A quick and easy pickled red cabbage recipe that is made with just 5 ingredients: red cabbage, salt, sugar, vinegar, and water. I'm sire that this recipe will become one your favourite meal prep recipes!

Pickled red cabbage is a versatile and delicious addition to any meal. It’s quick to make, requires just a handful of ingredients, and can elevate your dishes with its tangy flavor and vibrant color.
It pairs perfectly with any Mexican dish and I especially love adding it to some of my meal prep recipes such as this Mexican bean salad or this meal prep nachos recipe. I also love adding pickled red cabbage to this sweet potato salad and this almost instant vegan ramen recipe. As you can see, the versatility and pairing combinations are endless! Another similar recipe that I also love is this pickled red onion recipe. It's the same as this recipe but with red onion.
Why You’ll Love This Recipe
There are so many reasons why I love making this pickled red cabbage! Including:
- Quick and Easy: With minimal prep time, this pickled red cabbage recipe comes together in under 30 minutes. The preparation takes less than 5 minutes and it can soak whilst you are busy preparing other food ingredients.
- Versatile and Elevates Any Meal: Use it as a topping for salads, tacos, burgers, or grain bowls. It is so simple but adds so much more flavour!
- Long-Lasting: Stored in the fridge, it stays fresh for 2 to 4 weeks.
- Customizable: Adjust the salt, sugar, and vinegar to suit your taste.
- Healthy: Naturally vegan, gluten-free, and packed with nutrients.
How to Make Red Pickled Cabbage
Making red pickled cabbage involves slicing the cabbage, tossing it with salt and sugar, and soaking it in a vinegar-water brine. After a brief rest, you’ll transfer it to a jar for storage. It’s that simple!

Ingredients Needed for This Red Pickled Cabbage Recipe
Here’s what you’ll need:
- Red Cabbage: The star of the recipe! Use only the red parts for the best flavor and vibrant color. Discard the white core. Also, make sure to cut the cabbage as shown in the photos to create the perfect shape and texture (slaw like).
- Salt: I prefer Celtic sea salt for its added health benefits, but you can use pink Himalayan salt or regular table salt. Adjust the amount based on the salt’s intensity. Celtic sea salt is known to be "less salty".
- Sugar: Coconut sugar is my go-to for its subtle sweetness, but white sugar or any other type works just as well.
- Vinegar: White vinegar is cost-effective and versatile, while red wine vinegar adds depth. Apple cider vinegar is another option but has a stronger and more pungent flavor.
- Water: Warm water helps dissolve the salt and sugar, ensuring an even brine.
How to Make Red Pickled Cabbage
Ingredients
- 1 small red cabbage (255 grams when sliced)
- 1 ½ tablespoon salt (Celtic sea salt preferred)
- 1 tablespoon sugar (coconut sugar preferred)
- 1 cup white vinegar
- 1 cup warm water
Instructions
- Prepare the Cabbage:
- Wash the red cabbage and discard the outer leaves if they are bruised or damaged.
- Slice the cabbage lengthwise into thin strips, stopping when you reach the white core. Remove and discard the core.
- Toss with Salt and Sugar:
- Place the sliced cabbage in a large bowl.
- Evenly sprinkle the salt and sugar over the cabbage. Toss thoroughly with your hands to ensure even coverage.
- Add the Brine:
- Pour the vinegar and warm water over the cabbage. Press the cabbage down to ensure it’s fully submerged.
- Cover with a cloth and let it sit for 30 minutes to 2 hours.
- Transfer to a Jar:
- Remove the cloth and transfer the cabbage to a clean jar. Pour the liquid over the cabbage, ensuring it is fully submerged.
- Seal the jar with an airtight lid and store it in the fridge.
- Storage:
- The pickled cabbage will stay fresh in the fridge for 2 to 4 weeks.



Tips and Tricks for Perfecting Your Pickled Red Cabbage Recipe
- Salt Selection: If using pink Himalayan salt or regular table salt, reduce the amount to 1 tablespoon as these salts are more intense than Celtic sea salt.
- Slice Uniformly: Thin, even slices help the cabbage pickle evenly and absorb the flavors.
- Submerge Fully: Ensure the cabbage is entirely covered by the brine to prevent spoilage.
- Taste and Adjust: You can tweak the salt, sugar, and vinegar ratios to your preference.
Frequently Asked Questions About Pickled Red Cabbage
Stored in an airtight jar in the fridge, it lasts 2 to 4 weeks.
Yes! Red wine vinegar, apple cider vinegar, and white wine vinegar are great alternatives.
The longer the cabbage soaks the more pink color it will become. Don't worry, this is normal.
Variations
- Make It Spicy: Add chili flakes or fresh chili for a kick.
- Use Red Onion: Pickled red onion can be made exactly the same way as this recipe and it's just as tasty!
Common Mistakes to Avoid When Making This Recipe
- Using the White Core: Always discard the white core as it’s tough and doesn’t pickle well.
- Skipping the Soak: Letting the cabbage sit in the brine ensures even pickling and better flavor.
- Not Adjusting Salt: Different salts have varying intensities. Adjust accordingly for the best results.
- Improper Storage: Always use a clean, airtight jar to store your pickled cabbage.
Let's Make Pickled Red Cabbage!
With this simple and flavorful recipe, you’ll have a jar of vibrant red pickled cabbage ready to enhance your meals. Whether you’re adding it to tacos, salads, or grain bowls, it’s sure to be a hit!
If you liked this recipe then please leave me a comment below. I love hearing from you! For more easy and healthy recipes like this one you can follow me on YouTube, Instagram, TikTok, and Pinterest. Enjoy!

Pickled Red Cabbage
Ingredients
- 1 small or ½ a medium red cabbage 255 grams when sliced
- 1 cup white vinegar or apple cider vinegar refer to blog notes for alternatives and more detail on types of vinegar
- 1 cup warm water
- 1½ tablespoon Celtic sea salt any type of salt can be used, refer to blog notes for further details on using alternatives
- 1 tablespoon sugar I use coconut sugar, but any type of sugar such as white sugar can be used.
Instructions
Prepare the Cabbage
- Wash the red cabbage and discard the outer leaves if they are bruised or damaged.
- Slice the cabbage lengthwise into thin strips, stopping when you reach the white core. Remove and discard the core.
Toss with Salt and Sugar
- Place the sliced cabbage in a large bowl.
- Evenly sprinkle the salt and sugar over the cabbage. Toss thoroughly with your hands to ensure even coverage.
Add the Brine
- Pour the vinegar and warm water over the cabbage. Press the cabbage down to ensure it’s fully submerged.
- Cover with a cloth and let it sit for 30 minutes to 2 hours.
Transfer to a Jar
- Remove the cloth and transfer the cabbage to a clean jar. Pour the liquid over the cabbage, ensuring it is fully submerged.
- Seal the jar with an airtight lid and store it in the fridge.
Storage
- The pickled cabbage will stay fresh in the fridge for 2 to 4 weeks.
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