Quick Pickled Red Cabbage

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I am always in search for refreshing side dishes that adds a little acid to my meal without upsetting my stomach. This quick picked red cabbage can be made ahead and is an easy side dish for almost all type of meat, or to be added to any salad.

Further Food Nutritionist Commentary:

Red cabbage's red hue reminds us that we're getting two cancer preventing substances--flavonoids and sulfur based compounds. For every one cup of red cabbage, it contain 28 calories, 1 g of protein and 2 g of dietary fiber--5% of recommended daily intake for men and 8% for women and contain 56% of recommended daily intake of vitamin C. The insoluble fiber from the red cabbage prevents constipation, lower risk of diverticular disease development and helps relieve irritable bowel syndrome symptoms. Besides the common use of apple cider vinegar in making homemade pickles, marinades and salad dressing, apple cider vinegar seems to give subtle improvement in blood sugar levels.

By Nikki Nies, MS, Nutritionist
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Quick Pickled Red Cabbage

  • Prep Time:5 minutes
  • Cook Time:15-45 minutes
  • Servings: 4

Ingredients

1/2 head of red cabbage
1/2 red onion
1/2 teaspoon sea salt (more to taste)
1/4 teaspoon pepper (more to taste)
1 teaspoon sugar
1/2 cup apple cider vinegar

Instructions

  1. Slice cabbage and onion.
  2. Add sea salt, pepper, sugar and apple cider vinegar.
  3. Mix well, by stirring or massaging with hand.
  4. Cover and let it sit in fridge for at 15-45 minutes.
    **Can be stored in airtight container for 2-4 weeks
Slice cabbage and onion. Add sea salt, pepper, sugar and apple cider vinegar. Mix well, by stirring or massaging with hand. Cover and let it sit in fridge for at 15-45 minutes. **Can be stored in airtight container for 2-4 weeks

Nutrition Information

Per Serving:  Calories: 60; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 320mg; Potassium: 374mg; Carbohydrate: 14g; Fiber: 3g; Sugar: 8g; Protein: 2g

Nutrition Bonus:  Vit C: 137%; Vit A: 32%; Iron: 7%

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