Pickled Red Cabbage

A great accompaniment for meat or cheese

30 mins

Serves Makes 1kg

What you'll need…

  • 500g red cabbage
  • 140g sea salt
  • 500ml cider vinegar
  • 200ml red wine
  • 400g granulated sugar
  • 2 teaspoons black peppercorns
  • 6 bay leaves
  • 2 tablespoons yellow mustard seeds
Pickled red cabbage

The method


Finely shred the red cabbage and place into a colander over a sink and sprinkle with salt. Leave for 2-3 hours.


After 2-3 hours, wash away the salt and pat dry with a tea towel.


Place the vinegar, wine, sugar, peppercorns and bay leaves into a wide, deep pan and simmer until half the liquid has reduced. Leave for 10 minutes to allow everything to infuse.


Strain the liquid through a sieve into a jug or bowl, making sure to discard the peppercorns and bay leaves.


Place the shredded cabbage and mustard seeds into a big bowl and then pour the strained liquid over. Transfer the cabbage and pickling liquid into a jar and seal.


The pickle will last for a month in the fridge. Enjoy!

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