Pickled “Red” Cabbage Recipe

6 Min Read

Pickled red cabbage adds a vibrant burst of flavor and color to any meal.

Whether used as a tangy topping for tacos or sandwiches, a crunchy addition to salads, or a zesty side dish, this recipe offers a simple and delicious way to enjoy the nutritional benefits of cabbage year-round.

With just a few basic ingredients and minimal effort, you can create a homemade batch of pickled red cabbage that will elevate your culinary creations.


Main Ingredients:

  • Red cabbage, thinly sliced – 1 small head (about 4 cups)
  • Apple cider vinegar – 1 cup
  • Water – 1 cup
  • Granulated sugar – 1/4 cup
  • Salt – 1 tablespoon
  • Whole black peppercorns – 1 teaspoon
  • Optional: spices such as cloves, cinnamon, or bay leaves for extra flavor


  • Large glass jar or container with a tight-fitting lid
  • Knife
  • Cutting board
  • Saucepan


Prepare Cabbage:

Rinse the red cabbage under cold water and remove any outer leaves that are wilted or damaged.

Cut the cabbage into thin slices, discarding the core.

Make Pickling Liquid:

In a saucepan, combine the apple cider vinegar, water, sugar, salt, and whole black peppercorns.

Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are completely dissolved.

Pack Jar:

Pack the sliced red cabbage into a clean glass jar or container with a tight-fitting lid, leaving some space at the top.

Pour Pickling Liquid:

Carefully pour the hot pickling liquid over the cabbage in the jar, ensuring that the cabbage is completely submerged.

Cool and Seal:

Allow the pickled red cabbage to cool to room temperature before sealing the jar tightly with the lid.


Place the jar in the refrigerator and let the cabbage pickle for at least 24 hours before serving. The flavors will continue to develop over time.


Enjoy the pickled red cabbage as a condiment, topping, or side dish with your favorite meals.

Nutritional Facts

Servings: About 8
Calories per serving: Approximately 50
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 590mg
Total Carbohydrates: 12g
Dietary Fiber: 2g
Total Sugars: 8g
Protein: 1g

Health Benefits

Pickled “Red” Cabbage offers several health benefits, including:

Nutrient Density:

Red cabbage is rich in vitamins and minerals, including vitamin C, vitamin K, vitamin A, potassium, and manganese.

Vitamin C is a powerful antioxidant that supports immune function, skin health, and wound healing.

Vitamin K is essential for bone health and blood clotting, while vitamin A promotes vision and skin health.

Antioxidant Properties:

Red cabbage contains anthocyanins, the pigments responsible for its vibrant color.

Anthocyanins are potent antioxidants that help neutralize harmful free radicals in the body, reducing oxidative stress and inflammation.

Consuming foods rich in anthocyanins may lower the risk of chronic diseases like heart disease, diabetes, and cancer.

Gut Health:

Pickled red cabbage is fermented, which means it contains beneficial probiotics that support gut health.

Probiotics are live bacteria and yeasts that promote a healthy balance of gut microbiota, improve digestion, and strengthen the immune system.

Consuming fermented foods like pickled cabbage regularly may help alleviate digestive issues like bloating, gas, and constipation.

Blood Sugar Regulation:

Red cabbage is low in calories and carbohydrates but high in fiber, which slows down the absorption of sugars into the bloodstream, helping regulate blood sugar levels.

Additionally, the fermentation process may further enhance the blood sugar-regulating properties of pickled red cabbage by increasing its acidity and reducing its glycemic index.

Heart Health:

The fiber, antioxidants, and probiotics found in pickled red cabbage contribute to heart health.

Fiber helps lower cholesterol levels and reduce the risk of heart disease, while antioxidants protect blood vessels from damage and improve blood flow.

Probiotics may also have a beneficial effect on blood pressure and cholesterol levels.

Easy Digestion:

Fermented foods like pickled red cabbage are easier to digest than their raw counterparts, as the fermentation process breaks down complex carbohydrates and proteins into more digestible forms.

Pickled cabbage can help soothe the digestive tract and improve nutrient absorption.

Overall, pickled “Red” Cabbage is a nutritious and flavorful addition to your diet, offering a wide range of health benefits, especially when consumed as part of a balanced diet.


1. How long will the pickled cabbage last in the refrigerator?

Properly stored, pickled red cabbage can last for several weeks to a few months in the refrigerator.

2. Can I adjust the sweetness or acidity of the pickling liquid?

Yes, feel free to adjust the amount of sugar or vinegar to suit your taste preferences.

3. Can I reuse the pickling liquid for another batch of cabbage?

While it’s possible to reuse the pickling liquid, it’s best to make a fresh batch to ensure optimal flavor and safety.

4. Can I add other vegetables to the pickling mixture?

Absolutely! Feel free to experiment with adding other vegetables like carrots, onions, or peppers for additional flavor and texture.

5. Can I use white vinegar instead of apple cider vinegar?

Yes, you can substitute white vinegar for apple cider vinegar, but keep in mind that it may alter the flavor slightly.

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