How Pickled Red Cabbage Got Me Out of a Rut
Let me tell you—pickled red cabbage probably saved me form another week of boring salads. I mean, who knew the humble cabbage could jazz up tacos, sandwiches, and even the saddest of grain bowls? I started making it one rainy Tuesday when there was basically nothing left in the fridge except half a cabbage, some vinegar, and my trademark stubbornness. The rest, as they say, is history.
Side note: if you’ve ever found a mystery red puddle at the back of your fridge, that was probably from my first attempt at this (keep your jars upright, folks). Anyway, now this is the first thing I reach for when dinner needs a zing. Plus, it’s so stinkin’ pretty that it practically demands you take a photo—if you’re into that sort of thing.
Why You’ll Love This Cabbage (Even If You Don’t Like Cabbage)
I make this when I want to add a crunch to (almost) anything—wraps, burgers, you name it. My family goes crazy for this because it’s one of those things you can pile high on a plate and nobody looks at you funny. Honestly, it’s much less fussy than you’d expect. Sometimes I get impatient waiting for it to pickle. Actually, I find it works better if you just let it sit overnight, but I’ve been that person fishing into the jar an hour later (not sorry).
Oh, and when my nephew said it reminded him of ‘rainbow food,’ I felt pretty chuffed. He picked some out of his cheese toastie and ate it straight like crisps!
Everything You’ll Need (But Feel Free to Improvise)
- 1 small red cabbage (about 750g), thinly sliced — Honestly, half a big one works if that’s all you’ve got. And I sometimes mix in a handful of white cabbage if my red one is looking a bit sad.
- 1 cup (250ml) apple cider vinegar — Though white wine vinegar works too; I’ve even used rice vinegar in a pinch and lived to tell the tale.
- 3/4 cup (180ml) water
- 2 tablespoons sugar (regular granulated, or I’ve snuck in honey once when I ran out; turns out nice and mellow)
- 1 1/2 teaspoons salt (my grandmother always insisted on flaky sea salt, but honestly any version works fine)
- 1 teaspoon black peppercorns
- 2 garlic cloves, smashed (skip if you’re not a fan, or double up if you love the stuff!)
- Optional: 1 bay leaf, 1/2 teaspoon mustard seeds, a pinch of chili flakes for a bit of zing
What To Do When You’re Making Pickled Red Cabbage (and Half-Listening to a Podcast)
- Start by slicing your red cabbage as thin as your patience allows—sometimes I use a mandolin slicer, but a big ol’ knife does the job (just watch your fingers, please!). Pop all the cabbage into a big bowl.
- In a small saucepan, bring the vinegar, water, sugar, and salt to a gentle simmer; stir until the sugar and salt have melted away. Toss in the peppercorns, garlic, and bay leaf if you’ve got it—and anything else fun you want to try (but don’t overthink it).
- Now, pour the hot liquid over your bowl of sliced cabbage—don’t be alarmed by the strong smell at this stage, it always makes the kitchen smell intense, but trust me, it’ll be worth it.
- Give everything a good toss with tongs or your hands (I wear gloves now — after the time my hands went a bit purpley for two days!) so the cabbage gets friendly with the pickling mixture.
- Let it cool for about 20–30 minutes. This is where I usually sneak a taste. If you’re after a slightly softer crunch, cover and leave it for a couple hours at room temp before stashing the whole lot in a clean jar.
- Once it’s cool, pop it in the fridge. It definitely tastes perkier the next day, but you can eat it within an hour or so (no judgement, I’ve done it).
A Few Notes From the “Trial and Error” Files
- I used to skip the garlic, but honestly, it makes a big difference (in a good way, not in a vampire-dodging way).
- Red cabbage stains everything, so don’t wear your favourite white T-shirt. Learned that the hard way.
- If you want super soft cabbage, let it sit overnight at room temp before putting in the fridge. But I prefer it crunchy, so I cool it quicker.
Variations I’ve Messed Around With (Some Better Than Others)
- Swapping the vinegar: tried balsamic, but it made the cabbage a bit too brown for my liking. Apple cider vinegar is still my top pick, but rice vinegar is kind of subtle and lovely.
- Adding spices: toss in some cumin seeds or juniper berries if that’s your thing. Once I put in too many chili flakes and it nearly blew everyone’s head off—be gentle.
- You could even add thin slices of carrot or a few radish for extra crunch and colour. But honestly, plain works best most of the time.
