I typically recommend using green cabbage when making Pickled Cabbage, as its white interior offers the most satisfying crunch and its mild flavor allows the marinade to shine. However, red cabbage can also be used for a visually stunning variation. When choosing your cabbage, always select a heavy, dense head with firm, tightly bound leaves. Avoid any heads that feel light for their size or show signs of wilting or discoloration.

Making pickled cabbage is a simple process that yields incredible flavor. First, you’ll need to finely shred your chosen cabbage. Then, thinly slice bell peppers of your choice and grate carrots. Toss these prepared vegetables together in a large bowl to combine them evenly. Next, prepare your zesty dressing by bringing the marinade ingredients (water, sugar, oil, vinegar, and salt) to a rolling boil. Immediately pour this hot syrup over your cabbage mixture. Stir well to ensure all vegetables are coated and then allow the mixture to cool down completely to room temperature. Once cooled, add your freshly crushed garlic. Mix everything again thoroughly. Finally, pack the mixture tightly into clean jars, making sure the flavorful syrup fully covers the vegetables. Cover with a lid and refrigerate. This ‘refrigerator pickle’ method means it’s not shelf-stable like traditional canning, but it will last for up to one month in the fridge.

1. Prepare the Cabbage: Finely shred one medium head of cabbage into a large mixing bowl. The thinner the shreds, the better the texture and flavor absorption.
2. Add Other Vegetables: Thinly slice your chosen bell peppers (red, orange, or yellow work beautifully) and grate the carrots. Add these to the shredded cabbage. Toss all the vegetables together gently to ensure an even mix.
3. Boil the Marinade: In a separate saucepan, combine the water, sugar, oil, vinegar, and salt. Bring this mixture to a full boil over medium-high heat, stirring until the sugar and salt are fully dissolved.
4. Combine and Cool: Carefully pour the hot marinade over the cabbage and vegetable mixture in the large bowl. Stir well to ensure all components are thoroughly coated. Allow the entire mixture to cool down completely to room temperature. This step is crucial for maintaining the cabbage’s crispness and allowing flavors to begin mingling.
5. Incorporate Garlic and Store: Once cooled, add 3 cloves of freshly crushed garlic to the cabbage mixture. Toss again to distribute the garlic evenly. Pack the mixture tightly into four clean 1-quart jars, making sure that the liquid from the marinade fully submerges the cabbage. This helps prevent spoilage and keeps the vegetables crisp. Cover each jar with an airtight lid and refrigerate. Your homemade pickled cabbage will be ready to enjoy after at least 12 hours for optimal flavor blending, and it can last for up to a month in the fridge.

No, freezing is not recommended for this pickled cabbage recipe. The delicate cellular structure of the cabbage and other vegetables would break down during the freezing and thawing process, causing them to lose their desirable crunch and become unpleasantly soft and mushy. This recipe is specifically designed as a refrigerator pickle to maintain its fresh, crisp texture.

For the absolute best results and a fully developed flavor profile, it’s ideal to let your pickled cabbage marinate for at least 12 hours in the refrigerator before serving. This allows the vegetables to fully absorb the tangy dressing and for all the flavors to blend harmoniously. However, if you’re in a hurry and can’t wait, it can certainly be eaten immediately after preparation; it will still be delicious, just slightly less complex in flavor.

Pickled cabbage must always be stored in the refrigerator, tightly covered with a lid. Since this is a “refrigerator pickle” and not a traditionally canned item (which involves a water bath for shelf stability), cold storage is essential for safety and to maintain its crisp texture. Stored correctly, it can keep for up to one month. Always ensure the vegetables are submerged in the pickling liquid to prevent spoilage and keep them fresh.

Absolutely! Both red and green cabbage work wonderfully for this pickled cabbage recipe. While green cabbage provides a classic look and mild base, red cabbage offers a gorgeous, vibrant purple hue that can make your dish stand out visually. Additionally, red cabbage often boasts higher levels of certain nutrients, like Vitamin C and anthocyanins (antioxidants), offering a slight nutritional edge without compromising on taste.

When properly stored in an airtight container in the refrigerator, your homemade Pickled Cabbage will keep for up to one month. Its natural acidity from the vinegar acts as an excellent preservative. Always trust your senses; if it smells off or shows any signs of mold, it’s best to discard it.

