Although a barbecue rub is typically applied to meat, in Columbia, South Carolina, Zarah Newton of Black Rooster puts her spice blend to use in pickling cabbage, which makes it the ideal smoke-infused topper to add to summer sandwiches. With a tangy apple cider vinegar base and the warmth of smoked paprika, this pickled topping adds a tart freshness and smoky finish to any sandwich.
Makes 2 quarts
2 1⁄2 cups apple cider vinegar
3⁄4 cup lemon juice
3⁄4 cup brown sugar
4 tablespoons salt
1 tablespoon smoked paprika
1 tablespoon crushed red pepper flakes
1 tablespoon black pepper
2 quarts finely shredded green cabbage
- In a medium saucepot, combine all ingredients except cabbage. Bring to a simmer, stirring to make sure everything is dissolved.
- Place cabbage in a large, heatproof bowl and slowly pour brine over top, using tongs to make sure cabbage is submerged. Allow to cool at room temperature.
- Transfer cabbage to quart mason jars, packing slowly to ensure there aren’t any pockets of air in the jar. Top off with brine, cover, and store in refrigerator.
Recipe ByZarah Newton of Black Rooster in Columbia, South Carolina