This flavorful quick pickled cabbage is perfect as a salad or added side dish to any meal. It brings to the table the balanced taste of sweet and sour. Plus, the bright color makes an excellent presentation. The recipe is simple to make and takes only 15 minutes to prep to enjoy later.
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Makes one 33oz jar or approximately four cups of the cabbage slaw.
All ingredient you’ll need:
This recipe also works great using a food processor, the texture will be different with a little bit less crunch.
3 cups of shredded cabbage (aprox. 1/4 of the small cabbage head)
1 small vidalia onion
1 1/4 cup of apple cider vinegar
1 1/4 cup of water
3 tablespoons of coconut sugar
Directions
GATHER THE INGREDIENTS.
SHRED. Peel and shred the carrots using the side of the grater with larger holes. Use a sharp knife to slice the cabbage thinly, peel and slice onions.
PREP. Pack the jar tightly with the cabbage slaw mix.
LIQUIDS. In a small saucepan, add apple cider, water, and sugar. Bring to boil so that the sugar completely dissolves.
FINISH. Pour the liquid into the jar and let it stand for a couple of hours to cool before placing in the fridge. Ready to eat in 4 hours, best the next day.
This flavorful quick pickled cabbage is perfect as a salad or added side dish to any meal. It brings to the table the balanced taste of sweet and sour. Plus, the bright color makes an excellent presentation. The recipe is simple to make and takes only 15 minutes to prep to enjoy later.
3cupshredded cabbageapprox. 1/4 of the small cabbage head
1Vidalia onion
1 1/4cupapple cider vinegar
1 1/4cupwater
3tbspcoconut sugar
Instructions
GATHER THE INGREDIENTS.
SHRED. Peel and shred the carrots using the side of the grater with larger holes. Use a sharp knife to slice the cabbage thinly, peel and slice onions.
PREP. Pack the jar tightly with the cabbage slaw mix.
LIQUIDS. In a small saucepan, add apple cider, water, and sugar. Bring to boil so that the sugar completely dissolves.
FINISH. Pour the liquid into the jar and let it stand for a couple of hours to cool before placing it in the fridge. Ready to eat in 4 hours, best the next day.
