It’s so easy to pickle vegetables and such a great option to always have something fresh and crunchy in the fridge. So far I thought my favorite pickle was kohlrabi, but that was because I hadn’t tried red cabbage yet. There are so many uses for this, from sandwiches to tacos to eating it as a condiment with grains or in salads. Best of all, the colors are so beautiful they really cheer you up. In the pictures below you can see how the cabbage immediately changes color when it’s mixed with vinegar.
I used Amy Chaplin’s recipe for quick-pickled red cabbage here as a start and then turned it into a more traditional pickle, which is a little more intense in flavor and tastes best after a few days in the fridge. Use the other half of the cabbage raw in salads or as a sandwich topping or braise it with a cubed apple, a few cloves, a little balsamic vinegar, salt and pepper for a delicious vegetable dish.
Red cabbage pickle
- Half a head of red cabbage, stalk and wilted outer leaves removed
- One heaped teaspoon of salt
- Half a cup of apple cider vinegar
- Half a cup of red wine vinegar
- One teaspoon of brown sugar
- Two star anise, optional
- One pickling jar, one liter/ one quart sized
- Grate or cut the cabbage into very thin slices, preferably with a mandoline.
- Add the cabbage to a bowl and using your hands, mix it well with the apple cider vinegar and the salt.
- In a small saucepan, heat up the red wine vinegar, a little water, and the sugar until the sugar dissolves.
- Stack the cabbage tightly into a pickling jar and add the juices that will be left over in the bowl.
- Add the two staranise pods and pour the vinegar-sugar mix over the cabbage.
- Now fill up the rest of the jar with water and close the lid.
- Keep it in the fridge for at least one day before opening it.