Low Carb Pickled Cabbage

Transform your salads, sandwiches, or snacks with this vibrant and tangy Low Carb Pickled Cabbage, a health-conscious twist on a classic favorite! This quick and easy recipe combines fresh green cabbage with a perfectly balanced brine of apple cider vinegar, granulated erythritol, and aromatic spices like garlic, mustard seeds, and dill weed. Infused with subtle heat from red chili flakes and the zing of black peppercorns, this homemade pickled cabbage packs bold flavor while keeping carbs at bay. With just 20 minutes of prep and no cooking required, it's a simple yet satisfying way to add a crisp, probiotic-rich condiment to your meals. Ready to enjoy in as little as 48 hours, this versatile dish is perfect for low-carb diets and meal preps alike!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 1 medium head Green cabbage
• 2 tablespoons Sea salt
• 1 cup Apple cider vinegar
• 1 cup Water
• 2 tablespoons Granulated erythritol
• 2 whole Garlic cloves
• 1 teaspoon Black peppercorns
• 1 teaspoon Mustard seeds
• 1 teaspoon Dill weed
• 0.5 teaspoon Red chili flakes

Directions

Step 1

Remove the outer leaves from the cabbage and rinse under cool running water.

Step 2

Quarter the cabbage and remove the core. Slice the cabbage into thin shreds.

Step 3

Place the sliced cabbage in a large bowl and sprinkle the sea salt over it. Use your hands to massage the salt into the cabbage, squeezing and kneading until it starts to release its juices and softens, about 5-10 minutes.

Step 4

Let the salted cabbage sit for 10-15 minutes to continue softening.

Step 5

Meanwhile, prepare the pickling brine: In a medium saucepan, combine apple cider vinegar, water, and erythritol. Stir to dissolve the erythritol.

Step 6

Add the garlic cloves (crushed but left whole), black peppercorns, mustard seeds, dill weed, and red chili flakes to the saucepan. Bring the mixture to a mild simmer over medium heat, then remove from heat and let it cool slightly.

Step 7

Pack the cabbage into a sterilized glass jar (32-ounce or larger), pressing it down to eliminate air gaps.

Step 8

Pour the cooled vinegar mixture over the cabbage in the jar, ensuring all the cabbage is submerged.

Step 9

Seal the jar with a lid and let it sit at room temperature for about 24 hours, then move it to the refrigerator.

Step 10

Allow the cabbage to pickle for at least 48 hours in the fridge before consuming for best flavor. The pickled cabbage will keep for up to 2 weeks refrigerated.

Nutrition Facts

Serving size	(892.1g)

Amount per serving	% Daily Value*
Calories	173.0

Total Fat 1.6g	0%
Saturated Fat 0.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 14040.2mg	0%
Total Carbohydrate 52.4g	0%
Dietary Fiber 10.4g	0%
Total Sugars 12.1g
Protein 6.4g	0%

Vitamin D 0IU	0%
Calcium 221.2mg	0%
Iron 3.2mg	0%
Potassium 878.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.8%

Protein: 10.3%

Carbs: 84.0%