Best 20 Pickled Cabbage Recipes

PICKLED CABBAGE

Steps:

• Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
• Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.

CANNED PICKLED RED CABBAGE

Steps:

• Mix the shredded cabbage with the salt in a large ceramic bowl.Place a weighted plate on the top of the cabbage, pressing it down,and leave for 24 hours.
• Drain,.
• Fill canning jars with red cabbage, boil the vinegar and pickling spices and pour over the cabbage.
• Seal jars for 10 mins in hot water bath.
• Ready to eat after 6 days.

PICKLED CABBAGE

Steps:

• In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.

SALVADORAN PULLED PORK PUPUSAS WITH PICKLED CABBAGE

Steps:

• For the pickled cabbage: Combine the vegetables in a large bowl. In a medium saucepan, add the vinegar, water, spices, brown sugar and salt and bring to a boil. Pour the hot pickling liquid over the vegetables. Mix the ingredients well and let stand for at least 24 hours before serving, stirring occasionally. This mixture will keep for 2 to 3 weeks covered in the refrigerator.
• For the pork filling: Season the pork with the salt and pepper and place in a medium saucepan. Add enough water to cover by 2-inches, about 6 cups. Bring to a simmer and partially cover the pot; cook until the meat is very tender and almost all of the liquid has evaporated, about 3 hours. Uncover the pork and let it slightly pan fry in its own fat, stirring, until golden brown.
• Meanwhile, combine the tomatoes, onion, garlic, jalapeno, oregano and cinnamon in a blender. Puree until smooth. Add the tomato mixture to the pork in the saucepan and stir to loosen any browned bits from the bottom of the pan. Lower the heat and simmer for another 30 minutes, or until pork is falling apart and most of the liquid has reduced from the sauce. The pork mixture should be very thick. Set aside to cool while you prepare the masa dough. (This will yield more pork than you need for this recipe but any leftover can be frozen and/or used in other recipes. It makes a great filling for tacos, burritos, quesadillas or enchiladas and also works well as a sandwich filling when mixed with a tangy barbecue sauce.)
• For the dough: In a bowl, combine the masa harina with the warm water and salt mix until soft dough forms. Let stand for 20 to 30 minutes. Stir in up to a 1/4 cup of cold water, until the dough become soft but not sticky. Divide the dough into 16 golf ball size pieces. Keep the dough covered as you work.
• To form a pupusa: Rub the palm of your hands with a little olive oil. While holding of the dough balls in 1 hand, press the thumb of the other hand in the middle of the ball of dough to form an indentation, then turning the dough, begin to flatten it with your fingertips into a 4-inch concave disk resembling a small bowl. In the center of the disk add 2 tablespoons of the pork and 1/2 tablespoon of the shredded cheese. Bring the edges of the dough together over the filling and squeeze to form a seal. Working gently, press the dough into a flattened disk, flattening the dough middle and edges to form a thick pancake shape about 4-inches in diameter. Repeat with the remaining dough and filling.
• Lightly rub the pupusas with oil and place them on a heated, greased griddle over medium-high heat. Cook each side until golden brown in spots and slightly puffy, 3 to 4 minutes per side. Serve hot, with a serving of the pickled cabbage on the side.

PICKLED CABBAGE AND PEPPERS

Steps:

• In a large bowl or cork, toss the cabbage and peppers with the salt. Cover and let stand in a cool place for 8-12 hours.
• In a non-reactive saucepan, combine the sugar and vinegar. Bring to a boil, then let it cool.
• Rinse the cabbage, and drain it well. Toss with the pepper flakes, mustard seeds and garlic. Pack the vegetable mixture firmly into pint mason jars. (the recipe as written generally makes about 4 pints. If you find you need more jars, you may not have packed firmly enough - and you'll need more vinegar mixture as a result.) Pour the vinegar mixture over the vegetables. Close the jars with hot two-piece caps.
• Process the jars for 20 minutes in a boiling water bath. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the cabbage.

QUICK-PICKLED RED CABBAGE (ATCHARA)

Steps:

• Toss cabbage with vinegar, sugar, coriander, pepper, and salt in a large bowl. Massage spices into cabbage using your hands. Adjust seasoning as desired with additional sugar or salt. Stir in Thai chile. Cover and chill until sugar and salt dissolve, at least 30 minutes.

