Trust me; this is the best pickled Purple Cabbage you’ve tried and the perfect condiment for your dishes. This pickled red Cabbage is made with just a handful of ingredients and coconut sugar. It adds beautiful acid and brightness to your favorite dishes: Paleo, Vegan, Whole30, and Low Carb!

Easy Pickled Red Cabbage

Growing up in Poland, autumn meant gathering with my family in the kitchen, surrounded by the comforting aroma of spices and cooked food. We would spend hours pickling and fermenting food for winter. I think about Cabbage as a secret vegetable, lol! We definitely eat a lot of Cabbage in Poland and make so many different dishes from it, including sauerkraut and pickled red Cabbage.

Preparing all that food for wither with family wasn’t just about the process; it was about the shared experience. We would swap stories, share laughter, and bond over our love for cooking and food.

Though I may be far from home now, the tradition lives on. Every fall, I find myself in my own kitchen, surrounded by jars of sauerkraut, pickled mushrooms, or pickled red Cabbage and memories of family gatherings past. As I take that first crunchy bite, I am transported back to those cherished moments filled with love, laughter, and the unmistakable taste of home. This pickled red cabbage is definitely one of my pantry staples.

Cabbage is a versatile vegetable that can be used in many dishes. I add Cabbage to my chicken soup and other soups, stews, salads, and juices, and of course, I can’t forget about delicious stuffed Cabbage. My other favorite way of eating Cabbage is fermented and pickled Cabbage.

Yes, You Can Pickle The Red Cabbage!

This red pickled cabbage has a delicious tangy crunch and flavor, and it is a perfect condiment for many dishes that add vibrant color. I’ve been loving it on top of grains, salads, and with my breakfast (we don’t eat enough vegetables for breakfast😉 so I always try to add them to every meal). It is also perfect for summer BBQ season and a perfect addition to your meats. This might be the best thing to happen to your burger…

Pickled vegetables always make me happy. They are also great nutritional powerhouses full of Vitamin K and Vitamin C—perfect for winter and great for gut health. They are easy to make and add flavor and brightness to everyday meals.

Ingredients for Pickled Red Cabbage:

Head of Red Cabbage: A vibrant and crisp cruciferous vegetable, the red Cabbage lends a stunning hue and delightful crunch to pickled creations.
Himalayan Salt: With a rich mineral content, Himalayan salt adds a subtle yet essential savory element to the pickling brine.
Apple Cider Vinegar: Known for its tangy and slightly sweet flavor profile, cider vinegar is the primary acidic component for preserving and flavoring red Cabbage. You can also use red vine vinegar.
Balsamic Vinegar: With its complex and nuanced sweetness, balsamic Vinegar enhances the depth of flavor in the pickling liquid, imparting a hint of caramelized richness.
Red Wine: A bold and fruity addition, red wine infuses the pickling brine with layers of complexity, adding depth and character to the final product.
Coconut Sugar: A little healthier twist to white sugar. Offering a natural sweetness with subtle hints of caramel, coconut sugar balances the acidity of the vinegar, contributing to a harmonious flavor profile.
Black Peppercorns: Whole black peppercorns provide a gentle heat and earthy aroma, adding a delightful piquancy to the pickling liquid.
Fennel Seeds: Fragrant and slightly sweet fennel seeds impart a subtle anise-like flavor, complementing the tanginess of the Cabbage and vinegar.
Coriander Seeds: Warm and citrusy coriander seeds contribute a bright and zesty note to the pickling brine, enhancing its complexity.
Caraway Seed: Earthy and slightly bitter, caraway seeds lend a distinctive flavor reminiscent of licorice, adding depth and character to the pickled red Cabbage.
Cinnamon Stick (broken into three pieces): A warming and aromatic spice, cinnamon imbues the pickling liquid with a comforting sweetness and subtle hint of spice.
Red Pepper Flakes: Providing a touch of heat and intensity, red pepper flakes add a fiery kick to the pickled red Cabbage, balancing its sweetness and acidity.
Cardamom Pods: Fragrant and exotic, cardamom pods infuse the pickling brine with their distinct floral and citrusy notes, elevating its aromatic profile.
Cloves: Warm and pungent cloves contribute a rich and spicy flavor to the pickling liquid, imparting depth and complexity to the overall taste.
Garlic: Aromatic and pungent, sliced garlic cloves infuse the pickling brine with their robust flavor, adding a savory undertone to the tangy Cabbage.

How to Make the Quick Pickled Cabbage Recipe

Remove most of the Cabbage’s outer leaves, wash the remaining Cabbage, and cut it in half. Shred Cabbage, preferably on a mandolin, leaving behind the inner core. Transfer the Cabbage to the bowl and sprinkle with salt. Toss it. Leave to sit for about 3 hours.
Rinse and drain the Cabbage. Remove as much salt as possible, and dry it with a clean tea towel. Set it aside.
In a small saucepan, make a pickling solution by heating vinegar, wine, and coconut sugar. Bring to a boil. Stir until the sugar is dissolved on medium heat. Continue to boil until the liquid has reduced by half.
Crush all the spices except the cloves and the cinnamon in a mortar and pestle. Add the spices, cloves, garlic, and cinnamon to the Vinegar. Give it a good stir and let it sit off the heat for 30 minutes.
Meanwhile, wash your jar with hot and soapy water, rinse and dry it well.
Using a fine-mesh sieve, strain the vinegar into a small bowl. Add boiled water to the liquid and stir it.
Transfer the Cabbage into sterilized jars. Pour the brine over the Cabbage, ensure it covers it, and place the lids on the jars.
Transfer the jars to the refrigerator. Give it at least a week before trying to get a good pickle. Will last about three months unopen, two weeks when open
Makes 2- 500 ml jars.

Equipment for This Easy Pickled Red Cabbage Recipe

Large Cutting Board
Large Bowl
Sharp Knife or Mandoline Slicer
Saucepan or Pot
Glass Jars with Lids: Clean glass jars with tight-fitting lids are necessary to store pickled red Cabbage. Mason jars or recycled glass jars work well for this purpose.
Measuring Cups and Spoonsckling brine has the perfect balance of flavors.
Wooden Spoon or Stirring Utensil
Optional: Canning Funnel: A canning funnel can help pour the pickling brine into the jars without spilling.
Optional: Water Bath Canner (for long-term preservation): If you plan to store the pickled red Cabbage for an extended period, a water bath canner can be used for safe, long-term preservation. This equipment is optional for short-term storage in the refrigerator.

Best Way to Eat Pickled Red Cabbage?

Eat this crunchy condiment in a variety of ways:

Eat it with your eggs for breakfast
Serve on top of fish tacos
Add it to your sandwiches
Perfect topping for salads
Chop a few tablespoons and mix with cooked grains with some chopped nuts as a side dish
Top any burger
Add a little bit to your smoothie for acidity that will bring the flavor of your smoothie
Add it to wraps

How to Storage It

Store the jars in the refrigerator to ensure the cabbage remains fully submerged in the pickling liquid. Properly stored, homemade pickled red cabbage can last for several weeks to a few months in the refrigerator, ready to add a burst of tangy flavor to your favorite dishes whenever you desire.

This pickled Cabbage is my favorite condiment and it has crisp, tangy, bright, and delicious flavors, which we can thank for fennel, coriander, cardamom, and cinnamon. The apple cider vinegar helps to bring beautiful, bright purple colors. It’s a stunning addition to any plate and a fantastic condiment!

Give this fantastic recipe a try, and please share how you liked it below in the comments!

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