We make pickled red cabbage several times a year. It’s got a great flavor and crunch and adds a nice touch to many different dishes.
This time, we made it for our burrito bowls with pickled cabbage, guacamole, rice, black beans, corn and cheese.
First up, the recipe:
Pickled Red Cabbage
2 cups red wine vinegar
1 cup water
I tsp oregano
1/2 tsp red pepper flakes (more if you like it spicy)
1 tsp salt
1 tbsp brown sugar
12 oz red cabbage, shaved
Steps:
In sauce pan, medium high, heat all ingredients
except cabbage until boiling.
Put shaved cabbage in a non-metal heat-proof
container and pour on heated liquid.
Let cool at room temp at least I hour.
Drain and refrigerate.
Let us know how you liked it.