Whole30 Pickled Cabbage
Transform your meals with tangy and vibrant Whole30 Pickled Cabbage, a simple yet flavor-packed addition perfect for clean eating enthusiasts. This quick and easy recipe combines thinly shredded red cabbage with a brine of apple cider vinegar, garlic, and aromatic spices like mustard seeds, black peppercorns, and a hint of red pepper flakes for a subtle kick. Ready in just 24 hours, this naturally fermented delight pairs beautifully with grilled proteins, salads, or wraps while being entirely Whole30-compliant, gluten-free, and vegan. With minimal prep time and bold flavors, this nutritious pickled cabbage is sure to become a refrigerator staple for adding crunch and zest to any meal.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 medium head Red cabbage
- 1 cup Water
- 1 cup Apple cider vinegar
- 2 cloves Garlic
- 1 tablespoon Kosher salt
- 1 teaspoon Whole mustard seeds
- 1 teaspoon Whole black peppercorns
- 1 leaf Bay leaf
- 0.5 teaspoon Red pepper flakes
Instructions
Remove the outer leaves of the cabbage, rinse the cabbage thoroughly, and then cut it in half. Remove the core and slice the cabbage into thin shreds, about 1/4 inch thick, using a sharp knife or a mandoline.
Peel and crush the garlic cloves lightly with the side of a knife.
In a saucepan over medium heat, combine water, apple cider vinegar, and kosher salt. Stir until the salt has dissolved completely. Do not boil.
Remove the saucepan from heat and add the mustard seeds, black peppercorns, bay leaf, and red pepper flakes to the liquid. Let it cool slightly.
In a large clean jar, add the sliced cabbage and gently pack it down. Add the garlic cloves as you layer the cabbage to distribute the garlic flavor evenly.
Once the vinegar solution has cooled slightly but is still warm, pour it over the cabbage in the jar. Use a clean utensil to press down the cabbage so that it is completely submerged in the liquid.
Seal the jar with a lid and let it cool to room temperature. Then, refrigerate for at least 24 hours to allow flavors to develop.
Before serving, give the jar a gentle shake to mix the brine with the cabbage evenly. Pickled cabbage can be stored in the refrigerator for up to one month.
Nutrition Facts
Calories |
42 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.0 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 258 mg | 5% | |
*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.
