This BBQ dinner is a total non-recipe – throw in anything that would be good with BBQ sauce (meat, potatoes, tofu, dreams), put over polenta, and top everything with pickled cabbage for freshness and a little zing.
While this cabbage recipe isn’t full on sauerkraut, I couldn’t let a whole year of pickling go by without doing some version of pickled cabbage. The below is a mere quickle (aka simple and amateur) recipe but I’ll be hardcore enough to make true sauerkraut next year. Stay tuned 🙂 There are plenty of versions you can find online for inspiration; I made up the one below but some other, similar ideas are here, here and here. Other great aspects of pickled cabbage are:
- Most cabbages are incredibly cheap and a little goes a long way (you could make at least a quart with one large head of cabbage)
- This is one of the most versatile recipes I’ve made as you could sub out with many other spices and vinegars; a few options that come to mind are red or white wine vinegar instead of ACV and cumin seeds instead of fennel
- These pickles will last forever; while softer fruits and veggies definitely have a prime before they start going even softer, these are great with a little crunch or just as good after they’ve been sitting in their juices for weeks on end…yum, appetizing!
On another positive note, I finally got to use a mandolin slicer for this recipe, which will be coming in handy for many additional pickles that I’m planning to remake soon (zucchini and ginger come to mind first and foremost). It was super easy to use and, even more importantly, fast – no need for tedious chopping or slicing.