Pickled Cabbage is a quick and easy cabbage salad to keep in the refrigerator! Crunchy cabbage and vegetables are marinated in a zesty vinaigrette to make a great side dish. Top over hot dogs or tacos and leftovers can be made into a cabbage salami soup!
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Wondering how to use pickled cabbage? Make ourCabbage Salami Soupwith leftover pickled cabbage or top this zesty salad over Bratwurst Subs!
Pickled Cabbage
Looking for a quick, easy-to-make salad? Better yet, one that’s light and healthy? And as a
bonus, will keep for weeks in your fridge? Then you will want to try this Pickled Cabbage recipe! Themild flavors of the cabbage, carrots, and sweet peppers pair well with the pungent garlic and tangy
dressing. The dressing is the perfect balance of sweet and sour and makes Pickled Cabbage the perfect
zingy side for many main dishes.
Although I usually serve Pickled Cabbage as a side salad, it’s not only a salad! It’s a tasty
ingredient in my Salami Cabbage Soup. Pickled Cabbage is also a yummy topping in tacos, wraps,
sandwiches, hot dogs, and burgers. Since the vinegar in the dressing acts as a preservative, it keeps for
weeks in the fridge and is so convenient to have on hand for quick additions to meals or for unexpected
guests. It’s best to make this Pickled Cabbage recipe at least 12 hours before you plan to serve it, to
allow the flavors to blend. But if you’re in a hurry, you can certainly eat it right away too!
Pickled Cabbage Recipe
Using green cabbage best showcases the various colors of the veggies, but you can use red
cabbage as a colorful variation if you wish. The flavor of the salad will be unchanged and you’ll gain the
benefits of higher Vitamin C, calcium, iron, and potassium that red cabbage boasts.
There are many kitchen tools you can choose from to prepare the veggies for Pickled Cabbage. I
used a Japanese Mandolin for slicing and shredding my ingredients; it’s so convenient! (I also like to use
it in making borscht and scalloped potatoes.) If you’re interested in a Japanese Mandolin just like mine,
you can find it on my favorites page. I’ve had mine for over five years and love it!
So, go ahead and give my Pickled Cabbage recipe a try! If you’ve never pickled anything, this is a
great place to start and requires only a few common ingredients. Enjoy!
Q&A
What Cabbage to Buy?
I typically use green cabbage when I make Pickled Cabbage, however red cabbage can be used too. You want to choose a heavy head of green cabbage with a white interior for a crunchier bite.
How To Make Pickled Cabbage?
To make pickled cabbage, shred the cabbage, thinly slice peppers, and grate carrots. Toss to combine. Bring dressingingredients to a boil and pour hot syrup over cabbage mixture. Allow to cool, and then add crushedgarlic. Mix again. Pack into jars, cover with a lid and refrigerate for up to one month.
- Finely shred the cabbage into a large bowl.
- Thinly slice the bell peppers and grate the carrots; add to the cabbage. Toss all together.
- Meanwhile, bring the water, sugar, oil, vinegar, and salt to a boil. Pour hot syrup over cabbage and stir tocombine; cool.
- Add 3 cloves of crushed garlic to the cabbage mixture and toss to combine.
- Pack mixture into four 1-quart jars, making sure the syrup covers the cabbage. Cover with a lid
and refrigerate. This can last up to a month in the fridge.
Can You Freeze Pickled Cabbage?
No, the cabbage and veggies would lose their crunch and get soft.
When is Pickled Cabbage ready to Serve?
For the best results, let it marinate 12 hours before serving to allow the flavors to blend, but it can be
eaten immediately if you can’t wait!
How should I store pickled cabbage?
Pickled cabbage needs to be refrigerated and covered with a lid. It can keep for up to one
month. This cabbage recipe is similar to refrigerator pickles since you are not canning pickled cabbage to seal the lids.
Can I use Red Cabbage Instead?
Yes, both red and green cabbage can work!
How Long Does It Keep?
Pickled Cabbage will keep up to one month, refrigerated.
Is Pickled Cabbage Healthy?
Definitely! Cabbage is low in calories and is packed with Vitamin C. It is said to improve
digestion and aid in heart health, in addition to many other healthful properties that would take too
much space to list here.
Vinegar is also a great health aid and helps in stabilizing blood sugar, reducing
cholesterol, and aiding in weight management. There are many more benefits; check them out for
yourself!
What Is Pickled Cabbage?
Pickled Cabbage is a cabbage salad marinated in a vinaigrette dressing and keeps in the refrigerator similar to refrigerator pickles. It is a flavorful cabbage side, that can top over hot dogs, sandwiches, or tacos. Plus, leftovers make a quick and easy Salami Cabbage Soup!
