Pickled Cabbage Recipe
Making your own pickled cabbage at home is a fantastic way to introduce healthy flavors and crunchy textures to your meals. This quick and easy pickled cabbage recipe is packed with nutrients, making it a great addition to salads, sandwiches, or as a side dish. Plus, homemade pickled cabbage is an excellent way to preserve the goodness of cabbage while adding a delicious tangy twist to your meals.
WHY YOU WILL LOVE THIS RECIPE
This pickled cabbage recipe is a lighter option for those who want to enjoy delicious, crunchy vegetables without all the extra calories. It requires minimal ingredients and can be made in just a few steps, making it great for meal prep. You can whip up a batch and refrigerate it for up to one month, so you always have a healthy condiment on hand. Moreover, cabbage itself is low in calories but high in fiber, which makes it a good option for weight loss diets and a diabetic-friendly choice as well.
HOW TO MAKE Pickled Cabbage
EQUIPMENT NEEDED
- Large bowl
- Knife and cutting board
- Saucepan
- 4 quart-sized jars with lids
Ingredients You’ll Need
- 1 medium head of cabbage
- 2 bell peppers (orange and red, sliced)
- 3 cloves garlic (crushed)
- 2 carrots (grated)
- 2 cups water
- 1/2 cup oil
- 1/2 cup sugar
- 2/3 cup vinegar
- 1 1/2 tbsp salt
STEP-BY-STEP INSTRUCTIONS
- Finely shred the cabbage into a large bowl.
- Thinly slice the bell peppers and grate the carrots; add them to the cabbage. Toss all together.
- Meanwhile, bring the marinade ingredients (water, oil, sugar, vinegar, and salt) to a boil.
- Pour the hot marinade over the cabbage mixture and stir to combine.
- Add 3 cloves of crushed garlic to the mixture.
- Pack the mixture into 4 quart-sized jars, ensuring the marinade covers the cabbage.
- Refrigerate for up to one month.
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HOW TO SERVE Pickled Cabbage
Pickled cabbage serves as a versatile side or condiment. You can serve it alongside grilled meats, as a topping for tacos, or mixed into grain bowls. For portion control, consider serving about 1/4 cup of pickled cabbage as a side.
STORAGE & FREEZING: Pickled Cabbage
Store your pickled cabbage in the refrigerator for up to one month. The longer it sits, the more flavorful it becomes as it absorbs the marinade. However, it is best enjoyed within the first two weeks for optimal crunchiness. Freezing is not recommended since it can alter the texture of the cabbage.
SERVING SUGGESTIONS
Pair your pickled cabbage with lean proteins like grilled chicken or fish for a heart-healthy meal. You can also enjoy it with whole grain bread for a balanced lunch option. Serve it alongside a fresh salad made with leafy greens for added nutrients and fiber.
VARIATIONS
Healthier Version
Try reducing the sugar content or replacing it with a natural sweetener like honey or stevia to make a lower sugar version of pickled cabbage. This version will be just as tasty while better supporting your health goals.
High-Protein or Low-Carb Version
Incorporate protein-rich ingredients like edamame or chickpeas into your pickled mixture for a high protein meal. This twist will enhance the fiber and protein content of your dish, creating a more complex flavor profile.
Air Fryer Version
While traditional pickled cabbage doesn’t take advantage of the air fryer, consider air-frying other vegetables like carrots or zucchini to serve alongside your pickled cabbage. This combination creates a healthier meal that’s still full of flavor and texture.
FAQs
How can I store pickled cabbage?
Store pickled cabbage in airtight jars in the refrigerator. It can last up to one month, but try to enjoy it within the first two weeks for the best taste.
Is pickled cabbage healthy?
Yes! Pickled cabbage is low in calories, high in fiber, and provides plenty of vitamins. It’s a great option for weight loss and diabetic-friendly diets.
Can I make pickled cabbage without sugar?
Absolutely! You can reduce the sugar content or replace it with a natural sweetener. This modification will preserve the flavors without adding too many extra calories.
How do I incorporate pickled cabbage into my meals?
Pickled cabbage can enhance salads, tacos, or grain bowls. It’s a crunchy, tangy topping that pairs well with proteins, making it a versatile addition to various dishes.
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MAKE-AHEAD TIPS FOR Pickled Cabbage
Making pickled cabbage ahead of time is a time-saving idea that fits perfectly into meal prep routines. Prepare a batch at the start of the week and store it in the fridge for easy access to healthy, crunchy veggies throughout the week. It can enhance sandwiches and salads or serve as a snack that keeps your meals interesting without much effort. Enjoy the convenience and flavor of this easy recipe as you stick to your healthy eating plan!
Incorporate this delicious pickled cabbage into your meals, and savor the health benefits it brings along with its great flavor. Give it a try and discover how easy and rewarding it is to create your own healthy versions of beloved recipes at home!
Pickled Cabbage
Ingredients
Method
- Finely shred the cabbage into a large bowl.
- Thinly slice the bell peppers and grate the carrots; add them to the cabbage. Toss all together.
- Meanwhile, bring the marinade ingredients (water, oil, sugar, vinegar, and salt) to a boil.
- Pour the hot marinade over the cabbage mixture and stir to combine.
- Add 3 cloves of crushed garlic to the mixture.
- Pack the mixture into 4 quart-sized jars, ensuring the marinade covers the cabbage.
- Refrigerate for up to one month.