I love pickled veggies, especially purple cabbage which is a staple in our house. We put it on everything from salad to tacos to soup. The texture adds a nice crunch to a dish and the vinegar gives it bite. Not to mention roughage. Too much?
I’m not big on canning, so I make this dish to order and usually it’s gone in only a few days. It’s perfectly easy to whip up and only takes about an hour from start to finish.
1/2 head of purple cabbage (wrap up the other half and store in the crisper for next time!)
1 cup red wine vinegar
1 tsp ground cloves
1/2 cup apple juice
Chop or shred the purple cabbage. When I want to get the job done quickly, I break it down into wedges and toss into the food processor. This makes a finer consistency cabbage as opposed to the stringier version you find in slaws recipes or on salads. It’s up to you.
Pour the cabbage into a large mixing bowl and coat with the red wine vinegar and toss. The cabbage will soak up the vinegar, but you want just enough so that it’s slightly soupy at the bottom of the bowl. Add more vinegar if needed.
Next add in the apple juice and cloves and mix well. (If you don’t have ground cloves, you could use whole cloves, just don’t forget to fish them out later!)
Cover and refrigerate for about an hour.
Serve and eat as a side, snack or condiment. My favorite way to eat this cabbage is on falafel salad- recipe coming next time!
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