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Pickled Red Cabbage with Sumac Recipe

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★★★★★

5 from 132 reviews

This vibrant Pickled Cabbage recipe features finely chopped red cabbage seasoned with sumac and kosher salt, then quickly pickled in a tangy vinegar and water brine. The result is a crisp, flavorful condiment perfect for adding a bright, zesty crunch to sandwiches, salads, or as a side dish. Made using a simple no-cook method, it comes together effortlessly and stores well in the fridge for weeks.

Ingredients

Scale

Produce

  • 1 head red cabbage (about 2 pounds), quartered and cored

Seasonings

  • 1 tablespoon sumac
  • 2 tablespoons kosher salt

Liquids

  • 1 cup distilled white vinegar
  • 1 cup water

Instructions

  1. Chop the cabbage: Place the quartered red cabbage into the bowl of a large food processor fitted with an S-blade. Pulse in short, quick bursts until the cabbage is chopped into small, confetti-sized pieces. Transfer the chopped cabbage to a large colander.
  2. Rinse the cabbage: Rinse the cabbage thoroughly under cold running water to remove excess salt and any impurities. Shake the colander vigorously to expel as much water as possible.
  3. Season the cabbage: Transfer the drained cabbage into a large mixing bowl. Add the sumac and kosher salt, then massage the mixture well with your hands. This helps to soften the cabbage and evenly distribute the flavors. Let it rest for about 15 minutes.
  4. Pickle the cabbage: Pour in the distilled white vinegar and water, mixing well to combine all ingredients. Transfer the cabbage mixture along with the liquid into a large (half-gallon) mason jar or smaller jars, packing the cabbage down tightly to ensure it is fully submerged. Seal the jar(s) with a lid.
  5. Refrigerate and serve: Refrigerate the jarred cabbage for at least 3 hours before serving to allow flavors to develop. The pickled cabbage can be stored in the refrigerator for up to 4 weeks.

Notes

  • Ensure the cabbage is fully submerged in the brine to prevent spoilage.
  • Massaging the cabbage with salt and sumac helps release moisture and enhances flavor absorption.
  • You can substitute distilled white vinegar with apple cider vinegar for a slightly different tang.
  • Use clean jars and lids to maintain freshness and prevent contamination.
  • This pickled cabbage adds a wonderful crunch to sandwiches, salads, and grain bowls.

Keywords: pickled cabbage, quick pickles, sumac cabbage, easy pickled vegetables, vegan condiment, refrigerator pickles

Find it online: https://kitchenbyrita.com/pickled-red-cabbage-with-sumac-recipe/