Do You Really Need Special Equipment?
If you’ve got a big jar with a lid, you’re golden. Sometimes I just use a cleaned out pickle jar or those old pasta sauce jars—no need for fancy stuff. In a pinch, I’ve tossed everything in a Tupperware, just make sure it’s not going to leak all over your fridge (ask me how I know).
How Long Does This Actually Last?
In an airtight jar in the fridge, this pickled cabbage keeps well for about two weeks—though honestly, in my house it never lasts more than a day! If it starts to smell funky or lose its crunch, it’s probably time to move on.
How We Like to Serve It (And the Odd Leftover Hack)
My go-to is slapping a pile onto tacos or veggie burgers. Also, throw a forkful on poached eggs or scatter on an average salad for a surprise. On Sundays, we have it with roast chicken and everyone cheers—no joke. Sometimes I’ll sneak leftover cabbage into grilled cheese for that extra tang (try it; you’ll see what I mean).
Mistakes I’ve Actually Made (So You Don’t Have To)
- Don’t rush the cooling step—if you throw hot cabbage into the fridge, it can make it go a bit limp and weird. I tried, and it was just a soggy mess.
- I once skipped the salt (thinking I was clever); it tasted flat and sad, so just pop it in.
- Keep your jar upright. Trust me, your fridge shelves will thank you.
FAQs From Friends, Family, and One Curious Neighbour
- Do I have to use red cabbage, or will green work? — Green works, but the colour won’t be nearly as fun. Sometimes I mix both if that’s what I’ve got.
- Can I make this sugar-free? — You can, but the sugar balances out the tang. Maybe try honey or maple syrup for a twist?
- Does this get mushy? — Not unless you leave it hanging out too long, or pour boiling liquid over the cabbage. The aim is a gentle pour!
- Is this safe to can or preserve long-term? — Nope, not this quick version. It’s a fridge pickle, not for pantry hoarding.
- What if I want more/less crunch? — Let it pickle longer for softer cabbage. Or eat it right away for crisp snap. Honestly, either works (and I do both depending on mood).
Curiously, my cat has shown zero interest in pickled cabbage, though he did once swipe a peppercorn—he didn’t try again! Anyway, hope this easy pickled red cabbage jazzes up your next meal as much as it has mine. Let me know if you end up with pink hands, too (solidarity!).
Ingredients
- 1 small red cabbage (about 750g), thinly sliced — Honestly, half a big one works if that’s all you’ve got. And I sometimes mix in a handful of white cabbage if my red one is looking a bit sad.
- 1 cup (250ml) apple cider vinegar — Though white wine vinegar works too; I’ve even used rice vinegar in a pinch and lived to tell the tale.
- 3/4 cup (180ml) water
- 2 tablespoons sugar (regular granulated, or I’ve snuck in honey once when I ran out; turns out nice and mellow)
- 1 1/2 teaspoons salt (my grandmother always insisted on flaky sea salt, but honestly any version works fine)
- 1 teaspoon black peppercorns
- 2 garlic cloves, smashed (skip if you’re not a fan, or double up if you love the stuff!)
- Optional: 1 bay leaf, 1/2 teaspoon mustard seeds, a pinch of chili flakes for a bit of zing
Instructions
-
1Start by slicing your red cabbage as thin as your patience allows—sometimes I use a mandolin slicer, but a big ol’ knife does the job (just watch your fingers, please!). Pop all the cabbage into a big bowl.
-
2In a small saucepan, bring the vinegar, water, sugar, and salt to a gentle simmer; stir until the sugar and salt have melted away. Toss in the peppercorns, garlic, and bay leaf if you’ve got it—and anything else fun you want to try (but don’t overthink it).
-
3Now, pour the hot liquid over your bowl of sliced cabbage—don’t be alarmed by the strong smell at this stage, it always makes the kitchen smell intense, but trust me, it’ll be worth it.
-
4Give everything a good toss with tongs or your hands (I wear gloves now — after the time my hands went a bit purpley for two days!) so the cabbage gets friendly with the pickling mixture.
-
5Let it cool for about 20–30 minutes. This is where I usually sneak a taste. If you’re after a slightly softer crunch, cover and leave it for a couple hours at room temp before stashing the whole lot in a clean jar.
-
6Once it’s cool, pop it in the fridge. It definitely tastes perkier the next day, but you can eat it within an hour or so (no judgement, I’ve done it).
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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