Print

Pickled Cabbage

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vibrant pickled cabbage is tangy, crunchy, and adds a delightful pop of flavor to dishes like tacos and sandwiches. It’s quick to prep, naturally vegan, and gluten-free.

Ingredients

  • shredded cabbage (green or red)
  • thinly sliced onion or grated carrot (optional)
  • vinegar (apple cider, white, red wine)
  • water
  • sugar (cane, coconut, or brown)
  • salt
  • optional aromatics: garlic clove, cumin or mustard seeds, peppercorns

Instructions

  1. Thinly shred the cabbage (I use a knife or mandoline). Mix in onion, garlic, or carrot if using.
  2. In a saucepan, combine vinegar, water, sugar, salt, and any seeds or peppercorns. Bring to a simmer until sugar and salt dissolve—about 1–5 minutes.
  3. Pack the cabbage mix tightly into a jar. Pour the hot brine over until fully submerged.
  4. Let the jar cool to room temperature, then seal and refrigerate.
  5. Chill at least 1 hour, though I find it tastes best after several hours or overnight.

Notes

  • For a three-ingredient version, use just cabbage, vinegar, and boiling water (plus ginger if you like) for a clean, sour style.
  • Red cabbage pickles work well with red wine or cider vinegar and additional garlic and peppercorns for extra flavor.
  • Optional add-ins include carrots, cumin, mustard seeds, jalapeño, or ginger for spice and color.
  • Store sealed in the refrigerator for up to 2 weeks (or up to 4–6 weeks if properly submerged in brine).
  • If you want to serve warm, briefly heat the pickled cabbage in a saucepan for a softer texture.

Nutrition

Find it online: https://lauracooks.com/pickled-cabbage/