Quick & Easy Pickled Cabbage

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1 Review

This sweet-and-salty quick pickled cabbage is great to have on hand as a topping for sandwiches, hot dogs or brats.

Karen Rankin

Updated on March 28, 2024

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

EatingWell Test Kitchen

Quick & Easy Pickled Cabbage — Photo: Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless

Active Time:

15 mins

Total Time:

1 day 15 mins

Servings:

Nutrition Profile:

Low-Carb Nut-Free Dairy-Free Soy-Free Vegan Vegetarian Egg-Free Gluten-Free

Jump to Nutrition Facts

What Type of Cabbage Can I Use?

Both green and red cabbage work well and maintain their crunch after marinating in the pickling liquid that imparts a subtle, spicy flavor thanks to chile peppers.

How to Shred Cabbage

A wedge of cabbage sitting on a cutting board next to a knife — Carolyn Hodges

Cut the cabbage in half lengthwise through the stem end.

Next, cut each half in half through the stem end (you should have 4 quarters).

Cut off the bottom of each quarter at an angle to remove the core.

Close up of slicing a a quarter head of cabbage — Carolyn Hodges

Place a cabbage wedge cut-side down on a cutting board and cut lengthwise into very thin strips. For shorter strips, cut the wedge crosswise.

Additional reporting by Jan Valdez

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Ingredients

1 ½ cups water
½ cup rice vinegar or white vinegar
¼ cup granulated sugar
2 tablespoons salt
5 cups thinly shredded green or red cabbage (from 1 small head)
2 medium shallots, thinly sliced (about 1/2 cup)
1 medium red Fresno or jalapeño pepper, seeded and thinly sliced
2 fresh thyme sprigs

Directions

Combine water, vinegar, sugar and salt in a large pot; bring to a boil over medium-high heat. Immediately add cabbage, shallots and chile. Immediately remove from heat; stir and let cool completely, about 45 minutes. (The vegetables should be submerged in the liquid. If not, pack the mixture into the jar to marinate and cool at the same time. Keep the lid off the jar until the mixture is completely cooled, about 1 hour.)
Pack the cooled mixture into a 1-quart glass jar; place thyme sprigs into the side of the jar. Cover tightly and refrigerate for at least 24 hours.

Equipment

1-quart glass jar with lid

To make ahead

Refrigerate for up to 2 weeks.

Originally appeared: EatingWell.com, December 2021

Nutrition Facts (per serving)

30	Calories
7g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 2/3 cup
Calories 30
% Daily Value *
Total Carbohydrate 7g	3%
Dietary Fiber 2g	7%
Total Sugars 4g
Protein 1g	2%
Vitamin A 139IU	3%
Sodium 303mg	13%
Potassium 157mg	3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.