Pickled Cabbage Is The Condiment You’ve Been Missing!
Imagine this: in less than 10 minutes you can core and cut a cabbage, then make a quick, simple pickling brine. Put them together and you’re left with a crunchy, sweet, acidic condiment that will jazz up nearly any dish you pair it with!
Pickled cabbage, like many other pickled vegetables, is an easy and healthy way to inject a ton of flavor without a whole lot of effort. Pickled red cabbage can be kept in a refrigerator for up to 2 weeks. You’ll add this to everything!
Ingredients For Pickled Cabbage
- Red cabbage or other cabbage
- Red wine vinegar or apple cider vinegar
- Kosher salt
- Granulated sugar
- Whole peppercorns
How To Cut Cabbage
Remove the core: Cut the cabbage in half from top to bottom, slicing through the core of the cabbage. Use a paring knife, make a triangle shape as you cut out the core so it will easily pop out. Discard the core.
Cut the cabbage: Place cabbage cut side down on a cutting board, then use a sharp chef’s knife to thinly slice into strips.
How To Pickle Cabbage
- In a large glass mason jar or storage container (with a lid), add red wine vinegar, kosher salt, sugar, garlic, and whole peppercorns.
- Add shredded red cabbage (or other cabbage) on top. You can see above that the pickling brine only comes up about halfway. Fill the rest of the jar with water.
- Secure the lid on top to seal, shake the container, then let sit for at least 1 hour, but longer is better.
Pickled cabbage will keep for up to 2 weeks in a refrigerator when stored properly.
Ways To Use Pickled Cabbage
What can’t you add pickled cabbage to?! This crunchy, vibrant condiment is a perfect addition to many dishes, from salads, sandwiches, tacos, quiche, or rice bowls of any kind!
If you are a burger lover (aren’t we all?!), try adding pickled red cabbage next time you serve ’em. The bright acidity and crunch is a totally welcomed addition!
Can You Pickle Other Cabbage And Vegetables?
You can pretty much pickle anything! It’s about finding a balance between acidic, salty, and sweet, and that ratio can vary based on the specific ingredient. Just think about it: something bitter like radicchio might require more sugar than something naturally sweeter, such as onions.
If you make this Pickled Red Cabbage, please let us know by leaving a review and rating below.
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If you are looking for more simple recipes, check out the following:
- Pan seared scallops
- Grilled chicken wings
- Black bean burgers
- Butternut squash and goat cheese quiche
- Homemade ricotta
- Glass or mason jars with lids
- ½ small red cabbage
- 1 cup red wine vinegar
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 2 cloves garlic peeled and halved
- ½ tsp whole peppercorns
- Remove the core: Cut the cabbage in half from top to bottom, slicing through the core of the cabbage. Use a paring knife, make a triangle shape as you cut out the core so it will easily pop out. Discard the core.
- Cut the cabbage: Place cabbage cut side down on a cutting board, then use a sharp chef's knife to thinly slice into strips. Set aside.
- In a large glass jar or storage container, combine red wine vinegar, kosher salt, sugar, garlic, and peppercorns. Fill with sliced cabbage, then top with water. Securely seal with a lid, then shake. Let sit at room temperature or in a refrigerator for at least 1 hour. Serve on tacos, salads, sandwiches, or any way you like!
- Correctly sealed pickled cabbage will keep for up to 2 weeks in a refrigerator.
- Don’t have red cabbage? Any type of cabbage can be pickled this way!