Pickled cabbage is a fridge staple in our house. It’s an easy condiment to add colour and flavour to a dish. This simple recipe can be made ahead and will last at least a couple of weeks. It’s perfect if you bought a red cabbage for something else and have some left over. Try it for yourself and you won’t look back. Remember to make this ahead of time, it needs at least 4 hours to ‘settle’.

PS – a jar of red pickled cabbage makes a great Christmas gift!

Pickled cabbage ingredients

  • 1/2 small head of red cabbage
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 2 teaspoons coconut sugar
  • 2 cloves garlic
  • 2 dried bay leaves
  • 2 teaspoons caraway seeds (can also use mustard seeds)
  • 1 teaspoon salt
  • black pepper
pickled cabbage


Cut cabbage in quarters. Remove the core. Shred cabbage finely with a mandolin slicer or very sharp knife. Place in a glass jar or bowl. Next, place water, vinegar and sugar in a bowl and whisk until the sugar is dissolved (or put not the stove until a light boil begins). Stir in smashed garlic cloves, bay leaves, caraway seeds/mustard seeds, salt and pepper to taste. Pour over the cabbage and tightly cover the bowl and let sit on the counter for 3-4 hours. When it’s ready, stir and then put in jars or bowls to serve before putting in the fridge to chill.

Pickled cabbage is a great condiment to have on hand as a side to falafels, salads, fish, eggs or to add brightness to your hors d’oeuvres. Enjoy!

This recipe is a creation by Jennifer Sargent from Zing Fresh, using only organic ingredients that are all available at your Co-op. 🙂