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top down view of a jar filled with pickled cabbage.

Pickled Cabbage

Course: Side Dish
Cuisine: American
Keyword: pickled cabbage
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 14 loosely filled cups
Calories: 83kcal
Author: Victor
Quick and very tasty pickled cabbage that can be served with a variety of meat dishes or on its own.
Print Recipe


  • 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 sunflower 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


  • 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.


Pickled cabbage can be stored in a refrigerator for up to 2 weeks or even longer.


Calories: 83kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 767mg | Potassium: 154mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1550IU | Vitamin C: 29.3mg | Calcium: 32mg | Iron: 0.5mg