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    Home » Appetizer

    Easy Pickled Cabbage

    Sep 15, 2022 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video

    This Easy Pickled Cabbage is crunchy, tangy, sweet, and seriously addicting. It’s easy to make and ready to eat in about 12 hours.

    Pickled Cabbage in a white bowl

    This light and healthy pickled cabbage recipe is mildly acidic and full of flavor. The cabbage will soften slightly, but retain the crunch that will add texture to any meal. There are so many ways to serve it, and the best part is that you can eat it straight from the jar.

    If you have never pickled anything, this pickled cabbage will be the best recipe to start with. All you need is a jar, cabbage, and a few common ingredients to get started. It takes about 12 hours for this salad to pickle, but it’ll stay in the fridge for up to 1 month.

    Video Tutorial for Pickled Cabbage

    Main Ingredients

    Cabbage. You can buy whole cabbage and slice it yourself, or buy pre-sliced coleslaw mix to save time.

    Carrots. Add extra vitamins and a punch of color by including some shredded carrots.

    Bell Peppers. This ingredient is optional, although recommended.

    Marinade. The marinade is made with water, sugar, salt, vinegar, and olive oil.

    How to Make Pickled Cabbage

    1. Thinly slice the cabbage and bell pepper. Shred the carrot. Place the vegetables in a large bowl and mix well.

    mixing cabbage, carrots, and pepper in a large bowl

    2. Transfer the cabbage mix into a glass jar, packing tightly.

    packing cabbage into a jar

    3. In a small saucepan, bring the water, sugar, and salt to a boil. Remove the pan from the heat and add the vinegar and olive oil. Give it a stir, and pour the marinade into the jar with the cabbage.*

    pouring the marinade into the jar

    4. Cool completely and transfer it to the fridge. Allow at least 12 hours to pickle. Serve.

    * NOTE: At first the liquid will not cover all of the cabbage, but as it starts to soften, it will be fully covered after just a few hours.

    Pickled Cabbage in a large jar

    How to Store Pickled Cabbage

    Store this Pickled Cabbage refrigerated, in a glass jar covered with a lid. It can last for up to one month. I especially like the Kilner 68 oz. jar for pickling and storing this salad.

    How to Serve

    Serve this healthy and tasty Pickled Cabbage as a salad, or as a side dish to your favorite meals. Add it to:

    • tacos
    • sandwiches, wraps
    • burgers
    • hot dogs
    • grain (Buddha) bowls

    FAQs About this Pickled Cabbage Recipe

    Can I use red cabbage instead? Absolutely. Both red and green cabbage work really well.

    Can I add my own favorite spices to the recipe? Yes. I often add bay leaves, red pepper flakes, black peppercorns, garlic, or rye seeds for additional flavors.

    How long does it last? Up to one month, refrigerated.

    Is pickled cabbage healthy? Cabbage is a vitamin/nutrient-rich vegetable that makes a perfect addition to any healthy diet. Learn more about cabbage health benefits here: 9 Impressive Health Benefits of Cabbage

    Pickled Cabbage in a bowl with a fork in it

    More delicious cabbage recipes:

    • Cabbage and Chicken
    • Red Cabbage and Corn Salad 
    • Cabbage and Ham Salad
    • Cabbage Lasagna

    Easy Pickled Cabbage

    Tania Sheff
    This Easy Pickled Cabbage is crunchy, tangy, sweet, and seriously addicting. It’s easy to make and ready to eat in about 12 hours.
    4.70 from 150 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 5 minutes mins
    Pickling Time 12 hours hrs
    Total Time 12 hours hrs 30 minutes mins
    Course Salad, Side Dish
    Cuisine American
    Servings 6 servings
    Calories 168 kcal

    Ingredients
      

    • 1 small cabbage, thinly sliced about 2 lbs.
    • 2 medium carrots
    • 1 medium bell pepper any color
    • 2 cups water
    • 7 tbsp. sugar
    • 1 tbsp. salt
    • 6 tbsp. distilled white vinegar 5% acidity
    • ⅓ cup olive oil

    Instructions
     

    • Thinly slice the cabbage and bell pepper. Shred the carrot. Place the vegetables in a large bowl and mix well.
    • Transfer the cabbage mix into a glass jar, packing tightly.
    • In a small saucepan, bring the water, sugar, and salt to a boil. Remove the pan from the heat and add the vinegar and olive oil. Give it a stir, and pour the marinade into the jar with the cabbage.*
    • Cool completely and transfer it to the fridge. Allow at least 12 hours to pickle. Serve.

    Notes

    * NOTE: At first the liquid will not cover all of the cabbage, but as it starts to soften, it will be fully covered after just a few hours.

    Nutrition

    Calories: 168kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 996mgPotassium: 309mgFiber: 4gSugar: 20gVitamin A: 4134IUVitamin C: 70mgCalcium: 57mgIron: 1mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!
    Pickled Cabbage Salad in a bowl

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    Filed Under: All Recipes, Appetizer, Healthy Recipes, Salad, Side dish, Vegan, Vegetarian

    Reader Interactions

    Comments

    1. Mels says

      September 30, 2023 at 8:56 am

      Can you make this with savoy cabbage?

      Reply
      • Tania Sheff says

        October 08, 2023 at 1:27 pm

        Hi Mels! Yes, but savoy will create a different texture (less crunchy). Let me know if you try it!

        Reply
    2. Lori Ioppolo says

      September 23, 2023 at 10:13 am

      How long will this keep in the fridge? I'm going to make this today, can't wait to try it. Thanks for posting.

      Reply
      • Tania Sheff says

        September 25, 2023 at 8:43 am

        Hi Lori! You can keep it for about 1 month in the fridge. Enjoy!

        Reply
    3. Sue Devoty says

      August 16, 2023 at 8:54 pm

      Can this cabbage be made without sugar as we are diabetic.

      Reply
      • Tania Sheff says

        August 19, 2023 at 2:23 pm

        Hi Sue! I have never tried it without sugar, so I can't be sure how it will end up tasting. If you do try it, please, let me know. Thanks for stopping by!

        Reply
      • marie says

        October 28, 2023 at 3:51 am

        yes you can make it without sugar. we never used sugar in any vegetable pickles.

        Reply
    4. Danielle says

      August 08, 2023 at 11:26 am

      Is it the olive oil that adds the small buttery like chunks in the finished product? Thanks!

      Reply
      • Tania Sheff says

        August 19, 2023 at 2:16 pm

        Hi Danielle! I never had those buttery chunks you mentioned, so I am not sure.

        Reply
    5. marianne says

      July 10, 2023 at 7:45 pm

      5 stars
      This sounds like a version my Grandmother made. She used the above mentioned veggies but also added onion, mustard seed, celery seed, equal parts sugar and vinegar, salt, and no oil. it was called overnight slaw. It was the best!
      ps. some red cabbage would be pretty too!

      Reply
      • Tania Sheff says

        July 21, 2023 at 9:27 am

        Yes, I agree! This recipe works great with red cabbage. I hope you try my recipe as well, Marianne!

        Reply
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    My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

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