Homemade quick and easy pickled red cabbage, crunchy, tart and delicious! Really easy to pull together with just a few ingredients, most of which are pantry staples.
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Pickled Red Cabbage packs in a lot of flavor into food. It makes a perfect side dish and a great way to add a little zing to many dishes.
It doesn't need time to ferment, once infused for a few hours, it is ready to eat. Although leaving it longer will allow the flavours deepen.
Once the red cabbage is immersed in the vinegar it will turn from purple to a beautiful red colour.
What is Red Cabbage?
Red Cabbage is a cruciferous vegetable that is part of the brassica group of vegetables along with Broccoli, Brussel sprouts, Cauliflower and kale.
It is a great source of antioxidants and other beneficial plant compounds. It is rich in vitamin K plus contains a good amount of vitamin C.
Ingredients for easy Red Pickled Cabbage
- Red Cabbage
- Vinegar, we use Red wine vinegar, but apple cider vinegar is a good alternative too.
- Sugar
- Sea salt
- Whole Black Peppercorns
- Black Onion seeds
- Garlic
How to make quick Pickled Cabbage
- Place the red wine vinegar into a large bowl and add the sugar and sea salt, stir until they have both fully dissolved.
- Add the whole black peppercorns, black onion seeds and sliced garlic, stir in.
- Leave the ingredients to infuse for a few minutes.
- Slice/shred the red cabbage into thin slices (discarding the core) or for a more even result use a food processor.
- Add the sliced red cabbage into the red wine vinegar solution and press down into the liquid until fully submerged.
- Leave for few minutes, then transfer all into a suitably sized jar that can be sealed.
- Press the red cabbage down into the liquid.
- Seal the jar. Store in the fridge and try to resist!
When will this pickled red cabbage be ready to eat?
It will be ready in less than an hour but will be even better when flavours are allowed to infuse and meld together for longer. 24 hours in the fridge will greatly deepen the flavours.
What to eat with pickled red cabbage?
Pickled vegetables are so versatile in their use and always add huge flavour without adding too many calories or any fat.
They are great piled on top of burgers, in fajita’s and stuffed into sandwiches. Really delicious as a side condiment to any cold dishes like potato salads. In fact perfect anywhere you want to add a tangy element to your food.
Alternative flavourings:
Experiment with your own flavour choices, here are some others we also use:
- Chilli flakes
- Black mustard seeds
- Caraway seeds
- Fresh Ginger
- Fennel seeds
More easy, delicious recipes:
- Quick & Easy Pink Pickled Onions
- Easy Mushroom and Nut Vegetarian Sausage Rolls
- Sea salt and Black Pepper Oatcakes
Nutritional Info Links:
Quick and Easy Pickled Red Cabbage
Ingredients
- 1 medium red cabbage, sliced/shredded thinly
- 1 ¼ cups red wine Vinegar
- 3 teaspoons white sugar
- 2 teaspoons sea salt
- 30 whole Black Peppercorns
- 2 teaspoons Black Onion seeds
- 2 cloves garlic, sliced
Instructions
- Place the red wine vinegar into a large bowl and add the sugar and sea salt, stir until they have both fully dissolved.
- Add the whole black peppercorns, black onion seeds and sliced garlic, stir in.
- Leave ingredients to infuse for a few minutes.
- Slice/shred the red cabbage into thin slices (discard the core).
- Add the sliced red cabbage to the red vinegar solution and press down into the liquid until fully submerged.
- Leave for a few minutes, then transfer all into a suitably sized jar that can be sealed.
- Press the red cabbage down into the liquid.
- Seal the jar. Store in the fridge and try to resist!
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Lillian J
This is so easy.
Nutritious Deliciousness
It really is.