Turkish Red Cabbage Salad With Pomegranate Vinegar
Turkish red cabbage salad is the easiest pickled red cabbage recipe. It is packed with uncountable nutrients, probiotics, and it is so easy to make. This quick pickled cabbage will enhance all the flavors of your lunch/dinner/gatherings.
If you have no idea what to do with red cabbage this recipe will be your saviour! Cabbage and vinegar do make a perfect combo and it’s so perfect if you love fast food too. Mediterranean purple cabbage salad is a must-have!
But this pickled salad will add so much flavor to anything you grill, or roast, to every souvlaki, kebabs, tacos, and everything! Even if you use only the vinegar, it’s still amazing!
Reasons To Try Turkish Red Cabbage Salad
- Very healthy – Seriously, I had no idea that pickled red cabbage had this many benefits. It helps me with digestion, but give this a read to get as surprised as I did!
- No need for sugar – Marinated cabbage calls for a little sugar when massaged. However, the use of pomegranate vinegar will avoid those crystals.
- Perfect for lazy or busy people – Whether you’re too busy or too lazy, show yourself some love by making the easiest and quickest picked red cabbage salad that can possibly exist, throw it in the refrigerator, and thank yourself every time you have this side dish.
- Versatile – I’m not saying it’s a dessert LOL, but if you are a kebab lover, taco lover, bean stew, or whatever other stew lover, this quick pickled red cabbage will always be there for you!
Ingredients For Turkish Red Cabbage Salad
- Red Cabbage – You’ll need 1 medium head of red cabbage.
- Salt – Be generous with salt here, because it will help you a lot while massaging.
- Pomegranate Vinegar – I know that out there everybody recommends lemon or red wine vinegar, BUT I got this recipe from my Turkish landlady in Istanbul. Trust me, I know what I’m doing!
How To Pickle Red Cabbage
- Grab a medium red cabbage and remove the two outer leaves, those ones are the hardest too. Wash it, dry it with a paper towel, and divide it in two halves.
- Cut the stem away and then place each of the sides to start slicing them. If you don’t have knife skills, use a mandoline. It’s worth it!
- Place the thinly sliced red cabbage in a large bowl, add salt, and start to massage it. You will massage until the cabbage gets soft.
- The marinated cabbage should sit for 30 minutes.
- Transfer into a jar and don’t use the juice that is left at the end of the bowl.
- Cover with pomegranate vinegar and add a tablespoon of olive oil on top to keep it moist.
Tips For The Best Turkish Red Cabbage Salad
- Slice as thin as you possibly can. The thinner you slice the easier it will be for the red cabbage to absorb the ingredients and then pickle.
- Do not skip the massaging. It is very important for the cabbage to be soft.
- Let it sit for at least 30 minutes.
- Alternatively, you can use lemon or another vinegar of your choice.
Storage Tips For Red Cabbage Pickled
Store the pickled red cabbage in a sterilized jar for up to a month in the fridge.
FAQS About Turkish Pickled Red Cabbage
How Do You Know If Pickled Has Gone Bad?
You can tell the pickles have gone bad when you see mold. If this is the case and it is visible, throw it away. Also, when the pickles have an unusual smell and they taste more sour than normal, then it is also a sign that the pickles have gone bad.
Can You Reuse Vinegar From Pickled Cabbage?
No, you can not reuse that vinegar for the same purpose. However, you can use that vinegar to “awaken” the flavors of a certain dish, such as a bean stew, potato salad, etc.