If there were a vegetable that could make all other vegetables look like they only did it with the lights turned off, it would definitely be the red (but actually purple) cabbage. So vibrant and flamboyantly colored, they’re essentially the Elton John of produce. And gazing at a jar of Pickled Red Cabbage in the sunlight?! It’s like watching the Rocket Man himself trip on acid while tripping on acid.
Do me a favor. The next time you’re at the store, grab one, take it home, and cut it in half. I triple dog dare you not to have an existential moment in your kitchen while marveling at its magnificent design, wondering what it all means, why we’re here, what happens when we…
“All this science I don’t understand
It’s just my job five days a week
A ROCKET MAN!”
Thus, every time I see these beauties in the produce section, I’m drawn in like sexually frustrated women are to Netflix’s Bridgerton (moth –> flame). Yet, as foxy classy and sexy sassy as these cruciferous edibles are, I’m always disappointed to see their vibrant color fade once they’re steamed, sauteed, or roasted.
So, since I’ve been pickling lots of different veggies lately like cucumbers and radishes and OK, just cucumbers and radishes, I decided it was time to pop one of these babies in a jar with some acid and see what happened.
And OH MY PURPLE GORGEOUSNESS. The color is stunning, the flavor is AMAZING, and the health benefits for that beautiful body of yours? They’re ROLLING LIKE THUNDER under the covers.
With the lights turned on…
What do you eat pickled red cabbage with?
It’s delicious on salads, veggie reuben sandwiches, and veggie/fish tacos. I also eat it right out of the jar because this recipe is THAT GOOD.
How long does it take to make?
Just 10 minutes!!
Wait, I thought I had to heat up the vinegar and spices?
Some recipes call for heating up the liquids first but this one is called “Quick and Easy Pickled Red Cabbage” ;). If you have the time, warm up the first 8 ingredients on the stove for a few minutes for a softer pickled red cabbage.
Is red cabbage better for you than green?
While green cabbage is great for you, red cabbage boasts up to 10 times more vitamin A (great for skin health & immune function).
How long should I let my pickled red cabbage marinate before enjoying?
2-3 days in the fridge is ideal, but it’s OK if you can’t wait that long. I can’t.
How long will pickled red cabbage stay good in the fridge?
Up to 3 weeks.
Fast & Easy Pickled Red Cabbage
- 6 cup mason jar
- 2 cups apple cider and/or rice wine vinegar
- 2 cups water
- 1.5 cups unsweetened pineapple juice
- 3 cloves garlic
- 8 pieces candied ginger, chopped
- 1.5 teaspoon red pepper flakes
- 3-4 teaspoons fine sea salt (or 1-1.5 teaspoons table salt). (I suggest starting at low end and figuring out what tastes right to you.)
- 5 tablespoons maple syrup
- 1 medium red cabbage, cored, then sliced with a knife or a mandolin
- Toss first 8 ingredients into a 6 cup jar with a tight fitting lid. Shake it around a bit. While those ingredients marinate and salt dissolves, core and slice cabbage. Add to jar. Shake again. Let it marinate on the counter for a few hours, shaking now and then. Put it in the fridge and try to wait 2-3 days before enjoying (to let the flavors marinate even more). Enjoy within 3 weeks.