JAPANESE-STYLE QUICK-PICKLED CABBAGE SLAW

Steps:

• Whisk first 6 ingredients in a medium saucepan.
• Bring to boil; pour into a large bowl.
• Add cucumber, carrot and red bell pepper.
• Add cabbage to vegetable mixture.
• It can be made up to 4 hours ahead.

PICKLED RED-CABBAGE SLAW

Steps:

• Quarter cabbage, and discard core. Shred cabbage as finely as possible with a sharp knife. Transfer to a large bowl.
• In a small bowl, stir together vinegar and sugar until the sugar has dissolved. Season with salt and pepper. Whisking constantly, add the oil in a slow, steady stream. Drizzle vinaigrette over the cabbage, and toss to combine. Let cabbage stand, loosely covered at room temperature, one to two hours, tossing occasionally. Just before serving, sprinkle cabbage with poppy seeds.

PICKLED SWEET AND SOUR RED CABBAGE

Steps:

• Preheat the oven to 150°C/300°F/gas mark 2.
• Layer the cabbage, onion, sultanas, vinegar, sugar, apples, butter and mixed spice into a baking dish and season with the salt and some black pepper. Add the orange rind and juice.
• Cover the dish with kitchen foil and bake for 2 1/2 hours, removing the foil for the last 20 minutes of cooking. Serve hot or cold.

PICKLED NAPA CABBAGE, CARROTS, AND SNOW PEAS

Steps:

• Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 30 minutes. Discard cloves.
• While pickling liquid steeps, blanch carrots in a 6- to 8-quart pot of boiling salted water 30 seconds, then transfer with a large slotted spoon to a bowl of ice and cold water to stop cooking. Lift out carrots with slotted spoon and drain in a colander. Transfer to paper towels and pat dry.
• Blanch snow peas in same pot of boiling water 30 seconds, then transfer to ice water, drain, and pat dry in same manner. Cut each snow pea lengthwise into 4 strips.
• Blanch cabbage in same pot of boiling water 5 seconds, then transfer to ice water, drain, and pat dry.
• Just before serving, toss vegetables with pickling liquid and chile in a large bowl.

PICKLED NAPA CABBAGE

Steps:

• In a large heatproof bowl, combine cabbage, cucumber, and onion.
• In a medium saucepan, combine 1 1/2 cups water, vinegar, sugar, and salt; bring to a boil, stirring to dissolve salt and sugar. Immediately pour over vegetables; using a dinner plate, press down on vegetables until they are submerged.
• Let cool to room temperature; transfer vegetables and liquid to an airtight container, and refrigerate up to 2 weeks. Use as you would sauerkraut or pickles, such as in Open-Face Ham Reuben Sandwiches.

SPICED PICKLED RED CABBAGE

Steps:

• In a large stainless steel pot layer cabbage and 1/3 cup salt. Cover and let sit in a cool spot for 24 hours.
• After 18 hours of cabbage sitting layer onions and remaining salt in a separate glass or stainless bowl cover with cold water to cover and let sit in a cool spot.
• Transfer cabbage to a colander a bit at a time to drain and rinse under cold running water.
• OK now you can place on paper lined trays to dry for about 6 hours. Or go ahead and let sun dry for 3 hours on paper towel line trays.
• Prepare canners, jars and lids.
• Prepare the spice bag by placing in a cheese cloth place allspice, juniper, peppercorns, celery seed, bay leaves, and cinnamon pieces tie to enclose.
• In a large stainless steel pan combine vinegars, sugar, mustard seed, mace, and spice bag. bring to a boil stirring to dissolve sugar. Reduce heat and gentle boil for 5 minutes. Rinse onions under cold running water add apple and onions to vinegar mixture. Cook for 5 minutes.
• Discard spice bag.
• Remove onions and apples place in a very large pot or bowl with cabbage tossing to mix all together.
• DON`T discard the liquid. Keep it heated.
• Packed the mixed veggies into hot jars leaving 1/2 inch head space. Ladle hot vinegar mixture in cabbage filled jars leaving 1/2 inch head space.Remove air bubbles. Wipe rims and place lids and screw tops to finger tightness.
• Place jars in a canner covering with boiling water by at least 1 inch. Bring back to a boil covered for 20 minutes. Remove lid and turn off flame let sit for 5 more minutes. Remove and jars and let cool in a draft free spot to cool.
• Remove air bubbles.

