.
Quick pickles are so easy to do, and they're perfect for small batches. It's fun to play with this recipe to get different flavours. You can change the vinegar for rice vinegar and add some soy sauce, and ginger slices for a specifically Asian twist. And the caraway can be changed for black mustard, fennel, or sesame.
I still have half a head of cabbage, though. So I gotta get back to the back to the drawing board. Red cabbage is one of the healthiest veggies out there. It's also really versatile. If like me, you have half a head to use still, try Fennel Cabbage Slaw, Slow Cooker Red Cabbage & Apples, or that Purple Soup that I mentioned earlier.
How To Make Quick Pickled Red Cabbage
Quick Pickled Red Cabbage is so easy and it makes a great condiment for topping burgers, sandwiches, and tacos.
- 1/2 large head purple or red cabbage shredded or thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1/2 cup water
- 3 tsp salt
- 2 tbsp caraway seeds
Put shredded cabbage into a large bowl.
Put remaining ingredients in a saucepan and bring to a boil.
Stir until sugar dissolves. Pour over cabbage, stir, and cover.
Allow to stand for about an hour.
Put into jars along with liquid, with lids, and refrigerate.
Will keep in the fridge for about two weeks.