I am very picky when it comes to pickled cabbage. There has been times when I have gone to restaurants to eat a pupusa (handmade corn tortilla with different fillings) or other dishes that are traditionally topped with pickled cabbage and I couldn't eat it. The cabbage either has too much crunch or it's too sour.
There are many ways to make this and you can really add what ever you want into this. I usually make it with just the green cabbage, carrots and white onions. This one I included red cabbage and substituted the white onions with red onions. It was just as good but I like the color. Pickled cabbage gets better over time so I try to make it a day or 2 in advance. Also, it's one of those toppings that is very versatile and will elevate almost any dish to a new level. So the leftovers will not go to waste.
- 1/4 head of small green cabbage
- 1/4 head of small purple cabbage
- 2 cups boiling water
- 2 small carrots
- 1 small red onion
- 1/4 cup apple cider vinegar
- 1/4 cup white vinegar
- 1.5 tsp sea salt
- 1 tsp raw honey
- 1 tsp organic cane sugar
- 1 tsp dried oregano
- 2 tbsp extra virgen olive oil
Make a couple of hours before you need it.
Boil 2 cups of water
Slice the cabbages quarters and remove the core. shred the cabbage and the carrots and onions. I used the shredded on my food processor. I can't believe I never owned one of these before, they are amazing and a must have!
The next thing I do is soften the cabbage a bit. Pour the boiling water over the cabbage, making sure all of it is submerged. for about 3 min. No more then that because we don't want to cook the cabbage.
Drain well. add the rest of the ingredients and refrigerate. You can add crushed garlic, cilantro or whatever you like. You can also use only one type of vinegar or use 1/2 cup of whatever you have in the house.
Yields: Servings: makes 5 cups, Serving size: 1/4 cup, Smart points: 1, Calories: 27.6, Total Fat: 1.4g, Saturated Fat: .2g, Cholesterol: 0, Sodium: 12.2mg, Carbs:3.6g, Fiber: 1.1g, Sugar: 1.3g, Protein: .6g