This Quick Pickled Cabbage is crunchy, tangy, sweet and spiced up with a little hot chili flakes. Ready to eat on the same day.
Do you like pickles in your burger or kofte sandwiches? Have you ever tried making it at home? Without waiting for weeks. We have an easy way and want to share it with you too. If you want to take your doner kebab, sandwiches or even side dishes like healthy coleslaw without mayo to a new level, try this quick pickled cabbage recipe. Super easy to make and you can enjoy it on the same day.
How to Make Quick Pickled Cabbage?
This is another dish from my childhood. Mom would never waste remaining cabbage pieces whenever she made Turkish style cabbage rolls. You know the thick parts of cabbage we remove when making rolls. I don’t know if this is something created by mom or all moms make it in the same way. But I’m sure you will love it. Of course no need to make cabbage rolls first to make this pickled cabbage. You can just make it from a whole cabbage too.
Pickling couldn't have been easier. Put vinegar, lemon juice, water, salt and peppercorn in a pot. Bring it to boil.
Chop white or red cabbage roughly and put it in the pot. Add in garlic cloves and red pepper flakes. Remove from the heat so that the chopped cabbage won't get too tender. Let it sit at least 30 minutes. Cool completely before serving or using it in sandwiches.
Uses of Pickled Cabbage
We like it in sandwiches like feta cheese sandwiches. Although we mostly use quick pickled onion in this sandwich recipe because it is even easier, sometimes cabbage makes a good twist too.
Using it in a healthy chicken salad for a tangy condiment is another great idea. You can use Joanne's crockpot chicken breast on Fifteen Spatulas when making a salad that is rich in protein.
It would be perfect in a salad with taco seasoned beef and fresh vegetables as well. Don't worry if you don't know how to make it. Go check the amazing taco salad with creamy taco dressing on A Farmgirl's Dabbles and use this cabbage in it.
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
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PrintQuick Pickled Cabbage
Pickled cabbage in the easiest form. Ready on the same day!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 1x
- Category: Appetizer
- Method: Pickling
- Cuisine: Turkish
Ingredients
- ½ small head white cabbage
- 1 and ½ cups water
- 1 lemon, freshly squeezed
- 1 cup vinegar
- 1 and ½ teaspoons salt
- ½ teaspoon sugar
- 4 cloves garlic, smashed
- 1 teaspoon red pepper flakes
- 1 teaspoon black peppercorn
Instructions
- Chop the cabbage roughly. Makes 3-4 cups.
- Put water, lemon juice, vinegar, salt and sugar in a pot. Bring to boil.
- Put the chopped cabbage, garlic, red pepper flakes and black peppercorn into this boiling water. Give it a good stir and remove from heat.
- Cool completely and chill at least for an hour before using.
- Keep the leftovers in a jar or in an airtight container in the fridge.
Notes
Chilling is not included in the duration.
Nutrition
- Serving Size:
- Calories: 28
- Sugar: 3 g
- Sodium: 408.4 mg
- Fat: 0.1 g
- Carbohydrates: 4.3 g
- Fiber: 0.2 g
- Protein: 1.3 g
- Cholesterol: 0.6 mg
Keywords: pickled cabbage
Laurie says
I have lots of home grown cabbage and they don't quite look like store bought ones. How many ounces of cabbage should I use?
Thank you in advance.
David says
I have made this recipe using 4 cups of shredded cabbage (red and white)
★★★★★
Nadia says
So do you keep it in the liquid, and chill it in the liquid? Thanks!
Yusuf says
Yes Nadia, always keep it in the liquid.
Izabela says
Very nice, crunchy pickled cabbage with a little bit of a kick. I didn't have time to chill it for an hour but it was already great after 40 minutes or so (10 of which spent in a freezer ;-)) Thanks for a great, simple recipe!
Yusuf says
Glad you loved it Izabela!
Alejandra says
Hi, I´m making your recipe... the leftovers, do you keep them in a jar covered with the liquid?
Thanks
Yusuf says
Hi Alejandra! Yes, keep it covered with the liquid.
Emma says
Hi - What kind of vinegar do you use for this?
Thanks
Yusuf says
White vinegar.
Sot says
Actually cabbage rolls is a Greek dish.
Greetings from athens
Dawn says
How long does it keep in the fridge for?
Zerrin says
Up to 2 weeks.
Lechelle says
I have been trying to find this recipe for the longest. My Turkish friend brings her mommas cooking to me all the time and well this is pretty much the steps she told and the ingredients.
Rhiannon Henry says
Looks fantastic, going to try now! Can you tell me how should it be stored, in the fridge or cupboard? And how long will it last?
Zerrin says
Thanks Rhiannon! Keep it in the fridge up to 2-3 weeks.
Brenda @ a farmgirl's dabbles says
Pickled veggies are so much my thing. What a great cabbage recipe - I love the red pepper flakes and black peppercorns! Thank you for the taco salad love!
Zerrin says
Thanks Brenda! Glad you like the recipe 🙂
Your taco salad is definitely a perfect match to my pickled cabbage.
Carol M says
This is my go-to recipe for pickled cabbage. It disappears in minutes every time I make it.
Thanks for sharing such a great recipe.
★★★★★
Zerrin says
Hi Carol, thanks for commenting! It makes a great snack on its own too!
Mateja says
This is my husband's favorite salad! Thank you for sharing 🙂