Search

Pickled red cabbage

(73 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Pickled red cabbage recipe
Pickled red cabbage recipe
  • Makes: Approx 2.5kg

  • Prep time:

    (not including overnight soaking)
  • Total time:

    (needs to be stored for at least 2 weeks before eating)
  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe Our classic pickled red cabbage recipe is so easy to make at home. This crunchy, tangy pickled red cabbage is a great accompaniment to cold meat. The lovely sweet and sour flavour of the pickled red cabbage is moreish. You'll never buy ready made, shop bought pickled red cabbage every again. This recipe makes around 2.5kg of cooked cabbage and is great for using up a bulk of this lovely veg that you might have leftover from Christmas. It will take only 30 mins to make too. This pickled red cabbage will keep for up to 3 months if you store it in a cool, dark place.

Ingredients

  • 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

Any leftover vinegar can be used for salad dressings or to pickle other vegetables

Method

  1. 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.
  2. 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.
  3. Wash the cabbage and onion in a colander under running cold water to rinse off salt. Drain well and pat dry with kitchen paper.
  4. 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.
  5. 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.


More red cabbage recipes!

Nutritional information per recipe

  • Low
  • Med
  • High
  • Calories 6(kcal)
  • Fat 0.0g
  • Saturates 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(73 ratings)

Your comments

comments powered by Disqus

FREE Newsletter