Quick Pickled Red Cabbage – Pickled Cabbage Recipe

Quick Pickled Red Cabbage with Caraway Seed

Quick Pickled Red Cabbage, is really purple (in colour) cabbage. But it turns red in the pickling brine. As I explained in a previous post, purple cabbage is a PH indicator. It turns red in acidic conditions as with the vinegar in this recipe. And it stays purple in neutral, and green or yellow in alkaline. Which I think is amazingly cool. Cause I'm a nerd that way. So now I'm calling it Red Cabbage.

Quick Pickled Red Cabbage with Caraway Seed
Quick Pickled Red Cabbage

After making Purple Cabbage Soup last week, I still (still!) had a lot of cabbage to deal with. Another whole head, to be exact. This cabbage needed to make itself useful. We are big fans of Kim-chi, Sauerkraut, and pickled cabbage of any kind. So I decided to do a quick pickle with half of the remaining head. A couple of jars take up a lot less space in the fridge than a giant head of cabbage. Quick pickled red cabbage is very simple, and it's a great addition to so many things. We love it for topping burgers, or tacos, and in wraps and sandwiches. and it's a great side for anything spicy, and anything Asian.

Quick pickles are so easy to do, and they're perfect for small batches. It's fun to play with this recipe to get different flavours. You can change the vinegar for rice vinegar and add some soy sauce, and ginger slices for a specifically Asian twist. And the caraway can be changed for black mustard, fennel, or sesame.

I still have half a head of cabbage, though. So I gotta get back to the back to the drawing board. Red cabbage is one of the healthiest veggies out there. It's also really versatile. If like me, you have half a head to use still, try Fennel Cabbage SlawSlow Cooker Red Cabbage & Apples, or that Purple Soup that I mentioned earlier. 

Quick Pickled Red Cabbage

Prep Time: 1 hour, 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 2 pint jars

Serving Size: 2 tbsp

Calories per serving: 20

Fat per serving: 0.1g


  • 1/2 large head purple or red cabbage, shredded or thinly sliced
  • 1 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 3 tsp salt
  • 2 tbsp caraway seeds


  1. Put cabbage into a large bowl.
  2. Put remaining ingredients in a saucepan and bring to a boil.
  3. Stir until sugar dissolves. Pour over cabbage, stir, and cover.
  4. Allow to stand for about an hour.
  5. Put into jars along with liquid, with lids, and refrigerate.
  6. Will keep in the fridge for about two weeks.

Red Cabbage quick pickled with Caraway Seed
Quick Pickled Red Cabbage

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8 thoughts on “Quick Pickled Red Cabbage – Pickled Cabbage Recipe

  1. Colleen, great recipe, thank you for sharing. It will go great with tacos (I make them often) and great with a lot of the vegetarian foods that we eat. Love the colour too and interesting to read the explanation of the colour changes.

  2. Thanks, Dina! Enjoy! i make tacos often, too, and this recipe was inspired by tacos! I love them ♥

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