Red cabbage is a common and popular kitchen ingredient in our house. You can create many delicious variations using this versatile vegetable. Today, I’ll share one of the most popular recipes: Cava Cabbage Slaw. This flavorful slaw, famously served at Cava restaurants, complements their crispy falafel and spicy lamb meatballs perfectly.
I fell in love with it after my first bite of their falafel, the cabbage taste was just awesome. Determined to recreate this delightful slaw, I experimented until I perfected it.
Now, I’m excited to share my version of this Cava Cabbage Slaw recipe with you. It’s easy to make, and a fantastic addition to many dishes. Let’s get started!
How To Make Cava Cabbage Slaw
To make this Cava Cabbage Slaw, you’ll prepare and slice red cabbage, then pack it into jars with a tangy pickling brine. After sealing and processing the jars, you’ll let the slaw sit for at least a week to develop its delicious flavor.
Now, let’s dive into the detailed steps!
Ingredients
- Red cabbage: 1 medium-sized head
- Vinegar: 1 cup (white or apple cider vinegar)
- Water: 1 cup
- Sugar: 1/4 cup (adjust to taste)
- Salt: 1 tablespoon (adjust to taste)
Kitchen Equipment
- Large knife
- Cutting board
- Large mixing bowl
- Large pot
- Canning jars with lids
- Canning pot or large deep pot for water bath
- Tongs
Instructions
Step 1: Prepare the Cabbage
Square Off the Cabbage: Start by cutting off the bottom of the cabbage to create a flat surface. This ensures the cabbage sits securely on the cutting board.
Halve the Cabbage: Slice the cabbage straight down the middle with a large knife, resulting in two halves.
Remove the Core: Lay each half flat and gently remove the core from the center. Save any usable pieces of cabbage.
Slice the Cabbage: Slice the cabbage into thin, even strips. Separate the slices and place them into a large mixing bowl.
Step 2: Prepare the Pickling Brine
Combine Ingredients: In a large pot, combine 1 cup of white vinegar and 1 cup of water.
Add Salt and Sugar: Stir in 1 tablespoon of salt and 1/4 cup of sugar until dissolved.
Heat the Brine: Bring the mixture to a boil, then remove it from heat and allow it to cool slightly.
Step 3: Pack the Cabbage
Stuff the Jars: Tightly pack the sliced cabbage into clean canning jars. Press down to fit as much cabbage as possible into each jar.
Add the Brine: Pour the warm pickling brine over the cabbage in each jar, ensuring the cabbage is fully submerged. Leave a little space at the top to allow for expansion.
Step 4: Process the Jars
Seal the Jars: Place lids on the jars and screw on the bands until fingertip-tight.
Water Bath Canning: Place the jars into a canning pot or large deep pot filled with water. Ensure the jars are fully submerged. Bring the water to a boil and process the jars for 10 minutes.
Cool and Store: Carefully remove the jars using tongs and let them cool on a towel or cooling rack. Once cooled, check that the lids have sealed properly (they should not flex when pressed in the center).
Step 5: Let It Mature
For the best flavor, let the pickled cabbage sit for at least one week before eating. The cabbage will turn a beautiful shade of red and absorb the tangy brine.
Tips and Variations
Making Cava Cabbage Slaw is a fun and flexible process. Here are some tips and variations to help you personalize your slaw and make it even more delicious:
- Add Herbs and Spices: Enhance the flavor by adding mustard seeds, dill, or garlic to the brine. These extras can give your slaw a unique and exciting taste.
- Try Different Vinegars: While white vinegar is a classic choice, apple cider vinegar or red wine vinegar can add a new twist to the flavor. Experiment with different types to find your favorite.
- Use Mixed Cabbages: For a colorful and visually appealing slaw, mix red and green cabbage. This not only looks great but also adds a slight variation in taste and texture.
- Adjust the Sweetness: If you prefer a sweeter slaw, you can increase the amount of sugar in the brine. Conversely, if you like it more tangy, reduce the sugar.
- Spice It Up: For a bit of heat, add a pinch of red pepper flakes or a sliced jalapeño to the brine. This will give your slaw a spicy kick.
What to Do with Cava Pickled Cabbage Slaw
What to Do with Cava Pickled Cabbage Slaw: Cava Pickled Cabbage Slaw is incredibly versatile and can enhance a variety of dishes. Here are some simple and delicious ways to use your homemade slaw:
- Sandwiches and Wraps: Add a crunchy, tangy element to your sandwiches and wraps. It pairs well with deli meats, grilled chicken, or even veggie wraps, adding both flavor and texture.
- Tacos: Top your tacos with this vibrant slaw. Whether you’re making fish tacos, chicken tacos, or even vegetarian tacos, the pickled cabbage slaw adds a refreshing bite and a pop of color.
- Salads: Mix the slaw into your salads for extra crunch and a zesty kick. It complements leafy greens and other veggies perfectly, creating a well-rounded, flavorful salad.
