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Pickled Red Cabbage with Sumac Recipe

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4.1 from 3 reviews

This vibrant Pickled Cabbage recipe features finely chopped red cabbage seasoned with sumac and kosher salt, then pickled in a tangy white vinegar and water brine. Ready in just 30 minutes, this crunchy, flavorful pickle adds a zesty touch to salads, sandwiches, or as a refreshing side dish.

Ingredients

Pickled Cabbage Ingredients

  • 1 head red cabbage (about 2 pounds), quartered and cored
  • 1 tablespoon sumac
  • 2 tablespoons kosher salt
  • 1 cup distilled white vinegar
  • 1 cup water

Instructions

  1. Chop the cabbage: Place cabbage quarters into the bowl of a large food processor fitted with an S-blade. Pulse short and quick until the cabbage is chopped into small, confetti-sized pieces. Transfer to a large colander.
  2. Rinse the cabbage: Rinse the chopped cabbage thoroughly under cold running water to remove excess salt and debris. Shake the colander vigorously to get rid of excess water.
  3. Season the cabbage: Transfer the drained cabbage to a large mixing bowl. Add the sumac and kosher salt. Massage the mixture well with your hands to evenly distribute the seasoning and soften the cabbage. Let it sit for about 15 minutes to meld the flavors.
  4. Pickle the cabbage: Pour in the white vinegar and water, mixing well to combine. Transfer the cabbage and liquid to a large half-gallon mason jar or several smaller jars. Pack the cabbage down tightly to ensure it is fully submerged in the liquid to prevent spoilage. Seal the jars with lids and refrigerate for at least 3 hours before serving. The pickled cabbage will keep fresh in the refrigerator for up to 4 weeks.

Notes

  • Use a food processor for quick and evenly chopped cabbage, or chop finely by hand if preferred.
  • Massage the salted cabbage well to help draw out moisture and tenderize it.
  • Make sure cabbage is fully submerged in the brine to avoid mold growth.
  • The flavor intensifies the longer it sits; ideal after a full day in the fridge.
  • Store pickled cabbage in the refrigerator for up to 4 weeks.

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