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.
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
- 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
- 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.