This is an easy and fast method for making quick pickled red cabbage. You can enjoy it right away or ferment it longer for a more pungent flavor and turn it into sauerkraut. This recipe focuses on the purple variety of cabbage and works well as a vibrant side, topping, or sandwich condiment.
This simple recipe requires just a few pantry staples. It pairs nicely with hearty mains like schnitzel, grilled sausages in hoagie rolls, or as a zesty side for many meals. You can keep it mild or spike it with heat—both versions are delicious.
What is Pickled Red Cabbage?
Pickled red cabbage is a tangy, flavorful condiment made by soaking shredded red cabbage in a brine of vinegar, salt, sugar, and spices. The brine preserves the cabbage while infusing it with bright, tangy flavors. It’s a classic accompaniment in many cuisines and a wonderful way to add color and crunch to dishes.
While many cabbage recipes use green cabbage for its mild flavor and low cost, red cabbage brings a beautiful color and slightly earthier taste. You can serve it raw as coleslaw or heat the brine as in this recipe for a quick, more tender result.
How to Make Sauerkraut with Red Cabbage
You can convert this quick pickled cabbage into sauerkraut by allowing it to ferment longer in an airtight container. Fermentation deepens the flavor and develops more acidity and complexity. To customize the taste, add red pepper flakes for heat or increase the vinegar for extra tang. Making your own is economical and gives you control over seasoning and texture.
Is pickled cabbage the same as sauerkraut?
They’re similar but not identical. Quick pickled cabbage is usually made with a vinegar-based brine and can be eaten immediately. Sauerkraut is fermented, typically in an anaerobic environment for several weeks, which creates a distinct sourness and deeper aroma. Both make excellent sides; sauerkraut is often associated with traditional German dishes and bratwurst, while quick pickles are flexible and fast.
Ingredient Notes
Start with one whole head of red cabbage. Use a sharp knife or a food processor to thinly slice or shred it so the brine can penetrate quickly.
Apple cider vinegar gives a pleasant tang; you can substitute other vinegars but adjust quantities to taste since some are stronger or milder.
Water dilutes the vinegar slightly; some cooks experiment with partial beer for added depth.
Use coarse sea salt for a balanced brine flavor.
White sugar balances acidity and rounds the flavor.
For spices, caraway seeds add a classic note; you can swap or add mustard seeds. A few whole garlic cloves provide aromatic depth.
Variations and Substitutions
Add red pepper flakes for heat, try mustard seeds instead of caraway, or adjust sugar and salt after tasting. Quick pickled cabbage can be enjoyed warm straight from the pot or cooled and stored. If you store it in mason jars in the refrigerator for several days, the flavors will meld and typically taste best after about a week. Use tightly sealed jars to minimize air exposure.
Pickled Red Cabbage Recipe
Print Recipe
Equipment
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1 pot
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4 mason jars
Ingredients
- 1 head red cabbage, sliced, shredded
- 2 c apple cider vinegar
- 1/2 c water
- 3 tsp sea salt
- 1/2 c white sugar
- 2 tbsp caraway seeds
- 3 cloves garlic
Instructions
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Remove the stem and outer leaves and discard. Thinly slice or shred the cabbage and place it in a large bowl.
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In a saucepan, whisk together the apple cider vinegar, water, sea salt, and sugar. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Remove from heat.
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Pour the hot brine over the shredded cabbage and add whole garlic cloves if using. Cover the bowl tightly and let it sit for 1½ hours. Halfway through, use tongs to toss and rotate the cabbage so it’s evenly coated.
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Enjoy immediately or let cool and pack into jars. Refrigerate; the flavor will improve after a few days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
How Long Does Pickled Red Cabbage Last?
When cooled and sealed in glass jars with tight lids, quick pickled red cabbage will keep in the refrigerator for up to two weeks. The flavors continue to develop, and many people find it peaks after about a week. For a more delicate cabbage, avoid using Napa; red or green heads hold up best.
This pickled cabbage adds bright texture and bold flavor to many dishes. Once you enjoy this version, try it on sliders, with pulled pork, or alongside roasted meats. It also makes a colorful topping for burgers and sandwiches.
What Does Red Cabbage Go With?
Quick pickled red cabbage pairs well with roasted or grilled proteins, sausages, pork, beef, and even richer birds like duck. It also complements simple preparations such as buttered and seasoned stewed cabbage. Try it on sliders, pulled pork sandwiches, or as a vibrant side at gatherings.
For traditional pairings, serve it with sausages, potatoes, or as part of a hearty plate at fall festivals and family meals. Its crunch, tang, and color make it a versatile addition to many recipes.
