Misc- Pickled Cabbage (quick)

By edibleperspective.com,
http://www.edibleperspective.com/home/2015/4/3/quick-pickled-cabbage
2018-03-09T18:27:59

Ingredients:

• 1/2 small/medium head red cabbage
• 1 cup water
• 1/2 cup apple cider vinegar
• 1/2 cup red wine vinegar
• 2 teaspoons muscovado sugar (or coconut sugar, brown sugar, pure cane sugar)
• 2 cloves garlic, smashed
• 2 dried bay leaves
• 2 teaspoons caraway seeds (optional)
• 1 teaspoon salt
• black pepper

Instructions:

1. Make at least 4 hours before serving. Slice cabbage in half. Slice one half in half again. Remove the core. Shred cabbage finely with a mandolin slicer or very sharp knife. Place in a large glass bowl or jar. Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved. Stir in the smashed cloves, bay leaves, caraway seeds (if using), salt, and a good grind of black pepper. Pour over the cabbage. Seal or tightly cover the jar/bowl and let sit on the counter for 3-4 hours. Stir then seal and place in the fridge until chilled (at least 1 hour). Stir before serving and be sure to not grab any of the garlic cloves as you serve. Notes: At first the liquid will not cover all of the cabbage but it starts to soften and will be fully covered after just a few hours. Best served at least 1 day after making. Keeps for about 2 weeks sealed in the fridge. The caraway seeds are completely optional. They lend a "rye bread" sort of flavor that I adore. I buy them in small quantities in the bulk spice section. You can really get creative with the add-ins or keep it simple without the garlic, bay leaves, and caraway seeds. To smash a garlic clove, remove the peel and press against the cutting board with the flat part of your knife. It should still be mostly held together.