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Whether you have a lot of leftover cabbage and need something to do with it or you love the taste of pickled vegetables, this pickled cabbage recipe is a quick and easy way to pickle a vegetable for a side dish or topping!
Quick Pickled Cabbage
If you love tangy, vinegary, and crunchy vegetables, you’re going to absolutely love this pickled cabbage recipe. It’s just as easy as my pickled red onion recipe and it is the perfect topping on sandwiches, tacos, and so much more! I love eating it with a hearty beef stew or soup to break up the density, plus, the tang is a great way to balance the flavors.
I remember when I was at a local restaurant and ordered eggplant schnitzel that came paired with pickled cabbage. It was a surprising addition but I absolutely loved how it balanced the fried schnitzel with the tang of the pickled cabbage.
How to Make Pickled Cabbage
Making pickled cabbage truly is really easy. You first need to make the brining liquid and then pour it over the shredded cabbage. Allow it to cool and sit for your desired length of time and then enjoy!
Type of Cabbage to Use
I used regular green cabbage in this recipe along with some shredded carrots. Another popular variation is to use red cabbage (the color is so pretty!). Whichever you find or prefer to use will be okay. In a pinch, napa cabbage would work too but try to stick to green or red cabbage.
Ways to Use Pickled Cabbage
- Rice bowls – pile pickled cabbage on these Middle Eastern Inspired Ground Beef Bowls or this Falafel Buddha Bowl.
- Tacos and burritos – serve as a side or topping for Chorizo Tacos, Cauliflower Tacos, or smothered burritos.
- Burgers and sandwiches – adding on top of Turkey Spinach and Feta Burgers or a Hot Honey Chicken Sandwich would add so much flavor!
Storage Instructions
Store in a tight, lidded jar in the refrigerator for up to 3 weeks. The longer it sits, the better it is so you can slowly enjoy it without fear that it’ll go bad!
Pickled Cabbage
Ingredients
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ¼ cup granulated sugar
- ½ head of small green cabbage, thinly sliced
- 2 carrots, peeled and shredded
Instructions
- In a pot over medium-high heat, add vinegars and sugar to the pot and stir until sugar is dissolved.1 cup white vinegar, ½ cup apple cider vinegar, ¼ cup granulated sugar
- In the meantime, toss cabbage and carrots together then pack into large mason jars or whatever canning jar you use.½ head of small green cabbage, 2 carrots
- When the liquid is ready, carefully pour into the mason jars, covering the cabbage and carrot mixture.
- Close the lid and allow the mixture to cool to room temperature then put in the refrigerator and allow it to get better over time! You may eat it after 30 minutes though, too!
Notes
Nutrition
Photographs by Meg McKeehan Photography
