afoona
Homemade Pickled Red Cabbage
Salads

Homemade Pickled Red Cabbage

Homemade pickled red cabbage in a vivid pink — tangy, crunchy and refreshing, perfect with shawarma, falafel and sandwiches.

⏱ 25 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Cut the cabbage fine.
    KnifeCutting board
  2. 2
    In a bowl, mix the cabbage with the salt and knead by hand 2 minutes, then let stand 15 minutes, until the cabbage softens and releases liquid.
    Bowl
  3. 3
    Squeeze the cabbage well to remove the liquid.
  4. 4
    In a small pot, bring the vinegar, water, sugar and cumin to a boil, until the sugar dissolves.
    StoveSmall saucepan
  5. 5
    Arrange the cabbage in clean jars with the bay leaves and peppercorns.
    Jar
  6. 6
    Pour the brine over until it covers the cabbage.
    💡The vegetable must be fully covered by the brine: a piece that sticks out dries up and spoils first.
  7. 7
    Seal and refrigerate for at least 24 hours.
    Refrigerator
  8. 8
    Keeps in a sealed jar in the fridge for up to 2 weeks.
121calories
4 gprotein
21 gcarbs
1 gfat
● protein 14%● carbs 79%● fat 7%

Per serving (386 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (7) · 🍳 One cooking vessel

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Jar · Also works: Storage container (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Vinegar-Pickled Vegetables

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