Have you ever made your own pickled vegetables?
Pickled cabbage can be made on the stovetop in about 5-7 minutes. It’s a delicious condiment that can be used to perk up a sandwich, wrap, or salad. Can it be eaten alone as a side dish? Absolutely I love it.
This summer has been brutally hot, and the extreme heat has really curtailed my interest in doing any real cooking.
Instead, I’ve been assembling and making things such as wraps, vegetable bowls, tacos, etc-
I’ve made this pickled recipe in the past using sliced white or purple cabbage or combining both. Sometimes I even add a little shredded carrots. The recipe is very versatile and almost any coleslaw type vegetable that can be sliced very thin can be used.
Although I might prefer to ferment my own cabbage for greater health benefits, fermenting would take at least month to come to fruition. This simple tasting recipe takes only about 10 minutes from start to finish and can be consumed immediately or stored for up to 7 days in the refrigerator.
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Summer is the perfect time for no cook or hardly cook recipes. One of my wraps might be filled with sliced vegetables, greens, and some pickled veggies and sliced tofu. This pickled cabbage works great.
Cabbage is one of the cruciferous vegetables (such as broccoli, cauliflower, Brussels sprouts, etc.) and is really good for you.
According to research, cruciferous vegetables contain glucosinolates which have strong anti-inflammatory and antioxidant properties which may help protect our cells from damage that causes diseases (such as some cancers). In addition, cabbage is low in calories and carbs, but provides valuable fiber, vitamin C, and vitamin K.
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| GF toast with mashed avocado, topped with pickled red cabbage |
I’m sharing two methods to make simple pickled cabbage. The first method cooks the brine and adds the brine to the raw cabbage.
The second cooks the cabbage together with the brine in a saucepan and can be eaten immediately.
Both of these recipes are super simple, oil-free, and fit perfectly within a vegan and gluten-free diet.
Ingredients for cooking the brine without the cabbage
- 1 small head of cabbage (or about 4 cups shredded)
- 1 cup vinegar of your choice
- 1 and half cups water
- 2 tablespoons maple syrup
- 1 tablespoon sea salt
- 1 teaspoon mustard seeds (optional for extra flavor)
- 1/4 teaspoon red pepper flakes (optional for a bit of heat)
- 2 cloves garlic, very thinly sliced (optional for extra zing)
- 1 small red onion, thinly sliced (optional, for added crunch and flavor)
Instructions:
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Prepare the Cabbage:
- Remove the outer leaves of the cabbage and slice it in half. Remove the core and shred the cabbage into thin strips.
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Prepare the Pickling Brine:
- In a medium saucepan, combine vinegar, water, maple syrup, sea salt, and optional mustard seeds and red pepper flakes. Bring to a gentle simmer over medium heat, stirring occasionally until the salt and syrup are dissolved.
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Pack the Cabbage:
- Place the shredded cabbage (and red onion, if using) into a large jar or bowl.
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Pour the Brine:
- Carefully pour the hot pickling brine over the cabbage, ensuring it’s fully submerged. If you’re adding garlic, stir it into the cabbage before pouring the brine.
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Cool and Refrigerate:
- Allow the cabbage to cool to room temperature before sealing the jar or bowl. Refrigerate for at least 2 hours, but overnight is best to let the flavors fully develop.
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Enjoy!
- Your pickled cabbage is now ready to top off your summer wraps and bowls! It should last in the fridge for up to 7 days.
Cook the cabbage with the brine method.
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| Cooking the cabbage with the brine method |
Ingredients:
1/2 cup of rice vinegar
1 teaspoon of sea salt
3 tablespoons of white sugar (or maple syrup if you prefer)
3 cups of water
3 cups of shredded cabbage (white or purple)
Combine vinegar, salt, sugar (or maple syrup), and water and add to a medium saucepan. Bring to a boil, reduce heat, and simmer (stirring) for 2 minutes. Add cabbage and allow to cook on low uncovered for about 7 minutes or until cabbage is wilted. Remove from heat. Transfer to a bowl to cool. When cool eat immediately or store in an air-tight container for up to 7 days.
Using Pickled Cabbage in Your Wraps and Bowls
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Summer Wraps: Spread your favorite gluten-free wrap with a layer of hummus or avocado. Add fresh veggies like bell peppers, cucumbers, and shredded carrots. Top with a generous amount of pickled cabbage. Roll it up, slice in half, and you’ve got yourself a delightful wrap!
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Summer Bowls: Start with a base of quinoa, brown rice, or your favorite gluten-free grain. Add in your choice of roasted or raw veggies, a protein source like chickpeas or tofu, and finish with a hefty helping of pickled cabbage. Drizzle with a simple tahini or lemon dressing for added flavor.
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My Cookbook contains over 80 healthy soup recipes and 80 inspirational quotes and time saving cooking tips to help encourage, guide, and inspire readers to reach a greater level of wellness. plant-based soups cookbook (affiliate link) on Amazon with a “look inside” option to see all the recipe titles and introduction.
