Traditional Pickled Cabbage

By / Photography By David Kiang | November 01, 2013

Ingredients

  • 1 pound white or red cabbage, thinly sliced
  • 3 stalks celery, thinly sliced
  • 2 bell peppers, seeded and chopped bell peppers, seeded and chopped
  • 1/2 red onion, grated
  • 1/2 bunch parsley, minced
  • 1/2 cup cider vinegar
  • 1/2 cup hot water
  • 1/4 cup sugar
  • 1 tablespoon mustard seed
  • 1 tablespoon celery seed

Instructions

Combine cabbage, celery, peppers, onion, and parsley in a large bowl and set aside.

Combine remaining ingredients in a small saucepan. Place over medium heat and cook just enough to melt the sugar. Pour over vegetables, give it all a good stir, and allow to sit at room temperature for 30 minutes before refrigerating to blend flavors.  

Recipe from Who Wants Seconds: Sociable Suppers for Vegans, Omnivores and Everyone in Between, Prospect Park Books. Cover photographer David Kiang.

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Ingredients

  • 1 pound white or red cabbage, thinly sliced
  • 3 stalks celery, thinly sliced
  • 2 bell peppers, seeded and chopped bell peppers, seeded and chopped
  • 1/2 red onion, grated
  • 1/2 bunch parsley, minced
  • 1/2 cup cider vinegar
  • 1/2 cup hot water
  • 1/4 cup sugar
  • 1 tablespoon mustard seed
  • 1 tablespoon celery seed
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