Pickled Purple Cabbage
Pickled anything is my jam. I love the texture that this quick Pickled Purple Cabbage adds to tacos, sandwiches and though it might sound weird- scrambled eggs.
Have you heard of the Sundance Film Festival? It’s an indy film fest that takes place in Park City every year. For 10 days each January, our population doubles, the traffic is nutso and the stars flock to our snowy little town. Essentially, it’s a star studded cluster f*%k. While I can’t complain too heavily as it’s a great time for me to make some extra money catering and the resorts are often empty as town is packed with movie goers instead of skiers, it’s a few weeks of heavy traffic and busy grocery stores. Locals figure out how to get around, allow extra time for traveling anywhere and you really can’t beat the people watching. You can bet other than the mountain and the quick trip to the grocery, I’ll be hunkered down at home.
My calendar is fairly open the next week or so. I’m hoping to get in plenty of time on the mountain- snowboarding + taking the dogs for a few hikes- and spending as much time in the kitchen as I can. I’ve been bitten by the cooking bug after what felt like a crazy long hiatus. Between our crazy-ish summer and fall followed by the holidays, I didn’t find my time for my beloved cooking. I also lacked some serious inspiration. But a new year and a new outlook in 2016. I’m totally feeling it! I’ve been recipe testing and getting after it a few times a week. My husband and a few lucky neighbors that are taking our leftovers are feeling the love. And we’re eating like rockstars 🙂
My dear hubby loves anything pickled. I often have a jar of pickled vegetables or dill pickles in the fridge and he’ll nosh on them like crackers. He’s funny that way. It’d been a while since I had made a batch of pickled cabbage and when I found myself with a head of purple cabbage that needed to be used asap, Quick Pickled Purple Cabbage happened. You can’t beat the gorgeous pink hue and this is uh-mazing on tacos. My husband actually likes to use it as a salad topper and forgo any kind of dressing- the brine is enough for him. I love it with scrambled eggs or as a topper on a turkey sandwich.
In short, this pickled purple cabbage is boss. Put it on anything. Have a great rest of the week everyone and thanks for reading! xo, Kelley
ps- wish me and my fellow Park City peeps good luck as we navigate the next 10 days of Sundance. We’re going to need it!
PrintPickled Purple Cabbage
Yield: about 2 cups 1x
Yield:
Print Recipe
Pin RecipeIngredients
- 1 medium head red cabbage
- 1 cup water
- 1 cup red wine vinegar
- 1 heaping tablespoon sugar
- 1 clove garlic, finely minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- pinch of red pepper flakes (optional)
Instructions
- Cut, core and shred cabbage finely with a mandolin slicer or very sharp knife. Place cabbage in a large bowl.
- Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved. Stir in the minced garlic, salt, black pepper, and red pepper flakes if using.
- Pour brine over the cabbage. I find it’s easiest to do this in a big bowl. Then transfer cabbage to a glass jar(s) with a tight cover and let sit on the counter for 4-6 hours before transferring cabbage to the fridge to chill.
- Pickled cabbage is delicious on tacos, in a sandwich and I love it as a side to scrambled eggs!
48 Comments
Good luck at Sundance! I never thought of making my own pickled purple cabbage. My mom is Czech so this (along w. sauerkraut) was a staple growing up, but we always bought it. This looks simple to make!
Thanks!! xo
Yum! Adding this you our menu this week. It is so pretty, too.
I had never thought of the resorts being more quiet during Sundance. Makes sense. I would love the people watching from a quiet, warm corner with a cup of coffee.
is this fermented? can it be a probiotic?
It is NOT fermented!
Best ski days of the year are duuring Sundance!
How long will this keep in the fridge?
At least a week!
These look great! I made a similar pickled cabbage recipe here: http://theweeklypickle.com/week-50-pickled-cabbage/
How long is it before it’s ready to eat
And do you have to use red wine vinegar, or can you use apple cider vinegar
I’ve used both red wine, white and apple cider- pretty much whatever I have on hand. I think it’s best when it can sit at least 20 minutes.
