Low Carb Pickled Cabbage
Transform your favorite veggie into a zesty, low-carb delight with this easy Low Carb Pickled Cabbage recipe! Perfect for keto enthusiasts and anyone looking to add a tangy crunch to their meals, this dish features tender green cabbage infused with the bold flavors of apple cider vinegar, garlic, black peppercorns, and a hint of dill and chili flakes. Sweetened with granulated erythritol, the pickling brine ensures a sugar-free yet balanced tang that complements any dish. With just 20 minutes of prep time, this refrigerator-friendly recipe is ready to enjoy in a few short days. Serve it alongside grilled proteins, in wraps, or as a refreshing topping on salads—every bite is packed with vibrant flavors while keeping your carb count in check!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 tablespoons Sea salt
- 1 cup Apple cider vinegar
- 1 cup Water
- 2 tablespoons Granulated erythritol
- 2 whole Garlic cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 1 teaspoon Dill weed
- 0.5 teaspoon Red chili flakes
Instructions
Remove the outer leaves from the cabbage and rinse under cool running water.
Quarter the cabbage and remove the core. Slice the cabbage into thin shreds.
Place the sliced cabbage in a large bowl and sprinkle the sea salt over it. Use your hands to massage the salt into the cabbage, squeezing and kneading until it starts to release its juices and softens, about 5-10 minutes.
Let the salted cabbage sit for 10-15 minutes to continue softening.
Meanwhile, prepare the pickling brine: In a medium saucepan, combine apple cider vinegar, water, and erythritol. Stir to dissolve the erythritol.
Add the garlic cloves (crushed but left whole), black peppercorns, mustard seeds, dill weed, and red chili flakes to the saucepan. Bring the mixture to a mild simmer over medium heat, then remove from heat and let it cool slightly.
Pack the cabbage into a sterilized glass jar (32-ounce or larger), pressing it down to eliminate air gaps.
Pour the cooled vinegar mixture over the cabbage in the jar, ensuring all the cabbage is submerged.
Seal the jar with a lid and let it sit at room temperature for about 24 hours, then move it to the refrigerator.
Allow the cabbage to pickle for at least 48 hours in the fridge before consuming for best flavor. The pickled cabbage will keep for up to 2 weeks refrigerated.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14040 mg | 610% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 12.1 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
