Best 5 Pickled Cabbage A Tasty Superfood Recipes
**Pickled Cabbage: A Tangy, Crunchy Superfood Treat**
Experience the delightful fusion of flavors and textures with pickled cabbage, a culinary gem that tantalizes taste buds and nourishes the body. Embark on a pickling adventure with our diverse collection of recipes, each offering a unique twist on this ancient preservation technique. From classic sauerkraut to spicy kimchi and refreshing coleslaw, discover the versatility of pickled cabbage as it elevates your meals with its tangy, crunchy goodness. Dive into the world of pickling and savor the health benefits of fermented foods, promoting gut health and boosting your immune system. Get ready to transform ordinary cabbage into an extraordinary culinary delight!
**Recipes Included:**
1. **Classic Sauerkraut:** Master the traditional German sauerkraut recipe, using simple ingredients like cabbage, salt, and caraway seeds. Experience the tangy, sour flavor profile that pairs perfectly with sausages, pork dishes, and sandwiches.
2. **Spicy Kimchi:** Embark on a Korean culinary journey with kimchi, a spicy and pungent fermented cabbage dish. Discover the vibrant flavors of gochugaru (Korean chili powder), garlic, ginger, and jeotgal (fermented seafood) as they infuse the cabbage, creating a complex and addictive taste sensation.
3. **Refreshing Coleslaw:** Dive into the world of American classics with coleslaw, a refreshing and crunchy side dish. Shredded cabbage, carrots, and onions are tossed in a creamy mayonnaise-based dressing, resulting in a sweet, tangy, and refreshing salad that complements grilled meats, fried chicken, and fish tacos.
4. **Curried Pickled Cabbage:** Explore the aromatic flavors of India with curried pickled cabbage. A blend of turmeric, cumin, coriander, and fenugreek seeds adds warmth and depth to the pickling liquid, creating a unique and flavorful condiment that pairs well with curries, rice dishes, and samosas.
5. **Sweet and Sour Pickled Cabbage:** Experience the perfect balance of sweet and sour with this delightful pickled cabbage recipe. Sugar, vinegar, and a touch of mustard seeds create a harmonious flavor profile that complements Asian-inspired dishes, sandwiches, and wraps.
6. **Pickled Red Cabbage:** Add a vibrant pop of color to your meals with pickled red cabbage. The stunning purple hue of red cabbage, paired with the tangy pickling liquid, creates a visually appealing and flavorful addition to salads, sandwiches, and cheeseboards.
PICKLED CABBAGE
My mother picked up this recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts :
QUICK-PICKLED CABBAGE
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Steps:
- Gather the ingredients.
- Using a large sharp knife, a mandoline , or a food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.
- Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes, if using.
- Put the shredded red cabbage in a bowl and then pour the hot brine over it.
- Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, coriander seeds, and peppercorns.
- Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, however, refrigerate for 24 to 48 hours before serving. This recipe can keep in the fridge for about seven days.
Nutrition Facts : Calories 31 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 254 mg, Sugar 3 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
PICKLED CABBAGE- A TASTY SUPERFOOD
I am making a cookbook of superfood recipes. This pickled cabbage is very tasty and yet very good for you! Keep this in the refrigerator to add to sandwiches or use as a side dish. The longer it sits the better it gets. Keeps for up to 3 months, BUT MUST BE STORED IN THE REFRIGERATOR. Prep time does not include the time you...
Provided by Caroline ShupertRecipes
Categories Vegetables
Time 35m
Number Of Ingredients 8
Steps:
- 1. Core cabbage and cut into 2 inch pieces. Toss cabbage, onion, and salt together. Place in a large colander and set over a large bowl. Cover with a towel or plastic wrap and let sit at room temperature for several hours until cabbage wilts down to half its original volume. Stir it occasionally during this time. Pour off any liquid that accumulates in lower bowl. When mixture seems to be about half in volume from original, pack mixture loosely into 6 half pint or 3 pint jars that have been sterilized. Set aside while making pickling juice.
- 2. Bring all remaining ingredients to a boil and simmer for 2-3 minutes. Remove from heat and carefully pour liquid into jars with cabbage mixture, leaving about 1/2 inch head space at top of each jar. Place lids on jars. Allow to cool and place in refrigerator where they will keep for up to 3 months.
PICKLED CABBAGE
This is a sort of pickled cabbage that makes a great, sharp, appetizer. Or it can also be added into other recipes. There is no need to cook the cabbage, but instead just place it in the fridge. It will keep in the fridge for a week or so.
Provided by SCGOATS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled Pickled Vegetable Recipes
Time P1DT30m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 19.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 1.5 g, Sodium 3508.7 mg, Sugar 16.1 g
EASY PICKLED CABBAGE
Steps:
- Thinly slice the cabbage and bell pepper. Shred the carrot. Place the vegetables in a large bowl and mix well.
- Transfer the cabbage mix into a glass jar, packing tightly.
- In a small saucepan, bring the water, sugar, and salt to a boil. Remove the pan from the heat and add the vinegar and olive oil. Give it a stir, and pour the marinade into the jar with the cabbage.*
- Cool completely and transfer it to the fridge. Allow at least 12 hours to pickle. Serve.
Nutrition Facts : Calories 168 kcal, Carbohydrate 25 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 996 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving
Tips:
- Choose fresh and firm cabbage heads for pickling.
- Use a variety of spices and herbs to flavor the pickle, such as garlic, ginger, mustard seeds, and dill.
- Make sure the brine is strong enough to preserve the cabbage, but not so strong that it overpowers the flavor.
- Keep the pickled cabbage in a cool, dark place to allow it to ferment properly.
- Taste the pickled cabbage regularly to ensure that it has reached the desired flavor.
Conclusion:
Pickled cabbage is a delicious and healthy superfood that can be easily made at home. With its tangy and slightly sour flavor, pickled cabbage can be enjoyed as a condiment, side dish, or even as a main course. It is a great source of probiotics, vitamin C, and fiber, making it a beneficial addition to a healthy diet. So next time you're looking for a tasty and nutritious snack, give pickled cabbage a try!
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