Easy Pickled Red Cabbage
This Easy Pickled Red Cabbage is the five-minute secret to making any dish instantly fresher and more colorful. It’s bright, tangy, and stays perfectly crisp.
Servings 8
Ingredients
- 6 cups red cabbage, shredded
- 1 ½ cups apple cider vinegar
- 1 cup water
- 2 cloves garlic, smashed
- 1 tablespoon monk fruit/allulose
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
Instructions
- Slice the cabbage into thin strips, then pack it into 2 pint mason jars, along with the garlic and peppercorns.
- In a small saucepan, add in the apple cider vinegar, water, sweetener and salt.
- Bring to a gentle simmer and stir just until the sweetener has dissolved.
- Remove from the heat and pour over the cabbage, making sure the cabbage is submerged.
- Cover, shake and allow to cool at room temperature, then store in the fridge for a least 2-4 hours before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Easy Pickled Red Cabbage
Amount per Serving
Calories
28
% Daily Value*
Sodium
359
mg
16
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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