Pickled Red Cabbage

It’s a great way to add more flavor, color and nutrients to so many meals you already make.

Of course, I love all the probiotics you get from fermented cabbage (aka sauerkraut), but lately I haven’t had the patience to wait 7-10 days for it to ferment.

So I’ve been buying Wildbrine’s Red Beet & Cabbage Sauerkraut at Whole Foods. It does the job and saves me time… win-win!!

But if you can plan a couple of hours ahead, try this Pickled Red Cabbage. Just like kraut, you can add it to salads, wraps, tacos, even burgers. I omit the coconut sugar, but if you like the sweetness, coconut sugar is a healthier, low-glycemic option.

So give it a try and let me know what you think!

Pickled Red Cabbage

Ingredients

1/2 of a red cabbage

1/2 cup apple cider vinegar

1/2 cup red wine vinegar

1 cup filtered water

2 cloves garlic, minced

2 tsp sea salt

1/2 tsp fresh cracked black pepper

1 tsp. coconut sugar (optional if you like it sweeter)

Directions

Remove the core from the cabbage then shred with a mandolin slicer or knife.
Add cabbage and the rest of the ingredients to a large bowl. Stir well to coat all of the cabbage and cover.
Set on the counter for at least 2 hours (up to 6), stirring occasionally.
Once it’s done, store tightly sealed in the refrigerator for 2-3 weeks. Serve over salads, wraps, tacos and burgers!

***No time?! *Just make a quick slaw using shredded cabbage, the two vinegars listed above, sea salt, fresh cracked pepper… and Ta-Da!