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Quick Pickled Red Cabbage

Quick Pickled Red Cabbage

Great in tacos, salads, mezze platters and Buddha bowls (to name a few) or straight out of the jar and on its own (I won’t judge!), pickled cabbage packs a bright, tangy punch of a crunch that just can’t be beat and it’s packed with great nutrition. Best of all, it is so quick and easy to make: all you need is a knife, a cutting board and a jar.

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Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Quick Pickled Red Cabbage

Approximately ⅓ red cabbage, core removed and thinly sliced
1 cup apple cider vinegar
1 cup water
1 tablespoon vegan sugar
2 garlic cloves, smashed with a chef’s knife
2 teaspoons whole mustard seeds
1 teaspoon salt
1 jalapeno, seeded and minced
1 bay leaf

Fill your quart jar (or two smaller ones) ⅔ of the way with the cabbage, then add the rest of the ingredients, screw on the lid tightly, and shake a little to distribute the ingredients, turning upside-down as well. You can also use a chopstick to distribute. Allow the jar to sit on the counter for four hours or overnight before eating, and store in the fridge once it’s open.

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