Have you ever had pickled cabbage? I never tried it until recently at a restaurant. So then I decided we needed to try it at home even though it’s not something you will find anywhere near where we currently live. Maybe this is the start of my pickling phase? I’ll have to try pickling some other produce after seeing how easy it can be! Pickled Red Cabbage tastes amazing with our turmeric rice, served beside your favorite grilled chicken, or in a salad with lemon tahini dressing! We are working on a recipe for a chicken or cauliflower shwarma bowl that has pickled red cabbage on it too. I think it would be amazing on top of a veggie burger or curried chicken salad sandwich also. Read on for our easy to follow pickled red cabbage recipe.
After checking around for a good recipe and finding there are tons out there–some with tons of ingredients and steps like massaging the cabbage and some recipes where it’s basically just white vinegar, salt, and pepper thrown in a bowl with the cabbage. So, where to start? I find that when trying to recreate something, it’s usually best to start pretty basic and see what happens, rather than immediately jumping into a super complicated recipe with ingredients I can’t find at our less than stellar local markets.
When I was buying the red cabbage with my normal groceries at the store, I headed to the checkout and the cashier asked “why are you buying red cabbage instead of the regular cabbage which is on sale?”. I didn’t go into detail, only saying “it’s more colorful”. Which is true, but it also has higher amounts of vitamins and antioxidants than green cabbage. So next time you make coleslaw, throw some red cabbage in there too.
This recipe only uses half a head of red cabbage. We have used the rest of the cabbage in a homemade mu shoo pork, but will have to try either grilling it or in a slaw to top grilled fish tacos or with mango and spicy shrimp!
Our super easy pickled red cabbage recipe:
- 1/2 a head of red cabbage , very thinly sliced
- 1/3 c . red vinegar
- 1/3 c . apple cider vinegar
- 1/3 c . water
- 1 tsp . salt
- 2 tsp . sugar
- Mix vinegar, water, salt, pepper, and sugar in a liquid measuring cup.
- Place cabbage in a 4 c. pyrex container (or other non reactive container).
- Pour liquid mixture over cabbage and cover with plastic wrap.
- Leave on counter for approximately 3-4 hours, stirring once or twice.
- Transfer to a glass container and put in the fridge--should last for 2 weeks.
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