Best 6 Pickled Savoy Cabbage Recipes
**Savory Pickled Cabbage: A Crunchy and Tangy Delight**
Savory pickled cabbage, also known as sauerkraut, is a traditional fermented food made from finely shredded cabbage that has been fermented by lactic acid bacteria. This process gives the cabbage a sour and tangy flavor, along with a crunchy texture that makes it a popular ingredient in various cuisines worldwide. In this article, we bring you a collection of pickled savoy cabbage recipes that showcase the versatility of this fermented delicacy. From classic German sauerkraut to Korean kimchi and Japanese tsukemono, these recipes offer a range of flavors and techniques to suit every taste. Whether you're looking to add a tangy kick to your salads, sandwiches, or main dishes, these pickled savoy cabbage recipes are sure to deliver a delightful culinary experience. So, grab your cabbage and let's embark on a pickling adventure!
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
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
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
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 :
PICKLED RED CABBAGE
This bright and tangy pickled red cabbage is so pretty! The color is gorgeous, and the cabbage maintains a nice crunchy texture. Try it on your favorite sandwich. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
QUICK PICKLED CABBAGE
Transform red cabbage into a speedy side dish that's quick enough for everyday, but delicious enough to serve to dinner party guests
Provided by James Martin
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Put the cabbage in a large heatproof bowl. Put the onion in a saucepan with the vinegar, sugar and juniper berries. Heat until the mixture is boiling and the onion is starting to soften, around 10 mins. Add the mixture to the cabbage, stir well and leave to cool completely. Chill until needed.
Nutrition Facts : Calories 44 calories, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
Tips:
- Choose the best cabbage: Select firm, compact Savoy cabbage heads with tightly packed leaves. Look for cabbages that are heavy for their size, as this indicates a higher density and better flavor.
- Use the right spices: Pickling spices are essential for adding flavor to pickled Savoy cabbage. Common spices used include mustard seeds, coriander seeds, fennel seeds, allspice berries, and bay leaves. You can also add other spices like cloves, peppercorns, or ginger to your taste.
- Make a flavorful brine: The brine is what gives pickled Savoy cabbage its tangy, sour flavor. Use a combination of vinegar, water, sugar, and salt to create a brine that is both flavorful and acidic. The ratio of vinegar to water can be adjusted depending on your desired level of sourness.
- Pack the cabbage tightly: When packing the cabbage into the jars, make sure to pack it tightly to prevent any air pockets. This will help to keep the cabbage submerged in the brine and prevent spoilage.
- Allow sufficient fermentation time: Pickled Savoy cabbage needs time to ferment and develop its full flavor. The fermentation process typically takes 2-3 weeks, but it can vary depending on the temperature and the type of vinegar used. Check the cabbage regularly during fermentation and adjust the fermentation time as needed.
Conclusion:
Pickled Savoy cabbage is a delicious and versatile condiment that can be enjoyed in various ways. It is a great addition to sandwiches, salads, wraps, and burgers. It can also be used as a side dish or as a topping for grilled meats or fish. With its tangy, sour flavor and crunchy texture, pickled Savoy cabbage is sure to add a burst of flavor to any dish. So next time you are looking for a unique and flavorful condiment, give pickled Savoy cabbage a try!
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