Pickled Cabbage and Carrots


  • 1 large cabbage
  • 4 large carrots
  • 6 cups water
  • 1½ cups apple cider vinegar
  • ¼ cup sugar
  • 2 Tbsp salt
  • 2 Tbsp ground dried oregano
  • 1½ Tbsp ground black pepper


(approx. 1 cup; makes 24 servings)

31 calories; 7 grams carbohydrate; 0 grams fat; 1 gram protein; 2 grams dietary fiber
Average cost for one recipe: $6.81


Wash the cabbage and carrots, then remove the outer leaves of the cabbage. Slice the cabbage into thin strips and shred the carrots with a cheese grater. Place the cabbage and carrots in a large container. Combine the water, vinegar, sugar, and salt into a mixing bowl and whisk together until sugar and salt are dissolved. Add the dried oregano and black pepper to vinegar mixture and stir. Cover the vegetables with the vinegar mixture and seal the container with an airtight lid. Let the container sit in the refrigerator for at least one day before eating. Vegetables will last in the refrigerator for 4-7 days. Serve on tacos, over fish, on a sandwich, or with pupusas!

Watch the recipe video here.