- Burgers: Upgrade your burgers by adding a generous helping of pickled cabbage slaw. It adds a nice crunch and a tangy twist that pairs wonderfully with beef, chicken, or veggie burgers.
- Side Dish: Serve it as a side dish with grilled meats, fish, or barbecued items. The acidity of the slaw balances out rich, savory flavors, making it a great accompaniment to hearty main dishes.
- Rice Bowls: Top your rice bowls with the slaw for a burst of flavor and texture. It works well with grains like rice, quinoa, or farro, and adds a vibrant touch to your bowl meals.
Storing Tips
To ensure your Cava Cabbage Slaw stays fresh and delicious for as long as possible, follow these simple storage tips:
- Seal Jars Tightly: After filling your jars with the pickled cabbage slaw and brine, make sure to seal them tightly. This prevents air from getting in and helps maintain the slaw’s freshness.
- Keep in a Cool Place: Store your sealed jars in a cool, dark place, such as a pantry or cupboard. Avoid placing them in direct sunlight or near heat sources, as this can affect the quality of the slaw.
- Refrigerate After Opening: Once you open a jar of pickled cabbage slaw, store it in the refrigerator. The cold temperature slows down the growth of bacteria and preserves the slaw’s flavor.
- Consume Within Six Months: While properly canned pickled cabbage slaw can last up to a year, it’s best to consume it within six months for optimal flavor and quality.
- Check for Spoilage: Before consuming the slaw, always check for signs of spoilage, such as mold, off smells, or changes in texture or color. If you notice any of these signs, discard the slaw immediately.
Frequently Asked Questions
Here are some common FAQs about Cava Cabbage Slaw Recipe:
How long does it take for the pickled cabbage slaw to be ready to eat?
For the best flavor, allow the pickled cabbage slaw to sit for at least a week before consuming. This gives the flavors time to develop and meld together.
Can I use a different type of vinegar for pickling the cabbage?
While white vinegar is commonly used, you can experiment with other types such as apple cider vinegar or red wine vinegar for different flavor profiles.
Can I add other vegetables to the pickled cabbage slaw?
Absolutely! Thinly sliced carrots, bell peppers, or onions can be added to the slaw for additional flavor and texture. Experiment with different combinations to find your favorite.
Can I adjust the sweetness of the pickling brine?
Yes, you can adjust the sweetness of the pickling brine by increasing or decreasing the amount of sugar used. Taste the brine as you go to achieve the desired level of sweetness.
How do I know if the pickled cabbage slaw has gone bad?
Check for any signs of spoilage such as mold, off smells, or changes in texture or color. If you notice any of these signs, discard the slaw immediately.
Cava Cabbage Slaw Recipe
Discover how to make tangy Cava Cabbage Slaw with our easy recipe. Perfect for sandwiches, tacos, and salads. Enjoy homemade goodness!
Ingredients
- 1 medium-sized head red cabbage
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 1/4 cup sugar (adjust to taste)
- 1 tablespoon salt (adjust to taste)
Instructions
- Prepare the Cabbage: Start by cutting off the bottom of the cabbage to create a flat surface. This ensures the cabbage sits securely on the cutting board. Slice the cabbage straight down the middle with a large knife, resulting in two halves. Lay each half flat and gently remove the core from the center. Save any usable pieces of cabbage. Slice the cabbage into thin, even strips. Separate the slices and place them into a large mixing bowl.
- Prepare the Pickling Brine: In a large pot, combine 1 cup of white vinegar and 1 cup of water. Stir in 1 tablespoon of salt and 1/4 cup of sugar until dissolved. Bring the mixture to a boil, then remove it from heat and allow it to cool slightly.
- Pack the Cabbage: Tightly pack the sliced cabbage into clean canning jars. Press down to fit as much cabbage as possible into each jar. Pour the warm pickling brine over the cabbage in each jar, ensuring the cabbage is fully submerged. Leave a little space at the top to allow for expansion.
- Process the Jars: Place lids on the jars and screw on the bands until fingertip-tight. Place the jars into a canning pot or large deep pot filled with water. Ensure the jars are fully submerged. Bring the water to a boil and process the jars for 10 minutes. Carefully remove the jars using tongs and let them cool on a towel or cooling rack. Once cooled, check that the lids have sealed properly (they should not flex when pressed in the center).
- Let It Mature: For the best flavor, let the pickled cabbage sit for at least one week before eating. The cabbage will turn a beautiful shade of red and absorb the tangy brine.
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 85Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 592mgCarbohydrates: 20gFiber: 2gSugar: 16gProtein: 1g
The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.
Conclusion
Cava Cabbage Slaw is a delightful addition to any meal, offering a perfect balance of tangy flavors and crisp texture. With simple ingredients and easy-to-follow instructions, this recipe allows you to create a homemade version of the beloved slaw found at Cava restaurants.
Give it a try, and let me know how it turns out for you. Happy pickling!
