Quick & Easy Pickled Red Cabbage

Pickled Red Cabbage is great on sandwiches or served as a condiment. It's tart and spicy. You may want to remove the garlic before serving. It will keep for weeks in the fridge. PIckled Red Cabbage is not the same as Sauerkraut. Sauerkraut is cabbage that has been fermenting on a counter or crockpot for a few weeks.

Pickled Red Cabbage Recipe

Ingredients:

• 1/2 small/medium head red cabbage

• 1 cup water

• 1 cup apple cider vinegar or white vinegar

• 2 teaspoons raw sugar

• 2 cloves garlic, smashed

• Few pieces of cilantro or parsley leaves (optional)

• 1-2 bay leaves

• 2 teaspoons caraway seeds (optional)

• 1 teaspoon salt

• Black pepper to taste

• 1 small carrot, thinly sliced (optional)

Instructions:

1. Prepare the Cabbage: Cut the cabbage in half and remove the core. Shred the cabbage finely using a mandolin slicer or a very sharp knife. Place the shredded cabbage in a large bowl.

2. Make the Brine: In a separate bowl, combine the water, vinegar, and sugar. Whisk together until the sugar is mostly dissolved. Add the smashed garlic, bay leaves, caraway seeds (if using), salt, and a pinch or two of black pepper. Mix well.

3. Combine and Rest: Pour the brine over the shredded cabbage. Toss to ensure the cabbage is well-coated. Seal or tightly cover the jar or bowl.

4. Let it Sit: Allow the mixture to sit at room temperature for at least 3-4 hours to pickle.

5. Storage: Transfer to the refrigerator. The pickled cabbage can be stored for up to 3-4 weeks. Enjoy it as a crunchy topping or side dish!