A bowlful of pickled red cabbage with walnuts & apple

Pickled red cabbage with walnuts & apple

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

Prep: 25 mins Cook: 5 mins


Serves 10

Serve this festive pickled red cabbage with cold cuts and sausage rolls on Boxing Day and beyond. It also makes a fantastic side dish for Christmas Day

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal116
  • fat7g
  • saturates1g
  • carbs8g
  • sugars8g
  • fibre3g
  • protein3g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 small red cabbage quartered, cored and finely shredded (with a mandoline, if you can)
    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…

  • 2 red onions, finely sliced (with a mandoline, if you can)
  • 1 dried red chilli
  • 2 juniper berries
  • 2 allspice berries
  • 200ml red wine vinegar
  • 75g demerara sugar
  • 100g walnut halves, toasted and lightly crushed with a pestle and mortar



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 1 small pack dill, chopped
  • 3 Granny Smith apple, skin on, quartered, cored and sliced


  1. Tip the cabbage and red onion into a bowl and season with 2 tsp sea salt, then toss together. Set aside for to cure for 20 mins.

  2. Meanwhile, pour 200ml water into a saucepan and add the chilli, juniper, allspice, vinegar and sugar, then bring to the boil. Tip the cured cabbage into a colander and rinse once under cold water to remove any excess salt. Pack into a large, clean container and pour over the warmed spiced pickling liquid. Put on the lid and leave in the fridge until needed. Can be made up to a week ahead.

  3. When you are ready to serve, drain the pickling liquid from the cabbage and discard the dried chilli. Bring up to room temperature, then stir through the nuts, dill and sliced apple. Spoon the salad into a large salad bowl to serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.