Spicy and Zingy Condiment
Crunchy and colorful, this harissa spiked pickled cabbage is filled with sweet, tangy and spicy flavors that are a perfect complement to so many dishes.
Bursting with probiotic benefits, pickled vegetables are a great addition to your diet and in this case, they add zing, heat and acidity to everything from tacos, nachos, burgers and more.
I love this cabbage over Lentil Cakes or in a pita bread with Greek meatballs (See upcoming post). BE BRAVE and serve it as is, as a side dish to your favorite grilled meats and veggie or lentil burgers. If the heat is a little too much for you, a few dollops of labneh (a soft cheese made by straining Greek yogurt and used all through the Middle East) will reduce the heat without compromising on flavor. If you have trouble finding it in a store, email me for an easy 2 ingredient recipe for making your own.
Either way this spicy sweet and piquant cabbage adds great pizzaz to any meal, not to mention wonderful health benefits
Let’s get pickling!
Harissa Pickled Red Cabbage
(* indicates my preferred ingredients – see notes for alternatives)
¼ cup O&V Harissa Apricot *
1 large yellow bell pepper, thinly sliced
3 cups shredded red cabbage (packed well)
¼ cup O&V Chardonnay White Wine vinegar *
2 tablespoons fresh lemon juice
1 tablespoons sugar
1 ½ teaspoons kosher salt (more to taste)
1-2 tablespoons labneh (See Chef Tip)
Toss the bell pepper and shredded cabbage with the harissa in a large nonreactive bowl until well coated with the harissa.
Add the vinegar, lemon juice, salt and sugar and toss well to combine
Cover and chill for at least one hour (two days maximum), tossing occasionally. Place in a bowl and add dollops of labneh.
Active time 10 minutes Total Time: 70 minutes includes chilling time
You can purchase Labneh at many middle eastern grocery stores and specialty food stores, but if you have trouble finding it, just email me for a quick, 2 ingredient recipe that you can make at home. Labneh is creamy, tangy and a great addition to your tapas table.
* The sweet heat of the Harissa Apricot sauce is the star of this condiment, but you can create your own by adding apricot preserves to store bought harissa until you get a good balance of hot and sweet. The Chardonnay White Wine vinegar adds good tang without being harsh or too vinegary. You can substitute with a milder Champagne vinegar or with any other good quality white wine vinegar. The highlighted products are available at Oil & Vinegar stores
Categories: Snacks & Sides, Vegetarian, Vegan Option, Gluten Free, Plant Based, Spicy Side, Red Cabbage, Harissa Apricot, Chardonnay White Wine Vinegar, Labneh, Healthy, Condiment, Probiotics, Pickled Vegetables,