This is the only pickled cabbage recipe you need! You'll only need 3 ingredients and 15 minutes to make this crunchy and tangy condiment. Use it in wraps, sandwiches, bowls and so much more.
In the Middle East, we love our pickles and condiments. From Persian pickles (torshi) and pink turnips to preserved lemons, we love pickling vegetables! This quick pickled cabbage is definitely a favorite in my family. Make a jar and use it up with almost anything, from wraps and sandwiches to bowls and plates!
Table Of Contents:
Why you'll love this recipe
- Simple: This is an easy pickled cabbage recipe that you can make at home. The brine is so simple but very flavorful.
- Quick: This recipe requires only 15 minutes of active prep time and is ready to enjoy in 3 days!
- Few ingredients: You need only 4 ingredients to make pickled red cabbage and they're probably already in your pantry!
- Goes with almost anything: This is the perfect condiment to use with a variety of dishes including wraps, sandwiches and grilled meat.
What vinegar to use
I recommend using red wine vinegar because of its color and milder taste, but apple cider vinegar or rice wine vinegar would work as well. You will also need some salt and garlic (optional) for flavor.
How to make pickled cabbage
- Wash and dry the red cabbage and remove the core. Then thinly slice it using a sharp knife or a mandoline.
- Place the cabbage in a large bowl and add the salt. Massage it well and let it sit for 15 minutes.
- Pack the red cabbage tightly in a jar (I used a mason jar), top with garlic slices and fill the jar with the red wine vinegar and water. Make sure the cabbage is submerged in the brine.
- Seal the jar and refrigerate. The cabbage will turn red as it sits in the brine. It's ready after 24 hours but I like to usually serve it after 3 days.
I love making pickled cabbage with only garlic, however, this is a perfectly versatile recipe that you can modify to your liking. Here are our suggestions:
- Add your favorite spice seeds such as caraway seeds, cumin seeds, mustard seeds or peppercorn. Make sure to use whole spices and not ground ones for best results.
- If you'd like the brine to be a bit sweet, add 1 tablespoon sugar.
- Make it spicy by adding jalapeno, red chili pepper or sliced ginger.
- Give it a herby flavor with a few sprigs of oregano, thyme or rosemary.
- Use green cabbage instead of red cabbage if desired.
What does pickled cabbage go with?
What I love the most about pickled red cabbage is that it goes with so many dishes. Some of our favorite ways to use this condiment are:
- Adding it to wraps with kofta kebab, shawarma or even gyro or your juicy lamb burger.
- Serve it on the side of garlic chicken or baked Greek chicken or top Turkish stuffed potatoes (kumpir) for some zest and tangy flavor.
- Add it to salads such as cucumber tomato avocado salad or Mediterranean lentil salad for a pop of color and some tangy flavor!
Frequently asked questions
You can keep the pickled cabbage refrigerated for up to 4 weeks in a sealed jar.
Yes, cabbage is a good source of vitamin C and fiber and pickled cabbage is a good condiment to add to your meals.
Pickled cabbage is not shelf-stable due to not being processed and therefore should be refrigerated at all times.
Yes, you can easily double or triple this recipe. If doing so, make sure to multiply all the ingredients.
More pickles and condiment recipes
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Quick Pickled Cabbage Recipe
- 2 lbs red abbage about ½ head
- 2 tsp kosher salt
- 6 cloves garlic optional
- 1 cup water
- 1 cup red wine vinegar
- Thinly slice the cabbage using a sharp knife or a mandoline. Place the cabbage in a large bowl and add the salt. Massage the cabbage for a few minutes, then set it aside for 15 minutes.
- Meanwhile, slice the garlic cloves (if using).
- Pack the cabbage tightly in a large mason jar (or a couple of small ones) and fill the jar with the red wine vinegar and water. Make sure the cabbage is submerged.
- Seal the lid and refrigerate. The pickled cabbage is ready after 24 hours.
- The pickled cabbage is ready in 24 hours, however, I like to give it 2-3 days for more flavor and tang.
- You can add other spices such as cumin seeds or mustard seeds. Give it some heat with jalapenos or sliced ginger.
- Since the cabbage is not being fermented, it's not shelf-stable. You can keep it in the fridge for up to 4 weeks.
- Use pickled cabbage in wraps and sandwiches as well as bowls and salads.