Published: / Modified: by Lizzie Streit, MS, RDN / This post may contain affiliate links / 27 Comments
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This easy recipe for quick pickled red cabbage is a great way to use leftover cabbage and make a versatile homemade condiment! Marinated in a vinegar brine with a few other staples, it’s flavorful yet simple. If you’re wondering what to with pickled red cabbage, try it on top of tacos or explore other ideas in the post!
Red cabbage is one of those ingredients that always seems to go to waste. I am often guilty of buying a head of it, using a quarter, and then forgetting about the rest. Lately, I’ve been determined to put an end to this wasteful habit!
Fortunately, red cabbage is incredibly easy to pickle.That’s because the thin, stringy pieces are perfect for soaking up brine. Just like my Pickled Celery and Easy Refrigerator Pickled Asparagus, this recipe is a great way to prevent vegetables from going to waste while making something delish in the process.
Plus, having pickled veggies on hand in the fridge is pretty amazing. They can add flavor and nutrition to a variety of dishes and help you increase your daily veggie intake!
Jump to:
- Ingredients
- Instructions
- Variations
- Storage
- Uses
- More Quick Pickle Recipes
- 📖 Recipe
- 💬 Comments
Ingredients
- Red cabbage: Also known as purple cabbage! You can shred the cabbage yourself (tips in the section below) or buy pre-shredded cabbage in a bag at the store. Of course, feel free to swap in green cabbage if that’s what you have!
- Apple cider vinegar: I love the flavor of this vinegar paired with the sulfur-like taste of cabbage, but you can use other vinegars (like white wine, red wine, rice, or sherry) to make pickled red cabbage if you don’t have apple cider. Remember that different vinegars have different flavor profiles, and some are zingier and/or stronger than others.
- Sugar: Use granulated sugar.
- Salt: Use table salt or fine sea salt, since these will dissolve easily in the brine. You can also substitute kosher salt or another salt with larger granules, but make sure it dissolves fully.
- Garlic: Fresh garlic cloves are great, but you can sub dried minced garlic if you don’t have fresh.
- Bay leaves: If you’re not a fan of their flavor, omit them.
Instructions
The full recipe card for quick pickled red cabbage is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Shred the cabbage, using a mandoline if you have one or a sharp knife. For more tips, see my posts on How to Shred Cabbage with a Mandoline and How to Cut Cabbage.
Prepare the brine by combining vinegar, water, salt, and sugar in a saucepan and bringing to a simmer.
Stuff two glass jars, 12 to 16 ounces in size, with the shredded cabbage. Add a smashed garlic clove and bay leaf to each one. Divide the brine evenly between the two jars. It may not fully cover the cabbage at first, and that’s OK!
Seal the jars and let them come to room temperature. This may take as short as an hour or as long as 3 to 4 hours. During this time, the cabbage will soften and release some liquid, allowing the brine to end up fully covering the cabbage. It will look like it does in this photo.
Variations
You can certainly play around with your favorite spice combos for this recipe. Some readers have commented that they added red pepper flakes to make the final product spicier. YUM. Other possible additions include celery, coriander, fennel, or mustard seeds, fresh dill or thyme sprigs, or peppercorns.
Storage
Pickled red cabbage will last in a tightly sealed jar for about two weeks in the refrigerator. Keep in mind that this is a quick pickling recipe, NOT a canning recipe. You would need to follow the appropriate instructions regarding food safety and cleanliness if you were looking to make a shelf-stable canned cabbage.
Uses
If you’re wondering what to do with quick pickled red cabbage, I have some ideas! Try it:
- On top of tacos, like my Ancho Chile Black Bean Sweet Potato Tacos, Crispy Smashed Black Bean Tacos, or Lentil Walnut Taco Meat
- Added to sandwiches: BBQ (like pulled pork or my BBQ Lentils with Shredded Carrots), burgers, or fish
- As part of a charcuterie board or vegetable platter
- On top of bowls, like my Deconstructed Spring Roll in a Bowl or Salmon Teriyaki Bowl with Veggies
- Straight out of the jar with a fork!
More Quick Pickle Recipes
For other delicious ways to pickle vegetables and keep them from going to waste, check out:
- Quick Pickled Kohlrabi Recipe
- Quick Pickled Red Onions (No Cook)
- Pickled Leeks
- Quick Pickled Shallots Recipe
- Quick Pickled Radishes with Sherry Vinegar
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Pickled Red Cabbage
Make your own quick pickled red cabbage in no time with this easy recipe! It tastes great on tacos, sandwiches, burgers, bowls, and fish.
5 from 8 votes
Print Pin Rate
Prep Time: 20 minutes mins
Resting Time: 3 hours hrs
Total Time: 3 hours hrs 20 minutes mins
Servings: 16 ¼-cup servings
Calories: 15kcal
Author: Lizzie Streit, MS, RDN
Equipment
2 Glass jars (at least 12 to 16 ounces in size)
Ingredients
- ½ head red cabbage - shredded, about 4 to 5 cups
- 1 cup water
- 1 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 cloves garlic - smashed
- 2 bay leaves
Instructions
Remove the core of the cabbage and slice it into quarters. Using a mandoline or very sharp knife, slice the cabbage into thin pieces.
In a saucepan, whisk together the water, vinegar, sugar, and salt. Bring to a gentle boil over medium-high heat, stirring to dissolve the sugar and salt. Remove from heat.
Divide the cabbage pieces evenly into two large glass jars. Add a smashed garlic clove and bay leaf to each jar.
