Pickled Red Cabbage is the perfect topping for so many dishes. This tart and spicy condiment is quick to make and keeps in the refrigerator for weeks. Great for tacos and burgers!
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 recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
PICKLED RED CABBAGE
Cabbage seems to get a bad rap. Everyone complains that it is hard to cook and the kids say they don’t like 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 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 the cabbage adds was exactly what I was looking for. Wanting a hint of tartness to round out the recipe, I thought pickling the cabbage would be the best way. Keep reading to see how it turned out!
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PICKLED RED CABBAGE INGREDIENTS
- red cabbage
- rice wine vinegar
- mustard seeds
Red Cabbage – You can use green cabbage but it’s not as pretty!
Jalapeno- I like to use fresh ones. Just be sure to remove the ribs and seeds or it will be very spicy!
Rice Wine Vinegar – If you don’t have it feel free to use plain white distilled vinegar.
Mustard Seeds – These are optional but I really love the tangy flavor that add to the recipe. I found yellow mustard seeds in my local market but the brown ones are great too. I usually order mine online.
HOW TO MAKE PICKLED RED CABBAGE
STEP ONE: Place the shredded cabbage, ginger root, mustard seed, garlic clove, and jalapeno in a glass jar.
STEP TWO: Heat the vinegar, sugar, and salt in a saucepan until boiling.
STEP THREE: When the vinegar comes to a boil, gently add the vinegar over the cabbage and spices. Be sure to leave 1/2 inch space at the top of the jar.
STEP FOUR: Let cool for 10 minutes. Cover and keep in your fridge for up to two weeks. I like to wait at least 24 hours before using the cabbage so it has time to infuse with all the vinegar and spices.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
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! Now that I have made this quick pickled red cabbage, I keep finding uses for it.
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.
TAPAS TIPS & TRICKS
- if you are worried about putting a warm jar in the fridge, cool completely before chilling.
- it’s ready to eat after a few hours but I like to wait a full 24 hours before trying.
- make sure the jalapeno, ginger, and garlic are thinly sliced.
- use a sharp knife when slicing or use a mandoline slicer.
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USES FOR PICKLED RED CABBAGE
- hot dogs
- scrambled eggs
- spring rolls
OTHER PICKLED RECIPES
- Pickled Brussels Sprouts
- Pickled Asparagus
- Spicy Beer Pickles
- Tequila Taco Pickles
- Tangy Red Onions
- Refrigerator Pickles
- Italian Pickled Vegetables
- Pickled Vinegar Peanuts
QUICK PICKLED 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.
*If you like this recipes, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 16 Serving Size: 1/4 cup
Amount Per Serving: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 407mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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