Pickled red cabbage recipe

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Skill: medium
Cost: cheap
5-a-day: 1
Prep: 30 min

Nutrition per portion

Calories 1020 kCal 51%
Fat 9.0g 13%
  -  Saturates 0.9g 5%
Carbohydrates 202.2g 51%
  -  of which Sugars 140.5g 156%
Protein 26.9g 54%
Salt 60.47g 1008%
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  • Add a dash of vibrant pink to dishes with this piquant, crunchy pickled red cabbage. This recipe is cheap, quick, and easy – perfect for beginners.

    Pop this pickled red cabbage into slaws, sandwiches, or salads, or pile it high on homemade tacos. Any leftover vinegar from this recipe can be used for a homemade salad dressing or to pickle other vegetables, so nothing goes to waste. Red cabbage is low in calories but high in nutrients, making it a brilliant addition to your diet. Certainly one of our best red cabbage recipes.


    • 1kg (2¼lb) red cabbage, finely sliced
    •  2 red onions, peeled and finely sliced
    •  4tbsp salt
    •  2 x 568ml bottles distilled malt vinegar
    • 1 cinnamon stick, lightly crushed
    • 1tbsp cloves, lightly crushed
    • 1tbsp coriander seeds
    • 6 level tbsp granulated sugar
    • You'll also need:
    • Sterilised jars with vinegar-proof lids


    • Place the finely sliced red cabbage and onion in a bowl and sprinkle over the salt. Mix well. Loosely cover the bowl and leave the vegetables overnight.

    • Pour the vinegar into a pan, add the spices, and bring to the boil. Remove the pan from the heat and stir in the granulated sugar. Leave the mixture to cool.

    • Wash the cabbage and onion in a colander under running cold water to rinse off salt. Drain well and pat dry with kitchen paper.

    • Pack the vegetables into cold, sterilised jars, pressing down well. Pour over vinegar, ensuring that each jar has some of the spices and that the vegetables are totally covered with vinegar.

    • Seal the jars with vinegar-proof lids, label and store in a cool, dark place for at least 2 weeks before using. It will keep for up to 3 months, stored in a cool, dark place. Keep jars in the fridge once opened.

    Top tips for making pickled red cabbage

    Is pickled red cabbage healthy?

    Red cabbage is high in vitamins C and K, as well as being packed full of antioxidants. Pickled red cabbage is a healthy food, but it does contain salt and sugar.

    Is pickled red cabbage the same as sauerkraut?

    Although they might seem similar, sauerkraut is made by fermenting cabbage while pickled cabbage is preserved in vinegar. But it is possible to buy or prepare sauerkraut made from red cabbage, known as ruby kraut. 

    How long will pickled red cabbage last?

    Make sure you use sterilised jars to store your red cabbage. This will make sure the cabbage stays fresh and lasts for up to six weeks in the fridge.

    Please note, the nutritional information provided for this recipe is calculated as a whole recipe and not per portion, jar, or person.

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