Lightning Quick Pickled Purple Cabbage – a delicious recipe with Head Of Purple Cabbage, Red Wine Vinegar, Apple Juice, Ground Cloves. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Chop or shred the purple cabbage. When I want to get the job done quickly, I break it down into wedges and toss it into the food processor. This makes a finer consistency cabbage as opposed to the stringier version you find in slaw recipes or on salads. It's up to you.
2
Pour the processed 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. Adjust the amount of vinegar if needed.
3
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!)
4
Cover and refrigerate for about an hour.
5
Serve and eat as a side, snack or condiment. In my house, we eat this cabbage on top of salads, in tacos and even on soups!
26
kcal
Calories
4
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1/2 whole Head Of Purple Cabbage, 1 cup Red Wine Vinegar, 1/2 cups Apple Juice, 1 teaspoon Ground Cloves.
Yes, Lightning Quick Pickled Purple Cabbage falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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