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Recipes by Category » Condiments » Pickled Cabbage

Published: Jun 23, 2018 · Modified: Jul 23, 2020 by Nart · This post may contain affiliate links.

Pickled Cabbage

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pickled red cabbage in a glass container

Let’s face it, a head of red cabbage is something many of us can never manage to use within one go. In the past, I would buy a head of red cabbage to add a pop of color to my salads, actually end up using just about a quarter each time, and then leave the rest in my fridge drawer, only to discover two weeks later that it had already gone bad. ?

I felt guilty about having to throw away my leftover red cabbage then, but I’m pleased to announce that that’s not the case for me anymore, and that it doesn’t have to be the case for you either. Now I’ve discovered a way to use up and enjoy the leftover red cabbage that used to end up in the trash. And that way is to quick pickle it.

Pickled Red Cabbage

WHAT IS QUICK PICKLING?

In case you’re new to the pickling world, quick pickling, also known as refrigerator pickling, is an excellent way to preserve vegetables. For one thing, it’s a method that doesn’t require an effort at all. To quick pickle vegetables happen, all you need is a simple brine and a refrigerator. Yet the result you get is flavorful and satisfying. What’s good about this is that you can quick pickle pretty much anything you like. If you enjoy a vegetable that’s seasonal but you want to have it all year round, you might want to start quick pickling it for that reason too.

WHAT’S SPECIAL ABOUT THIS PICKLED CABBAGE RECIPE?

This recipe is incredibly easy and so good that sometimes I don’t even wait until I have leftover red cabbage to make it anymore. I now buy red cabbage to pickle. That’s how much I enjoy it!

As for the flavorings, you add to your brine, these can be switched up to suit your preferences. I know pickles are not something most commonly associated with Thai food, let alone Thai ingredients. However, I like to add the dry ground Thai chili flakes (prik bon or พริกป่น) to my brine because I’m a crazy Thai person who loves a good kick of heat in everything. The stuff is so cheap and easy to find here. If you’re not up for the same level of heat or you don’t want any at all, feel free to try something else. 🙂

Also, if you’re not familiar with vegetable pickles in your diet, you might want to start small. After all, you’ll probably already have most of the ingredients required. So it doesn’t hurt to try right?

Hot Dogs with Pickled Red Cabbage

I used this quick pickled red cabbage in my hot dogs and it was amazing!

WAYS TO ENJOY YOUR PICKLED CABBAGE

There are only so many out there. I know I eat mine with pretty much everything but you can use it in your sandwiches, hot dogs, burgers, and salads or just eat it on its own. Or if you want to be a little bit more adventurous, add it to a “yum” or Thai salad or try it with my Thai pork toast!

I hope you like this easy pickle recipe and that for some of you it helps save your otherwise-would-be-thrown-away red cabbage! If you prefer other vegetables, remember you can use the recipe with them. Also, if you want to make more of less than this recipe, just make sure you keep the ratio and you’ll be just fine.

OTHER RECIPES YOU MIGHT ENJOY:

Easy Beetroot Hummus

Healthy Savory Purple Sweet Potato Spread/Hummus

Sour Cream & Onion Mushroom Dip / Spread

pickled red cabbage in a glass container

Quick Pickled Red Cabbage with Ground Thai Chili Flakes Recipe

An addictive accompaniment to meat, sandwiches, hot dogs, burgers, salads, and more.
5 from 11 votes
Print Rate
Course: Side Dish
Cuisine: American
Diet: Vegan
Prep Time: 25 minutes
Servings: 1 ½ head red pickled cabbage
Calories: 46kcal
Author: Nart

Ingredients

  • ½ head small to medium red cabbage
  • ½ cup water
  • ½ tablespoon sugar
  • ½ cup red wine vinegar or any other kind you prefer
  • 4 cloves garlic smashed
  • ½ teaspoon salt
  • 1 tablespoon Thai chili flakes

Instructions

  • Wash the cabbage and remove the core. Slice with a mandolin and set aside.
  • In a bowl, dissolve sugar and salt in the water. Add red wine vinegar, smashed garlic, and ground Thai chili pepper and mix well.
  • Pour the brine over the cabbage, cover the bowl with plastic wrap and let sit for about 6 hours before transferring into a glass container and storing in the fridge.

