Quick Pickled Red Cabbage is an easy and delicious way to elevate a meal. Think of it like pickled red onions, except prettier and crunchier. Marinated cabbage is especially delicious with falafel or tacos.
I first tried pickled cabbage on a mezze platter at a local Lebanese restaurant. And I've been obsessed with it ever since. It's even on the back cover of the Evergreen Kitchen cookbook! Do yourself a favor and make this Mediterranean condiment— you'll be surprised how often you use throughout the week.
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Why you'll love this recipe
- Easy: This recipe comes together with just 10 minutes of your time. It's so simple to make.
- Versatile: Keep a jar in the fridge and use it for tons of meals throughout the week. Pickled cabbage is a delicious and pretty way to elevate a dish, with minimal effort! Use it almost anywhere you'd use quick pickled onions.
- Healthy: As far as condiments go, quick pickled cabbage is super light and healthy. It's packed with flavor too. So it's a no-brainer for adding more colorful veggies to your plate.
Ingredients (and substitutes)
This easy pickled red cabbage recipe takes just 6 ingredients. And, you probably already have everything you need!
- Red Cabbage: The pretty, natural pink color comes from thinly sliced red cabbage. In a pinch, you could substitute green cabbage. It'll taste similar but won't be the same color.
- Vinegar: Distilled white vinegar makes the pickled cabbage tangy. It's the cheapest type of vinegar, so it's great for using in larger quantities (like quick pickle recipes). White vinegar has a sharp flavor. You can swap apple cider vinegar for milder flavor.
- Salt: Salt is essential for quick pickled vegetables. It adds flavor and helps preserve them. You won't actually consume all the salt added, because it's mostly in the brine. Use sea salt, kosher salt, or a different salt if you prefer.
- Sugar: Sugar balances out the acidity from the vinegar. Use cane sugar or granulated sugar. If you're someone who avoids added sugar, do know that most of the sugar stays in the brine. So you'll actually consume very little of it. If you're absolutely set on leaving out the sugar, you can—but it'll taste sharper and less balanced.
- Spices (optional): Mustard seeds and bay leaves add subtle but delicious flavor to this pickled cabbage. If you can't get them, just leave them out.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Looking for more cabbage recipes? Don't miss: Air Fryer Cabbage, Rainbow Slaw Salad and BBQ Pulled Mushroom Sandwiches.
How to make (step-by-step photos)
It's so easy to make homemade quick pickled red cabbage. You only need 10 minutes. Here's how to make this recipe:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Love quick pickle recipes? Make delicious and crunchy Quick Pickled Green Beans next!
Tips
We tested different ingredient combinations and methods for this recipe. Here are our top tips for making quick pickled red cabbage.
- Use a mandolin if you have: A mandolin makes it easy to shred cabbage quickly, thinly, and evenly. The thinner the cabbage is cut, the faster it marinates. We use this mandolin at home. But, if you don't have one, a sharp knife works just fine.
- Spices are optional: Mustard seeds and bay leaves add subtle flavor. It was our favorite version from the recipe testing phase. But, the flavor is mild. So if you don't have them, feel free to leave them out.
- Sugar balances the vinegar: This recipe was tested with and without sugar. We preferred the version with sugar, because it helps balance vinegar's acidity. It'll still taste tangy, not sweet. If you must leave out the sugar, you can still make this recipe. But expect the flavor to be sharper. If leaving out the sugar, use apple cider vinegar (instead of white vinegar) because it's milder.
- Top up if needed: If your liquid (brine) doesn't completely cover the cabbage, just add equal parts water and vinegar until it's covered. This recipe was developed for a 1 liter (4.25 cup) mason jar. So, if you're using a container that's a similar size, you shouldn't need to do much top up.
- Keep it clean: Quick pickling is a short-term preservation technique. Make sure to start with a clean jar. And, use clean utensils whenever you're scooping out cabbage to eat. This will help keep the jar of cabbage sanitary, extending the shelf-life.
How to use it
There are so many delicious ways to use quick pickled red cabbage! Here are some of our favorite pairings:
- Falafel: Make a Middle Eastern inspired feast by serving homemade falafel with pickled cabbage, hummus, sumac salad, and pita.
- Tacos: Scatter pickled cabbage over Smoky Mushroom Tacos or Crispy Avocado Tacos. It plays a similar role to quick pickled red onions, by adding a bright punch of flavor.
- Sandwiches: Adds crunch to these Roasted Veggie Sandwiches. You can add pickled cabbage to other sandwiches too. It's best to add it right before serving.
- Burgers: Use marinated red cabbage as a colorful burger topping. It's delicious with Falafel Burgers or Smoky Black Bean Burgers.
- Salads: You can add pickled cabbage to your favorite salads too. We love pairing it with Black Lentil Salad with Feta and Halloumi Couscous Salad.
- Grain Bowls: Quick pickled veggies are an easy flavor-booster for grain bowls or grain salads. Keep a jar in the fridge to add to meals throughout the week.
Recipe FAQs
The short answer is yes, you can omit the sugar. However, in side-by-side taste tests, the version with sugar tasted better. The sugar helps to balance the acidity of the vinegar.
Consider that most of the sugar remains in the liquid brine. So, you'll end up consuming much less sugar than the recipe calls for. But, it does make a difference in the flavor.
