My over-the-range microwave broke exactly six weeks ago and since then I haven’t spent much time in the kitchen. But I’ve been getting by, subsisting largely on seasonal produce, salad and cuisine that requires minimal cooking.
Case in point: I made quick pickled red cabbage and carrots the other day without turning on the stove for even a minute. How? By combining all the ingredients in a jar and letting them sit. That’s it.
After a day, you’ll end up with a tangy, crunchy condiment to liven up any dish you wish. For example, you can add quick pickled red cabbage and carrots to salad …
Or use it as a garnish for hot dogs and hamburgers or avocado toast, if you’re a vegetarian. The options are endless, really.
Recipe adapted from Edible Perspective.
- ½ small head red cabbage, thinly sliced
- 2 carrots, peeled and cut into thin matchsticks
- ½ cup water
- ¼ cup apple cider vinegar
- ¼ cup red wine vinegar
- 2 teaspoons brown sugar
- 2 teaspoons caraway seeds
- 2 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon sea salt
- freshly ground black pepper
- Place cabbage and carrots in a glass jar with a lid.
- In a medium bowl, combine the water, apple cider vinegar, red wine vinegar and sugar; stir until sugar dissolves.
- Add the caraway seeds, garlic, bay leaves, salt and several grinds of black pepper. Pour over the cabbage and carrots.
- Seal jar and let sit for 4-5 hours at room temperature. Stir and transfer to the refrigerator to chill for at least 1 day or up to 2 weeks.
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