Notes

You can eat the pickled cabbage right away after 6 hours but it will be better if you start eating it the next day. The pickle will keep refrigerated for about a month.

Nutrition

Calories: 46kcalCarbohydrates: 6gProtein: 1gSodium: 1178mgPotassium: 47mgSugar: 6gIron: 1mg
Tried this recipe?Mention @cookingwithnart or tag #cookingwithnart!
Thai Stir Fried Stink Beans with Pork and Shrimp | ผัดสะตอกุ้งหมูสับ »

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Comments

  1. Lauren Vavala | Delicious Little Bites says

    September 15, 2020 at 6:16 pm

    5 stars
    I love cabbage, but always end up with a ton of extra. This is such a great way to preserve it and repurpose it – I love it!

    Reply
    • Nart says

      September 17, 2020 at 1:57 pm

      Yes, I often end up with extra too. This recipe is just perfect for the extra 🙂

      Reply
  2. Saif says

    September 15, 2020 at 6:10 pm

    5 stars
    I tried different pickled cabbage like Kimchi but this looks very interesting. Perfect for putting in my sandwiches.

    Reply
    • Nart says

      September 17, 2020 at 1:57 pm

      Yes, sandwiches and hotdogs me friend!

      Reply
  3. Alexandra says

    September 15, 2020 at 3:22 pm

    5 stars
    LOVE pickled cabbage, and this recipe is absolutely delicious. So easy!!

    Reply
    • Nart says

      September 17, 2020 at 1:57 pm

      Thank you!

      Reply
  4. Emmeline says

    September 15, 2020 at 3:03 pm

    5 stars
    Great idea!! I have the same problem with just eating a quarter of any cabbage I buy so this recipe will come to very good use.

    Reply
    • Nart says

      September 17, 2020 at 1:58 pm

      Glad you find this useful 🙂

      Reply
  5. Beth Sachs says

    September 15, 2020 at 2:24 pm

    5 stars
    I adore the colur of the pickled red cabbage. Adds a bit of brightness to salads during the winter months.

    Reply
    • Nart says

      September 17, 2020 at 1:58 pm

      Yes, I agree. The color is one of the things I love about it 🙂

      Reply
  6. Denay DeGuzman says

    May 03, 2020 at 2:57 am

    5 stars
    What a delicious condiment for hot dogs, chicken sandwiches, and fish tacos! I love the vibrant red color and beautiful taste.

    Reply
    • Nart says

      June 01, 2020 at 9:34 am

      Thank you!

      Reply
    • Kenny T says

      September 14, 2021 at 9:41 pm

      5 stars
      This is great with carne asada tacos too. I also place it on top of my ceviche tostada.

      Reply
      • Nart says

        October 13, 2021 at 10:46 am

        Great ideas! Thanks for sharing!

  7. Roxana says

    May 03, 2020 at 1:57 am

    5 stars
    I love pickled cabbage and it is so good to have this recipe. Its very easy and delicious.

    Reply
    • Nart says

      June 01, 2020 at 9:35 am

      Thank you so much! I’m glad you like it!

      Reply
  8. Rebecca says

    May 03, 2020 at 12:37 am

    5 stars
    I’ve got 1/2 head of red cabbage thanks for the inspiration to pickle it! I can’t wait to dig in

    Reply
    • Nart says

      June 01, 2020 at 9:35 am

      You’re welcome!

      Reply
  9. Bintu | Recipes From A Pantry says

    May 02, 2020 at 11:48 pm

    5 stars
    I love pickled red cabbage and the addition of Thai chilli flakes sounds absolutely incredible! This sounds so flavourful.

    Reply
    • Nart says

      June 01, 2020 at 9:35 am

      Thank you!

      Reply
  10. Biana says

    May 02, 2020 at 11:06 pm

    5 stars
    This pickled cabbage looks so good! Definitely making it this summer to add to hot dogs.

    Reply
    • Nart says

      June 01, 2020 at 9:36 am

      Enjoy!

      Reply

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