• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Smoothies
    • Breakfast + Brunch
    • Sides
    • Snacks
    • Cooking Basics
    • Dressings & Sauces
    • Desserts
  • Wellness Faves
    • My Wellness + Beauty Favorites
    • Beautycounter
  • About
    • About The Blog
    • Get In Touch
  • Soups + Stews
  • Salads

Free Your Fork

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Sides

    Published: Aug 14, 2016 · Modified: Nov 23, 2022 by Lauren Kenson

    Pickled Red Cabbage

    Jump to Recipe
    Pickled Red Cabbage – Simple recipe for Pickled Red Cabbage! Thinly sliced cabbage marinated in red wine vinegar, lemon juice, apple cider vinegar, sugar, salt, pepper and smashed garlic cloves. We love this on Mediterranean salad bowls and in grilled chicken pita pockets! ♥ | freeyourfork.com

    Pickled Red Cabbage may not sound exciting but trust me - this is a game changing side dish, next level condiment and salad topper!

    The epitome of an easy and totally unfussy dish. With an irresistible punchy purple-red hue that will add a whole other level of color dimension + visual vibrancy to your food.


    This pickled red cabbage is not the same as kimchi or sauerkraut (which is fermented for sometimes weeks at a time).

    This is a fresh & quick-pickled preparation that can be ready in just a few hours’ time + stored in the fridge for a week (or more). This quick treatment leaves the thinly shredded cabbage with that signature tangy taste while keeping its crunchy texture intact. But it does not carry the same health benefits as other fermented foods.

    Sometimes the two can be confusing - our definition of pickled conjures up sour dill pickles that we grew up eating slices of on our burgers or snacking on a pickle wedge alongside a deli sandwich. But the traditional type of pickling does not involve vinegar. So this is a vinegar "pickled" dish, and not a fermented pickled dish.

    Since fermented foods and gut health are such popular topics - I wanted to make that difference ABUNDANTLY clear.

    If you're interested in learning more about traditional fermentation methods (which rely on lactic acid fermentation) for pickled foods and fermented beverages (like kombucha, kefir, etc) then I urge you to check out these three books:

    • The Art of Fermentation by Sandor Ellix Katz
    • Fermented Vegetables by Christopher & Kirsten Shockey
    • The Big Book of Kombucha by Hannah Crum & Alex LaGory

    I've been reading these three books to learn ALL I can about making these fermented goodies at home and hope to come out with some recipes of my own to share here on the blog soon! So if you're in the same boat, definitely give these a read.

    Pickled Red Cabbage – Simple recipe for Pickled Red Cabbage! Thinly sliced cabbage marinated in red wine vinegar, lemon juice, apple cider vinegar, sugar, salt, pepper and smashed garlic cloves. We love this on Mediterranean salad bowls and in grilled chicken pita pockets! ♥ | freeyourfork.com

    So let’s talk about the taste. Pickled cabbage, if you haven’t yet tried it and fallen head over heels for it, may not seem like a thing that you need in your life. But let me just tell you that you do, you absolutely DO!

    This quick Pickled Red Cabbage elevates the flavor game to entirely new levels. It's not limp or overpowering in taste or texture - it's just that vibrant little *lift* that provides a bit of brightness in every bite.

    In short, it is simply not to be missed out on.

    Think about your favorite burger // chicken sandwich and how they would be sorely missing a key component if sliced savory dill pickles and their signature crispy crunch weren’t nestled between those sandwich buns. Mull over just how important a really good coleslaw is in a pulled pork slider or banh mi. Or a coveted basket of fresh fried fish n’ chips, and how they just aren’t the same without that tang of tartar sauce, zip of malt vinegar, or freshly squeezed lemon juice on top. Or how sometimes the best part of going to a family owned and operated deli are the homemade pickle spears served alongside the sandwich halves.

    I first had it at the local Mediterranean restaurant just down the road, perched alongside a crisp romaine, tomato, cucumber side salad with some freshly roasted chicken kebab. The pickled red cabbage set everything over the top. Layering that yogurt marinated tender chicken into each pita pocket with creamy garlic sauce, crisp vegetables, and lemony rice pilaf was one thing but the bracing acidity and crunch from the cabbage slaw brought it all together. Just a hit of refreshing zippiness that I sorely missed when making my own version at home.

    Pickled Red Cabbage – Simple recipe for Pickled Red Cabbage! Thinly sliced cabbage marinated in red wine vinegar, lemon juice, apple cider vinegar, sugar, salt, pepper and smashed garlic cloves. We love this on Mediterranean salad bowls and in grilled chicken pita pockets! ♥ | freeyourfork.com

    Enter one quick google (and pantry) search later and Martha Stewart once again stepped in to save the day. Today’s recipe is adapted from her pickled red cabbage slaw with a few modifications here and there to make it have a more Mediterranean vibe. I love it dearly for letting me bring my homemade Mediterranean Salad Bowls even closer to the real deal takeout of my dreams.

