Sweet Pickled Red Cabbage

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This sweet pickled red cabbage is tangy, crunchy & vibrant. The perfect accompaniment to homemade kebabs, sandwiches & salads!

sweet pickled red cabbage

This pickled red cabbage is sweet, crunchy & delicious!

This batch of pickled cabbage is tangy & vibrant and makes a great addition to homemade kebabs, salads, tacos & sandwiches! Plus, it’s super quick & easy to prepare, you’ll only need a handful of ingredients and it will keep in the fridge for several weeks.

This stuff’s a great side dish to have in your fridge, ready for when a dish needs a splash of colour & flavour!

What You’ll Need

  • Red Cabbage – We’re using half a red cabbage for this recipe, which will make at least 8 servings of pickles.
  • Vinegar – I like to use red wine vinegar when pickling red cabbage but white wine or apple cider vinegar will work as well.
  • Sugar – We’re using caster sugar in our pickle, to add just the right amount of sweetness.
  • Pickling Spices/Flavourings – To flavour my pickle, I used coriander seeds, pink peppercorns, a bay leaf, star anise, chilli flakes & half a cinnamon stick. Feel free to flavour your pickle however you like though!
sweet pickle in saucepan

How To Make Sweet Pickled Red Cabbage

The full, printable recipe card for this pickled cabbage can be found at the bottom of this post! Here’s a quick rundown of the recipe…

  1. Make The Pickle
    We’re making a quick & simple pickle by warming vinegar, water & sugar in a pan with coriander seeds, pink peppercorns, star anise, a bay leaf, half a cinnamon stick & some chilli flakes until the sugar has dissolved. It’s important not to let the pickle boil though as this can make it taste bitter. When the pickle is ready, we take it off the heat & set it aside whilst we prep the cabbage.
  2. Slice The Cabbage
    Next, we thinly slice half a red cabbage then place it into a clean, sterilised jar or container. We then pass the warm pickle through a sieve, into a jug then pour over the sliced cabbage, making sure that every slice is submerged.
  3. Leave To Pickle
    Now we let the pickle cool to room temperature then leave it in the fridge for at least a day before using. Kept in the pickle, red cabbage will keep for several weeks.

What To Serve Pickled Cabbage With

I made this sweet pickled cabbage, to serve on a homemade lamb shawarma kebab! It also works great with other kebabs like chicken or donner and would also make a fantastic addition to a salad, sandwich or a taco. This stuff’s crunchy, sweet & super tasty!

More Side Dishes To Try!

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Sweet Pickled Red Cabbage

This sweet pickled red cabbage is tangy, crunchy & vibrant. The perfect accompaniment to homemade kebabs, sandwiches & salads!
Prep Time20 minutes
Pickling Time1 day
Total Time1 day 20 minutes
Course: Side Dish
Cuisine: Middle Eastern, Turkish
Servings: 8 Portions
Author: Ben Racey

Equipment

  • Medium Saucepan
  • Sieve
  • Airtight Container (See Notes)

Ingredients

  • Half A Red Cabbage Around 500 Grams

Pickle

  • 350 g Red Wine Vinegar See Notes
  • 200 g Water
  • 250 g Caster Sugar
  • 1 Star Anise
  • 1 Bay Leaf
  • ½ Cinnamon Stick
  • 1 tsp Coriander Seeds
  • ½ tsp Pink Peppercorns
  • ¼ tsp Chilli Flakes

Instructions

  • Place all of the pickle ingredients into a saucepan then set over a low heat.
  • Warm the pickle until it is hot & all of the sugar has been dissolved (but don't let it boil) then take off the heat & set aside.
  • Next, discard any withered outer leaves from the half red cabbage then cut in half & trim off the core.
  • Using a sharp knife, thinly slice the cabbage then transfer it into a large jar/pyrex container with a lid.
  • Pass the warm pickle into a jug, through a sieve then pour over the sliced cabbage, making sure that every slice is submerged.
  • Let the cabbage cool to room temperature then cover with a lid & refrigerate for at least a day before using.

Notes

1. Cabbage – For this recipe, you’ll need 500 grams of red cabbage. This equates to half a cabbage. If you’d like to make a large batch of pickled cabbage, feel free to use a whole cabbage instead but make sure to double the amount of pickle as well.
2. Vinegar –  I find that red wine vinegar works best when pickling red cabbage but white wine vinegar or apple cider vinegar will work as well.
3. Container – Make sure that the jar or container that is used to store the cabbage in is clean & sterile. This will help prevent the pickles from going off. A large kilner jar or a pyrex container with a lid is best.
4. Storage – Kept in the fridge, this pickled cabbage will keep for several weeks.
5. Pickle – Make sure not to let the pickling liquid boil as you warm it up as this can make it taste bitter.
6. Peppercorns – If you haven’t got any pink peppercorns, use black ones instead. I’d recommend using a ¼ tsp of black peppercorns. 

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