Pickled Cabbage A Tasty Superfood Recipes

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PICKLED CABBAGE



Pickled Cabbage image

My mother picked up this recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

2-1/2 cups shredded cabbage
1/2 medium green pepper, diced
1 celery rib, diced
3/4 cup sugar
1/2 cup vinegar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts :

PICKLED RED CABBAGE



Pickled Red Cabbage image

This bright and tangy pickled red cabbage is so pretty! The color is gorgeous, and the cabbage maintains a nice crunchy texture. Try it on your favorite sandwich. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Time 10m

Yield 4 cups

Number Of Ingredients 7

4 cups shredded red cabbage (about 1/2 medium head)
2 garlic cloves, halved
1 teaspoon whole peppercorns
1 cup water
1 cup cider vinegar
1 tablespoon sugar
2 teaspoons salt

Steps:

  • In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

PICKLED CABBAGE



Pickled Cabbage image

This is a sort of pickled cabbage that makes a great, sharp, appetizer. Or it can also be added into other recipes. There is no need to cook the cabbage, but instead just place it in the fridge. It will keep in the fridge for a week or so.

Provided by SCGOATS

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled     Pickled Vegetable Recipes

Time P1DT30m

Yield 4

Number Of Ingredients 4

½ medium head cabbage, shredded
2 tablespoons salt
2 cups white vinegar
¼ cup white sugar

Steps:

  • Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
  • Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.

Nutrition Facts : Calories 79.2 calories, Carbohydrate 19.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 1.5 g, Sodium 3508.7 mg, Sugar 16.1 g

PICKLED CABBAGE- A TASTY SUPERFOOD



Pickled Cabbage- A Tasty Superfood image

I am making a cookbook of superfood recipes. This pickled cabbage is very tasty and yet very good for you! Keep this in the refrigerator to add to sandwiches or use as a side dish. The longer it sits the better it gets. Keeps for up to 3 months, BUT MUST BE STORED IN THE REFRIGERATOR. Prep time does not include the time you...

Provided by Caroline ShupertRecipes

Categories     Vegetables

Time 35m

Number Of Ingredients 8

1 medium head of cabbage (1 1/2 to 2 pounds)
1 large onion, halved and thinly sliced length-wise
2 Tbsp kosher salt
3 c white vinegar
2 c water
2 Tbsp sugar
3 Tbsp pickling spices
4 bay leaves

Steps:

  • 1. Core cabbage and cut into 2 inch pieces. Toss cabbage, onion, and salt together. Place in a large colander and set over a large bowl. Cover with a towel or plastic wrap and let sit at room temperature for several hours until cabbage wilts down to half its original volume. Stir it occasionally during this time. Pour off any liquid that accumulates in lower bowl. When mixture seems to be about half in volume from original, pack mixture loosely into 6 half pint or 3 pint jars that have been sterilized. Set aside while making pickling juice.
  • 2. Bring all remaining ingredients to a boil and simmer for 2-3 minutes. Remove from heat and carefully pour liquid into jars with cabbage mixture, leaving about 1/2 inch head space at top of each jar. Place lids on jars. Allow to cool and place in refrigerator where they will keep for up to 3 months.

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