    .

    Here’s a list of the tools + ingredients I used in this recipe:

    FYI these are affiliate links – which means if you use these links I will make a small commission of whatever you purchase. The price of the item remains the same whether or not you use this link and it's at zero additional charge to you. All commissions support this blog.

    • Ball Canning Wide Mouth Jars

    MORE NOURISHING VEGETABLE RECIPES:

    • Mediterranean Salad Bowls
    • Raw Brussels Sprout Salad with Oranges
    • Asian Pear Salad with Radishes
    • Roasted Butternut Squash Salad
    • Spicy Green Pesto
    Pickled Red Cabbage Fork

    Pickled Red Cabbage

    Simple recipe for Pickled Red Cabbage! Thinly sliced cabbage marinates for 2 hours + the dish keeps for up to a week or more in the fridge. We love this on Mediterranean Salad Bowls and in grilled chicken pita pockets.

    Adapted from Martha Stewart's Pickled Red Cabbage Slaw

    5 from 7 votes
    Print Pin Rate
    Course: Side Dish + Condiment
    Cuisine: Mediterranean
    Prep Time: 2 hours hours 10 minutes minutes
    Total Time: 2 hours hours 10 minutes minutes
    Servings: 2 cups
    Calories:
    Author: Lauren Kenson | Free Your Fork

    Ingredients

    • 1 small head of red cabbage
    • 2 whole garlic cloves peeled and lightly smashed
    • ½ c red wine vinegar
    • juice of 1 lemon
    • 2 tbs apple cider vinegar
    • 1 tbs sugar
    • ½ tbs salt
    • fresh cracked black pepper

    Instructions

    • THINLY SLICE CABBAGE: Quarter the cabbage and then using a knife to slice down diagonally towards the cutting board, slice off the core. Then slice each quarter as thinly as possible using a sharp knife or for easy, even slices use a mandolin slicer with the setting clicked in to 1/16 inch thick.
    • MARINATE THE CABBAGE: Place the cabbage in a large, deep lidded container. Add red wine vinegar, lemon juice, apple cider vinegar, sugar, salt, pepper and garlic cloves. Toss until cabbage is evenly coated. Place the lid lightly on top of the container (but do not seal it closed) and let sit out at room temperature for two hours. Then toss to coat again, seal, and store in the fridge for a week or so.

    Notes

    You may want to remove the cloves of garlic before eating the cabbage as the cloves themselves can become overly concentrated and bitter in flavor

    .

    More Sides

    • Easy Roasted Brussels Sprouts
    • Easy Roasted Broccoli
    • Shaved Brussels Sprout Salad with Oranges in a clear bowl with a wooden spoon
      Shaved Brussels Sprout Salad
    • Instant Pot Brown Rice

    Reader Interactions

    Comments

      Leave a comment, question, or rate this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Karen says

      June 09, 2023 at 2:16 pm

      My husband who doesn’t talk to me asked for seconds!

      Reply
      • Lauren Kenson says

        June 30, 2023 at 8:31 pm

        Wow, Karen that's amazing! So glad this one was a hit for you!! Thanks for taking time to leave your review, happy cooking! - Lauren

        Reply
    2. Yve says

      October 22, 2022 at 12:42 pm

      Can you boil the vinegar solution and hot pack the cabbage into mason jars and seal so it will keep for months?

      Reply
      • Lauren Kenson says

        October 24, 2022 at 5:31 pm

        Hi Yve, great question! This recipe is a fresh, quick-pickled preparation that's intended for storage in the fridge and use within the week, it's not written or tested for long-term storage in mason jars. If you're interested in that type of recipe, I'd recommend consulting a book specifically on those methods of pickling & jarring instead.

        Happy cooking!
        -Lauren

        Reply
    3. Kristy says

      May 26, 2022 at 1:57 pm

      5 stars
      I have been looking for a recipe that on some level is similar to our local Mediterranean restaurant and tried this one first and it nailed it. The only thing I added was some pickled jalapenos and mixed in with it. DELISH! Thanks for sharing. 😊

      Reply
      • Lauren Kenson says

        October 24, 2022 at 5:43 pm

        Hi Kristy, so happy to meet another person who loves Mediterranean food as much as we do! And the addition of the jalapenos sounds DELICIOUS (what a brilliant idea!). Thank you for taking time to leave this 5-star review!

