Pickled Cabbage and Onion
These quick pickled vegetables add a tangy punch and wonderful colour to your tacos. This recipe can be made up to three days in advance and stored covered in the refrigerator.
1 cup (250 mL) water
1 cup (250 mL) white distilled vinegar
1/2 cup (125 mL) raw cane sugar
2 tsp (10 mL) sea salt
1 tsp (5 mL) mustard seeds
4 cups (1 L) thinly sliced red cabbage
1 small red onion, peeled and thinly sliced
Bring water to a boil in saucepan or kettle. Place vinegar, sugar, salt, and mustard seeds in non-reactive heatproof container or bowl. Add boiled water and stir until sugar has dissolved. Stir in cabbage and onion, cover, and let stand for at least 2 hours at room temperature, stirring a couple of times during this period. The flavour is even better if chilled in refrigerator overnight before serving.
Serves 10.
Each serving contains: 42 calories; 1 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 9 g total carbohydrates (7 g sugars, 1 g fibre); 244 mg sodium
source: "Taco Party", alive #376, May 2013
Pickled Cabbage and Onion
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
