Gut-Friendly Quick Pickled Red Cabbage
Looking to create a gut-friendly accompaniment that goes with meat, cheese, you name it?! Then you have to make this quick-pickled red cabbage recipe.
Servings: 6
Calories: 19kcal
Equipment
- 1 sterilised medium jam jar
Ingredients
- 1/4 red cabbage thinly shredded
- 1 shallot thinly sliced
- 1 garlic clove small
- 60 ml apple cider vinegar
- 60 ml water
- 1/2 tsp sugar
- 1 tsp salt
- 1 bay leaf
- 1/2 tsp caraway seeds
- 1/2 tsp allspice
Instructions
- Very thinly shred the red cabbage - I CAREFULLY use a mandolin for this (with a guard) as I find it the quickest and simplest way to cut the cabbage very finely.
- Thinly slice the shallot, crush the clove of garlic, and place together with the sliced cabbage in a medium bowl. Add to this your bay leaf, caraway seeds and allspice (or whatever spices you wish to add - see note below).
- Put the vinegar, water, sugar and salt into a small non-stick saucepan and gently simmer until the sugar and salt have dissolved.
- Pour over the cabbage mix, stir well, and then decant into your jam jar - packing everything down into the jar to ensure the cabbage is submerged. Allow to cool at room temperature. Seal, and chill in the fridge for at least an hour or overnight.
Notes
- You can serve this pickled cabbage with a multitude of things. Lamb koftas, pulled-pork tacos, halloumi and houmous wraps... the list is very extensive.
- You can try different flavour combinations with this recipe. Other spices to caraway that would work well include: cumin seeds, mustard seeds, allspice, chilli flakes.
- Ensure the cabbage is pushed down well in the jar and covered in the liquid, and it should keep for about a month in the fridge.
Nutrition
Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 399mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 392IU | Vitamin C: 20mg | Calcium: 21mg | Iron: 0.4mg