Pour half of the brine into each jar so that they have equal amounts of liquid. The brine may not cover the cabbage pieces entirely and may only come up to the middle of the jar. This is intentional/not a problem, since the cabbage will release liquid and soften as it comes to room temperature. As a result, liquid will fully cover the cabbage after it sits for a while.
Seal the jars tightly. Let them come to room temperature. This will take anywhere from 1 to 3 or 4 hours.
After the jars have come to room temperature, transfer them to the refrigerator. Let them chill for at least a few hours before enjoying or even longer for a stronger taste!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Feel free to experiment with the combination of spices and seasonings in your brine! Try adding celery, mustard, or fennel seeds, peppercorns, red pepper flakes, or fresh herbs. You can use other types of vinegar, such as red wine, sherry, white wine, or rice vinegar, but keep in mind that they will have different flavors.
- Store in a tightly sealed jar in the refrigerator and use within 2 weeks.
Nutrition
Serving: 0.25cup | Calories: 15kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 154mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 293IU | Vitamin C: 15mg | Calcium: 14mg | Iron: 0.3mg
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This post was originally published in September 2018. It was updated with new photos and tips in March 2024.
More Cabbage Recipes
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- Roasted Cabbage Salad with Miso Vinaigrette
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- Lemon Butter Salmon Bites with Vinegar Slaw
Reader Interactions
Comments
Erica
This recipe is confusing. It says “Enjoy the final product once it has cooled” but nothing in it is cooked or heated. The brine is not boiled, so… it won’t be hot. I can’t figure out why a recipe with no cooking would say to leave the jars on the counter for hours before putting them in the fridge.
Reply
Lizzie Streit, MS, RDN
The jars are left at room temperature so that the pickling process occurs. The cabbage will start to get tender and shrink down in the jar, leading the brine to cover all of it by the end of the few hours at room temperature. The direction to enjoy the final product once it has cooled is referring to eating the cabbage after it cools in the refrigerator.
Reply
Nadine
I had half a red cabbage leftover from a batch of braised red cabbage I had made so tried to find a simple use for it. I came across this pickled red cabbage recipe and it was so easy to make and super tasty! I will definitely make it again!Reply
Brenda
You don’t boil the vinegar/water?
Reply
Lizzie Streit, MS, RDN
Hi Brenda, since this recipe is not for canned/shelf-stable veggies, I don’t boil the vinegar/water unless I want to heat it up a little bit to help dissolve the salt and sugar.
See AlsoRed Cabbage
Nadine
I had half a red cabbage leftover from a batch of braised cabbage I had made so tried to find a simple use for it. I came across this pickled red cabbage recipe and it was so easy to make and super tasty! I will definitely make it again!Reply
Lizzie Streit, MS, RDN
Hi Nadine, awesome! I’m so glad that you enjoyed the recipe and found it easy to make. Thanks for letting me know!
Reply
Cass
I just made 3 batches, one with chilli oil and one with miso and chilli oil and one plain. So excited to taste!!Reply
Lizzie Streit, MS, RDN
Yum! Sounds like you made some delicious additions. Hope you enjoy!
Reply
Jenifer
Can you process jars of the picketed cabbage and can them to save for longer?
Lizzie Streit, MS, RDN
I have not personally tried processing the jars of this recipe for canning, so I can’t say for sure. If you try it, I recommend following all of the proper protocols for safe canning.
JayJ
Thanks for the recipe!
It worries me that the brine is not covering all of the cabbage. Not a problem with mold?
Reply
Lizzie Streit, MS, RDN
Hi Jay, good question. As you let the cabbage sit with the brine, you’ll see that it will shrink down and then be covered by the brine by the time you put it in the fridge. Let me know if this doesn’t happen for you. Thank you!
Reply
Caroline Peregrine
Can I make this in pint jars.?
Reply
Lizzie Streit, MS, RDN
Hi Caroline, yep! That should work just fine.
Reply
DJ
I cannot have sugar in my diet. Will this recipe work with a sugar substitute?
Lizzie Streit, MS, RDN
Hi DJ, I believe a reader has tried this recipe with erythritol sweetener in the past and it worked for her. I have not personally tried it with sugar substitutes, but I suspect it would work fine. Let me know how it goes!
Annette
Thanks Lizzie
Reply
Annette
looks great! can the sugar be substituted with erythritol sweetener and are the brine ingredients used cold or meant to be heated first?
Reply
Lizzie Streit, MS, RDN
Yes, I think that substitute will work just fine for the sugar. The brine ingredients are used cold. Hope you enjoy it!!
Reply
Gloria
Great recipe! I ended up making two batches one batch I added a tablespoon of red pepper flakes for some extra kick.Reply
Lizzie Streit, MS, RDN
That’s great to hear! And adding red pepper flakes sounds delicious. Thanks for rating the recipe and letting me know!
Reply
Sita
I had a tiny bit of red cabbage left so I 1/4 the recipe. Put all ingredients in mason jar and shook it up. Can’t wait to try it.
Reply
Lizzie
Awesome! I hope you enjoy it. It’s such a great way to use up leftover red cabbage :-).
Reply
Karen Miraglia
Looks good. Waiting for that slaw recipe….
Reply
Derek
I make this recipe every summer now and have it on smoked pulled pork, hot dogs and brats. It’s a huge hit at bbqs.
Reply
Lizzie Streit, MS, RDN
Hi Derek, I’m so glad it’s a hit and has become a regular recipe for you. Thanks for your review!
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