Quick Look: Quick Pickled Red Cabbage
- What it is: Thinly sliced red cabbage soaked in a simple vinegar brine. It's a quick, easy refrigerator pickle—not fermented or canned.
- Why Make THIS Version? I tested different vinegars, spices, and versions with and without sugar. This one has the best balance of bright, tangy flavor—without tasting too sweet or too strongly spiced.
- Key Ingredients: Red cabbage, vinegar, salt, sugar, mustard seeds (optional), bay leaves (optional).
- Best for: Adds crunch and bright flavor to oven-baked falafel, Portobello mushroom tacos, sandwiches and burgers, grain bowls, and salads.
- Total Time: 10 minutes active prep + at least 30 minutes to pickle.
- Dietary Info: Vegetarian, Vegan, Gluten Free.
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"Amazing pickled cabbage recipe...Sent the recipe to 3 people already and has immediately been added to my regular rotation." ⭐⭐⭐⭐⭐-Laura
BRI's NOTE
Why This Quick Pickle Works
I first tried pickled red cabbage on a mezze platter at a Lebanese restaurant. I started making it at home soon after. It's become such a favorite that it's pictured on the back cover of my Evergreen Kitchen cookbook. It's especially good with my oven-baked falafel and pita.
I've tested this recipe with different vinegars, spices, and with and without sugar. This version has the best balance. It's bright and tangy, but not too sweet or too strongly spiced.
Like my quick pickled red onions or quick pickled shallots, it's an easy fridge staple that adds flavor to everyday meals. Make a jar and you'll find yourself adding it on everything!
Ingredients (and Substitutes)
You only need a handful of simple ingredients to make quick pickled red cabbage.
- Red Cabbage: Slice it thinly—with a knife or mandoline—so it can soak up the brine quickly. As it pickles, the cabbage turns a bright pink. Green cabbage also works, but the color will be different. Have extra cabbage? Try my quick Air Fryer Cabbage Wedges or crisp and healthy Rainbow Slaw.
- Vinegar: Apple cider vinegar and distilled white vinegar both work well here. For your first batch, I recommend apple cider vinegar. It has a milder flavor and is more forgiving if you use less sugar. White vinegar gives a sharper, more classic flavor. It's also usually the most budget-friendly choice for recipes that use a lot of vinegar.
- Sugar: A small amount of sugar balances the vinegar's acidity. I tested this recipe with and without it, and preferred the version with sugar. The cabbage still tastes tangy, not sweet—and most of the sugar stays in the brine. Granulated sugar or cane sugar both work. If you must leave it out, use apple cider vinegar.
- Salt: Adds flavor and is an important part of the quick pickling brine. Fine sea salt, kosher salt, or pickling salt all work.
- Mustard Seeds & Bay Leaves: Optional but recommended! During testing this was my favorite version. They add subtle flavor without overpowering the cabbage, so it still works with many different meals. If you don't have these spices, you can leave them out.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
How to Make Quick Pickled Red Cabbage
This easy refrigerator pickled cabbage takes just 10 minutes of active time. Here's how to make it:
- Thinly shred red cabbage and pack it into a large heatproof glass jar.
- Add water, sugar, salt, pepper, and spices to a pot. Simmer until sugar and salt have dissolved.
- Carefully pour brine over cabbage. Add vinegar. Close jar and gently shake to combine.
- Cool for 30 minutes, then refrigerate. You can enjoy once cabbage has softened and turned pink.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Bri's Expert Tips
- Slice cabbage thin and even: A mandoline makes this easy. Thin slices pickle faster. Thicker slices stay crunchier longer, but take longer to marinate.
- Keep the cabbage under the brine: Press it down so it stays covered. If you need more liquid, add equal parts vinegar and water.
- Give it more time for better flavor: You can eat pickled red cabbage after about 30 minutes, but the flavor improves overnight.
- Choose your vinegar based on taste: Apple cider vinegar is milder. Distilled white vinegar is sharper and more classic. If you have to reduce the sugar, I recommend apple cider vinegar.
- Don't skip the sugar too quickly: I tested batches with and without it. A small amount gave the best balance without make the cabbage taste sweet.
- Remember, this is a refrigerator pickle: Quick pickling is not a long-term preservation method like canning. Keep the cabbage refrigerated and use clean utensils when serving. Best enjoyed within about 2 weeks.
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What to Serve It With
I keep a jar of quick pickled cabbage in the fridge because it makes simple meals taste more exciting. The bright, crunchy cabbage is especially good with rich, creamy, savory foods. Here are some of my favorite ways to use it:
- Falafel: My favorite pairing! Serve it with oven-baked falafel, pita, hummus, and a creamy sauce (like my Vegan Tzatziki or Tahini Yogurt Sauce). Together, they make an easy Middle-Eastern style spread that works as an appetizer or grazing board to share.
- Tacos: Scatter some on top of Portobello Mushroom Tacos or Crispy Avocado Tacos. It adds a similar bright, tangy contrast as quick pickled onions, plus extra crunch.
- Sandwiches: Layer it into Roasted Veggie Sandwiches just before serving. Or add it to sandwiches with rich fillings, like my crispy Hot Tofu Sandwiches.
