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.
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
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
Quick Pickled Cabbage (For Sandwiches, Salads, & Tacos!)
- 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!