Pickled Cabbage

I love all things cabbage, from creamy slaw to Polish cabbage rolls and slow-fermented sauerkraut. Cabbage—which is in the same plant family as other cruciferous vegetables like broccoli, Brussels sprouts and kale—has a crisp texture, slight sweetness and practically bursts with nutrients. This pickled cabbage recipe celebrates all that goodness and boasts big flavor in a deceptively simple package. It’s sweet, acidic and crunchy (and can be made spicy, too).

Quick-pickled cabbage can be served as a side dish, and its sweet-and-tangy character makes it a natural pairing with grilled meats. It also makes an exceptional topping for sandwiches. Try piling it on a roll with the best hot dog brands and some grainy mustard or adding it to saucy pulled pork sandwiches or saucy tempeh sloppy Joes.

What’s the difference between pickled cabbage and sauerkraut?

This pickled cabbage recipe uses vinegar to quick-pickle the cabbage, whereas sauerkraut is a fermented cabbage dish made with salt. Quick-pickled cabbage requires just a few minutes of prep and is ready to eat in an hour. Sauerkraut is made through a much longer process that involves salting shredded cabbage and letting it sit at room temperature for several weeks. Lactobacillus (a type of beneficial bacteria) converts the vegetable’s natural sugars into lactic acid, giving sauerkraut its distinctive sour taste.

Pickled Cabbage Ingredients

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• Cabbage: A juicy, green cabbage is the perfect base for a batch of pickled cabbage. However, you can use red cabbage in this recipe or mix the two for a colorful change of pace.
• Green pepper: Bell pepper adds flavor, crunch and a deep earthy green color. If you want to play with the color or make a sweeter pickled cabbage, try using a red, orange or yellow bell pepper instead.
• Celery: Some celery ribs contain tough, stringy bits that feel fibrous. Feel free to peel celery or pull the strings out before cutting.
• Sugar: Granulated sugar contributes to the pickle’s sweet and sour flavor. If you prefer a more savory taste, add the sugar gradually and stop whenever the amount suits you.
• Vinegar: This recipe doesn’t specify which type of vinegar to use, so it’s up to you! White wine, red wine and cider vinegar are all great choices, as are fancier vinegars like champagne or sherry vinegar. You could even use a flavored vinegar. White distilled vinegar has a harsher, less nuanced quality but can be used if necessary.
• Celery seed: Pops of big celery flavor come from these tiny seeds. If you’ve had a jar in the cupboard for a few years, you might want to replace it, as the power of a spice dulls over time.
• Salt and pepper: Start with the amount in the recipe, but feel free to add more salt and pepper as desired.

Directions

Step 1: Combine the ingredients

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In a large bowl, combine the cabbage, green pepper, celery, sugar, vinegar, celery seed, salt and pepper.

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Toss to coat everything in the vinegar.

Step 2: Chill the pickled cabbage

Cover and refrigerate the pickled cabbage for at least one hour before serving it.

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Recipe Variations

• Make it creamy: For a creamy twist, stir in some mayonnaise or sour cream just before serving.
• Use other vegetables: You can substitute red cabbage for some or all of the green cabbage or add other veggies like shredded carrots, onions or beets. (Just be aware that red cabbage or beets will turn the whole dish red!)
• Add heat: To make spicy pickled cabbage, add a dash of your favorite hot sauce brand, cayenne pepper or chipotle chile powder.

How to Store Picked Cabbage

Pack the pickled cabbage into an airtight container, such as a canning jar with a screw-top lid. This recipe is quick-pickled and not processed and canned, so it’s not shelf-stable and must be stored in the refrigerator.

How long does pickled cabbage last?

If you follow the recipe as written and store the pickled cabbage in the fridge, it’s safest to consume it within a week. However, you may be able to extend its life to up to two weeks if you follow the best practices in our easy refrigerator pickles recipe (like using a sterilized jar and heating the vinegar brine before pouring it over the cabbage).

Pickled Cabbage Tips

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How do you shred cabbage for pickled cabbage?

Depending on your preference, you can shred cabbage with a knife, grate it on a box grater, or (carefully) use a mandoline slicer. If you have a food processor, you can use that, too.

How do you use pickled cabbage?

Pickled cabbage can be served as a salad, but its bold flavor makes it better suited as a garnish or condiment. Try it atop all kinds of sandwiches (especially hot sandwich recipes) or alongside grilled meats.

Can this pickled cabbage recipe be doubled?

You can double, triple or even quadruple this recipe, depending on how much pickled cabbage you’d like to end up with. Just remember that quick-pickle recipes like pickled cabbage don’t last as long as canned pickles, so make sure you have a plan for using it up.