Pickled red cabbage

“Pickled red cabbage is a vibrant and flavorful condiment that pairs perfectly with cheese and meat dishes. The combination of flavors and textures creates a wonderful contrast that enhances every meal. Its versatility doesn’t stop there – you can also bottle it and give it as a thoughtful, homemade gift. The beautiful colors and delicious taste make it an adorable gift that everyone will treasure. Share the joy of this flavored pickle with your loved ones or enjoy it yourself with your favorite dishes!”


  • 500 g red cabbage, finely grated
  • 140 g coarse sea salt
  • 500 ml apple cider vinegar
  • 200 ml red wine
  • 400g granulated sugar
  • 2 tsp black peppercorns
  • 6 bay leaves
  • 2 tbsp yellow mustard seeds

Preparation steps

  1. Place the shredded cabbage in a colander over the sink and sprinkle with salt.
  2. Leave for 2-3 hours, then drain and rinse off the salt.
  3. Pat dry with a clean tea towel.
  4. Place vinegar, wine, sugar, peppercorns and bay leaves in a large, wide pot and simmer until the liquid has reduced by about half.
  5. Set aside to steep for 10 minutes.
  6. Strain through a fine sieve into a jug or bowl, discarding the peppercorns and bay leaves.
  7. Place the cabbage and mustard seeds in a large bowl.
  8. Pour the strained liquid over the cabbage.
  9. Place the cabbage and pickling liquid in sterilized jars.
  10. Seal the jars.
  11. It will last for a month in the refrigerator.

Nutritional Information

Equipment and tools

Before you start pickling red cabbage, make sure you have the following equipment and tools:

  • A sharp knife for finely chopping the cabbage
  • A large mixing bowl
  • Airtight jars or containers to store the pickled cabbage
  • A pot for preparing the pickling liquid
  • A wooden spoon for stirring

Allergen information

This pickled red cabbage recipe may contain allergens. Please note the following:

  • Yellow Mustard Seeds: If you have a mustard seed allergy, it’s best to avoid this recipe or replace the mustard seeds with another spice.

Storage and leftovers

Once you’ve prepared the pickled red cabbage, here are some tips for storage and leftovers:

  • Store the pickled cabbage in airtight jars or containers in the refrigerator.
  • The pickled cabbage can be stored in the refrigerator for up to 2 months.
  • Make sure the cabbage is completely submerged in the pickling liquid so it doesn’t dry out.
  • If the pickled cabbage loses its bright color or develops an unpleasant odor, discard it.

Recipe – Pickled Red Cabbage

Here is the recipe for pickled red cabbage:

Red cabbage, finely grated 500g
Coarse sea salt 140g
Apple cider vinegar 500 ml
Red wine 200ml
Granulated sugar 400g
Black peppercorns 2 tsp
Bay leaves 6
Yellow mustard seeds 2 tbsp
Ingredients Measurements


  1. In a large mixing bowl, combine the grated red cabbage and coarse sea salt. Mix well and let sit for about 1 hour to remove excess moisture.
  2. Rinse the cabbage under cold water to remove the salt. Squeeze out excess liquid.
  3. In a saucepan, combine apple cider vinegar, red wine, granulated sugar, black peppercorns, bay leaves and yellow mustard seeds. Bring the mixture to the boil, stirring until the sugar has dissolved.
  4. Add the cabbage to the pot and simmer for 5 minutes.
  5. Remove the pot from the heat and allow the mixture to cool completely.
  6. Place the pickled cabbage and pickling liquid in airtight jars or containers. Make sure the cabbage is completely submerged in the liquid.
  7. Seal the jars or containers and refrigerate for at least 24 hours before serving to allow the flavors to develop.
  8. Serve the pickled red cabbage as a side dish or as a topping for sandwiches, salads or tacos.

Enjoy your homemade pickled red cabbage!

Health Benefits of Pickled Red Cabbage

Red cabbage is a nutritious vegetable that offers several health benefits. Pickled red cabbage becomes even more nutritious, retaining many of its original nutrients and also benefits from the benefits of fermentation. This article explores the various health benefits of pickled red cabbage.

Rich in nutrients

Red cabbage is full of important vitamins and minerals and is therefore a perfect addition to a healthy diet. When pickled, red cabbage retains these nutrients, including vitamin C, vitamin K, manganese, vitamin B6 and folic acid. Vitamin C is known for its immune-boosting properties, while vitamin K plays an important role in blood clotting and bone health. Manganese supports metabolism, while vitamin B6 and folic acid support brain function and cell growth.

Powerful antioxidants

One of the main benefits of pickling red cabbage is increasing antioxidants. The fermentation process increases the levels of antioxidants such as anthocyanins, which give red cabbage its vibrant color. These antioxidants help protect the body from free radicals, which cause oxidative stress and can lead to chronic diseases such as heart disease, cancer and inflammation.

Improved digestion

Pickled red cabbage contains beneficial probiotics that support a healthy gut. The fermentation process increases the number of beneficial bacteria called probiotics, which are essential for maintaining gut health. These probiotics promote digestion, improve nutrient absorption and support a strong immune system. In addition, the fiber content in red cabbage helps regulate bowel movements and prevent constipation.

Anti-inflammatory properties

The combination of red cabbage and its pickling ingredients such as vinegar and mustard seeds provides anti-inflammatory properties. Pickled red cabbage can help reduce inflammation in the body, which is often associated with chronic diseases such as arthritis, heart disease and obesity. Including pickled red cabbage in your diet can help fight inflammation and promote overall wellness.

Weight management

Pickled red cabbage can be a useful addition to weight management or weight loss plans. It is low in calories and fat and at the same time high in fiber. The fiber content helps you feel fuller for longer, reduces overeating and helps with weight control. Additionally, the fermentation process in pickled red cabbage can potentially increase satiety and support a healthy metabolism.

In summary, pickled red cabbage is a nutritious and tasty addition to any diet. Its health benefits include high nutrient content and abundance of antioxidants, aiding digestion, reducing inflammation, and supporting weight management. By incorporating pickled red cabbage into your meals, you can boost your overall well-being and enjoy both its taste and the possible health benefits it offers.

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