Last updated on January 6th, 2020 at 04:20 pm
Pickled red cabbage is perfect for a variety of dishes! This tart and spicy condiment is quick to make and keeps in the refrigerator for a few weeks if it lasts that long!
Cabbage seems to get a bad rap. Everyone complains that it is smelly, hard to cook, and the kids say they hate it more than broccoli! Me, I love it! Especially the purple cabbage.
It lends a nice pink color to dishes and has a subtle flavor. I usually do a quick sauté with a touch of balsamic vinegar for a side dish for dinner.
In trying to find new ways to incorporate veggies in my diet, I wondered about pickled red cabbage?
In planning a recipe, I was looking for the perfect topping for it. The only thing that came to mind was red cabbage! The color and crispness were exactly what I was looking for.
Wanting a hint of tartness to round out the recipe, I thought pickling the cabage would be the best way. Keep reading to see how it turned out!
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Just take me to the Pickled Cabbage Recipe Already!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious easy pickled purple cabbage recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Is purple cabbage good for you?
Oh, but let me tell you! Not only does it have less than 20 calories per half cup serving, but it is full of vitamins, minerals, and compounds that help guard against the effects of radiation, it may also help guard you from cancer*.
Cabbage is also great for helping with digestion and fermented versions like sauerkraut have tons of probiotics.
It is said that the purple cabbage has a powerful antioxidants!! You better start eating more of it pronto.
Red Cabbage vs Purple Cabbage
Purple and red cabbage are the same they just vary in depth of color based on the acidity of the soil so don’t stress about that! Just know that cabbage is good for you.
Red cabbage has 10 times more Vitamin A than green cabbage and double the iron. Not only does the cabbage have plenty of health benefits, it tastes great, has a beautiful color that pops when added to recipes, and is hearty enough to stand up to various types of cooking.
I love to serve it roasted in wedges, chopped up in slaw, and pickled!
What would you eat with pickled red cabbage?
How long does pickled cabbage last?
If you keep it stored in the refrigerator, it will last for up to two weeks. But mine always gets eaten before then!
Can I use green cabbage?
Yes, you can. But it won’t be as pretty:)
Can I add my own favorite spices to the pickling recipe?
Feel free to play around with the flavors, herbs, and spices that you and your family like. I use these because they pair well with the dishes we typically serve.
What if I don’t have rice wine vinegar?
Feel free to use any vinegar you might have on hand like white, red wine, or white wine. I wouldn’t use balsamic or apple cider vinegar because their flavors are very strong and will overpower the cabbage.
Easy Pickled Red Cabbage Recipe
Making pickled cabbage is just as easy as making my pickled red onions. Shave or shred the cabbage thin and place into your storage jars.
I like mine spicy and tangy so I layer in some fresh ginger root, peeled garlic cloves, mustard seeds for texture and pop, and some jalapeño slices for heat.
Bring the pickling liquid to a boil, boil for a minute or two, and then carefully pour over the cabbage and spices. Let cool, cover, and store in the refrigerator. I like to wait at least 24 hours before using the cabbage so it has time to infuse with all the vinegar and spices.
This pickled cabbage is perfect on tacos, burgers, and adding to slaw!
More tangy recipes to try
Other pickled items to try
- Pickled Brussels Sprouts
- Pickled Asparagus
- Spicy Beer Pickles
- Tequila Taco Pickles
- Tangy Red Onions
- Refrigerator Pickles
- Italian Vegetables
- Pickled Vinegar Peanuts
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Easy Red Cabbage Recipe
- 1 small head red cabbage, sliced thin
- 2 cups rice wine vinegar
- 1/2 inch slice of fresh ginger root
- 1 teaspoon mustard seed
- 1 clove garlic, peeled
- 1/2 jalapeno, sliced and seeded
- 1 tablespoon sugar
- 1 tablespoon salt
- Place the sliced cabbage, ginger root, mustard seed, garlic clove, and jalapeno in a glass jar.
- Heat the vinegar, sugar, and salt in a saucepan until boiling.
- When the vinegar is boiling, gently pour over the cabbage and spices.
- Let cool for 10 minutes.
- Cover and keep in your fridge for up to two weeks.
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Nutrition Information:Yield: 16 Serving Size: 1/4 cup
Amount Per Serving: Calories: 19 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 407mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 1g
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