Unstuffed Cabbage Rolls Recipe. Warm the oil in a large deep sided skillet or Dutch oven over medium-high heat. Add the beef, chili powder, garlic, salt, and pepper. Crumble the meat as it …
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Here are the ingredients you will need to make pickled red cabbage: Red Cabbage (Purple Cabbage) - If you can't find red cabbage, green cabbage will work too. Kosher Salt - is used to draw out moisture from the cabbage before pickling. Raw Apple Cider Vinegar - this is used as the primary pickling liquid. Red wine vinegar may also be used.
In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.
Put the shredded red cabbage in a bowl and then pour the hot brine over it. Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, coriander seeds, and peppercorns. Place the lids on the jars and refrigerate for at least 2 hours before serving.
Quick-pickled cabbage is easy and convenient because it doesn't need to be fermented and is ready to eat in as little as 2 hours. (For the best flavor, however, refrigerate for 24 to 48 hours before serving.) Because quick-pickled vegetables are not processed, they are not shelf-stable and must be stored in the refrigerator.