Quick Pickled Cabbage

In my family, we make a lot of coleslaws and salads with the cabbage we grow at the farm.  One of my favorite ways to eat cabbage though is as a crunchy garnish on slow cooked meat.  This recipe comes from a beautiful cookbook called Tacos: Recipes and Provocations, by Alex Stupac and Jordana Rothman.  This will keep in a jar in the fridge for a week or so, and can be used to top tacos of all sorts, as well as brisket, or another slow cooked meat, or would also be great in a sandwich.  

—Jenna Muller


1 teaspoon cumin seeds
1 dried bay leaf
2 tablespoon salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
4 cups cider vinegar
1/2 medium white onion (or two spring onions from your box!), thinly sliced
10 garlic cloves, peeled
2 tablespoons sugar
1 large head of green cabbage, shredded


Heat a 4 quart saucepan over medium heat.  Add the cumin seeds and bay leaf, along with 1 tablespoon black peppercorns and 1 tablespoon coriander seeds.  Toast, shaking the pan, until fragrant, about 30 seconds.  Add the cider vinegar, onion slices, garlic, sugar, and 2 tablespoons salt to the saucepan and bring to a simmer.  Remove from the heat and infuse for 5 minutes.  Set up a fine mesh strainer or piece of cheesecloth over a bowl (a metal sieve works, too) and pass the liquid through the strainer.  Place the cabbage in a non-reactive bowl. Pour the pickling liquid over the cabbage and toss gently.  Place a heavy plate over the cabbage and set aside until cabbage has softened (at least an hour, possibly as many as 3 hours). Drain off vinegar and rinse.  At this point, you can either use it, or put it in the fridge for later use!