This spicy pickled cabbage is a magical condiment that goes great on wraps, burgers, veggie dogs, tacos--or just eat it as a side dish. With minimal prep and a few simple ingredients, you can quickly create this epic vegan condiment.
Thinly slice or shred the cabbage and carrots. (Or buy pre-shredded.) Place in a large mason jar. (You just might have to push it down to get it all in, but that's okay because once the liquid hits, the size of the veggies will reduce.)
Carefully wash and prepare the jalapenos. Slice into rings or half moons. Remove the seeds for less heat or leave them in for a real kick! Add the jalapenos to the jar with the veggies.
In a small sauce pot, add the remaining ingredients and bring to a quick boil, stirring or whisking until the syrup and spices are incorporated.
Remove pot from heat and pour slowly over the veggies in the jar. Once all the liquid is in the jar, use a spoon to push the the veggies below the surface of the liquid. Place the lid over the jar but don't seal (it will pop!)
I recommend waiting one hour before serving. However, if you're short on time, the pickled cabbage will be ready to eat in about 10 minutes.
Store leftovers in a sealed glass jar in the refrigerator for up to two weeks.