If you love red cabbage then try out this pickled red cabbage recipe. Use it to enhance the flavour of your favourite foods and add some colour to them.

This pickled cabbage recipe is so simple and easy to make so requires minimum effort. The pickled cabbage has a lovely spicy scent and a beautiful red colour that makes it even more appetising. It has a crunchy texture with a sweet flavour and it’s can be a great addition to many dishes.

You can serve pickled red cabbage with a number of food including burger, sandwiches and tacos. You can also serve it in salads, health bowls such as poke bowls or just as a vegetable side. Whatever you decide to serve it with, I’m sure you will enjoy it as much as I do.

Ingredients for Pickled Cabbage

For the full list of ingredients and measurements, scroll to the recipe card below.

Cabbage - I use red cabbage.
Salt - you can use any salt.
Vinegar - I use distilled vinegar.
Sugar - I use granulated sugar.
Spices - black peppercorns, fennel seeds, caraway seeds and coriander seeds

How to Make Pickled Cabbage

Remove water from cabbage

Start by adding the sliced cabbage to a colander over a bowl and sprinkle on the sea salt. Set aside for 2 hours to remove the excess water in the cabbage.

Rinse and dry the cabbage

Once the cabbage has reduced in size, briefly rinse and strain then add the cabbage to a few sheets of stacked paper towels. Wrap the cabbage with the paper towels and squeeze to remove the water.

Add the cabbage to a jar

Pack the cabbage into a 500ml sterilised jar and set the jar aside.

Make the pickle juice

Add the vinegar, sugar, black peppercorns, fennel seeds, caraway seeds and coriander seeds to a small saucepan and place on a medium heat. Allow the vinegar to heat up while stirring until the sugar dissolves.

Pour the pickle juice onto the cabbage

Pour the vinegar mixture into the jar with the cabbage then seal the jar.

Cool and refrigerate

Allow the pickled cabbage to cool then refrigerate for 24 hours before serving.

Recipe Tip

For this pickled red cabbage recipe, I use a 500ml pickle jar.

Storage

This pickled cabbage can last in the fridge for up to 2 weeks.

Nutrition

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Pickled Red Cabbage

Make and use this delicious pickled red cabbage to enhance the flavour of your favourite foods and also add some colour to your meal.

Prep Time15

Total Time15

Author: Andrea

Yield: 10 servings

Calories: 65kcal

Ingredients

350g or ½ medium red cabbage thinly sliced
1 tablespoon salt
230ml distilled vinegar
2 tablespoon granulated sugar
½ teaspoon black peppercorns
¼ teaspoon fennel seeds
¼ teaspoon caraway seeds
¼ teaspoon coriander seeds

Instructions

Add the cabbage to a colander over a bowl and sprinkle on the sea salt. Set aside for 2 hours to remove the excess water in the cabbage.
Once the cabbage has reduced in size, rinse and strain using the colander. Add the cabbage to a few sheets of stacked paper towels and squeeze to remove the water. Add the cabbage to a 500ml sterilised jar and set the jar aside.
Place a saucepan on a medium heat and add the vinegar, sugar, black peppercorns, fennel seeds, caraway seeds and coriander seeds. Allow the vinegar to heat up while stirring to help the sugar dissolve.
Once the sugar dissolves, pour the vinegar into the jar with the cabbage. Seal the jar and allow the pickled cabbage to cool then refrigerate for 24 hours before serving.