Quick Pickled Red Cabbage Recipe

Pickled red cabbage recipe that is quick and can be enjoyed immediately or fermented for a more pungent flavor and turned into sauerkraut.

To make an easy pickled red cabbage, or purple you may call it, you only need a few items. It can be an easy side dish next to wienerschnitzel or inside hoagie rolls with a steamed sausage. There are so many possibilities for this as is or made spicy. (affiliate links present)

Pickled Red Cabbage

We have a lot of simple cabbage recipes on my site. It wasn’t something I wanted to even try as a child but my tastebuds changed as an adult. Totally reminds me of my grandmother too every time I make it. Definitely her favorite food and she made it all the time, I mean ALL the time.

Almost all of the recipes I have created on my site use the green variety. It is the most popular, cheapest, with a milder flavor. Color is fun though. There are several ways to make this into something delicious. This time we’re going to heat it up, our red cabbage coleslaw no mayo uses it raw.

If you have only bought pickled fruits and vegetables at the store jarred, or served a tiny dollop at a restaurant and just wanted more you can now make it yourself! The best reason for doing this is for one it is cheaper, but more than that you can create the flavors you love most. Want it spicy, add red pepper flakes. More tang, add more vinegar.

Sauerkraut with Red Cabbage

Is cabbage the same as sauerkraut? Kinda. If you loved our quick sauerkraut recipe using green cabbage, this will be a hit too. Both are great but are a little different from one another.

The transition from pickled cabbage vs sauerkraut is the amount of time it ferments. Typically to get to this term you would jar into a container void of air for 4-6 weeks. In that time the flavors will deepen, as well as the scent the longer it sits. Most of the time this is kept on the countertop and not the fridge to sit.

Pickled Purple Cabbage

For quick pickled cabbage you can make, cool and enjoy right out of the pot. I will tell you that if you store it in mason jars in the fridge for about a week though it is the best!! Make sure that whatever containers you use that you trap the least amount of air inside for best results. They need a tight seal too.

• 1 head red cabbage 
  • use a sharp knife to thinly slice, you will want it shredded for this
• 2 c apple cider vinegar
• Water
• Sea salt
• White sugar
• 2 tbsp caraway seeds – some prefer mustard seeds
• 3 cloves garlic

Feel free to include some red pepper flakes for heat if you like. You can make, sit, cool completely and slightly adjust sugar and salt when done if you think it needs to be tweaked to your liking. Once you make it a time or two and keeping notes as to your favorite amounts you’ll know for the next go around.

How Long Does Pickled Red Cabbage Last For?

If cooled properly and sealed in glass jars with tight lids this will stay well for up to two weeks. Better yet the flavors will intensify over time and honestly after about a week it is the best it will ever be! You could use green instead of red but I wouldn’t use Napa cabbage just because it is a lot more delicate.

• Remove stem and outer leaves, discard. Slice or shred head of cabbage and put into a bowl.
• Whisk together all other ingredients (except garlic) in a saucepan over medium high heat until it reaches a continuous boil.
• Stir, once sugar dissolves remove from heat and pour on cabbage. Add whole garlic cloves (optional)
• Cover top of bowl or pot tightly and sit for at least 1.5 hours, half way thru use tongs to rotate leaves so all of it is nicely coated.
• Enjoy immediately or jar when cooled and keep in the fridge

If you love adding a bit of texture to your savory dishes this works great for that. Cabbage adds a TON of flavor to any dish too. Once you decide that you love this recipe there are others you should try like our slow cooker cabbage or one that is great after the holidays called cabbage and ham.

What Does Red Cabbage go With?

If you serve this quick pickled red cabbage as a side dish it goes with basically any sort of protein you might be baking. Duck is often times paired with this type though. Sometimes stewed cabbage of this type is just seasoned with salt and pepper and cooked with butter. That is a great fast side too.

My personal favorite is using this once cooled for several days in the fridge on sliders. When I make some killer pulled pork or make mini burgers with sweet Hawaiian buns this is perfect served on top. Brings a bit of a slight crunch, tang, and pretty color to them too. Our roasted red cabbage goes with literally any protein.

Of course I will say that I did eat this often when I went to Oktoberfest with my German grandpa. With a brat and taters this was just the bomb and I can see a plate full of it right now. Reminds me of him too. You can slice sausages fresh so they are warm and then toss together with this when it’s cooled for a great dinner combo for sure.