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Easy Pickled Red Cabbage Recipe

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I make Pickled Red Cabbage especially for our Chicken Kebabs Take Away Style but it goes equally well as an accompaniment to cheese and meat and can make a lovely christmas gift too. A really easy recipe with no overnight soaking and no boiling of vinegar ! Although ready after one week, we’ve eaten it after two days.

Easy Pickled Red Cabbage Recipe


Makes: Approximately 2 x 750 ml jars




  • 1 red cabbage (about 1kg in weight)
  • 100 g coarse sea salt
  • 2 bay leaves
  • 4 allspice berries
  • 2 teaspoon coriander seeds
  • Approximately 1 litre cider vinegar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
You will need: 2 or 3 large sterilised jars


  • Discard outer leaves of your cabbage.
  • Cut cabbage into quarters and remove the stalks.
  • Slice into fine shreds – or chunky if you prefer.
  • Place cabbage in a colander (over the sink) and sprinkle with the salt.
  • Scrunch and break down the cabbage for 5 minutes. (You may want to wear gloves for this unless you fancy purple fingers)
  • Leave to rest for 10 minutes.
  • Rinse out the salt and drain well.
  • Pack the jars half full and top with 2 allspice berries, 1 teaspoon coriander seeds and a bay leaf.
  • Add a tablespoon of red wine vinegar and balsamic vinegar to each jar.
  • Pour the cider vinegar to cover the cabbage.
  • Pack the rest of the red cabbage into the jar and top up with cider vinegar to cover.
  • Seal jars with a metal screwcap lid and store in a dry place out of sunlight.
  • Will keep for a long time but will lose its crispness after 10 to 12 weeks or so.
  • Ready to eat after one week.

Serve with our Chicken Kebabs Take Away Style or cold meats and cheese.

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