Pickled red cabbage

A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift

  • Prep:15 mins
    Cook:15 mins
    Plus standing
  • Easy

Nutrition per serving

  • kcal 66
  • fat 0.3g
  • saturates 0g
  • carbs 15g
  • sugars 15g
  • fibre 0.4g
  • protein 0.4g
  • salt 0.7g


  • 500g red cabbage, finely shredded
  • 140g coarse sea salt
  • 500ml cider vinegar
  • 200ml red wine
  • 400g granulated sugar
  • 2 tsp black peppercorns
  • 6 bay leaves
  • 2 tbsp yellow mustard seeds


  1. Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.

  2. Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.

  3. Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

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