Overnight Pickled Red Cabbage
Theres something about a good pickled cabbage that can take the flavour of a meal from a measly 3 to a flavour bursting 10…STAT.
Many pickled cabbages contain sugar, which is something I wanted to avoid in this recipe. Sugar is such a common addition to many recipes, as if the flavour of the actual food isn’t enjoyable enough…but I beg to differ! That is just the hold sugar has on us! It makes us crave it to a point that we feel it HAS to be in everything in order for the flavour to be enjoyable….to the point that we are no longer satisfied by the natural flavours of many foods.
But for me….I’ll take the tangy bite of a good unsweetened pickled cabbage any day!
Apple cider vinegar takes centre stage in this recipe, which contains many beneficial qualities for the body:
Activates bile production in the liver - making it easier for your body to break down fats.
Helps to improve insulin sensitivity, which helps to decrease blood sugar saturation (meaning decreases the chance of a blood sugar spike, even after a high carb meal!)
Unfiltered versions contain beneficial bacteria and enzymes that are great for digestion. Always opt for one with the “mother” whenever possible!
You will also find many pickled recipes require you to cook the vinegar with the spices before adding it into the jar. The issue with this is that heating the apple cider vinegar kills off much of the enzymes and bacterial culture it offers.
In my experiments with pickled cabbage, I found it isn’t completely necessary to heat the brine! Simply placing all the ingredients into the jar, and allowing them to marinate overnight was enough to give them the same beautiful pickled flavour…but now with many extra benefits!
My favourite way to eat these pickled cabbage is on top of a salad, but the options are endless really. On top of poached eggs, in a wrap, I mean, you name it! Anything that could add an extra zing and crunch would go well with these!
xo - Katie
OVERNIGHT PICKLED RED CABBAGE
Ingredients
- 1 cup red cabbage, sliced thin (I use a food processor with a slice blade)
- 1/2 cup onion, sliced thin
- 1-2 garlic cloves, crushed
- 1 tsp caraway seeds
- 1/2 cup water
- 1 1/2 cups apple cider vinegar
- 1/2 tsp sea salt
Instructions
- Combine water, vinegar, garlic, sea salt and caraway seeds in a bowl, set aside.
- In a medium sized bowl, mix onion and red cabbage and pack into a 16 oz jar.
- Pour the vinegar mixture on top of the cabbage and onions. Top with additional apple cider vinegar if needed so that the cabbage is completely covered.
- Seal and place in fridge overnight, ideally leaving it for 24 hours.
- Enjoy!