Quick Pickled Cabbage Recipe
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.
Servings: 10
Calories: 35kcal
Ingredients
- 2 lbs red abbage about ½ head
- 2 tsp kosher salt
- 6 cloves garlic optional
- 1 cup water
- 1 cup red wine vinegar
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 493mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1013IU | Vitamin C: 52mg | Calcium: 47mg | Iron: 1mg