This comes together with 3 ingredients and if you use pre-shredded cabbage or coleslaw even quicker.

This pickled cabbage is great added to things like Pulled Pork Sandwiches or Burritos and we love it along side our favourite Pork Chops and Mac & Cheese. The vinegary cabbage pairs wonderfully with strong flavours and cheesy richness.

I generally slice my cabbage, either green or purple – whatever I have on hand, thinly with a knife. If I am making a larger batch or feel that I want the cabbage extra fine, or even to add a carrot, then I might use the shedding attachment on my food processor. But usually I don’t want to bother cleaning it after and like the bite of sliced cabbage over shredded for most things.

Yes, the proportions and ingredients for this even work well for shredded carrot when you do not have cabbage on hand! I just use the large side on a box grater or even a hand peeler (if you prefer ribbons) to get large shreds.

Quick Pickled Cabbage

2 – 3 Cups Thinly Sliced or Shredded Cabbage
1/2 Teaspoon Coarse Kosher Salt
2 Tablespoons Apple Cider Vinegar

Combine – I find stirring with a fork works well – and allow to sit at room temperature for 30 minutes or covered in the fridge up to 24 hours before serving.
Excellent on pulled pork sandwiches, in burritos, along side Mac & Cheese or rich meats.
Adjust all proportions to your liking! It’s more a combination of ingredients than a recipe really.

So why not try whipping up a batch next time you want a vinegary crunch with something?! This quickly pickled cabbage or carrot easily keeps in the fridge for 3 days or more covered. However the longer it sits, the less of a crunch it retains.