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Pickled red cabbage recipe

30 ratings

Transform ordinary red cabbage into a tangy and flavourful delicacy with this simple. Perfect as a side dish or topping for sandwiches and burgers, adding a unique and delicious flavour to your meals. See method

Makes about 800g
Takes 15 mins plus 2 hrs brining and 2 days infusing
20 calories / serving
Healthy
Vegetarian
Gluten-free
Dairy-free

Ingredients

400g red cabbage (about half a head), outer leaves and central white core discarded, thinly shredded
40g sea salt or table salt
350ml cider vinegar
75g granulated sugar
2 tsp mustard seeds
1 tsp coriander, fennel or caraway seeds
½ tsp peppercorns

Each serving contains

Energy
85kj
20kcal 1%
Fat
0g 0%
Saturates
0g 0%
Sugars
3g 4%
Salt
0.2g 3%

of the reference intake
Carbohydrate 3.6g Protein 0.3g Fibre 0.5g

Method

Put the cabbage and salt in a bowl and mix well with your hands; set aside for 2 hrs. Tip into a colander or sieve and allow any liquid to drain off . Rinse the cabbage thoroughly with cold water to wash away the remaining salt. Drain well, squeezing as much water out as you can, then tip onto a clean tea towel or kitchen paper and pat dry.
Put the vinegar, sugar, spices and 150ml water in a pan. Heat gently to dissolve the sugar, then bring to the boil over a high heat and simmer for 2 mins.
Fill 2-3 sterilised jars* with the cabbage, pushing it down so it’s tightly packed. Transfer the pickling liquid to a jug or use a ladle to add to the jars until the cabbage is submerged, making sure the spices are evenly distributed between the jars. Use a fork to mix the spices through the cabbage. Seal and refrigerate for 2 days for the flavours to infuse. Once opened, keep in the fridge for up to 1 month.

See more Side dish recipes

*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.