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🍽️ Quick Pickled Red Cabbage

58 kcal · 30 min · 4 servings

Ingredients

• 1 kg red cabbage
• 15 g salt
• 4 bay leaves
• 2 juniper berries
• 1 tsp caraway seeds

Instructions

1. 1. Remove the tough cores from the red cabbage and wash it thoroughly.
2. 2. Slice the cabbage into very thin strips.
3. 3. Place the cut strips into a large bowl.
4. 4. Sprinkle 10 grams of salt over the cabbage.
5. 5. Mash the cabbage firmly with your hands until it becomes soft and releases a lot of liquid.
6. 6. Add bay leaves, juniper berries, and cumin to the bowl and mix everything well.
7. 7. Fill the seasoned mixture into previously sterilized jars.
8. 8. Dissolve the remaining salt in 500 milliliters of water and bring the mixture to a boil.
9. 9. Pour the hot salt water solution directly over the cabbage in the jars.
10. 10. Seal the jars tightly.
11. 11. Store the jars in a cool place for about 4 weeks.
12. 12. Keep the opened red cabbage in the refrigerator.

Nutrition per serving

• kcal: 58
• Protein: 4 g · Fett/Fat: 0 g · Carbs: 9 g