This easy Pickled Red Cabbage recipe is a great way to use leftover cabbage and make a versatile condiment!
This post may contain affiliate links. For more information, see my affiliate disclosure.
Red cabbage is one of those ingredients that always seems to go to waste. I am often guilty of buying a head of this veggie, using a quarter of it, and then forgetting about the rest.
A week later, I usually stumble upon the leftover cabbage in one of the drawers in my fridge. Face palm! This exact scenario has happened to me many times, especially when I’m making my favorite Beet and Cabbage Slaw!
But I’m determined to put an end to my wasteful red cabbage habit! Lately, Will and I have been making a lot of efforts to reduce our food waste, and lucky for us, I recently discovered that red cabbage is incredibly easy to pickle. That’s because the thin, stringy pieces are perfect for soaking up brine.
And keeping pickled veggies in the fridge is pretty amazing. They can add flavor and nutrition to a variety of dishes, and help you increase your daily veggie intake in the process!
How to Make Pickled Red Cabbage
First, prep the cabbage! While making this recipe, I discovered that the best way to shred cabbage is with a mandoline. But you can also use a sharp knife to thinly slice cabbage.
Next, make your brine by combining:
- Apple cider vinegar
- Water
- Sugar
- Salt
- Garlic
- Bay leaves
Fill two 16 oz mason jars (or one 32 oz jar) with shredded cabbage and then pour in the brine (divide it evenly among the jars). You may not fill the jars all the way to the top, and that’s OK! Seal the jars and let them sit at room temp for a few hours before transferring to the fridge.
How long does it last?
Pickled red cabbage can keep for two weeks in the fridge.
Ingredient Substitution Ideas
You can certainly play around with your favorite spice combos for this recipe. Some readers have commented that they added red pepper flakes to make the final product spicier. Yum! PS – you can also use green cabbage if you don’t have red cabbage on hand, and you can sub red wine vinegar for apple cider!
Ways to Eat Pickled Red Cabbage
There are TONS of ways to enjoy pickled cabbage, including:
- as a side to scrambled or fried eggs
- on top of tacos, BBQ sandwiches, burgers, or fish
- as part of a charcuterie board or vegetable platter
- or just straight out of the jar with a fork!
If you make this recipe, please rate and review it in the comments below. Or tag me on Instagram @its_a_vegworld_afterall!
For other condiments with vegetables, check out:
Pickled Red Cabbage
Ingredients
- 1/2 head red cabbage - ~5-6 cups shredded
- 1 cup water
- 1 cup apple cider vinegar
- 1 tbsp sugar
- 4 cloves garlic - smashed
- 2 bay leaves
- 1 tsp sea salt
Instructions
- Remove the core of the cabbage and slice it into quarters. Using a mandoline or very sharp knife, slice the cabbage into thin pieces. Divide cabbage pieces evenly into two large glass jars (I used 16 oz mason jars).
- In a small bowl, whisk together the water, vinegar, and sugar. Use the side of a large chef's knife to smash the garlic cloves. Add smashed garlic cloves, bay leaves, and sea salt to the brine.
- Pour half of the brine into each jar so that they have equal amounts of liquid, garlic cloves, and bay leaves. The brine will not cover the cabbage pieces entirely, and may only come up to the middle of the jar. Seal the jars tightly and leave them at room temperature for 3.5 to 4 hours.
- After 3.5 to 4 hours, transfer the jars to fridge. Enjoy the final product once it has cooled. It can usually last in the fridge for up to 2 weeks.
Notes
Nutrition
Pin this Pickled Red Cabbage now to make later!
Aren’t those colors just gorgeous!!???
-Lizzie
