Pickled red cabbage

This pickled red cabbage recipe is by far the tastiest of all red cabbage recipes I have ever tried. Not overly acidic, sweet with a hint of sour, this pickled red cabbage recipe also highlights red cabbage's unique color while preserving its nutritional value. When you cook red cabbage, the color becomes uniform - but in this case, as you can see from the picture, it remains very crisp and bright.


Add it to the sandwiches, make a red cabbage salad, or fry it for several minutes, and use as a side dish. Pickled red cabbage aids protein digestion, and pleases you palate. Enjoy!

pickled red cabbage

Pickled red cabbage

  • 1 medium size head red cabbage
  • 2 carrots


  • 0.5 liter (2 cups) boiling water
  • 6 tbsp sugar
  • 2 tbsp salt
  • 1/2 cup white vine vinegar or white vinegar
  • 1/3 cup vegetable oil

  1. Shred the cabbage and carrots (use Borner slicer to make this process enjoyable and fast)
  2. Mix well
  3. Prepare the marinade: boil the water, add sugar, vinegar and salt and turn the heat off once sugar and salt are dissolved. Do not add oil. Keep oil in a cup and pour it along with marinade.
  4. Put cabbage in the 2-3 liter ( 2-3 gallon) glass jar in layers: first fill out 1/4 of the jar, push cabbage tight and pour 1/4 of the marinade and 1/4 oil. Add another 1/4 of cabbage and carrot mix, push it down and add 1/4 of the marinade and 1/4 of oil again. Repeat 2 more times until the jar is full.
  5. Put it in the bottom shelf of refrigerator (usually, it is warmer there)

Ready to eat right away, this marinated sweet and sour cabbage is even tastier in two days. Keep refrigerated – and enjoy!


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