This is a great appetizer, excellent with hot roasts or as a side dish. Pickled red cabbage can even be used as part of a salad or in a sandwich. If you like pickled vegetables you should try the recipe for pickled beets. It is very delicious!
Pickled Red Cabbage
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 lb. (about one medium) red cabbage, finely shredded
- 3/4 cup coarse sea salt
- 1 cup cider vinegar
- 2 cups white vinegar
- 1 cup red wine
- 3-4 garlic cloves
- 2 Tbsp. granulated sugar
- 1 tsp black peppercorns
- 2 tsp allspice berries
- 4 bay leaves
Instructions
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. Dry it with a towel. The salt works to release water from the cabbage. Arrange it in sterilized glass jars.
Put the vinegar, red wine, sugar, allspice berries, garlic, peppercorns, and bay leaves into a saucepan. Bring to the boil, then remove from the heat and leave it to infuse, for about an hour. Discard the bay leaves.
Pour the liquid in the jars to cover the cabbage. Leave it to cool, before sealing the jars tightly and storing them in the fridge for at least 2 weeks. It will keep for several months.
11 Comments
La Table De Nana
January 9, 2013 at 2:26 amYelena..I bet this is delicious..thank you.
Marina
January 9, 2013 at 4:07 amIt will not keep even for one week in my cabbage loving family! Great recipe!
Medeja
January 9, 2013 at 4:34 amI don't think I have enough jars..I actually don't have any empty jars 🙂
Does it taste similar to sauerkraut? Grandma used to make the whole barrel and we were eating through winter 😀
Nami | Just One Cookbook
January 9, 2013 at 6:06 amI was looking forward to your pickled cabbage post. 🙂 You are so quick! You just made it and you can post right away! Mine takes close to 2 weeks to a month… LOL. 🙂 Love your pickles! 🙂
Rosa's Yummy Yums
January 9, 2013 at 8:03 amExquisite! Pickles are so addictive.
Cheers,
Rosa
kathyinozarks
January 10, 2013 at 9:07 amthanks for the recipe-this looks really good
Rowena Dumlao-Giardina
January 11, 2013 at 1:34 amWhat a perfect timing! I have some red cabbage that I don't know what to do with. I can give your recipe a try. It looks delicious!
melangery
January 11, 2013 at 1:41 amDear Rowena, let me know if you like it. Should be very good!
Peggy G.
January 11, 2013 at 8:35 pmWhat a beautiful, gorgeous color!
Mary C. Myerson
November 18, 2019 at 3:54 amYlena, How many pint jars might this make? Thanks.
Yelena Strokin
November 18, 2019 at 7:16 amMary, more likely you will need two jars. But I would double the recipe and make more at ones, its that good!