- Burgers: Use it as a crunchy topping for Falafel Burgers with Tzatziki. The tangy cabbage cuts through the creamy sauce and adds a nice pop of color.
- Salads: Add pickled cabbage to hearty salads, like my Black Lentil Salad with Feta, for an easy hit of acidity and crunch.
- Grain Bowls: Spoon it over rice, quinoa, or other grain bowls. It's an easy way to add color, crunch, and tang without making another dressing.
Pickled Red Cabbage FAQs
Keep quick pickled red cabbage in a clean, covered jar in the refrigerator. It's best enjoyed within 2 weeks. Quick pickling is a short-term preservation method, unlike canning. The cabbage will slowly soften as it sits, and I personally prefer the texture within the first week.
Yes, but the flavor will be sharper. I tested this recipe with and without sugar, and I prefer it with a small amount. It balances the vinegar without making the cabbage taste sweet. If you skip the sugar, use apple cider vinegar because it has milder flavor than white distilled vinegar.
Apple cider vinegar and distilled white vinegar both work well. if it's your first time making pickled cabbage, start with apple cider vinegar. It has a milder flavor. If you like a stronger, classic pickle tang, use distilled white vinegar instead.
Yes. Green cabbage can be quick pickled the same way. The main difference is color. Red cabbage turns bright pink as it pickles, while green cabbage stays much lighter.
No. Quick pickled cabbage gets its tang from vinegar, so it's ready much faster. Sauerkraut is fermented cabbage. Its sour flavor develops over time through fermentation, not from added vinegar.
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📖 Recipe
Quick Pickled Red Cabbage
Ingredients
- 4 cups shredded red cabbage (300g/10.6 oz, see note 1)
- 1 cup water
- 2 tablespoons granulated sugar (or cane sugar, see note 2)
- 2½ teaspoons fine sea salt
- 3 dried bay leaves (optional)
- 1 teaspoon mustard seeds (optional)
- ¼ teaspoon black pepper
- 1 cup apple cider vinegar or white distilled vinegar (see note 3)
Instructions
- Pack 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. Stir until the sugar and salt dissolve, about 2 minutes.
- Combine: Pour hot brine over the cabbage. Add 1 cup apple cider vinegar or white distilled vinegar (see note 4). Close the jar and gently shake to mix.
- Pickle: Let cool for about 30 minutes, then refrigerate. You can eat the cabbage once it has softened and the brine turns pink (see note 5). But for the best flavor, let it marinate for longer (overnight) before serving.
Notes
- Red Cabbage: Slice it thinly with a knife or mandoline. Thin slices pickle faster.
- Sugar: I tested this recipe with and without sugar. I prefer the version with sugar because it balances the vinegar without making the cabbage taste sweet. If you leave it out, use apple cider vinegar.
- Vinegar: Apple cider vinegar has a milder flavor and is my recommendation for first-time makers. Distilled white vinegar gives a sharper, more classic pickle tang. My family likes a stronger vinegar flavor, so I often make this with white vinegar since it's more budget-friendly.
- Topping up brine: Ensure the cabbage is covered with liquid. If needed, add equal parts vinegar and water until submerged.
- Pickling time: Very thin cabbage can be enjoyed in as little as 30 minutes (as soon as the cabbage has softened and the brine has turned pink). For better flvor, let it marinate in the fridge overnight.
- Storage: Keep refrigerated in a clean, covered jar. Enjoy within 2 weeks.
NormL says
I made this with the goal to replicate a pickled red cabbage product imported from Germany. After a day in the fridge it tasted too strong of vinegar - I used the white vinegar. To tame it down I drained 10 0z. of the brine and poured back an equal amount of water and a little more sugar and after a few hours it already tastes much closer to what I'm after. Next time I make this, I'll substitute with the apple cider vinegar option. What do you think of balsamic vinegar as a third option. I like it in some of the salads I make.
Bri Beaudoin says
Hi! Thank you so much for sharing. Yes, definitely try the apple cider vinegar option next time and let me know what you think! It has a less intense flavor than distilled white vinegar. Personally, I'd go with either apple cider vinegar, rice vinegar, or white distilled over balsamic. While I also love balsamic vinegar in salads, I don't think it would be an ideal substitute for this pickled red cabbge. It has an intense taste and the colour combination might be less appealing. Hope this helps! Thanks for writing in.
Laura says
Made this 24 hours ago and just included with a turmeric ginger chicken wrap for dinner tonight. Amazing pickled cabbage recipe. I did use half the sugar - it was great but I'm sure would have been equally good with more sugar. Sent the recipe to 3 people already and has immediately been added to my regular rotation recipes.
Bri Beaudoin says
Hi Laura! Wow your wrap sounds fantastic! So glad you enjoyed the pickled red cabbage with it. I really appreciate you sharing this recipe with others. And happy to hear it'll be part of your regular rotation! Have a great rest of your week
Lauren J. Stewart says
I make this similar red cabbage but add diced red onion,fr.pickled beets(same marinade)and a couple of teaspoons of minced fresh garlic and x blk pep to taste.
Have added gr.bell pepper diced in tiny pcs.
Of coarse its a stronger ,spicier taste,
Bri Beaudoin says
Hi Lauren! Glad to hear you made this. Thanks so much for sharing and have a great week ahead!
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.