Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Pickled red cabbage recipe

11 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.