Crunchy, slightly spicy, sweet and tangy, this pickled cabbage is a great accompaniment to meats but can also be had on its own as a substitute for a salad.
Pickled cabbage is delicious and packs a lot of vitamins at less than 100 calories per cup. The best part is that it only takes 20 minutes to make unlike fermented cabbage or sauerkraut. You can make it pretty much any time even if you have very little time to spare. Every time I serve it to my guests I get a lot of compliments and a good amount of surprise when they learn how quickly it can be made.
I particularly like this crunchy cabbage with roasted, baked or broiled chicken breasts. The pickling juices are great as a sauce so don’t leave them out. Pour some over your side dish – rice or potatoes – and you will know what I mean. That sweet and tangy taste will make any side dish taste better.
For more spiciness double or triple the number of hot red chili peppers. Chili pepper seeds and the membrane is where the real heat is, so leave them in if you want some extra heat. Jalapeno peppers can also be used in this recipe but start with one de-seeded pepper and see how you like it. You can always add more later if desired.
Garlic adds a lot of flavor to pickled cabbage but if you want to remove the harsh, bitter bite of raw garlic, zap it on high for 10 seconds in a microwave or blanch in hot water for a minute before slicing.
Pickled Cabbage
Ingredients
- 1 cabbage about 2 lbs, cut into about 1-inch squares
- 2 carrots large, shredded
- 6 garlic cloves thinly sliced
- 1 red chili pepper seeds removed and thinly sliced
- 1/3 cup olive oil
- 1/3 cup water
- 2/3 cup white vinegar
- 2 Tbsp honey
- 1 1/2 Tbsp kosher salt or sea salt
- 1 tsp black pepper optional; or substitute for ground coriander seeds
Instructions
- Mix the cabbage, shredded carrots, garlic, hot pepper and black pepper in a large bowl.
- In a small sauce pan, bring the water, olive oil, vinegar and salt to a boil. Stir to dissolve the salt. Add the honey, stir and bring to boil again.
- Pour the hot pickling liquid over the cabbage then toss the cabbage with two large spoons. Let cool for a few minutes.
- Transfer to a 2 quart jar, packing tightly. Cover with a lid and let cool to room temperature then refrigerate. It will only get better with time.
Notes
Nutrition
Julie
Hi! Have you ever tried to make this with raw apple cider vinegar in lieu of the white vinegar?
Victor @ Taste of Artisan
No, never tried that but I think it’s a very good alternative.
Julie
I gave it a try, using the same ratios, and it turned out fantastic!
Victor @ Taste of Artisan
Malt vinegar is another good one to try. I use it a lot lately.
melody
Amazing and simple. On my second batch already! so far I have had it a long side pork chops, on cabbage rolls and with my pierogies. So good. Thank you!
Victor @ Taste of Artisan
You are very welcome, Melody. My family loves it, we make this pickled cabbage several times a month. I made a large batch just this past weekend. Put it in a glass cookie jar. Better pickled cabbage then cookies, right? It’s a lot healthier;)
>
>
Lately we’ve been shredding our cabbage, my kids prefer it that way. Well, as long as they eat it…
Jane P.
Simply outstanding! Thank you so much for sharing such an easy and delicious way to prepare cabbage!
Victor @ Taste of Artisan
You are very welcome!
JP
Interesting recipe and the cabbage turned out delicious. I paired it with grilled chicken and it’s like the two were made to be consumed together. Thanks for sharing.
Misrii - Homemade Food
This looks amazing! I have to try this in the next few weeks!