For me, Monday is all about batching! I drop the kids off at school, come home and put together a few simple dishes to see me throughout the week. This quick and simple red cabbage is ridiculously versatile, it goes perfectly with baked eggs, buddha bowls, in fact any grain you fancy! And even better, a whole jar lasts me for the week.
Red cabbage is high in fibre and rich in vitamins, minerals and antioxidants, so what’s not to love?
Pickled Red Cabbage
FODMAP Friendly, Vegan
- 1/2 Head Red Cabbage
- 2 tbsp Cider Vinegar
- 2 tbsp Red Wine Vinegar
- 4 tbsp Water
- 1/2 tbsp Maple Syrup
- 1 Bay Leaf
- Sea Salt and Pepper, to taste
- Using a mandolin, slice the red cabbage and place in to a mixing bowl.
- Put together the rest of the ingredients together in a jam jar, shake to mix and pour over the sliced cabbage.
- Ready to serve immediately, but it's best left for half an hour in the fridge. Lasts up to one week in the fridge.
2 thoughts on “Pickled Red Cabbage”
My understanding is that pickled cabbage is high FODMAP?
According to Monash, small servings of fermented red cabbage and pickled vegetables are considered low in FODMAPs. As this is a quick and dirty pickle (i.e. not one that’s been fermenting over days and weeks), it’s much gentler on the gut than a traditional pickle or a full on ferment. S x.
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