Appetizers/ Jams & Preserves/ Vegetables

Pickled Red Cabbage

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!

Pickeled cabbage

Pickled Red Cabbage

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  • 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



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.

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  • Reply
    La Table De Nana
    January 9, 2013 at 2:26 am

    Yelena..I bet this is delicious..thank you.

  • Reply
    January 9, 2013 at 4:07 am

    It will not keep even for one week in my cabbage loving family! Great recipe!

  • Reply
    January 9, 2013 at 4:34 am

    I 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 😀

  • Reply
    Nami | Just One Cookbook
    January 9, 2013 at 6:06 am

    I 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! 🙂

  • Reply
    Rosa's Yummy Yums
    January 9, 2013 at 8:03 am

    Exquisite! Pickles are so addictive.



  • Reply
    January 10, 2013 at 9:07 am

    thanks for the recipe-this looks really good

  • Reply
    Rowena Dumlao-Giardina
    January 11, 2013 at 1:34 am

    What 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!

  • Reply
    January 11, 2013 at 1:41 am

    Dear Rowena, let me know if you like it. Should be very good!

  • Reply
    Peggy G.
    January 11, 2013 at 8:35 pm

    What a beautiful, gorgeous color!

  • Reply
    Mary C. Myerson
    November 18, 2019 at 3:54 am

    Ylena, How many pint jars might this make? Thanks.

    • Reply
      Yelena Strokin
      November 18, 2019 at 7:16 am

      Mary, more likely you will need two jars. But I would double the recipe and make more at ones, its that good!

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