Quick Pickled Beets and Cabbage



  • 1 medium shredded beet
  • 2 cups shredded cabbage
  • 2 tablespoons sugar
  • 2 tablespoons apple cider vinegar
  • 3/4 cup of water
  • 2 teaspoons salt


  1. Place all ingredients in a medium skillet, on medium heat
  2. Once the cabbage and beets begin to soften, reduce the heat to low and let simmer with a lid on for about 10 minutes, stirring occasionally 
  3. After 10 minutes remove the lid. If there is liquid still in the pan, turn the heat back to medium and continue cooking until the liquid has evaporated.
  4. Cool and serve.

We love to add this to our falafel, but it would be pretty tasty on a sandwich, or just served as a side.