New This Month

Pickled Napa Cabbage

Pickling this cabbage gives you a fresh twist on sauerkraut.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2007


  • 1/2 medium napa cabbage (about 1 pound), sliced crosswise 1/4 inch thick
  • 1 English cucumber, halved, seeded, and thinly sliced on the diagonal
  • 1 medium onion, halved and thinly sliced
  • 1 cup white-wine vinegar
  • 1/4 cup sugar
  • 1/4 cup coarse salt


  1. In a large heatproof bowl, combine cabbage, cucumber, and onion.

  2. In a medium saucepan, combine 1 1/2 cups water, vinegar, sugar, and salt; bring to a boil, stirring to dissolve salt and sugar. Immediately pour over vegetables; using a dinner plate, press down on vegetables until they are submerged.

  3. Let cool to room temperature; transfer vegetables and liquid to an airtight container, and refrigerate up to 2 weeks. Use as you would sauerkraut or pickles, such as in Open-Face Ham Reuben Sandwiches.


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