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Pickled Red Cabbage Fork

Pickled Red Cabbage

  • Author: Lauren Kenson | Free Your Fork
  • Prep Time: 2 hours 10 mins
  • Cook Time: 0 min
  • Total Time: 2 hours 10 mins
  • Yield: 2 cups 1x
  • Category: Side Dish + Condiment
  • Method: Pickling
  • Cuisine: Mediterranean


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


  • 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


  1. 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.
  2. 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.


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