CORNED BEEF SANDWICHES WITH PICKLED CABBAGE

Steps:

• Whisk mayonnaise and Dijon mustard in small bowl. Set aside.
• Heat vegetable oil in large nonstick skillet over medium heat. Add cabbage, sliced onion, crushed coriander seeds, and celery seeds; sprinkle with salt and freshly ground black pepper and sauté until wilted and crisp-tender, about 6 minutes. Stir in white wine vinegar and sugar. Sauté until all liquid is absorbed, about 30 seconds. Transfer to medium bowl; set aside. Wipe out skillet and reserve.
• Place slices of rye bread on work surface. Divide white cheddar cheese among 4 bread slices; top with corned beef, dividing meat slices equally. Divide cabbage mixture over corned beef. Spread 1 teaspoon mayonnaise mixture over each remaining bread slice; place rye bread slices atop cabbage, mayonnaise side down. Spread 1 teaspoon mayonnaise mixture over each top bread slice.
• Heat same skillet over medium heat. Add 2 corned beef sandwiches, mayonnaise side down. Spread some of remaining mayonnaise mixture over top bread slices. Cook sandwiches covered until golden brown and cheddar cheese melts, about 2 minutes per side. Repeat with remaining corned beef sandwiches and serve.

PICKLED RED CABBAGE WITH CRANBERRIES AND APPLE

Steps:

• In a large saute pan, heat the olive oil and saute the red onions with the apples until they are slightly golden, about 5 minutes. Add the red cabbage, season with salt and saute until the cabbage begins to wilt, 5 to 10 minutes. Add the cranberries, sugar and vinegar and cook until the juices reduce and the cabbage looks glossy, about 15 minutes. Chill the cabbage and cranberry mixture overnight. It can be served both warm or cool, according to one's taste.

PICKLED CUCUMBER AND CABBAGE

Steps:

• Combine cucumber, cabbage, and onion in a bowl. Bring remaining ingredients to a boil in saucepan, stirring, and immediately pour over cucumber mixture. Toss mixture and let stand at room temperature, stirring occasionally, 10 minutes. To cool quickly, chill in freezer 15 minutes.

ORIENTAL PICKLED CABBAGE

Steps:

• Roast Szechuan peppercorns in a small DRY saucepan over medium heat for about 5 minutes, unil fragrant.
• Add all remaining ingredients, except the cabbage, and simmer for 20 minutes.
• Pour over cabbage in a bowl with a fitted lid.
• Remove peppers unless you want the cabbage to be really hot.
• Refrigerate overnight, at least, until ready to use.
• Serve with any oriental meal, or eat as a snack anytime.
• Keeps in the fridge for a couple weeks or longer.

PICKLED CABBAGE

Steps:

• Cut the top off Chinese cabbage and reserve for another use. Trim the base of the cabbage, discard, and then cut the remaining cabbage into 2-inch slices. Place cabbage slices in a bowl and add garlic, chilies, sugar and salt. Stir to combine. Spoon or pour into a jar and seal. Let sit in the refrigerator for 3 days.

PICKLED SAVOY CABBAGE

Steps:

• 1. Divide the cabbage between 4 pint jars. Place 1 tsp black peppercorns in each jar. Place 2 cloves garlic in each jar.
• 2. Place the vinegar, water and salt together in a saucepan. Cook just until the salt is dissolved. Pour over the cabbage.
• 3. Water bath for 15 minutes to seal jars

GINGER-PICKLED RED CABBAGE

Steps:

• Mix the sliced cabbage and the julienned pickled ginger in a large bowl. Add the pickled ginger juice and toss well. Cover and refrigerate for at least three hours before serving, stirring occasionally. Serve, garnished with the sesame seeds. The cabbage will keep for three to four days, refrigerated.

PICKLED RED CABBAGE

Steps:

• 1. Mix the shredded cabbage with the salt in a ceramic bowl. I used a crockpot. Sprinkle the salt over the cabbage and massage it all through the cabbage. Weight the cabbage down and set it in the fridge for 24 hours.
• 2. Drain the cabbage and push into 3 quart jars. Boil the vinegar with the pickling spices and pour over the cabbage. Seal the jars and water bath for 10 minutes. to seal