Easy to prepare and requiring only a few ingredients, Pickled Cabbage provides a sweet yet tangy crunch to any meal.
I remember seeing jars of thinly sliced cucumbers and onions suspended in clear liquid in the refrigerator as I was growing up. My mother used to pickle those vegetables all the time, and they would last for weeks. After enjoying fermented cabbage dishes like kimchi and sauerkraut, I realized I could give cabbage, one of my favorite veggies, the same quick-pickle treatment that my mom used on her cucumbers.
This pickled cabbage is suitable for eating right out of the jar, adding to sandwiches, or mixing into your favorite salads. Top a hot dog with the cabbage, some mustard, and melted cheese for a delicious lunch. Use pickled cabbage to make a grilled Reuben sandwich. It’s just so good, I’m sure you’ll find many ways to incorporate it into your meals.
Is Pickled Cabbage Healthy?
Pickled cabbage is a healthy addition to your daily diet. Cabbage is low in calories, contains beneficial fiber and other nutrients, like vitamins C and K, and contains antioxidants that can help reduce inflammation. While the health benefits of apple cider vinegar (ACV) are still being studied, one thing’s for certain: it is a great way to deliver lots of flavor with few calories and no fat.
Little Effort For Huge Flavor!
I don’t know about you, but I love a recipe that requires little effort yet yields excellent flavor. Pickled cabbage is one such recipe. If you can boil water, you can make this dish. The prep time is 15 minutes, but only if you need to slice your cabbage by hand. I love shortcuts, so I often buy packages of pre-shredded cabbage at the grocery store.
If you do that, the preparation takes only a few minutes: boiling the water, ACV, sugar, and salt, and waiting for the sugar and salt to dissolve. Then, you simply pour the hot liquid over the cabbage and garlic that you have packed into a jar or heat-proof container. A day or two in the refrigerator will do the rest. After about 12 hours, when the mixture has softened a bit, I recommend pushing the cabbage down into the jar to ensure that all of it is completely submerged in the pickling liquid.
FAQs & Tips
How Do I Store Leftovers?
Pickled cabbage can be stored in its airtight jar for up to 1 month, and it is ready to enjoy whenever you want.
Can I Prep This Ahead?
Pickled cabbage is an excellent make-ahead dish. It needs 24 hours to sit in the refrigerator to let the flavors meld. You can also shred your cabbage up to 48 hours before preparing this recipe and store it in a zip-top plastic bag or airtight container in the fridge.
Can I Use Pre-Shredded Coleslaw Mix?
Pre-shredded coleslaw mix is a great way to save time and add extra colors, dimensions, and flavors to your pickled cabbage. Many packages contain red and green cabbage, along with carrots. It’s a great way to mix things up a bit.
Can I Use A Different Vinegar?
Any vinegar will work, but the benefits of apple cider vinegar with “the mother” will not be present. The flavor profile will also change slightly, but you may find that using balsamic, red or white wine, rice, or regular white vinegar suits some meals better.
Serving Suggestions
I love grabbing a fork and eating pickled cabbage straight from the jar as a healthy snack. It is also great atop salads, tacos, hot dogs, and sandwiches. Some of my favorite recipes to add it to include Lobster Rolls, Ground Chicken Tacos, Shrimp Tacos, and this Salami Sandwich.
It also adds a delightful crunch to Antipasto Salad, Quinoa Chickpea Salad, and Pineapple Fried Rice. However you serve it, pickled cabbage makes a great addition to any meal.
Ingredients
- 1 medium head of cabbage red or green, thinly sliced
- 1 clove garlic sliced
- 2 cups water
- 1 1/3 cups apple cider vinegar
- 1 tablespoon granulated sugar
- 3/4 teaspoon kosher salt
Instructions
- Pack the sliced cabbage and garlic into a large glass jar or heat-proof bowl.
- In a saucepan, mix water, apple cider vinegar, sugar, and salt. Heat over medium, stirring until the sugar and salt dissolve and the mixture comes to a boil.
- Gently pour the hot brine over the cabbage and garlic, making sure the cabbage is completely submerged.
- Allow the mixture to cool to room temperature. Cover the jar tightly and refrigerate for at least 24 hours before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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