Name: Quick Pickled Cabbage
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Cuisine: American
Ingredients: ½ head red cabbage chopped into smaller pieces; 1 cup apple cider vinegar; 1 cup filtered water; 2 teaspoons sea salt; 1 tablespoon Lakanto, Monkfruit Sweetener; lime slices; handful of peppercorns + any additional seasonings cumin seeds, jalapeno etc.

This Quick Pickled Cabbage recipe takes only 10 minutes! It completely transforms the cabbage and adds a divine pop of flavour to any recipe. Use them in sandwiches, tacos, burgers and any recipe you like!

There’s something completely satisfying about a simple recipe that’s done so beautifully well. A recipe that doesn’t need much effort or work, yet comes out so divine that you wonder, what was that flavour that made it so unique?

Often times this has happened to me in restaurants and I realised that the chef did something to a particular ingredient that I’ve never done, so of course, I wouldn’t be able to figure it out. Case in point – using pickled vegetables. On their own it’s obvious, but when in combination with other ingredients, what a beautiful medley of flavours it can create! This Quick Pickled Cabbage certainly does that. Add this to an already delicious vegan burger with a creamy sauce. To a taco. To a slaw. It creates something close to perfection. A sweet, brine-y flavour that you almost NEED each time now!

How to make Quick Pickled Cabbage

In a pot, add the vinegar, water, sea salt, sugar and peppercorns. If using any other additional seasonings, add them now too. Stir together. Bring to a boil.
Add in the red cabbage, and allow to boil with the red cabbage.
Remove from heat, let cool, then pour into a mason jar large enough to hold everything and that also allows the red cabbage to be completely covered in the vinegar mixture. Add in the lime slices (optional) and swirl together to mix everything together.
Allow the mixture to cool completely to room temperature. You can serve immediately once cooled, but if you let it sit and continue to pickle, the flavours meld incredibly. I tried mine three days later and they were perfect. A week is even better. They will last several weeks in your fridge in a mason jar that has the cover tightly screwed on.

What vegetables can I pickle?

Pickling vegetables is one of my favourite ways to enjoy them. You transform something that already works, and make it way better, with way more flavour, thanks to our lovely friend vinegar. The vegetable becomes softer. More delicate in shape. Adds such a burst of flavour. Plus, it’s so easy to do. I love that you can pretty much pickle anything, with any flavour too. Some of my favourites:

cucumbers (of course)
onions
cauliflower (YES)
carrots
radishes

Use this simple recipe for any of the above and see the magic to come alive. Boil the vinegar, then add the veggies, then soak. It’s really that easy. Then, of course, let the fridge do the rest of the work for you. The real work happens when the vegetables are cooling, and by the next day, it’s like a true masterpiece. Apart from the divine flavour, one of my favourite things about this quick pickled cabbage is that beautiful pink hue! It makes any meal automatically prettier, which already makes you feel like it’s going to taste better, so win, win, right?

How many carbs in Quick Pickled Cabbage?

The whole Jar of Pickled cabbage only contains 27.5 total carbs and 8.8g net carbs. If you need more information about Low carb recipes check out our FAQ Page.

Enjoy friends! If you make this post about Quick Pickled Cabbage please snap a photo and tag #lowcarbveganrecipes on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. Want more vegan recipes? Check out my blog Jessica in the Kitchen!

Yield: 1 Jar