I've been a big quick-pickling fan for some time now. It started with pickles a few years back. I made a dozen variations and always had jars of pickles on hand, made with fresh cucumbers in the summer.

This is kind of like my obsession with making quick jams. It's just so easy and they taste fabulous. Sure, you can't jar them and store them in your pantry for a super long time, but that's fine by me. I'll happily eat my quick pickles within a 2-week window.

Quick Pickled Cabbage | edibleperspective.com

I definitely do not call myself a pickler or a jam-maker (jammer? jammist?) or a canner. I know I am not that.

But maybe I can start calling myself a quickler?

Or, not.

Probably not.

I tried a few different methods of ingredient mix-ins for this recipe and landed on something pretty basic, but with a few flavor infusions to take this quick pickled cabbage to the next level.

And what's not to love about hot pink food? It's kind of incredible.

If you're wondering what the heck you'd use this for...

as a side dish
straight out of the fridge with a fork
veggie burger topping
salad topping
grain bowl topping
on an egg salad sandwich
etc. etc.

Print Recipe!

adapted from here + here

Quick Pickled Cabbage

gluten-free, vegan // serves 4-6 as a side, more as a topping

1/2 small/medium head red cabbage
1 cup water
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
2 teaspoons muscovado sugar (or coconut sugar, brown sugar, pure cane sugar)
2 cloves garlic, smashed
2 dried bay leaves
2 teaspoons caraway seeds (optional)
1 teaspoon salt
black pepper

Make at least 4 hours before serving.

Slice cabbage in half. Slice one half in half again. Remove the core. Shred cabbage finely with a mandolin slicer or very sharp knife. Place in a large glass bowl or jar.

Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved. Stir in the smashed cloves, bay leaves, caraway seeds (if using), salt, and a good grind of black pepper. Pour over the cabbage. Seal or tightly cover the jar/bowl and let sit on the counter for 3-4 hours. Stir then seal and place in the fridge until chilled (at least 1 hour).

Stir before serving and be sure to not grab any of the garlic cloves as you serve.

Notes:

At first the liquid will not cover all of the cabbage but it starts to soften and will be fully covered after just a few hours. Best served at least 1 day after making. Keeps for about 2 weeks sealed in the fridge.

The caraway seeds are completely optional. They lend a "rye bread" sort of flavor that I adore. I buy them in small quantities in the bulk spice section. You can really get creative with the add-ins or keep it simple without the garlic, bay leaves, and caraway seeds.

To smash a garlic clove, remove the peel and press against the cutting board with the flat part of your knife. It should still be mostly held together.

Happy Friday, friends!

The Quickle

p.s. Don't forget to enter the giveaway to win a copy of The Complete Vegetarian Cookbook from America's Test Kitchen!

Why hello there! It's been a little while since we last chatted. So let's hang for a few before we get into this recipe.

First off, thank you ALL for the incredibly sweet comments about the blog redesign. And thank you again for being patient while I get the site up to speed and fill in all of the pages. I'm thrilled to hear you're digging the redesign and especially the new recipe page setup. That page took me the longest to think about how to organize. Hopefully once it's all finished, it will be a breeze to find your favorite recipes.

I do realize the site is running a bit slow, and I'm trying to get to the bottom of that. I apologize if you're sitting behind your computer, like, LOAD already!!!!

My "follow" buttons, including the RSS feed should all be working now. But please let me know if you experience broken links or other problems. The site should be very mobile friendly and the photos should now be showing up through feedly and bloglovin on mobile as well. Yay!

Cumin Roasted Cauliflower | edibleperspective.com

The day after getting the site up and running I was of to California to attend Expo West, which is the biggest natural foods trade show in the country! I gave myself a deadline to finish the site overhaul before leaving for that event, because I needed it to match my new business cards and photography marketing material.

Revamping this site is something I've been trying to tackle for pretty much the past 3 years. Basically, as soon as I put up that watercolor header a few years back I wanted something different. It was supposed to be a place holder. Finally, 3 years later I have the site I always imagined. Again, all thanks to Holly's graphic-making skills.

The expo was probably the most exhausting business related experience of my life, but also the most exciting. It's hard to even explain what the event was like and no photo could do it justice. Trust me, I tried to capture the scale and it just wasn't happening. Just imagine THOUSANDS of booths (of all sizes, some with 2 stories!) set up in the biggest convention center you've ever seen.

I completely freaked out when I headed over to the Greens Plus booth (and the Ancient Harvest booth!) and saw my photos printed on life-size banners, marketing material, and their new protein powder bags. It was surreal, to say the least.

I'll keep you posted with blog changes as I get some of the pages up and running. But until then I'll be serving up more recipes, starting with this simple but crowd-pleasing roasted cauliflower side dish. I thought I'd change things up from the typical salt + pepper vegetable roasting I usually do around here on the weeknights. I decided to throw in a hefty amount of cumin on top of this cauliflower as well as a little sweetness and heat. When I made it a few weeks ago for dinner, I knew I had to remake it to share with all of you.

Enjoy!

Print Recipe!

Cumin Roasted Cauliflower

gluten-free, vegan // yields 4 side-dish servings

1 medium head cauliflower, chopped into florets
1 tablespoon refined avocado oil (or other high-heat oil)
1/2 tablespoon pure maple syrup
1 1/2 teaspoons ground cumin
1/2 teaspoon cumin seeds
scant 1/4 teaspoon garlic powder
pinch of cayenne
salt + pepper
1/3 cup sliced almonds
1/2 tablespoon unrefined coconut oil
parsley

Preheat oven to 425° F.

Toss florets on a large baking sheet with the oil and maple syrup until evenly coated. Toss again with cumin, cumin seeds, garlic, cayenne, and a generous sprinkle of salt and pepper.

Roast for 12-15 minutes, then flip and roast for another 10-12 minutes, until just tender.

Reduce heat to 325° F and open your oven for a few seconds to help cool it down. Toss the cauliflower with the almonds and roast for another 7-10 minutes, until the almonds are light golden brown.

Remove from the oven and toss with the coconut oil. Serve with fresh parsley and add more salt and pepper as needed.