Yes, you want the red cabbage to be submerged under the liquid (brine). You can top-up by adding equal parts water and vinegar until the cabbage is covered.
We recommend using a heatproof glass jar (like a mason jar). While you could use Tupperware, the plastic can get stained from the pink brine.
Quick pickling is a short-term preservation technique. It's a different method than canning, which is more appropriate for longer term storage. Quick pickled cabbage is usually good for 2 weeks in the fridge.
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📖 Recipe
Quick Pickled Red Cabbage
Ingredients
- 4 cups shredded red cabbage (see note 1)
- 1 cup water
- 2 tablespoons granulated sugar (or cane sugar)
- 2½ teaspoons fine sea salt
- 3 dried bay leaves (optional)
- 1 teaspoon mustard seeds (optional)
- ¼ teaspoon black pepper
- 1 cup white distilled vinegar (see note 2)
Instructions
- Prep jar: Pack 4 cups shredded red cabbage into 1 heatproof glass jar (at least 1L/32 fl oz capacity).
- Make brine: Add 1 cup water, 2 tablespoons granulated sugar, 2½ teaspoons fine sea salt, 3 dried bay leaves (optional), 1 teaspoon mustard seeds (optional), and ¼ teaspoon black pepper to a small pot. Bring to a gentle simmer over low heat, stirring until sugar and salt are dissolved, about 2 minutes.
- Combine: Pour brine into the jar. Add 1 cup white distilled vinegar (see note 3). Close the lid and give the jar a good shake to mix. Let cool on the counter for 30 minutes, then refrigerate. Quick pickled cabbage can be enjoyed as soon as the brine has become pink—but the flavor will continue to develop as it marinates (see note 4).
Notes
- Red Cabbage: You can use a mandoline or knife to shred the cabbage. The thinner it's shredded, the faster it'll marinate. 4 cups shredded cabbage weights 300 grams / 10.6 oz.
- Vinegar: White distilled vinegar gives the cabbage a very tangy flavor. You can swap for apple cider vinegar for a slightly milder flavor.
- Topping up brine: If the cabbage is packed into the jar and not fully covered with liquid, then add equal parts water and vinegar until it's submerged.
- Pickling time: Varies based on how thinly shredded the cabbage is. You can start to eat it as soon as the cabbage has softened and the brine has turned pink (sometimes this can happen as quickly as 30 minutes). But he cabbage will continue to marinate and absorb flavor as it sits. So for better flavor, let it marinate in the fridge at least overnight.
- Storage tips: Keep refrigerated for up to 2 weeks.
Jodi says
Any reason I couldn't use green cabbage?
bri says
Hi Jodi! Great question. I've actually never used green cabbage in this recipe before, but I don't see why you couldn't! The most obvious difference will be the color (i.e. it won't be pink). But you could still use it the same way. If you give it a go, please let me know how it goes!
Leo says
This was my first time making pickled red cabbage. It's so good! And this recipe is so easy too. Thank you!
bri says
Glad to hear you enjoyed this recipe! Thanks for sharing!
Kate says
This look great but I don’t have any mustard seeds on hand, can I go without them or do you recommend a sub?
Serge Van Meenen says
Help
Is it normal that my cabbage isnt fully under the liquid?
Bri says
Hi Serge! Usually if you push the cabbage down into the jar as much as you can, it'll help make sure it's submerged. If you do this and it's still not fully covered then it might just be a difference in jar size. So, you can top up with some more water and give the jar a shake (once sealed) to distribute. Hope this helps!
Helen says
If I make a batch of red cabbage,will it keep longer than 3weeks.
Blind Guy says
Great recipe. But PLEASE>... stop using LIGHT GREY text on a white web page. It's practically unreadable with older eyes.
Bri says
Glad you like the recipe! And thank you for the feedback. Apologies for troubles you had with the text color. We’ll keep this in mind for our next site review!
Pam T says
Thanks for this recipe! I've made it two times before and LOVE it! So great with falafel. I tried making third time, but for some reason it's too sour and bitter. Is it possible that the cabbage was extra bitter? Do you recommend any fixes--simple syrup perhaps? It would be a shame to throw out the whole batch.
Bri says
Hi Pam! So great to hear you're on your third batch of cabbage! Glad you've been enjoying it so far. Did you change anything up the third time you made it (vs. the first two)? Sugar, dissolved (like simple syrup) can definitely work. Surprisingly, salt can actually help counteract bitterness even better than sugar so I would try adding more salt first (and then some sugar, if needed). Hope this helps and let me know if any other questions!
Lauren says
Could I sub Coconut sugar?
Bri says
Hi Lauren! I haven't tried it this way, but I do think it'll work. If you give it a go, let us know how it goes:)
sana says
Can I leave the sugar out in this recipe?
Bri says
We find that the sugar helps balance the acidity. The end result won't taste sweet at all - and we reckon that you're not actually eating much of the sugar, since the pickling liquid gets left behind in the jar (i.e. you don't consume that part). We haven't tried without, so can't recommend it ourselves, but you can always try!
Robyn says
I don’t eat sugar as a life rule I’m keto but in some instances especially where the amount of sugar in negligible (like pickle recipes) I just use it because the amount you actually ingest per serve is next to nothing. Plus it’s not used as a sweetener but as an acidity balancer.