Pickled Red Cabbage Recipe With Red Onion for Flavor & Gut Health (6 Ingredients, 15 Minutes) by Donna John

After eating lunch in a Moroccan restaurant, I became obsessed with pickled red cabbage with red onion. The bowl I enjoyed that day had a pile of red cabbage and onions that added so much flavor to the dish. Delish. (It's under all that wonderful, creamy sauce, I promise!) I knew I would need to make my own pickled cabbage at home – and I did. This easy pickled red cabbage recipe is a cinch to prep and make, and adds a punch of pickled pleasure to so many meals.

Fermented foods not only add depth to your diet, but they have many health benefits. The health benefits of fermented foods, like this pickled cabbage with red onion, include aiding in digestion and gut health, boosting your immune system, reducing inflammation and helping your body absorb nutrients. Plus, the tang of pickled vegetables adds flavor to your meals.

To make this cabbage recipe you only need six simple ingredients (seven if you want a little spice). Here is what you need to grab from your pantry and fridge: red cabbage, red onion, white vinegar, granulated sugar, salt, water and optional crushed red pepper flakes. Check out the health benefits of red cabbage and the health benefits of onions.

These pickled vegetables not only love being included in a protein bowl or grain bowl, but are also a wonderful side dish with chicken, lamb, beef, pork or seafood. Proteins with higher fat, like fried chicken, smoked and barbecued meats, always beg for something tart and tangy to cut the richness. Keep a jar of this healthy pickled cabbage and onions in the fridge and get in the habit of adding a spoonful or two to your dinner plate. Your gut may thank you.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 20

Ingredients

• 2 cups thinly shredded red/purple cabbage (I used half of a small cabbage)
• 1 large red onion, thinly sliced
• 3 cups white vinegar
• 3 cups water
• 1/2 cup granulated sugar
• 3 tablespoons salt
• crushed red pepper flakes, to taste (optional, but recommended)

Here's how to make it: 

1. Thinly shred the cabbage and red onion. If you have a mandoline, it's a great tool for this.
   
2. Pack the shredded vegetables into mason jars. I used two large mason jars, but you could make smaller ones.
   
3. Put the vinegar, water, sugar, salt and crushed red pepper flakes, if using, into a saucepot. Bring to a simmer, stir until the sugar dissolves and turn off the heat. This takes just a minute or two.
   
4. Pour the vinegar mixture into the mason jars, covering the cabbage and onions. I used a glass measuring cup with a spout to do this. You could add other ingredients like whole garlic cloves or black peppercorns at this point, if desired.
   
5. Seal with the lids. Let the jars cool to room temperature on the counter.
   
6. The longer the vegetables sit, the more pickled they will get. I let mine sit for two days before opening. Once the jars are opened, store in the refrigerator. This recipe can easily be doubled.
   

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