I’m looking forward to adding this to grain bowls with jalapeno-feta spread & falafel! Do you have a general sense of how many cups of raw cabbage you started with? “Medium” can vary so much. Thank you!
Like the size of small babies head 🙂
Yummy! Definitely making this. But super curious where you got the jars
They’re from Weck.
Yummy! Made this today with some leftover cabbage I had and didn’t know what to do with. Wondering how long you would say it lasts?
We usually eat it within a few days!
Can you can this recipe??
No.
Do you keep the cabbage in the vinegar when you put it in the fridge or take it out?
I keep it in the vinegar.
Great recipe! Do you have to heat the vinegar first? Thanks!
Nope!
Was wondering after I make it & use it all up, can I reuse the liquid to make more or should I throw it out & start again?
You could totally use it again!
What do I do with the liquid after I transfer to the jars? Am I supposed to poor it in the jars, or leave it out?
I add enough to fill in the jar and discard the rest.
Planning on using this to make my own Thai salad as a copy cat from my favorite restaurant. I can’t wait!
Let me know how it turns out! Thai salad sounds delicious!
how long does this keep for, I have lots of red cabbage and would like it to last for several months
We eat it within the week.
It’s getting hot and a jar of pickles will be a perfect addition. Thank you for the recipe!
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Bit late but wanted to say I made this last week and again this week as it was eaten so quickly. Really tasty and loved how the cabbage stays so crunchy!
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Look yummy! One of my favorite Pickled Purple Cabbage, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
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This looks so amazing, I love this stuff on sandwiches and pulled meat too. The colour just pops.
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I made the recipe just as stated but added shredded carrots and green peppers. It was delicious!
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Look so yummy! I made it recipe already. Thank you much for sharing!
Hi Kelley: This recipe sounds wonderful! I am looking for a recipe for fermented red cabbage that isn’t basic and boring. Could this translate to a fermentation jar? I am using the Easy Fermenter. Thank you!
I love the texture that this quick Pickled Purple Cabbage adds to tacos
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Convenient, simple and delicious. Try make it at the weekend. Thank you so much!
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I’ve made this several times…and many jars at a time. The unopened jars have kept in the back of my fridge for over a month, in case folks are curious. ALSO, I dropped some sliced cucumbers into the leftover brine and let them sit for a day or two. So Delicious!!!
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I used a large jar and the bribe doesn’t cover all the cabbage
Should I make more brine si it covers it
Hello there,
This is so delicious food. Thanks to sharing !
Take the time to make this the first couple of times exactly as the chef’s recipe calls for, it’s absolutely delicious!!
Once your comfortable with the process try changing up the flavor profiles, add shallots instead of garlic or maybe adding your favorite spice to heat it up a little or lot. I’ve even tried it with a locally sourced honey infused with habanero (replaced part of the sugar) that is just amazing on any type of tacos or barbecued shredded pork.
With a digital kitchen scale, easily divide an original recipe batch into two so you can add freshly ground spices to only half or to experiment with other variations. I’ve found that you need to use half a batch during your concocting phase in order to get the true end flavor profile to come through.
Regardless this is the BEST recipe for pickled cabbage I’ve ever tried. We use it for everything, salads, tacos (hard, soft, meat or seafood), barbecued shredded chicken or pork, deli sandwiches, and the list goes on. Just like this chef, you can always find pickled purple cabbage in my fridge!!
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My cabbage never seems to soften and I use your recipe exactly? What am I doing wrong?
It isn’t supposed to soften as you’re not cooking it. It’s supposed to be crunchy!
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Good Luck with “Sundance” – BUT strangely, I think I’m about 7 years too late with that!!! 🙂
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You eat it within a few weeks but I wonder how long it keeps – I’ve made far too much for eating right away! How can I keep it fresh for the winter, or does the vinegar do that?