Red Pickled Cabbage
Transform your meals with the vibrant crunch and tangy flavor of homemade Red Pickled Cabbage! This easy recipe combines crisp red cabbage with a perfectly balanced pickling brine made from white vinegar, sugar, garlic, and aromatic spices like mustard seeds, black peppercorns, and bay leaves. In just 15 minutes of prep time, you can create a versatile condiment that adds a zesty punch to sandwiches, salads, or grilled dishes. The quick infusion of flavors ensures the cabbage stays crisp while soaking up the bold, tangy notes of the brine. With minimal effort and a few days of refrigeration, this pickled cabbage becomes a long-lasting fridge essential that’s as beautiful as it is delicious. Perfect for meal prep, side dishes, and enhancing everyday meals, this recipe is a must-try for lovers of bold, homemade flavors!
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Recipe Information
Ingredients
- 1 medium head red cabbage
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 2 whole bay leaves
- 2 cloves garlic cloves
Instructions
Remove the outer leaves of the red cabbage and rinse it thoroughly under cold water.
Using a sharp knife or a mandoline, thinly slice the cabbage into fine shreds. Discard the tough core.
Peel and lightly crush the garlic cloves.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and salt. Add the black peppercorns, mustard seeds, bay leaves, and crushed garlic.
Heat the mixture over medium heat until the sugar and salt dissolve completely. Bring it to a gentle simmer for 2-3 minutes to infuse the flavors.
Place the shredded red cabbage into a large, sterile glass jar or container.
Carefully pour the hot pickling liquid over the cabbage, ensuring that the cabbage is fully submerged in the liquid.
Allow the mixture to cool to room temperature, then seal the jar with a lid.
Refrigerate the pickled cabbage for at least 24 hours to develop flavor. For best results, let it sit for 2-3 days before eating.
Serve as a tangy side dish, sandwich topping, or salad ingredient. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7296 mg | 317% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 50.6 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
