Pickled red cabbage with carrots, ginger and cilantro makes a tasty combination. A great side dish or topping for burgers, sandwiches and tacos.
Prep Time15 minutesmins
Cook Time2 minutesmins
Course: preserves, Salad, Side Dish
Cuisine: European
Keyword: cabbage salad, quick pickles, side dish
Servings: 2cups
Calories: 93kcal
Ingredients
1/4headred cabbage (1 cup shredded)
2mediumcarrots (1cup shredded)
1/4bunchcilantro (1/4 cup chopped)
3-5thin slices of fresh ginger
1/2tspwhole black peppercorn
1/3cupcider vinegar
2/3 cupwater
1/2tspsalt
2tspsugar
Instructions
Wash and prep veggies. Cut cabbage into thin strips (or use grater), grate carrots and chop cilantro.
Add ginger and peppercorns to a 2 cup jar.
Layer in cabbage, carrots and cilantro. Arrange them in layers like lasagna or mix them and add to jar - your preference. Leave 1/2 inch space between top of vegetables and rim of jar.
Combine vinegar, water, salt and sugar in small pot. Bring to boil and stir to dissolve salt and sugar. Remove from heat and pour over veggies in jar.
Press veggies down to remove as much air as possible. Top with more brine until vegetables are totally covered.
Eat and enjoy at anytime, although letting the cabbage marinate for at least 12 hours will infuse flavour better and soften the cabbage somewhat.
Store in refrigerator for 2-3 weeks.
Video
Notes
This cabbage must be stored in the fridge. It is not the same as fermented cabbage, nor is it safe for canning.