Quick Pickled Cabbage (For Sandwiches, Salads, & Tacos!)
This quick pickled red cabbage is crisp, vibrant, and ready in minutes. Sweet and gently tangy, it’s perfect for topping sandwiches, tacos, salads, and grain bowls. Naturally gluten-free. It's a must-have fridge staple.
Servings: 8 servings
Calories: 21kcal
Equipment
Ingredients
- 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
Instructions
- 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!
Notes
- Storage: Properly sealed pickled cabbage will keep for up to 2 weeks in the refrigerator.
- No red cabbage? Any variety of cabbage can be pickled using this same method.
Nutrition
Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 303mg | Potassium: 98mg | Fiber: 1g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 21mg | Calcium: 19mg | Iron: 1mg
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