Pickled anything is my jam. I love the texture that this quick Pickled Purple Cabbage adds to tacos, sandwiches and though it might sound weird- scrambled eggs.
Have you heard of the Sundance Film Festival? It’s an indy film fest that takes place in Park City every year. For 10 days each January, our population doubles, the traffic is nutso and the stars flock to our snowy little town. Essentially, it’s a star studded cluster f*%k. While I can’t complain too heavily as it’s a great time for me to make some extra money catering and the resorts are often empty as town is packed with movie goers instead of skiers, it’s a few weeks of heavy traffic and busy grocery stores. Locals figure out how to get around, allow extra time for traveling anywhere and you really can’t beat the people watching. You can bet other than the mountain and the quick trip to the grocery, I’ll be hunkered down at home.
My calendar is fairly open the next week or so. I’m hoping to get in plenty of time on the mountain- snowboarding + taking the dogs for a few hikes- and spending as much time in the kitchen as I can. I’ve been bitten by the cooking bug after what felt like a crazy long hiatus. Between our crazy-ish summer and fall followed by the holidays, I didn’t find my time for my beloved cooking. I also lacked some serious inspiration. But a new year and a new outlook in 2016. I’m totally feeling it! I’ve been recipe testing and getting after it a few times a week. My husband and a few lucky neighbors that are taking our leftovers are feeling the love. And we’re eating like rockstars 🙂
My dear hubby loves anything pickled. I often have a jar of pickled vegetables or dill pickles in the fridge and he’ll nosh on them like crackers. He’s funny that way. It’d been a while since I had made a batch of pickled cabbage and when I found myself with a head of purple cabbage that needed to be used asap, Quick Pickled Purple Cabbage happened. You can’t beat the gorgeous pink hue and this is uh-mazing on tacos. My husband actually likes to use it as a salad topper and forgo any kind of dressing- the brine is enough for him. I love it with scrambled eggs or as a topper on a turkey sandwich.
In short, this pickled purple cabbage is boss. Put it on anything. Have a great rest of the week everyone and thanks for reading! xo, Kelley
ps- wish me and my fellow Park City peeps good luck as we navigate the next 10 days of Sundance. We’re going to need it!
- 1 medium head red cabbage
- 1 cup water
- 1 cup red wine vinegar
- 1 heaping tablespoon sugar
- 1 clove garlic, finely minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- pinch of red pepper flakes (optional)
- Cut, core and shred cabbage finely with a mandolin slicer or very sharp knife. Place cabbage in a large bowl.
- Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved. Stir in the minced garlic, salt, black pepper, and red pepper flakes if using.
- Pour brine over the cabbage. I find it's easiest to do this in a big bowl. Then transfer cabbage to a glass jar(s) with a tight cover and let sit on the counter for 4-6 hours before transferring cabbage to the fridge to chill.
- Pickled cabbage is delicious on tacos, in a sandwich and I love it as a side to scrambled eggs!