;
Pickled red cabbage

Pickled red cabbage

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 15 mins Cook: 15 mins Plus standing

Easy

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.

Ingredients

  • 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

Method

  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.
sidney freeman's picture
sidney freeman
29th Dec, 2018
5.05
After reading all the posts by people on this pickled red cabbage recipe, I was somewhat dubious about how the finished recipe would turn out to be. Can't see what people are complaining about - as the resultant pickled red cabbage is really nice - yes nice, not salty at all, a little sweetness, but nothing over-the-top and it is really crispy. I got four and a bit medium jars out of using one cabbage. I made sure all of the salt was washed away by repeat washings, and the salt extracted a lot of water from the cabbage - presumably it is then replace by the cider vinegar/wine/and converted sugar. (when you consider the amount you would eat in a serving, the amounts would be negligible anyway! Good recipe - would recommend this to anyone as long as you follow the recipe and flush away the salt there's no problem at all. That's my opinion.
sidney freeman's picture
sidney freeman
23rd Dec, 2018
5.05
Wondering why it is stated that this recipe is classified for 'keeping in the fridge for one month?' Would imagine with salt, sugar, wine, vinegar it would last for about a year?
mooselondon
22nd Dec, 2018
This is more of a 'Candied Cabbage". Hideously sweet and way too salty too (and I love salt). Threw away the result. Awful recipe.
Michael Murphy's picture
Michael Murphy
4th Dec, 2018
I too was quite surprised at the amount of sugar specified, but as a first attempt wanted to follow the recipe closely, unfortunately that was a mistake, as it was so sweet it was more like a dessert than a pickle, I might try to change it by adding some more vinegar.
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
4.05
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.
daveburke
22nd Sep, 2016
4.05
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.
elsjeb
13th Mar, 2016
Half the sugar is sweet enough, end result is too salty for my taste and I love salty.
sharpmead
5th Aug, 2015
4.05
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?
Pynner
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.

Pages

CVAL
13th Aug, 2017
Can anyone comment on how long this pickle will last UNopened? Thanks
goodfoodteam's picture
goodfoodteam
17th Aug, 2017
Thanks for your question. We would still recommend a month, kept in the fridge.
Angel1967
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.
Ronicooks
11th Nov, 2013
Do you actually cook the cabbage or just pour the liquid over the raw cabbage?
elsjeb
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.
Want to receive regular food and recipe inspiration?