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!

meal or course
brunch, buffet, dinner, lunch, main course, vegetable dish