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Pickled Cabbage

Total Time

Prep: 10 min. + chilling

Makes

4 servings

My mother picked up this pickled cabbage recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!
Pickled Cabbage Recipe photo by Taste of Home

Ingredients

  • 2-1/2 cups shredded cabbage
  • 1/2 medium green pepper, diced
  • 1 celery rib, diced
  • 3/4 cup sugar
  • 1/2 cup vinegar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.
Pickled Cabbage Tips

What else can you add to pickled cabbage?

This recipe has a great pickling solution that can be used on any hardy vegetable that you’d like to pickle. If you want to do a twist on the classic pickled cabbage while adding a pop of color, red cabbage is a great substitute for this recipe. Otherwise, check out some of our other pickled vegetable recipes.

What can you serve with pickled cabbage?

This pickled cabbage is great as a side dish for any occasion. But it also works well as a topping for a delicious pulled pork sandwich! It provides a nice balance of acidity to sweetness.

How long will pickled cabbage last for?

Since this recipe is a quick pickled vegetable, not processed and canned, it is not shelf-stable and must be stored in the refrigerator. While the pickled cabbage won't last as long if it were canned, it will keep for up to 2 weeks in your refrigerator if stored in an airtight container. If you like pickled cabbage, try your hand at other quick pickle recipes.

—Ellie Crowley, Taste of Home Culinary Assistant

Nutrition Facts

2/3 cup: 31 calories, 0 fat (0 saturated fat), 0 cholesterol, 11mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 1g protein.

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