Pickled Red Cabbage

Makes: 2  18 oz./500 ml.  jars
The color of this pickle is just incredible, especially after it has pickled for a few days, the color gets intensified and deeper. So pretty, but the flavor is even more amazing.
I could eat it on its own it so good. It’s very healthy too and great for digestion.
It really doesn’t take long to make and its very easy too.
It is the perfect addition to any Sandwich or Salad. Also as a side for grilled Meats or Fish.
    • 1 red cabbage
    • 4 tbsp.  sea salt
    • 1 1/2 C.Cider vinegar
    • 1/2 C.  Balsamic vinegar
    • 2 C.  Red Wine
    • 1 C.  Sugar
    • 1 tsp. Schezuan Pepper
    • 2 Bay leafs
    • 1 thumb sliced Ginger
    • 1/2 tsp ground All Spice
    • 1/2 tsp. ground Cloves
    • ½ teaspoon Coriander seeds
    • 2 Star Anise
    • 1 whole dried red chilli
    • 1 Orange, washed and sliced
    • 10 Cardamom pods
    • 1 cinnamon stick, broken into three pieces
    • ground Black Pepper


Remove outer leaves of cabbage and cut into quarters. Remove the inner core. Finely shred the cabbage. Layer shredded cabbage in a bowl, sprinkle with salt in between layers and leave to sit on the counter for about 4 hours.

Rinse and drain the cabbage, dry with a clean tea towel.

In a small sauce pan heat vinegar, wine, spices and sugar. Bring to a boil, stirring until sugar is dissolved. Continue to boil until liquid has reduced by half.


Meanwhile, turn on oven to 425° F and wash 2  18oz./500 ml. canning jars and lids with hot soapy water. To sterilize, place clean and dry jars into the hot oven for at least 20 minutes before packing.

Pack the cabbage into sterilized jars and pour over the vinegar. Seal and let cool. Keep refrigerated. Will keep for about 3 months.


Myra Xo



7 thoughts on “Pickled Red Cabbage

  1. Pingback: Holiday Cranberry and Pear Sauce with Star Anise. | The Cooking Spoon

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