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Quick Pickled Red Cabbage

A quick and easy way to use up leftover red cabbage that’s also delicious. A crunchy and tangy condiment perfect for lots of different dishes. From sandwiches and tacos to quick salads and nourish bowls.

Pickled Red Cabbage on sandwiches

This is our go-to recipe to use up any leftover red cabbage we have from other recipes. Red cabbages are always huge, especially when in season, and you end up only using half a head of cabbage in most other recipes, like in our Red Cabbage Salad. This recipe uses the other half to create a condiment that’s going to last up to 3 weeks in the fridge if care is taken with sterilisation.

Of course, if you have a full head of cabbage and you want to create a quick pickle out of it, you can easily double the recipe.

Quick Pickled Red Cabbage

A quick and easy way to use up leftover red cabbage, that's also delicious.
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Prep Time 15 mins
Cook Time 5 mins
Course Condiments & Sauces
Servings 16

Ingredients
  

  • 400 g red cabbage shredded
  • 3 teaspoons coarse sea salt if using finer salt use slightly less
  • 1 cup water
  • 1 cup red wine vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon yellow mustard seeds
  • ½ teaspoon whole black peppercorns
  • 3 bay leaves

Instructions
 

  • Shred the cabbage into a desired size. Put in a bowl and cover with 1 teaspoon of the salt. Using your hands, mix and squeeze the cabbage to distribute the salt and soften the cabbage.
  • Sterilise a large jar or 2-3 smaller ones by washing them thoroughly with dish soap, rinse well then either boil them in a big enough pot to fully submerge them for 10 minutes or put them in an oven, set to 110°C, for 10 minutes.
  • Add the cabbage to the sterilised jar.
  • Put the remaining ingredients into a pot over medium heat. Once the liquid just begins to simmer but before it starts boiling remove the pan from the heat, leave it to cool for a minute then carefully pour into the jar with the cabbage. Make sure the jar is warm before pouring the liquid in or the jar might crack.
  • Make sure all the cabbage is covered by liquid. If more liquid is needed then top up with more vinegar.
  • Leave the jar out to cool then put it in a fridge. Ready to eat after an hour but best left overnight to allow the flavours to develop.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!

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