This quick pickled red cabbage is crisp, tangy, and beautifully vibrant. It’s an easy make-ahead condiment that adds freshness, crunch, and acidity to a wide range of dishes. Use it to brighten salads, kebabs, tacos or burgers, serve alongside roasted meats, or add a punch of colour and flavour to sandwiches, grain bowls, and cheese boards.
Ingredients
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½ small red cabbage
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200 ml water
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200 ml vinegar (white wine, white, or apple cider)
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1 tbsp sugar
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1½ tsp salt
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1 large garlic clove, crushed
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4 whole black peppercorns
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1 bay leaf
Method
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Cut the cabbage in half and remove the core. Using a mandolin or a sharp knife, finely shred the cabbage and place it into a clean, heatproof jar.
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In a saucepan, combine the water, vinegar, sugar, salt, crushed garlic, bay leaf, and black peppercorns. Gently bring to the boil, stirring until the sugar and salt have fully dissolved.
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Carefully pour the hot pickling liquid over the cabbage. Using a clean spoon, press the cabbage down so it is completely submerged.
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Seal the jar tightly and allow it to cool slightly, then refrigerate for 1–2 hours before serving.
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Store in the fridge for up to 7 days. Always ensure the cabbage remains covered by the liquid, and use a clean spoon or fork when serving to maintain freshness.