The Platefull

Inspiring home cooks to be creative with accessible, nutritious recipes.

Pickled Red Cabbage

~ Side Dishes, The Platefull Blog

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This recipe is perfect for The Med Bowl. It’s simple to prepare and can last in the fridge all week while you eat Med Bowls for lunch!

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Pickled Cabbage

Pickled Red Cabbage

  • Author: Sarah
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Ingredients

Scale

6 oz red cabbage, shredded

2 c white vinegar

1/2 Tbsp dried parsley

1/2 tbsp chili flakes

1/2 Tbsp peppercorns

1/2 Tbsp ground ginger

Instructions

To a small saucepan, add the vinegar, parsley, chili flakes, peppercorns, and ginger.  Bring to a boil, then reduce heat and let simmer for 15-20 minutes.  In the meantime, place the shredded red cabbage in a canning jar.  Let the vinegar mixture cool completely, then pour over the red cabbage, through a strainer.  Close with the lid and refrigerate for up to 1 week.