Quick pickled red cabbage is a game-changer for all your favorite meals. It adds the perfect balance of crunch and tang that instantly elevates your grain bowls, sandwiches, wraps, tacos, and burgers, such as this plant-based jackfruit burger.
Using up red cabbage
If you've ever bought a head of red cabbage, you probably know the struggle of trying to use it all up (I know I have!). Quick pickling is an easy way to make the most of leftover cabbage and extend its shelf life for an extra week.
What is quick pickling?
Quick pickling is a method of preserving vegetables that does not rely on fermentation but uses vinegar, salt, and sugar to create a brine with a similar taste in a matter of minutes.
Key ingredients and substitutions
- Red cabbage: You can use a head of red cabbage that you cut thinly with a knife or shred with a mandoline. Alternatively, use pre-shredded red cabbage.
- Boiling water: Make sure the water truly is boiling, not just tap water hot. This helps the sugar and salt dissolve properly.
- Red wine vinegar: It pairs perfectly with the red cabbage. You can substitute it with white wine vinegar. Don't use apple cider vinegar for this recipe or the brine will get too sweet.
- Sugar: It is essential to balance out the acidity of the vinegar.
- Salt: A must for a good pickling brine and a well-seasoned cabbage.
- Spices: For extra flavor, I like to add a bay leaf, a few cloves, and some black peppercorns but feel free to leave them out if you prefer to keep it simple.
Step-by-step instructions
- Step 1: Add the red cabbage to a 16-oz (500 ml) glass jar. Press it down with your fist.
- Step 2: Make the brine. Add the boiling water, red wine vinegar, sugar, and salt to the jar. Make sure there's a little space at the top. Give it a good stir to help the sugar and salt dissolve. Alternatively, you can heat the ingredients in a pot until everything is dissolved and add it to the jar afterward.
- Step 3: Add the spices to the jar. Push the bay leaf into the jar, then sprinkle in the cloves and black peppercorns.
- Step 4: Close the jar with a lid and let it come to room temperature. Wait at least 20 minutes before serving.
Storage tips
Store the quick pickled red cabbage in its airtight container in the refrigerator for 7-10 days.
Serving suggestions
- Add some tang to this delicious chimichurri falafel bowl.
- As a topping for smashed falafel wraps or this edamame sandwich.
- In quinoa wraps with scrambled tofu for lunch.
- Inside a smokey jackfruit burger (my favorite!).
Join us!
Don’t forget to join the Cooking With Elo newsletter. You’ll get plant-first recipe ideas sent weekly to your inbox.
The recipe
Quick Pickled Red Cabbage
Ingredients
- 5 oz (140 g) shredded red cabbage about 1 ½ cup
- ¼ cup (180 ml) red wine vinegar
- ½ cup (180 ml) boiling water
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
Instructions
Add the shredded red cabbage to a 16-oz (500 ml) glass jar.
Pour in the boiling water, red wine vinegar, sugar, and salt. Give it a good stir to help the sugar and salt dissolve. Alternatively, make the brine in a saucepan before adding it to the jar.
Add the bay leaf, cloves, and black peppercorns to the jar.
Close the jar with a lid and let it come to room temperature. Let it sit for at least 20 minutes before serving or preferably overnight.
Nutrition
Leave a star rating and review below. Thank you!
Loved it? Please rate it!
If you tried this recipe or any other recipe from the blog, make sure to let me know how you liked it by leaving a star rating and a comment below. Your feedback really matters! To never miss a recipe, follow me on Instragram, Pinterest and Facebook.
Did you like this recipe? Let me know!