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Easy Pickled Red Cabbage

Breaking down the basics of how to add delicious and tangy crunch to your life with this guide to easy Pickled Red Cabbage!

Pickled red cabbage in a mason jar on a green background

I’ve always held a general aversion towards pickles. Something about the flavor of them just does not do it for me. So I assumed all pickled things were the worst. That is until I moved to San Antonio for a while and fell in love with the pickled cabbages found on some of the best tacos in town.

Pickled cabbage adds crunch, color, and zesty flavor, and I didn’t realize how much I was missing out by swearing off all pickled things like I had my whole life!

So in the name of swaying all you other pickle-haters out of the dark side, today I’m breaking down the basics of easy Pickled Red Cabbage.

Half a head of red cabbage with a bowl of shredded cabbage on a green background

Ingredients for Pickled Red Cabbage

  • Red Cabbage: Red cabbage is high in vitamin C and iron, making it an ultra-healthy choice. And, I mean, that color! 😍
  • Vinegar: Use apple cider or red wine vinegar to soften the cabbage and bring that distinctive flavor.
  • Seasonings: Finish it off with a quick blend of spices. I use sugar, garlic, salt, and pepper, but feel free to throw in your favorite dried herbs or spices!

How to make pickled cabbage

Making homemade pickled cabbage is so easy. You’ll just shred the cabbage, mix it together with our brine (a combination of vinegar, water, sugar, garlic, salt, and pepper), then let it sit for at least 2 hours.

We won’t ferment this (like we would do with napa cabbage to make kimchi), but rather set it in the fridge where the flavors will continue to develop and soak into the cabbage.

What to do with pickled cabbage

Pickled cabbage is the perfect zingy condiment to all sorts of meals! Try sprinkling a handful of it onto:

Pickled red cabbage in a mason jar on a green background
Breaking down the basics of how to add delicious and tangy crunch to your life with this guide to easy Pickled Red Cabbage!

Easy Pickled Red Cabbage

Breaking down the basics of how to add delicious and tangy crunch to your life with this guide to easy Pickled Red Cabbage!
Print Pin Rate
Course: Dips, Sauces, and Salsas, Side Dishes
Keyword: pickled cabbage
Diet: Dairy-Free, Gluten-Free, Raw, Vegan, Vegetarian
Occasion: 4th of July, Cinco de Mayo, Game Day
Time: 60 minutes or more
Prep: 10 mins
Resting Time: 2 hrs
Total: 5 mins
Servings: 6 servings
Calories: 22kcal
Author: Sarah Bond
4.46 from 22 votes

INGREDIENTS

  • ¼ of a red cabbage
  • ½ cup apple cider vinegar or red wine vinegar 120 mL
  • ½ cup water 120 mL
  • 1 Tbsp sugar
  • 1 clove garlic minced
  • 1 tsp salt
  • ¼ tsp ground black pepper

INSTRUCTIONS

  • Cut: Remove the core from the cabbage then shred with a mandolin slicer or knife.
  • Pickle: Add cabbage to a large glass jar or bowl, along with all other ingredients. Seal jar and shake, or simply stir bowl and cover. Set on the counter for at least 2 hours (up to 6), shaking/stirring occasionally.
  • Serve: Store tightly sealed in the refrigerator for 2 to 3 weeks. Serve over salads, wraps, tacos, or burgers!

NUTRITION

Serving: 1serving | Calories: 22kcal | Carbohydrates: 4.6g | Protein: 0.5g | Sodium: 396mg | Potassium: 82mg | Fiber: 1g | Sugar: 3.3g | Calcium: 18mg
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Hi, I’m Sarah!

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Comments (15)

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  1. Naomi Phillips says:

    Thank you!💖5 stars

    1. Sarah says:

      You’re very welcome 😀

  2. Jo says:

    Thanks for the recipe. Do you know how long will the pickled cabbage keep?

    1. Sarah says:

      Hi Jo! I would comfortably eat it for 2 to 3 weeks.

  3. Dennis says:

    Was always afraid of pickling anything but this recipe was very easy to follow and went great on my pulled pork tostadas. Will def be pickling more often 🙂 thank you!5 stars

    1. Sarah says:

      So happy to hear, Dennis! 😀

  4. Sue says:

    I have made this before but forgot what I used on the vinegar so I did it again making one of each

  5. Wendy Marshall says:

    Fab cab, will make this frequently now. I love it, don’t know why I’ve never tried it b4.5 stars

    1. Sarah says:

      Happy to hear it, Wendy! 😀

  6. Julie says:

    How about using green cabbage?

    1. Sarah says:

      I haven’t tried it with green cabbage, but I think it would work! 😀

  7. Christiane says:

    I love making my own pickles, but have never made it with red cabbage – until yesterday! The cabbage is now in a jar, waiting for two weeks. Can’t wait!
    I’ve just started a blog for low carb cooking and will post some of my pickles there too at some point (even though all goes slower in these crazy times). I love your recipes!5 stars

    1. Sarah says:

      Aw so happy to hear you’re liking the recipes! And fun that you’re starting a blog! Indeed everything goes slower now adays, but it’s also a fun time to work on passion projects 😀

  8. Jane in NYC says:

    Thanks! This will keep us busy during quarantine – and slender for after it!5 stars

    1. Sarah says:

      Oh then you’ll love our spotlight ingredient this week – we’re pickling everything! Stay tuned for the recipes coming out in the next few days 😀

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