Pickling

I was immediately obsessed with this trick when I learn it last year. I rarely eat red cabbage in any other way. It’s a very simple recipe that at the very basic only needs 3 ingredients, lime juice, red cabbage and salt! I call it “pickled” cabbage as its not classically pickled in vinegar. Although it produces a very similar (and in my opinion, tastier) effect. Ideally this would be done in advance and left to “pickle” for an hour or two. However, it can also be served immediately which is why it is such an easy recipe! Usually, when I prepare this, I will use at least half the cabbage and usually have leftovers which can stay in the fridge for up to a week.

Extras

Technically, you could use lemon juice instead of lime. I much prefer the effect of lime juice and I think it brings much more flavour out of the cabbage. I have tried with lemon juice but it is far too overpowering so I will definitely recommend lime. Additionally, I like to add a touch of fresh coriander leaves (also known as cilantro), but this is not necessary to achieve that “pickled” flavour, it just adds an extra level in both visually and in flavour. I would recommend that you take care with this recipe as the lime juice brings out not just the flavour but also the redness of the cabbage which can easily stain so be careful!

not many ingredients for pickled red cabbage

Benefits of Red Cabbage

Red cabbage is a great source of vitamins, and it is rich in antioxidants. It contains vitamin C, K, A, B6 and plenty of potassium and fibre as well. It is low in calories as well which can make it a great side for those trying to lose weight. Fibre contributes to healthy digestion and antioxidants are known to have anti-cancer properties. Plus its super tasty of course!

This can be served as a side with pretty much anything. Enjoy as part of a healthy buddha bowl or a more indulgent burger. It’s so versatile, the limits are non-existent. Why not try my Creamy Cauliflower recipe that is served with red cabbage.