Quick pickled red cabbage from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

  • apple cider vinegar
  • red cabbage

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy chickpea stew and quinoa pilaf with golden raisins and almonds

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on March 21, 2018

    Take 4 cups of thinly sliced red cabbage, add 1/2 teaspoon of salt and 2 tablespoons of apple cider vinegar and massage it. There you go! I did find that I needed a bit more salt and vinegar to season and soften up my cabbage (which I left for the full hour that she gives as a range). That could have been because my cabbage was less tender, but just something to be aware of! This added greatly to the final plate of the Spicy Chickpea Stew, adding contrasting crunch and tang, and I think it could do the same to other similar dishes. Not sure if it'd stand on its own, though.

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