Meet America's First Vegan Superhero - The Adventures of Vivian Sharpe, Vegan Superhero
Available in either softbound or Kindle/Nook/etc. eBook at Amazon
viviansharpe.com

Vegan Street: The Community Web Portal of Marla Rose and John Beske


Recipes

NEXT MAIN MENU
PREVIOUS

Quick Pickled Red Cabbage

Quick Pickled Red Cabbage

Great in tacos, salads, mezze platters and Buddha bowls (to name a few) or straight out of the jar and on its own (I won’t judge!), pickled cabbage packs a bright, tangy punch of a crunch that just can’t be beat and it’s packed with great nutrition. Best of all, it is so quick and easy to make: all you need is a knife, a cutting board and a jar.

If you appreciate our work and want to support our continued efforts to build a more compassionate world through content creation (like this recipe), please consider joining our Patreon community, something that you can do for as little as $1.00 a week. We have never needed more support to continue doing our work. Thank you for your consideration.

If that’s not for you, check out our e-book,
Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.

 

Quick Pickled Red Cabbage

Approximately ⅓ red cabbage, core removed and thinly sliced
1 cup apple cider vinegar
1 cup water
1 tablespoon vegan sugar
(optional)
2 garlic cloves, smashed with a chef’s knife
2 teaspoons whole mustard seeds
1 teaspoon salt
1 jalapeno, seeded and minced
(optional)
1 bay leaf



Fill your quart jar (or two smaller ones) ⅔ of the way with the cabbage, then add the rest of the ingredients, screw on the lid tightly, and shake a little to distribute the ingredients, turning upside-down as well. You can also use a chopstick to distribute. Allow the jar to sit on the counter for four hours or overnight before eating, and store in the fridge once it’s open.



2013-2019, Vegan Street


About Us
Marla's RecipesThe Daily MemeHome Eco
Vegan Living
Reviews and Interviews
The Vegan Street Store
The Vegan Street GuidesVegan Feminist Agitator (Marla's Blog)John Beske Communications (Vegan Advertising & Design)The Adverntures of Vivian Sharpe, Vegan Superhero (Marla's Novel)Chicago VeganMania (a festival we help create)Home
our Facebook page our YouTube channel
our Twitter page our Pinterest page our Instagram page

   Please support us on Patreon