Some of the best-known toast variations include toppings like tomatoes or leafy greens. The basic ingredients of Avocado Toast are ripened mashed avocados and salt. The filling possibilities can include seafood, vegetables, and special drizzles of olive oil or balsamic vinegar. It takes little effort to prepare the filling. You can use guacamole if you’re in a rush.
Avocado Toast can be served any time of the day, including a savory brunch recipe. Serve it with a tossed salad for lunch or make it into an appetizer by cutting up small baguette slices forhors d’oeuvre. To serve these sandwiches for dinner fill with your favorite sandwich toppings and top with another slice of bread.
For a low-carb or gluten-free option, omit the bread and use it as a salad topping or in a gluten-free wrap.
Ingredients Needed?
- Cabbage-use a head of cabbage that you can shred at home or buy a bag of shredded cabbage from a coleslaw bag in the produce section.
- Carrots-make this pickled cabbage recipe with a hue of orange and it’s healthy!
- Fresh Garlic-crush as many garlic cloves as you wish!
- Bell Peppers-sweet red bell peppers, orange, yellow, or green bell peppers will all work.
- Marinade- the marinade is made fromwater, oil, vinegar, sugar, and salt.
Storing Pickled Cabbage?
Storing: Store the prepared cabbage in the refrigerator for up to one month. Use in soups, sandwiches, hot dogs, or tacos!
How To Serve?
Serve this quick and healthy pickled cabbage recipe as a salad, side, or topping! Here are some ways to use it up!
- Hot Dogs
- Fish Tacos
- Salami Sandwiches
- Salami Cabbage Soup
- Side to hot Mashed Potatoes
- Pork Meatballs
Tips for Cabbage Side:
- Mix and match the color of your bell peppers for a festive side dish!
- Process jars in a water bath if you want to preserve this pickled cabbage salad throughout the winter years.
- Serve cold as a salad.
- Makes a great soup addition!
Tools to Make Avocado Toast:
- Mandoline Slicer- I’ve had this since our wedding! So convenient to slice veggies and cabbage!
- John Boos- Maple cutting board (as seen.)
More Cabbage Recipes:
- Simple Fried Cabbage
- Unstuffed Cabbage Rolls
- Moldovan Cabbage Rolls (Sarmale)
- Moms Stuffed Cabbage Rolls
- Cucumber Cabbage Salad
How To Pickle Cabbage:
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Pickled Cabbage Recipe
Prep Time: 25 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 quarts
Author: Alyona Demyanchuk
Pickled Cabbageis a quick and easy cabbage salad to keep in the refrigerator! Crunchy cabbage and vegetables are marinated in a zesty vinaigrette to make a great side dish. Top over hot dogs or tacos and leftovers can be made into a cabbage salami soup!
Ingredients
1 cabbage (medium head)
2 bell peppers (orange and red, sliced)
3 cloves garlic (crushed)
2 carrots (grated)
Marinade:
2 cups water
1/2 cup oil
1/2 cup sugar
2/3 cup vinegar
1 1/2 tbsp salt
Instructions
Finely shred the cabbage into a large bowl.
Thinly slice the bell peppers and grate the carrots; add to the cabbage. Toss all together.
Meanwhile, bring the marinade ingredients to a boil. Pour over the cabbage mixture and stir to combine.
Add 3 cloves of crushed garlic.
Pack mixture into 4 quart-sized jars. Make sure the marinade covers the cabbage. Refrigerate for up to one month.
Nutrition per serving
Serving: 1quartCalories: 443kcalCarbohydrates: 45gProtein: 4gFat: 28gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 1gSodium: 2688mgPotassium: 620mgFiber: 8gSugar: 36gVitamin A: 7181IUVitamin C: 162mgCalcium: 117mgIron: 1mg
New Be featured here!
Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here!
Categories
- Canning
- Gluten-Free
- Salads
- Side Dishes
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8 comments
- Clarsie
Could u use sugar substitute?
- Reply
- Alyona Demyanchuk
You could try a healthier alternative.
- Reply
- R.
I dont use sugar or oil, its not really needed. Just water and vinegar. But use as much or little vinegar as you want(taste). We add oregano for a bit more flavor(spice), and chili flakes for a bit of heat.
- Reply
- Alyona Demyanchuk
Good to know you can make it without the sugar and oil, thanks.
- Reply
- Diana
How soon can you eat it? Sounds like a delicious recipe.
- Reply
- Alyona Demyanchuk
For this cabbage salad it’s recommended to eat chilled so probably a few hours at the least since it’s with syrup. This cabbage salad can be eaten immediately and requires no syrup so you can give this one a try http://svetasrecipes.com/2015/12/cabbage-salad/
- Reply
- Tatyana S.
Delicious salad to make ahead and I keep it in the fridge for those days when I just need a quick salad to go along with dinner???
- Reply
- Alyona Demyanchuk
Thank you Tatyana!
- Reply
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