Pickled red cabbage

(102 ratings)
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.


  • 1kg (2lb) 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


  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
(102 ratings)

Your comments

Mal Evans

Tried it and I don't like it. All that sugar ruined it. It was sweet rather than sweet and sour. I found that a tbsp of cloves was far too much, too. The whole thing tasted like a sweet toothache tincture.

alan rice

I made this recipe and it was so good. Exactly what i needed! Thanks good to know xx


What a fool. If only you were as quick to read the ingredients list as you were to criticize.


Alistair - look at the photograph you muppet - one can assume you didnt.........

GTK Recipes editor

Hi alistair, sorry for the confusion on this one. As mentioned in the ingredients, both the cabbage and the onion are finely sliced. We'll add this to the method too to prevent further confusion.

alistair tritten

Again, another incomplete recipe, from like cookery recipes or adverts one can assume you either quarter and slice OR shred the cabbage after removing the hard core. However you need to add this as a prefix to "Place the cabbage..."

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