Rest-of-World Healthy Sides

Pickled Cabbage

Tangy and crunchy, it's awesome in sandwiches, tacos, salads, or as a side.

Ingredients

  • ¼ cabbage (red or white)
  • 1 or 2 cloves garlic, sliced
  • 1 bay leaf
  • ground pepper
  • ½ cup vinegar (experiment with different kinds)
  • 1 cup water
  • 2 tbsp sugar
  • 1 tsp salt

Method

  1. Slice the cabbage into very thin strips. I find the best way is to cut away the core, pull apart the leaves, then stack a few at a time and slice.
  2. Add the sliced cabbage, garlic, bay leaf and ground pepper to a jar.
  3. Add the remaining ingredient to a pot and heat gently, stiring until dissolved. Pour over the cabbage. If the liquid doesn't quite cover the cabbage that's okay, some more liquid will come out of the cabbage.
  4. Don't put it in the fridge yet, let it sit out for at least a few hours. Give it a good stir and store in the fridge. It's good for a few weeks and can be eaten pretty much straight away, but will be better after at least 24 hours.