Quick Red Cabbage Recipes

Red cabbage is a fantastic side dish for meat, potatoes, or fried fish. With minimal calories, it helps maintain a healthy weight. Pickled red cabbage is especially delicious, and there are countless ways to prepare it. In this article, we’ll share quick and tasty recipes for pickled red cabbage.

Quick Pickled Red Cabbage Recipes

Red cabbage is a variety of white cabbage, distinguished by its vibrant purple-red leaves. This colour comes from a high concentration of antioxidants (anthocyanins), which benefit the body by improving capillary elasticity, supporting vision, and aiding red blood cell production. Regular consumption promotes overall health and well-being.

Note: Shred red cabbage finely, as its leaves are tougher than those of white cabbage.

Quick-Pickled Cabbage

This recipe requires minimal preparation time.

Ingredients:

• 1 medium red cabbage;
• 1 litre filtered water;
• 2 tbsp sea salt;
• 3 tbsp granulated sugar;
• 1 tbsp 9% white wine vinegar.

Instructions:

1. Pour boiling water over the cabbage to speed up the pickling process.
2. Bring water to a boil for the marinade. Meanwhile, finely shred the cabbage and squeeze it to release its juices.
3. Pack the cabbage tightly into a sterilised jar.
4. Dissolve salt and sugar in the boiling water. Bring to a boil again, then add vinegar and stir.
5. Pour the hot marinade over the cabbage, ensuring it’s fully submerged. Cover loosely with a lid.
6. Refrigerate for 6 hours before serving.

With Vinegar

This tangy recipe is perfect for those who love acidity but not suitable for people with heartburn or digestive issues.

Ingredients:

• 1 medium red cabbage;
• 1 litre filtered water;
• 2 tbsp sea salt;
• 3 tbsp granulated sugar;
• 300 ml 9% white wine vinegar.

Instructions:

1. Finely shred the cabbage and squeeze to release juices.
2. Pack into a jar.
3. Boil water with salt and sugar. Remove from heat, add vinegar, and let the marinade cool.
4. Pour over the cabbage, cover loosely, and let it ferment in a cool, dark place for 24 hours.

With Carrots and Bell Peppers

This version has a rich, balanced flavour – sweet from carrots, slightly spicy from garlic.

Ingredients:

• 1 medium red cabbage;
• 1 large carrot;
• 3 bell peppers;
• 3 garlic cloves;
• 2 dried bay leaves;
• 5 black peppercorns;
• 1 tsp cumin;
• 1 tsp coriander seeds;
• 1 litre filtered water;
• 2 tbsp sea salt;
• 2 tbsp granulated sugar;
• 1 tbsp 9% white wine vinegar;
• 50 ml olive oil.

Instructions:

1. Shred cabbage, mix with salt, and squeeze to release juices.
2. Add julienned carrots, sliced peppers, and minced garlic.
3. Transfer to a jar.
4. Boil water with spices (except vinegar), simmer for 2 minutes, then strain and mix with vinegar.
5. Pour cooled marinade over the vegetables, cover loosely, and let sit for 24 hours.

Korean-Style

This spicy version requires a mandoline for julienned carrots and Korean seasoning mix.

Ingredients:

• 1 medium red cabbage;
• 2 large carrots;
• 3 garlic cloves;
• 20 g Korean seasoning mix;
• 1 tsp coriander seeds;
• 1 tsp mixed ground pepper;
• 1 litre filtered water;
• 2 tbsp sea salt;
• 3 tbsp granulated sugar;
• 1 tbsp 9% white wine vinegar;
• 2 tbsp olive oil.

Instructions:

1. Shred cabbage and mix with julienned carrots and minced garlic.
2. Boil water with spices, add vinegar, then cool and strain.
3. Pour marinade over vegetables, refrigerate for 24 hours.

With Beetroot in Large Chunks

The sweetness of beetroot complements the tanginess of cabbage perfectly.

Ingredients:

• 1 medium red cabbage;
• 1 firm beetroot;
• 2 garlic cloves;
• 10 black peppercorns;
• 4 dried bay leaves;
• 1 litre filtered water;
• 2 tbsp sea salt;
• 3 tbsp granulated sugar;
• 1 tbsp 9% white wine vinegar.

Instructions:

1. Cut cabbage into 5 cm squares and beetroot into 5 x 1 cm sticks.
2. Layer vegetables in a jar with sliced garlic at the bottom.
3. Boil water with salt, sugar, and spices. Remove from heat, add vinegar.
4. Pour cooled marinade over vegetables, cover loosely, and ferment for 24 hours.

Always use glass or enamel containers for pickling. Metal or plastic can react with vinegar, affecting taste and safety.

Storage Tips

Pickled red cabbage keeps for 1 week to 8 months, depending on storage:

1. Wooden barrels – up to 8 months at -1 to +4°C.
2. Enamel pots – up to 2 weeks at max +6°C.
3. Glass jars preserve flavour best – up to 2 weeks at +6°C.
4. Plastic bags – up to 1 week in the fridge.

Ideal storage spots: cellar, pantry, balcony, or refrigerator.

Conclusion

Red cabbage rivals its white counterpart in taste and nutrition, even surpassing it in antioxidants. Its firm texture makes it ideal for pickling. We’ve shared the best European-inspired recipes to enjoy this vibrant, healthy dish.