Learn how to make quick pickled cabbage with this easy recipe! Tangy, crunchy, and refreshing, it's delicious on sandwiches, tacos, and more.
Have you ever tried pickled cabbage? If you like dill pickles, pickled red onions, or pickled anything, really, you’re going to love this pickled cabbage too.
It’s tangy, it’s crunchy, and it has the most amazing bright red color. When I have a jar in the fridge, I pile it onto everything—sandwiches, tacos, grain bowls, you name it. It’s a super easy, super delicious way to give a simple meal a little extra pop.
I’m sharing my pickled cabbage recipe at the bottom of this post. Along the way, you’ll find tips for making it and a few tasty variations. I hope you enjoy!
Pickled Red Cabbage Ingredients
Here’s what you’ll need to make this quick pickled cabbage recipe:
- Cabbage, of course! I love pickling red cabbage—I think it retains its crunch better than green cabbage, and it turns a stunning magenta color. That said, if green cabbage is what you have on hand, you could totally use it here instead.
- Garlic and red onion – They add sweet and savory depth of flavor to these simple pickles.
- Apple cider vinegar and water – They create the tangy brine. I love the sweetness of apple cider vinegar with cabbage, but you could sub distilled white vinegar if you prefer. In that case, you may want to add an extra pinch of sugar to the brine. Another nice option is to use a mix of white vinegar and rice vinegar.
- Cane sugar – Its sweetness balances the acidic brine.
- Cumin seeds – Optional, but delicious! They add unexpected, earthy depth of flavor. Other whole spices like caraway seeds, mustard seeds, and black peppercorns are great here too.
- And sea salt – To make the flavors in this recipe pop! It also helps preserve the cabbage.
Find the complete recipe with measurements below.
How to Make Pickled Cabbage
The first thing you’ll need to do to make this recipe is shred the cabbage. Cut it into quarters, then slice the quarters crosswise into thin strips to shred them. I often do this using a sharp knife, but if you have one, a mandoline will work well too. You’ll need 1/4 to 1/2 cabbage to make this recipe.
After that, you’ll use the same method I use in my other quick pickling recipes:
- Place the vegetables in a large glass jar with a tight-fitting lid. If you don’t have a large jar, 2 to 3 smaller jars will work.
- Make the brine by simmering the vinegar, water, sugar, salt, and spices until the sugar and salt dissolve. This doesn’t take long, just 1 minute or so!
- Pour the brine over the vegetables in the jars. Cover and shake gently to submerge the shredded cabbage in the brine. Then, uncover and allow to cool to room temperature.
- Place the lids on the jars and chill in the refrigerator for at least 1 hour before serving. The pickled cabbage is even better after it chills overnight!
Find the complete recipe with measurements below.
How to Serve Pickled Cabbage
I’ve been known to eat forkfuls of this pickled cabbage straight from the jar (it’s that good!). But it’s delicious on/in a variety of dishes too. I like to use it to add crunch and a pop of sweet and tangy flavor to meals like these:
- Tacos and burritos – Try it on these cauliflower tacos or in a breakfast burrito.
- Sandwiches – Pile it onto a BBQ jackfruit sandwich, grilled cheese, or avocado toast.
- Grain bowls – Use it instead of the sauerkraut in this Buddha bowl.
- Veggie burgers – I love it on this black bean burger.
How do you like to use pickled cabbage? Let me know in the comments!
Storage Tips
This quick pickled red cabbage keeps well for about 2 weeks in an airtight jar in the refrigerator.
Every time you use some, make sure the vegetables are fully submerged in the brine before you return them to the fridge. This will help preserve their freshness!
More Favorite Cabbage Recipes
If you love this easy pickled red cabbage, try one of these delicious cabbage recipes next:
Pickled Red Cabbage
Ingredients
- 3 packed cups shredded red cabbage, ¼ to ½ cabbage
- ½ cup thinly sliced red onion
- 1 garlic clove, smashed, cut into pieces if using multiple jars
- 1 cup apple cider vinegar
- 1 cup water
- 2 teaspoons cane sugar
- 2 teaspoons sea salt
- 1 teaspoon whole cumin seeds, optional
Instructions
- In a large lidded jar or 3 smaller (16-ounce or similar) jars, place the cabbage, onion, and garlic.
- In a small pot over medium heat, combine the apple cider vinegar, water, sugar, salt, and cumin seeds, if using. Simmer until the sugar and salt dissolve, about 1 minute. Pour the brine over the cabbage mixture in the jar(s).
- Cover and shake gently to submerge the cabbage in the brine. Uncover and let cool to room temperature, pressing the cabbage down if needed to fully submerge it. Cover and chill for at least 1 hour or overnight.
Will it work with sugar substitutes?