Pickled red cabbage

Pickled red cabbage

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(6 ratings)

Prep: 15 mins Cook: 15 mins Plus standing


Makes 1kg
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift

Nutrition and extra info

Nutrition: per serving

  • kcal66
  • fat0.3g
  • saturates0g
  • carbs15g
  • sugars15g
  • fibre0.4g
  • protein0.4g
  • salt0.7g
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  • 500g red cabbage, finely shredded
  • 140g coarse sea salt
  • 500ml cider vinegar
  • 200ml red wine
  • 400g granulated sugar
  • 2 tsp black peppercorn
  • 6 bay leaf
  • 2 tbsp yellow mustard seed


  1. Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.

  2. Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.

  3. Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

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Comments, questions and tips

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Comments (6)

elsjeb's picture

Half the sugar is sweet enough, end result is too salty for my taste and I love salty.

sharpmead's picture

I have just made this, I reduced the sugar by half and it tasted lovely. I would say you could reduce it even more as it was plenty sweet enough. I would also like to know the reason for the salt?

Rexobg's picture

Dreadful recipe. 400g of sugar? Are you kidding? and what's with the salt which as far as I could see just takes out the colour and is a waste of time. I threw the lot in the garbage. Maybe you should try your recipes first.

Michelet67's picture

Easy to make but I found it very sweet so have to add more vinegar to save this batch. Next time, I will definitely add much less sugar. It has been a great way to use up left over red cabbage.

Uncle Bill's picture

I made this for my barbecue to go with chicken kebabs, it is delicious. I used the full amount of sugar and it was fine. The pickle went quicker than the kebabs, must make more next time.

michelle43's picture

Made twice and I've saved the recipe. I only added around 100g of sugar as I thought the amount indicated was rather alot. Love the crispy cabbage & the flavour of the vinegar. Tastes better after a couple of weeks. Once the cabbage has been used I saved the vinegar for my fish & chips!

Questions (2)

Angel1967's picture

Do you mean it will only last a month once opened. Surely because it is pickled it should last months if unopened.

Ronicooks's picture

Do you actually cook the cabbage or just pour the liquid over the raw cabbage?

Tips (1)

elsjeb's picture

After reading the other comments, I made this with half the sugar . It is about right, possibly slightly too sweet. But it is far too salty. I rinsed the cabbage after using the salt but obviously didn't get rid of enough salt. The pickle tastes good, next time I will make it without the salt.