Easy Pickled Cabbage

Course: Salad, Side Dish
Cuisine: American
Keyword: Pickled Cabbage Recipe
Prep Time: 25 minutes
Cook Time: 5 minutes
Pickling Time: 12 hours
Total Time: 12 hours 30 minutes
Servings: 6 servings
Calories: 168kcal
Author: 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.
Print Recipe


  • 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. vinegar
  • 1/3 cup olive oil


  • 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.



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.


Calories: 168kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 996mg | Potassium: 309mg | Fiber: 4g | Sugar: 20g | Vitamin A: 4134IU | Vitamin C: 70mg | Calcium: 57mg | Iron: 1mg