Did you know that it’s super easy to make your own pickled red cabbage? On this page I’m telling you how to make your own pickled red cabbage and I’m sure it’s easier than you think!
Pickled red cabbage makes a great vegan and healthy side dish. It goes great with potatoes, but also tastes really good with tacos.
If you’ve never pickled your own vegetables before, you might think it’s a lot of work or that it’s difficult. But it’s actually mega easy! It only takes a few minutes to prepare it, and then you let it rest so that the flavors combine. You can pickle all kinds of vegetables, like cucumbers and onions.
But you can also make your own pickled red cabbage. I think this is a great recipe because if you buy a whole red cabbage because you need some in a dish, you often don’t need the entire cabbage. With this recipe you don’t have to throw away the remaining cabbage.
This pickled red cabbage can last 2-4 weeks in the fridge, so you can use it for another dish later.
Recipe pickled red cabbage
Ingredients (serves 4):
1 red cabbage
0.5 liters water
200 ml vinegar
4 teaspoons agave syrup
snif of salt
Cut the red cabbage in four parts. Remove the hard core and thinly slice the cabbage.
Bring the water to a boil with the vinegar, agave syrup and salt. Put the red cabbage in a bowl and pour the sour water over it. Cover and let it rest so that the flavors combine.
Let the pickled red cabbage drain in a sieve before serving.
The pickled red cabbage is great with all kinds of dishes. I love it on my vegetarian tacos.