Pickled red cabbage

Pickled red cabbage

  • 1
  • 2
  • 3
  • 4
  • 5
(9 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
Save to My Good Food
Please sign in or register to save recipes.


  • 500g red cabbage, finely shredded
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 140g coarse sea salt
  • 500ml cider vinegar
  • 200ml red wine
  • 400g granulated sugar
  • 2 tsp black peppercorn
  • 6 bay leaves
  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Pier Cavaciuti's picture
Pier Cavaciuti
24th Mar, 2018
Sorry but way too much sugar and particularly salt.......140g?
Peter Holdstock's picture
Peter Holdstock
30th Nov, 2017
I have just tried this recipe and worked great, really tasty! I will do this again but may slightly reduce the sugar, the salt, if thoroughly washed off after specified time does not make the finished pickle salty and removes a considerable amount of the water content in the cabbage prior to processing.
22nd Sep, 2016
Good crop of beautiful red cabbages this year, looking for recipes and decided to try this. After reading other comments I made absolutely sure that the salt was thoroughly rinsed from the cabbage. Almost persuaded to reduce the amount of sugar but decided to go with the full amount for my first batch. Pleased I did. Delicious.
13th Mar, 2016
Half the sugar is sweet enough, end result is too salty for my taste and I love salty.
5th Aug, 2015
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?
4th Nov, 2016
Both salt and sugar are preservatives - so if you don't use them or if you cut them down the pickle will not keep for so long. The original reason for pickles, chutneys and jams was because there was no refrigeration.
26th Apr, 2015
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.
22nd Nov, 2017
Unnecessarily hostile Rexobg, maybe you should check your methods first. This worked well for me.
27th Jul, 2014
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
6th Sep, 2013
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.


13th Aug, 2017
Can anyone comment on how long this pickle will last UNopened? Thanks
goodfoodteam's picture
17th Aug, 2017
Thanks for your question. We would still recommend a month, kept in the fridge.
15th Sep, 2014
Do you mean it will only last a month once opened. Surely because it is pickled it should last months if unopened.
11th Nov, 2013
Do you actually cook the cabbage or just pour the liquid over the raw cabbage?
13th Mar, 2016
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.