Monday, June 5, 2017

Quick Pickled Red Cabbage from Edible Perspective

Quick Pickled Cabbage gluten-free, vegan // serves 4-6 as a side, more as a topping
  • 1/2 small/medium head red cabbage
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 2 teaspoons muscovado sugar (or coconut sugar, brown sugar, pure cane sugar)
  • 2 cloves garlic, smashed
  • 2 dried bay leaves
  • 2 teaspoons caraway seeds (optional)
  • 1 teaspoon salt
  • black pepper
Make at least 4 hours before serving.
Slice cabbage in half. Slice one half in half again. Remove the core. Shred cabbage finely with a mandolin slicer or very sharp knife. Place in a large glass bowl or jar.
Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved. Stir in the smashed cloves, bay leaves, caraway seeds (if using), salt, and a good grind of black pepper. Pour over the cabbage. Seal or tightly cover the jar/bowl and let sit on the counter for 3-4 hours. Stir then seal and place in the fridge until chilled (at least 1 hour). 
Stir before serving and be sure to not grab any of the garlic cloves as you serve. 
Notes:
At first the liquid will not cover all of the cabbage but it starts to soften and will be fully covered after just a few hours. Best served at least 1 day after making. Keeps for about 2 weeks sealed in the fridge.
The caraway seeds are completely optional. They lend a "rye bread" sort of flavor that I adore. I buy them in small quantities in the bulk spice section. You can really get creative with the add-ins or keep it simple without the garlic, bay leaves, and caraway seeds.
To smash a garlic clove, remove the peel and press against the cutting board with the flat part of your knife. It should still be mostly held together.