        Best,
        Lauren

        Reply
    4. grace benson says

      February 14, 2022 at 7:56 am

      5 stars
      This is AMAZING and so simple. It is just like the red cabbage slaw I love at our local Mediterranean restaurant. I’ve already made it three times. My hubby ate half of it in one sitting. Thank you for sharing!!

      Reply
      • Lauren Kenson says

        March 06, 2022 at 8:11 pm

        Hi Grace,

        I'm SO glad to hear you and your husband enjoyed this recipe! Billy and I love being able to have this slaw at home, our local Mediterranean restaurant is our favorite for takeout & that slaw goes with so many things. Appreciate you taking time to share your experience and leave this 5-star review!

        xo Lauren

        Reply
    5. Skye Darragh says

      June 12, 2021 at 6:53 pm

      Curious as this is my first time making pickled cabbage. Do you have wait a week before its ready to eat or ready after the2 hours and only last a week or so.

      Reply
      • Lauren Kenson says

        July 26, 2021 at 11:31 am

        Hi Skye,

        Since this is a quick-pickling method (vs a traditional fermentation method) I just let it sit for 2 hours and then it keeps up to a week after that (covered in a sealed container in the fridge)

        Hope that helps! Happy cooking!

        xo, Lauren

        Reply
    6. John H Nixon says

      October 21, 2020 at 5:36 am

      This sounds really good, but the information page says it is only 2 (two) servings. It seems like a lot of ingredients for two servings.

      Reply
      • Lauren Kenson says

        October 24, 2020 at 1:18 pm

        Hey John,

        The recipe card just provides the "yield" which is just how much the recipe makes in total - so the yield of this recipe is about 2 cups of pickled red cabbage. I don't often provide serving sizes or nutrition info numbers on my site, so go with your best judgment of how much you'd like to eat!

        -Lauren

        Reply
    7. Cheryl says

      July 19, 2020 at 3:07 pm

      This is great with pulled pork as a topping.

      Reply
      • Lauren Kenson says

        July 19, 2020 at 3:27 pm

        Cheryl - I love this idea! I adore cold coleslaw style toppings when I eat pulled pork. I'll have to try this pickled combo instead sometime!!

        PS - if you're a fan of pulled pork style recipes, you might like the Crispy Crockpot Carnitas recipe! I'll link it here for you in case you want to give it a whirl xx

        https://www.freeyourfork.com/crispy-crockpot-carnitas/

        Reply
    8. Jane says

      April 21, 2020 at 8:48 pm

      5 stars
      I made it with what i had and it was delicious. Sub'd white wine vinegar and left out the red wine vinegar and the acv. Used minced garlic and red onion thin bits. Warmed the liquid in a pan for a minute to dissolve the sugar. IT WAS TASTY. Used this salad to top kale. For a greek amazing salad.

      Added to salad plate..hummus and tzakiki and falafel and fried chi chis and feta and topped with tahini garlic dressing.

      Dinner was special tonite.

      Reply
    9. Jessica says

      October 21, 2019 at 12:16 pm

      This sounds great, and I think I will try it soon since I have some leftover cabbage to use! Question though, how come you dont put the container in the fridge immediately after making it? I have made some pickled onions before and I put them in the fridge right away, and they turned out fine so I was a bit confused by this part. Thanks so much!

      Reply
      • Lauren Kenson says

        November 27, 2019 at 10:40 am

        Hey Jessica - good question! I so appreciate you putting this in the comments in case other readers were wondering the same thing!!

        When I originally learned how to do it, the instructions were just to leave it out at room temp for a bit so that method stuck with me. Since these are vinegar-based "pickles" and not true fermented pickles both ways should work great

        -Lauren

        Reply

    Primary Sidebar

    Hi, I'm Lauren! I'm the recipe creator & food blogger behind Free Your Fork. Around here we're all about healthy living without obsessing. I hope these made-for-real-life, easy recipes bring a little joy to your kitchen today - happy cooking!

    More about me →

    Fast Weeknight Recipes

    • Overhead shot of a tray of oven baked nachos loaded with toppings.
      Oven Baked Nachos (16+ Topping Ideas!)
    • Overhead shot of a white bowl filled with gluten free ramen soup and topped with a soft boiled egg.
      Gluten Free Ramen (Quick & Easy!)
    • Honey balsamic vinaigrette being spooned out of a clear glass cup.
      Honey Balsamic Vinaigrette
    • Easy Roasted Broccoli

    Quick Breakfast Recipes

    • Easy Overnight Oats
    • Blueberry Spinach Smoothie (Quick & Easy!)
    • Glass jars of banana chia pudding with a gold spoon being dipped in.
      Banana Chia Pudding
    • Tropical Papaya Boats

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Subscribe for new recipes

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 Free Your Fork

    3059 shares