Pickled Cabbage Recipe
Pickled Cabbage is a quick and easy cabbage salad to keep in the refrigerator! Crunchy cabbage and vegetables are marinated in a zesty vinaigrette to make a great side dish. Top over hot dogs or tacos and leftovers can be made into a cabbage salami soup!
Ingredients
- 1 cabbage, (medium head)
- 2 bell peppers, (orange and red, sliced)
- 3 cloves garlic, (crushed)
- 2 carrots, (grated)
Marinade:
- 2 cups water
- 1/2 cup oil
- 1/2 cup sugar
- 2/3 cup vinegar
- 1 1/2 tbsp salt
Instructions
- Finely shred the cabbage into a large bowl.
- Thinly slice the bell peppers and grate the carrots; add to the cabbage. Toss all together.
- Meanwhile, bring the marinade ingredients to a boil. Pour over the cabbage mixture and stir to combine.
- Add 3 cloves of crushed garlic.
- Pack mixture into 4 quart-sized jars. Make sure the marinade covers the cabbage. Refrigerate for up to one month.
Nutrition Facts
Pickled Cabbage Recipe
Serving Size
1 quart
Amount per Serving
Calories
443
% Daily Value*
Fat
28
g
43
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
18
g
Sodium
2688
mg
117
%
Potassium
620
mg
18
%
Carbohydrates
45
g
15
%
Fiber
8
g
33
%
Sugar
36
g
40
%
Protein
4
g
8
%
Vitamin A
7181
IU
144
%
Vitamin C
162
mg
196
%
Calcium
117
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
