- 1 cabbage core
- ½ red onion, sliced
- ¼ teaspoon dill seed
- ¼ teaspoon caraway seed, or up to 1 teaspoon of pickling spices of your choice, such as turmeric, mustard seed, coriander
- 2 tablespoons water
- ¼ cup vinegar
- 2 tablespoons sugar
- 2 tablespoons neutral oil, such as safflower or corn
- Kosher salt, to taste
Paper thin slice, dice or shred your cabbage core.
Heat the spices in a dry pan to toast them. Add the water, vinegar, sugar, spice and salt. Bring to a boil and then add the red onion and cabbage. (Warning: you just did some food science there….Acid helps preserve the color of red vegetables!) Return to a boil and then remove from heat.
Adjust the seasoning, and store in the refrigerator for up to 1 month. Use as a condiment…cabbage rolls with sour cream and pickled cabbage core sound delicious.