Definitely! Pickled cabbage is an excellent addition to a healthy diet. Cabbage itself is a nutritional powerhouse – it’s low in calories, high in dietary fiber, and packed with essential vitamins, particularly Vitamin C and Vitamin K. It’s renowned for supporting digestive health, potentially aiding in gut microbiome balance, and its anti-inflammatory properties. Beyond cabbage, vinegar, the key component of the marinade, has been linked to numerous health benefits, including helping to stabilize blood sugar levels, contributing to a reduction in cholesterol, and potentially aiding in weight management. The combination makes for a delicious and health-conscious choice!

Pickled Cabbage is a vibrant and zesty cabbage salad, distinguished by its quick pickling process in a flavorful vinaigrette dressing. Unlike traditionally canned pickles, it’s prepared as a “refrigerator pickle,” meant to be stored in the fridge. This dish is celebrated for its irresistible crunch and tangy taste, making it an incredibly versatile side dish. It’s perfect for topping hot dogs, sandwiches, or tacos, and any leftovers can be easily transformed into a quick and comforting Salami Cabbage Soup, offering a delightful blend of flavors and textures.

This simple yet flavorful recipe requires a handful of fresh vegetables and basic pantry staples for the marinade:

• Cabbage: The star of the show! Use a medium head of green cabbage that you can finely shred at home, or for ultimate convenience, you can buy a bag of pre-shredded cabbage, often found in the coleslaw section of the produce aisle.
• Carrots: These add a lovely hue of orange, a touch of natural sweetness, and a pleasant crunch. Grating them finely ensures they blend seamlessly with the cabbage.
• Fresh Garlic: Essential for that pungent, aromatic kick. Feel free to crush as many garlic cloves as your heart desires, depending on how robust you want the flavor to be.
• Bell Peppers: Sweet red, orange, yellow, or even green bell peppers will all work beautifully. They contribute vibrant color, a fresh sweetness, and an additional crisp texture to the salad.
• Marinade: The magic happens with this simple blend. It’s typically made from a balanced combination of water, oil, vinegar (white vinegar or apple cider vinegar are common choices), sugar, and salt. This creates the perfect sweet and sour profile that characterizes this pickled cabbage.

Storing: Store your freshly prepared pickled cabbage in airtight jars or containers in the refrigerator. Ensure the cabbage is submerged under the pickling liquid for optimal freshness and longevity. It will keep exceptionally well for up to one month, making it a fantastic make-ahead option. Enjoy it in soups, as a topping for sandwiches, hot dogs, or tacos!

This quick and healthy pickled cabbage recipe is incredibly versatile and can be served in numerous ways: as a refreshing salad, a vibrant side dish, or a zesty topping. Here are just a few ideas to use it up and enjoy its delicious flavor:

• Hot Dogs: A fantastic upgrade from plain relish, adding crunch and tang.
• Fish Tacos: Provides a bright, acidic counterpoint to rich fried fish.
• Salami Sandwiches: Elevates a simple sandwich with a fresh, pickled bite.
• Salami Cabbage Soup: An essential ingredient for adding depth and a signature tang to this hearty soup.
• Side to Hot Mashed Potatoes: A fresh, crisp contrast to creamy, rich mashed potatoes.
• Alongside Pork Meatballs (Kotlety): Its acidity beautifully cuts through the richness of the meatballs.
• In Wraps: Add a handful to any wrap for extra flavor and crunch.
• With Grilled Meats: A refreshing side for barbecued chicken, pork, or steak.
• On Burgers: Replaces traditional pickles with a more dynamic flavor.
• As a Standalone Salad: Simply serve chilled as a light and healthy salad.

Marinade:

• Finely shred the cabbage into a large bowl.
• Thinly slice the bell peppers and grate the carrots; add to the cabbage. Toss all together.
• Meanwhile, bring the marinade ingredients to a boil. Pour over the cabbage mixture and stir to combine.
• Add 3 cloves of crushed garlic.
• Pack mixture into 4 quart-sized jars. Make sure the marinade covers the cabbage. Refrigerate for up to one month.

Nutrition per serving