quick pickled red cabbage

This recipe makes the most of the crunchiness of a red cabbage and it’s natural pinky red colour that ends up a stunning and glamorous bright fuchsia. It really adds colour and crunch to salads, tortillas, tacos and sandwiches or with cheese. Perfect with humus on rye or in a burger. It can be made on the day you are going to use it and it is much much nicer than the shop bought version. Plus it’s super healthy as the vinegar is great for the digestion.


Serves 4.

A jam jar
Half a very small red cabbage
1 1/2 teaspoons of salt
1/2 cup apple cider or white wine vinegar
2 tablespoonfuls of maple syrup or 3 teaspoons of sugar
1 cup of water


Finely slice the red cabbage and place in a saucepan. Add the maple syrup or sugar, the salt, the vinegar and the water and bring to the boil. Simmer for about 15 minutes and then set aside to cool. Pour into the jam jar and keep in the fridge for up to a week. You can use them straight away after they have cooled but the flavour gets better after it’s had 24 hours in the fridge.

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