Want my secret to taking a recipe to the next level? Quick-pickled red cabbage. An easy-to-make ingredient that can add so much flavor, color, texture and nutrition to a dish without spending hours in the kitchen. All you need is 5 ingredients, 10 minutes of prep time and you have a flavor hack that will add a little crunch and a lot of tang to your plate. 

Quick pickled red cabbage in a glass jar with a pink plate beside it
Quick pickled cabbage is a quick and easy way to add more flavor and vitamin K and fiber to a dish.

Have you ever made a recipe and felt like it’s just missing something? I’ve been there a million times. Heck, it’s one of the reasons why my fridge and pantry are packed with all kinds of flavor hacks like spices, sauces, and condiments. These ingredients aren’t necessarily the star of the recipe but they have the ability to take something from blah to OMG! 

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When I first heard about quick pickling, I was a little intimidated. But after I made my first batch, I realized that I could make tangy delicious pickles from scratch with 4 ingredients in 30 minutes flat. I also learned that you can pickle almost anything! 

I’ve pickled the more traditional veggies like this cabbage, shredded carrots, cucumber and red onion but I’ve also tried more adventurous options like making quick pickled avocado and sweet and tangy pickled mangoes. 

Beyond flavor, pickled cabbage is a practical example of my dietitian philosophy of nutrition by addition — adding foods that enhance both satisfaction and nourishment. Red cabbage adds fiber, vitamin C, and vitamin K, supporting digestive health, steady energy, immune function, and bone health to every dish. Its bright color and crisp-tender texture also make meals more appealing, which can increase enjoyment and satisfaction.

Ingredients for quick pickled red cabbage, including shredded red cabbage, sugar, salt, vinegar, and water
All you need are 4 simple ingredients to make quick pickled cabbage!

Step by Step Guide to Making Pickled Cabbage Quick!

Shredded red cabbage in a food processor
Slice the cabbage using a food processor with the blade attachment.
Quick pickled red cabbage in a glass jar
Place all the ingredients into a mason jar.

Quick pickled red cabbage in a glass jar
Screw the lid on and shake (so ingredients combine and dissolve)!
Quick pickled shredded carrots, red cabbage, avocados, and red onion in glass jars
Cool at room temperature before storing in the fridge.

Use quick pickled cabbage to add some flavor to tacos, salads or bowls.

How to Use Pickled Cabbage

I love making a big batch of pickled cabbage and keeping it in the fridge to use over the next two weeks. Here are a few of my favorite ways to enjoy these tangy nuggets of goodness:

Tacos

Bowls

Salads

If you make this quick-pickled red cabbage, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo

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Quick pickled red cabbage in a glass jar with a pink plate beside it

How To Make Quick-Pickled Red Cabbage (Step by Step)

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Description

Want my secret to taking a recipe to the next level? Quick-pickled red cabbage. An easy-to- make ingredient that can add so much flavor, color, texture and nutrition to a dish without spending hours in the kitchen. All you need is 5 ingredients, 10 minutes of prep time and you have a flavor hack that will add a little crunch and a lot of tang to your plate.

Ingredients

Scale

1 cup of shredded red cabbage (I used a food processor to shred mine)

2/3 cup (175 ml) hot or boiling water

2/3 cup (175 ml) white vinegar

2 tsp salt

2 tsp sugar

Instructions

  1. Place the shredded cabbage, water, vinegar, salt and sugar in a mason jar, with a minimum volume or 2 cups / 500ml. Screw the lid on and shake gently to combine ingredients and dissolve the salt and sugar.

  2. Remove the lid and allow to cool at room temperature, then screw the lid back on and store in the fridge for up to 2 weeks.