Quick Pickled Cabbage
Pickled cabbage is a vibrant dish that adds a delightful crunch and tangy flavor to any meal. Whether you’re looking to brighten up your salads or serve it as a colorful side, this quick pickled cabbage is a must-try. The combination of crispy cabbage with the zesty vinegar creates a refreshing experience that complements a variety of cuisines. It’s simple to prepare and noticeably better than anything you’d find at the store.
I first stumbled across this quick pickled cabbage recipe during a Mediterranean-themed dinner party, and it instantly became a staple in my kitchen. The process is so straightforward that I often whip up a batch on a whim. Packed with flavor and made in just 30 minutes, this recipe checks all the boxes for an easy, budget-friendly side that everyone will rave about.
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: With just 30 minutes of prep, you can have this on your table in no time.
- Irresistible Flavor: The mix of vinegar and sumac gives it a unique tang that’s absolutely addictive.
- Eye-Catching Appeal: The vibrant color of the red cabbage will make your dishes pop with visual excitement.
- Flexible Serving: Perfect for tacos, burgers, or as a crunchy topping on your grain bowls.
- Diet-Friendly Options: Naturally gluten-free, dairy-free, and vegan, it fits into almost any dietary plan.
Ingredients You’ll Need
- 1 head red cabbage (about 2 pounds), quartered and cored: This crunchy, colorful vegetable not only brings a pop of color to your dishes but is also loaded with antioxidants. Feel free to substitute with green cabbage if that’s what you have on hand.
- 1 tablespoon sumac: Known for its tangy, lemony flavor, sumac is a delightful addition. If you can’t find sumac, a little lemon zest mixed with salt can work in a pinch.
- 2 tablespoons kosher salt: This salt will help draw out the moisture from the cabbage, enhancing its crunch. Avoid using table salt as it might be overly salty.
- 1 cup distilled white vinegar: The acidity from the vinegar is essential for perfect pickling. Apple cider vinegar could be a good alternative for a sweeter flavor.
- 1 cup water: This dilutes the vinegar to make a tangy brine. Use filtered water for the best taste.
How to Make Quick Pickled Cabbage
- Chop the cabbage: Start by placing the quartered red cabbage into the bowl of a large food processor fitted with an S-blade. Pulse quickly until you see the cabbage chopped into small, confetti-sized pieces. Transfer this mixture to a large colander to help drain out excess moisture.
- Rinse the cabbage: Next, rinse the chopped cabbage under cold running water. Give the colander a good shake to help rid it of any extra water.
- Season the cabbage: Return the drained cabbage to a large mixing bowl. Sprinkle in 1 tablespoon of sumac and 2 tablespoons of kosher salt, then massage it well with your hands for around 3 minutes. This will help break down the cabbage slightly and infuse it with flavor. Set it aside for about 15 minutes.
- Pickle the cabbage: After the cabbage has softened, pour in 1 cup of distilled white vinegar and 1 cup of water. Mix everything together to combine. Transfer the mix, including the liquid, into a large (half-gallon) mason jar, or divide it into smaller jars if preferred. Pack the cabbage down tightly ensuring it’s submerged in the liquid. Seal the jar with a lid and refrigerate. Let it chill for at least 3 hours before serving, and remember, these pickles last in the refrigerator for up to 4 weeks.
Storing & Reheating
To store your quick pickled cabbage, keep it in the fridge in an airtight container, where it will stay fresh for up to 4 weeks. If you want to extend it further, you can freeze it in a freezer-safe container for up to 3 months. Remember that freezing may alter the texture slightly, so use it in cooked dishes rather than raw. Simply thaw the jar in the fridge overnight, and you’ll be ready to go!
Chef’s Helpful Tips
- Don’t skip rinsing: Rinsing the cabbage is key to removing excess salt and ensuring it’s not overly salty.
- Freshness matters: Use the freshest cabbage you can find for the best texture and flavor. Look for heads that are crisp and firm.
- Experiment with spices: Feel free to add other seasonings like crushed red pepper for some heat or garlic for an extra punch.
- Adjust brine to taste: If you love a more tart cabbage, feel free to increase the vinegar slightly. Conversely, if you prefer it milder, add more water.
- Make-ahead friendly: This dish gets better as it sits. Consider making it a day in advance for even more flavor.
Quick pickled cabbage is not just a food item; it’s an experience that brings color and crunch to your meals. The harmonious blend of vinegar and spices creates a delightful flavor profile that pairs well with nearly anything. Whether it’s tossed into a salad, enjoyed alongside grilled meats, or even just eaten as a snack, you’ll find plenty of ways to enjoy it. I hope you savor every bite of this amazing dish!
Recipe FAQs
How long does quick pickled cabbage last?
Can I use a different type of vinegar?
What can I serve pickled cabbage with?
Can I add other vegetables to the pickle?
More Dinner Recipes
- Italian Chopped Salad
- Prosciutto-Wrapped Chicken with Goat Cheese & Spinach
- Cashew Chicken
- Greek Moussaka
- Pizza Pasta Casserole
👉 If you make my Quick Pickled Cabbage recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on
Pinterest
for more easy recipes.
Quick Pickled Cabbage
- Prep Time: 30 minutes
- Cook Time: N/A
- Total Time: 0 hours
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Pickling
- Cuisine: Global
Description
This quick pickled cabbage brings together the vibrant taste of red cabbage, sumac, and a tangy vinegar brine. It’s perfect for adding extra crunch and flavor to your meals, whether served as a side, atop tacos, or in salads. It’s a simple recipe that will be a staple in your kitchen!
Ingredients
- 1 head red cabbage (about 2 pounds), quartered and cored
- 1 tablespoon sumac
- 2 tablespoons kosher salt
- 1 cup distilled white vinegar
- 1 cup water
Instructions
- Chop the cabbage by placing cabbage quarters into a large food processor fitted with an S-blade and pulse until finely chopped.
- Rinse the chopped cabbage well in a colander, shaking to remove excess water.
- Transfer the drained cabbage to a large mixing bowl, add sumac and kosher salt, and massage with hands. Let it sit for about 15 minutes.
- Pour the vinegar and water over the cabbage and mix until combined. Transfer to a large mason jar or smaller jars, packing tightly to ensure submersion in the liquid. Seal and refrigerate for at least 3 hours before serving.
Notes
The pickled cabbage can be stored in the refrigerator for up to 4 weeks.
Experiment with different spices or herbs for unique flavors in your pickling brine.
If preferred, add sliced garlic or chili for additional taste.
Nutrition
- Serving Size: 1 serving
- Calories: 20
- Sugar: 2g
- Sodium: 410mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
