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. 
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.

Martha Steward Pickled Red Cabbage Slaw


  • 1 small head red cabbage (about 2 1/4 pounds)
  • 1/2 cup red-wine vinegar
  • 1 tablespoon sugar
  • Coarse salt and freshly ground pepper
  • 3 tablespoons olive oil
  • 2 tablespoons poppy seeds


  1. Quarter cabbage, and discard core. Shred cabbage as finely as possible with a sharp knife. Transfer to a large bowl.
  2. In a small bowl, stir together vinegar and sugar until the sugar has dissolved. Season with salt and pepper. Whisking constantly, add the oil in a slow, steady stream. Drizzle vinaigrette over the cabbage, and toss to combine. Let cabbage stand, loosely covered at room temperature, one to two hours, tossing occasionally. Just before serving, sprinkle cabbage with poppy seeds.

Jane Williams Blackeyed Pea Salad (Hot)

Rotel tomatoes (hot), 
2 cans of rinsed black eyed peas 
1 can of corn drained and rinsed. 
chopped bell pepper
chopped onion
Kraft Lite Zesty Italian

I have made it with hominey, peas and corn and also with black beans. It just depends on who is going to eat it. Oh I almost forgot. I usually make the Italian dressing but this time I used Kraft Lite Zesty Italian.