This is a tangy, crunchy, pickled cabbage that adds a bite and that little extra something to the sandwich. It takes common cabbage slaw to another level.
Ingredients
- 3.5 cups red cabbage packed, shredded
- 1.25 teaspoons salt fine sea salt preferred
- 0.25 cup brown sugar firmly packed, light or dark brown
- 0.67 cup water
- 0.75 cup vinegar distilled white
- 2 strips lemon or lime peel, each about the width and length of your smallest finger
Servings:
Instructions
- Put the cabbage into a 4-cup (1 liter) jar, packing it in as needed. In a saucepan, bring the salt, sugar, water, and vinegar to a boil, stirring to dissolve the solids. Remove from the heat, wait for the bubbling to subside, then pour into the jar. Tuck in the citrus peel. As the cabbage softens, use a spoon to push it down to immerse it all in brine.
- Leave at room temperature, uncovered, to wilt the cabbage and cool. It's ready to use once cooled, but will develop more of a citrus edge if capped and refrigerated overnight. Store in the fridge for up to 2 months.
