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RECIPES

quick-Pickled red cabbage

1/30/2018

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Yield: 4-6 as a side dish
​
Ingredients:
  • 1/2 medium head red cabbage
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 2 teaspoons sugar
  • 2 cloves garlic, smashed
  • 2 dried bay leaves
  • 2 teaspoons caraway seeds (optional)
  • 1 teaspoon salt
  • black pepper
Directions:
  1. Make at least 4 hours before serving
  2. Slice cabbage in half, then in quarters. Remove the core. Shred cabbage finely with a mandolin slicer or very sharp knife. Place in a large glass bowl or jar.
  3. Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved. Stir in the smashed cloves, bay leaves, caraway seeds (if using), salt, and a good grind of black pepper. Pour over the cabbage. Seal or tightly cover the jar/bowl and let sit on the counter for 3-4 hours. Stir then seal and place in the fridge until chilled (at least 1 hour). 
  4. Stir before serving and be sure to not grab any of the garlic cloves as you serve. 
​
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