Low-Cal Vegan

Pickled Red Cabbage

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Average: 5 (2 votes)
(2 votes)
Pickled Red Cabbage
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Health Score:
100 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
232
calories
Calories

Nutritional values

1 jar contains
(Percentage of daily recommendation)
Calorie232 cal.(11 %)
Protein15 g(15 %)
Fat2 g(2 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage25.2 g(84 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E17.1 mg(143 %)
Vitamin K241.9 μg(403 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.4 mg(53 %)
Vitamin B₆1.5 mg(107 %)
Folate353 μg(118 %)
Pantothenic acid3.2 mg(53 %)
Biotin20.2 μg(45 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C576 mg(606 %)
Potassium2,429 mg(61 %)
Calcium373 mg(37 %)
Magnesium161 mg(54 %)
Iron4.4 mg(29 %)
Iodine29 μg(15 %)
Zinc1.9 mg(24 %)
Saturated fatty acids0.3 g
Uric acid323 mg
Cholesterol0 mg
Complete sugar35 g

Ingredients

for
1
Ingredients
36 ozs Red cabbage
2 tsps salt
4 bay leaves
2 Juniper berries
1 tsp Caraway
How healthy are the main ingredients?
Red cabbagesaltJuniper berriesCaraway

Preparation steps

1.

Rinse cabbage, trim, remove stalk and slice into thin strips. In a large bowl mix cabbage with 1 teaspoon salt and pound cabbage mixture until plenty of juice forms. Add bay leaves, juniper berries and cumin to the bowl and mix. Pour cabbage mixture into sterilized jars.

2.

Add remaining salt and 16 ounces water to a pot, bring to a boil and pour over cabbage mixture. Seal the jars well and let rest for 4 weeks in a cool place. Tip: To preserve for longer, you will need to use a pressure canner and process jars according to manufacturer's instructions.

3.

Use as sauerkraut.