Pickled Red Cabbage Recipe

“Meliz, how do you make your pickled red cabbage?!” I get asked this all the time and now I’m finally sharing it with you! It’s super simple, crunchy, and full of zing. Once I saw my friend Melek use a vegetable peeler to shred cabbage, I put away my Cypriot ninja knife and never looked back. This trick makes it easier and faster, and the cabbage turns out just right every time.

This pickled red cabbage stays fresh in the fridge for a whole week. It’s bright, tasty, and perfect on salads, in wraps, or next to grilled meats. You only need a few ingredients, and the fridge does most of the work!

Method

Mixing the Base

To start, grab a medium-sized mixing bowl. Pour in the red wine vinegar. If you prefer an alcohol-free option, you can use grape vinegar instead. Then, add the cold water to the bowl. Now it’s time to sweeten things up! Measure out two tablespoons of caster sugar and sprinkle them into the liquid. Use a whisk or spoon to stir the mixture well. Keep whisking until the sugar fully dissolves. You shouldn’t see any grains at the bottom of the bowl when you’re done. This mix will be your flavorful pickling base.

Adding the Extra Zing

If you have pomegranate molasses on hand, now’s the time to add it. Just one tablespoon is enough. This ingredient is optional, but it gives the cabbage a lovely sweet and tangy taste that’s hard to beat. Stir it into the vinegar and sugar mixture until it’s fully blended in.

Shredding the Cabbage

Take your red cabbage and shred it very finely. A vegetable peeler works great for this, but you can also use a sharp knife if that’s easier for you. The goal is to make the cabbage pieces thin, so they soak up all the flavors quickly. You’ll need about 150 grams of shredded cabbage for this recipe.

Combining Everything

Now, place the shredded cabbage into the bowl with your liquid mixture. Use a spoon or your clean hands to stir everything together. Make sure all the cabbage pieces are completely covered by the pickling liquid. If some of the cabbage is floating on top, press it down gently until it’s submerged. This helps every bite taste just right.

Storing in the Fridge

Once everything is well mixed, carefully transfer the cabbage and liquid into a clean container or jar that has a lid. Seal it tightly to keep in the freshness. Put the container in the fridge and let it rest for at least 4 hours. If you can wait overnight, that’s even better! The longer it sits, the stronger and tastier the flavor becomes.

Necessary Tools

• Sharp vegetable peeler or knife
• Mixing bowl
• Whisk or spoon
• Measuring cups or jug
• Fridge-safe container or jar with lid

Serving Suggestions

• Spoon it onto a sandwich or burger for a tangy crunch.
• Serve it on the side with grilled chicken or lamb.
• Add it to tacos, wraps, or even on top of hummus toast!

Fun Fact

Red cabbage changes color depending on the liquid! If you used something like lemon juice, it would turn bright pink. In vinegar, it stays a lovely purple. It’s like science in your kitchen!

Conclusion

Pickled red cabbage is one of those little extras that make a meal pop! It’s crisp, colorful, and adds just the right amount of zing. Once you try it, you’ll want to keep a jar ready in your fridge at all times. Give it a go and don’t forget to try the peeler trick!