In this traditional pickled red cabbage recipe, the first key step is to ensure your cabbage is shredded as evenly as possible. Either use a sharp knife or a mandoline, if you have in your kitchenware, to achieve fine and even shredding. It’s also possible to build in an additional step to the recipe above to briefly salt the cabbage. This helps to soften the cabbage and opens it up to absorb more flavour during the pickling process.
For any leftover red cabbage, there are lots of ways to cook with this versatile ingredient and to add it to popular dishes such as red cabbage tacos or red cabbage with fish. And if you need further guidance or detail on the pickling process, we have a brief guide available to walk you though more of the detail behind this method.
Variations on pickled red cabbage
To vary this recipe, you can start by experimenting with different types of cabbage. Red cabbage typically keeps its crunch slightly better after pickling and has an inviting bright magenta colour. However, you could also use green cabbage if you have it to hand in your kitchen. Explore the 10 most popular cabbage varieties in our guide to find the one that’s perfect for your pickling recipe.
Spiced pickled red cabbage
We’ve shared a basic pickled red cabbage recipe above, but some chefs will add to this list of ingredients and build in other elements, including spices, to bring a touch of heat to this tangy side dish. Cumin seeds add an earthy depth and are often used in a pickled red cabbage recipe. Or you could try adding black peppercorns if you have them.
Pickled red cabbage with apple or onion
The recipe above does not include apples and uses a red onion for a quick pickling method. It is possible to incorporate apples into the mixture for additional sweetness. Peel and thinly slice your apples of choice and cook gently before adding to the cabbage so the apple dissolves partly first.
If you’d prefer to use a brown instead of a red onion, you’ll need to factor in additional cooking time to sweat the onion. Gently cook over a medium heat in butter until translucent before adding to the cabbage in the jar. Using a brown onion brings a more mellow flavour profile to the final pickled cabbage.
What to serve with pickled red cabbage
Pickled red cabbage is a crunchy and complex side dish that can be enjoyed with classic roast meats, such as a whole roast chicken or turkey on Christmas Day. It’s also tasty as a sandwich accompaniment, and even better with a leftover turkey sandwich on Boxing Day.
Storage and make-ahead
Pickled red cabbage needs at least an hour to sit before being used. Ideally, it’ll benefit from even longer, and if you can let it rest for a day in the fridge, you’ll see the results in the flavour. Once made, it’ll keep in the fridge for up to two weeks in an airtight container. Look for signs of spoilage, including mould or an unpleasant smell, before using.
