LORI NEdescu,

MS RD CSSD

@hungryforresults

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Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Pickled Cabbage

Pickled Cabbage

Fall is the start of heavy food season! This simple, quick cabbage pickle is a way to add a burst of fresh crunch to your meals. You can customize the flavors to your own preferences of to go with different meals. Cabbage is affordable and the recipe is so easy that you can make this every few days so there is always a jar in the fridge.

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Ingredients:

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  • 1 small red cabbage

  • 2 cups water

  • 1/2 cup red wine vinegar

  • 1.5 tbsp sugar

  • pinch salt

  • 2 gloves garlic

  • 1/2 jalapeno

How to:

Heat the water and sugar until the sugar is dissolved. Add the vinegar, garlic, and salt. Whisk well to combine. In a large bowl, shred the cabbage and thinly slice the jalapeno. Pour the liquid over the cabbage. Stir every 5 minutes for roughly 20 minutes to make sure all the cabbage becomes soaked in the liquid. Cover or place the contents (liquid & cabbage!) in a jar with a lid and put it in the refrigerator over night. Use the cabbage over the next 2-4 days to top tacos, sandwiches, avocado toasts, salad bowls, whatever!

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