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Recipe

Pickled Cabbage

  • Yield: 6 to 8 cups

Ingredients

  • 1/2 medium green cabbage, shredded
  • 1/2 medium red cabbage, shredded
  • 2 carrots, shredded
  • 1 red onion, thinly sliced
  • 1 1/2 cups cider vinegar
  • 1 cup water
  • 1/2 teaspoon dried Mexican oregano leaves, crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 tablespoon brown sugar
  • 1/2 tablespoon salt

Directions

  • Combine the vegetables in a large bowl. In a medium saucepan, add the vinegar, water, spices, brown sugar and salt and bring to a boil. Pour the hot pickling liquid over the vegetables. Mix the ingredients well and let stand for at least 24 hours before serving, stirring occasionally. This mixture will keep for 2 to 3 weeks in the refrigerator.