Quick Pickled Cabbage

Pickling vegetables is a big part of Mediterranean cuisine. Pickled turnips are a frequent side at my mother-in-law’ss table, and many of my Italian friends wouldn’t think of going a summer without making Giardiniera.
My own fridge is usually packed with some form of pickled vegetable, including this pickled cabbage recipe, and once you try it, you’ll understand why! It’s such a simple and easy recipe, and making it requires only moments of hands-on time, especially with the help of a food processor doing the chopping!

What makes it such a versatile component is its tart flavor, thanks to both sharp vinegar and citrusy sumac. And because it’s not cooked or fermented, it retains an appealing crunch and an irresistibly bold shade of purple. 

I reach for the jar anytime I want to add some zip to meals without any extra effort. It makes a great addition to chicken quinoa bowls or shawarma wraps. Make a jar, and you’ll learn just how versatile it is!

Key Ingredients

• Cabbage: You’ll need a regular head of cabbage for this recipe. I tend to reach for red cabbage because I love the incredible pink color it has once pickled, but the method will work with green cabbage, too. A small-ish 2-pound head makes about 6 cups. Feel free to scale the recipe up if your cabbage is on the larger side. 
• Sumac: Just like my pickled red onion recipe, I like adding a little sumac to this pickle. It amps up the purple color even more and adds a layer of citrusy tannic flavor. 
• White Vinegar: Yes, I mean the most basic vinegar! I think it gives the best bite to this pickle and, unlike apple cider or wine-based vinegars, it keeps the flavor profile very neutral. 
• Salt: A key ingredient for any pickle, salt helps draw out the moisture from inside the cabbage, softening it and seasoning it. 

How to Make Pickled Cabbage

You can absolutely chop the cabbage by hand for this recipe if you like to, or use a mandoline to make sauerkraut-style shreds, but I prefer to use my food processor to chop the cabbage into confetti-like flakes. It takes just moments, and I appreciate that.  

• Chop the cabbage. Quarter and core 1 small head red cabbage (about 2 pounds). Place cabbage quarters into the bowl of a large food processor fitted with an S-blade. Pulse short and quick until the cabbage is chopped into small, confetti-sized pieces. Transfer to a large colander.
• Season the cabbage. Rinse the cabbage well and shake the colander vigorously to get rid of excess water. Transfer the drained cabbage to a large mixing bowl. Add 1 tablespoon sumac and 2 tablespoons kosher salt, and massage well with your hands. Set it aside for about 15 minutes.
• Pickle the cabbage. Pour in 1 cup white vinegar and 1 cup water and mix well to combine. Transfer the mixture (including the liquid) to a large mason jar or a few smaller ones. Pack the cabbage down tightly to ensure it is submerged in the liquid. Seal with a lid. Refrigerate for at least 3 hours before serving. The pickled cabbage will keep in the refrigerator for up to 4 weeks.

How to Use Pickled Cabbage

Think of this red cabbage as an easy way to add all-purpose zing to dishes. It has a less pungent flavor than pickled red onions, so you can almost use it as either a vegetable side dish or a condiment. Here are a few places I use it often.

• On baked potatoes: This pickled red cabbage is an indispensable topping for Kumpir, Turkish-style loaded baked potatoes, a popular street food. 
• In kofta wraps: The sourness of the cabbage pairs especially well with richer meats like beef and lamb. I think it’s particularly good as a topping for lamb kofta kebabs or this oven-baked beef version.
• As a sandwich topping: Sour cabbage pickles are a wonderful crunchy topping on a falafel sandwich or a juicy lamb burger or turkey burger.  
• As a condiment: Anywhere that would benefit from some sour crunch, this pickled cabbage is welcome. It’s a great addition to grain bowls because it requires no extra effort, and you can use it right out of the fridge. I love to add it to Lebanese chicken fatteh dinner bowls or these colorful sweet potato bowls.