Pickled Red Cabbage - Chef Abbie Gellman MS, RD, CDN (2024)

FAQs

Is pickled red cabbage healthy for you? ›

2,3 Additionally, red cabbage also contains high amounts of vitamin C and vitamin K. 3 Together, these two nutrients assist with skin health, wound healing, blood clotting and bone health! 4,5 This pickled red cabbage packs a punch in both flavor and nutrition.

Sauerkraut is a versatile food full of essential nutrients like fiber, vitamins, and minerals. Live sauerkraut can also contain probiotic bacteria, which are good for your gut. Some nutrients in sauerkraut may contribute to improved heart health, bone health, immune function, and inflammation.

It's rich in probiotics (beneficial live bacteria) as a result of fermentation. Red cabbage also contains a good amount of vitamin C, fibre, and minerals like iron and copper.

In Azerbaijani, Belarusian, Estonian, Latvian, Lithuanian, Moravian, Polish, Russian, and Ukrainian cuisine, chopped cabbage is often pickled together with shredded carrots.

Regular consumption of red cabbage can benefit people having high blood pressure. Cabbage has higher levels of potassium, which is known to regulate and maintain blood pressure in the heart. Therefore, having this nutrient-dense vegetable can also prevent cardiovascular diseases.

Diets high in anthocyanins, like those found in red cabbage, are linked with lower blood pressure. They're also linked to a reduced risk of cardiovascular (heart and blood vessel) disease.

“Additionally, cruciferous vegetables—like cabbage, kale, broccoli, cauliflower and Brussels sprouts—contain raffinose, an indigestible sugar. As it's fermented by bacteria in the gut, gas is produced, which is why you may experience flatulence and discomfort after eating these foods.

The probiotics and vitamins in the sauerkraut help remove toxins from the liver and regenerate new, healthy liver cells.

Cabbage pickle is very similar to sauerkraut, but it's not the same. Fast pickled cabbage has a sour flavour from the vinegar. It is basically a quick marinated red cabbage. Whereas sauerkraut gets that sour flavour from the fermenting process.

Sauerkraut is pickled or fermented cabbage that has a distinctive sour flavor.

What is the oldest pickled vegetable? ›

The earliest known examples are cucumbers that are known to have been pickled some time around 2030 BC in Mesopotamia, when inhabitants from northern India brought cucumber seeds to the Tigris valley.

2. What State Loves Pickles the Most? The state that loves pickles the most is Maine, followed by Vermont, North Dakota, South Dakota, and West Virginia, respectively. The state that dislikes pickles the most is Hawaii, with Nevada and Florida a close second and third.

A lot of its frumpy reputation comes from it being over-pickled or boiled for an eon. Although it's a sturdy vegetable it's not invincible… Go raw. Lock in nutrients by eating your cabbage uncooked in salads.

Sauerkraut can promote a healthy gut and it's a good source of vitamins. Sauerkraut from fermentation is a common and traditional form of preserving cabbage. Beware, though, that sauerkraut side effects, such as bloating, gas and digestive discomfort, are common, especially in those who are not used to fermented foods.

Chockful of nutrients

Red cabbage offers another bonus: It's rich in natural pigments called anthocyanins, which new research suggests may help boost insulin production and lower blood sugar levels. Finally, cabbage is often prepared with vinegar, which can help lower the GL of your whole meal.