Chockfull of vitamins and conveniently available year-round at your local farmers’ market, cabbage adds a delicious crunch to any meal. Try this pickled cabbage recipe to serve as a side or to pile on top of a pulled pork or turkey sandwich!
TRADITIONAL PICKLED CABBAGE
Recipe from Who Wants Seconds: Sociable Suppers for Vegans, Omnivores and Everyone in Between by Jennie Cook (Prospect Park Books)
1 pound white or red cabbage, thinly sliced
3 stalks celery, thinly sliced
2 bell peppers, seeded and chopped
1/2 red onion, grated
1/2 bunch parsley, minced
1/2 cup cider vinegar
1/2 cup hot water
1/4 cup sugar
1 tablespoon mustard seed
1 tablespoon celery seed
Combine cabbage, celery, peppers, onion, and parsley in a large bowl and set aside.
Combine remaining ingredients in a small saucepan. Place over medium heat and cook just enough to melt the sugar. Pour over vegetables, give it all a good stir, and allow to sit at room temperature for 30 minutes before refrigerating to blend flavors.
Photo by David Kiang
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