Delicious Irish Pickled Red Cabbage Recipe

Dear fellow gourmands,

It is my pleasure to present to you a recipe that has been passed down through generations in my family – the Irish Pickled Red Cabbage Recipe. This recipe is an ode to the flavors of Ireland, combining the sharp tanginess of pickling with the earthy sweetness of red cabbage.

This dish serves as a side dish or even as an accompaniment to hearty stews or meat dishes. The pickling process may take some time, but believe me, it is worth it.

As an avid chef and lover of all things culinary, I bring this recipe to you today not only for its delectable taste, but also for its rich history and cultural significance in Irish cuisine. So gather your ingredients and get ready to experience a taste unlike any other.

Let’s begin our culinary journey with the Irish Pickled Red Cabbage Recipe.

Why You’ll Love This Recipe

Irish Pickled Red Cabbage
Irish Pickled Red Cabbage

Ladies and gentlemen, let me tell you why you should love this recipe for Irish Pickled Red Cabbage. Firstly, the blend of flavors is simply divine. The red cabbage is thinly sliced and combined with various ingredients like peppercorns, bay leaves, vinegar, sugar, and coarse salt. These ingredients work together to create a sweet-sour taste that tantalizes your taste buds.

Not only does this dish provide a burst of flavor in every bite, but it also has health benefits. Red cabbage is high in fiber, potassium and vitamins A and C. The vinegar used in the recipe provides a good source of acetic acid which supports digestion.

Additionally, this dish is versatile and can be served in many ways. Add it to an Irish stew to give it an extra zing or use it as a side dish to your main meal. Shredded pickled cabbage can also be used as toppings for burgers or sandwiches or made into a refreshing cabbage salad.

Let’s not forget how easy it is to make Irish Pickled Red Cabbage! All you need to do is finely slice the cabbage, place it in a colander over a sink and sprinkle with coarse salt. Then mix apple cider vinegar, wine vinegar sugar and water in a saucepan and bring to a boil over medium heat. Afterwards add the thinly sliced apples and bay leaves before pouring everything over the cabbage, let it cool and there you have it – delicious Irish Pickled Red Cabbage!

In conclusion, give yourself the gift of culinary adventure by trying out this recipe for Irish Pickled Red Cabbage. Its delicious blend of flavors will ignite your senses while providing numerous health benefits. Don’t hesitate – go ahead and enjoy this versatile dish that will add a bit of zing to any meal!

Ingredient List

 Vibrant red cabbage pickled in a tangy mix of vinegar and spices.
Vibrant red cabbage pickled in a tangy mix of vinegar and spices.

Ingredients needed for Irish Pickled Red Cabbage Recipe

  • 1 large head red cabbage, finely shredded
  • 2 medium apples peeled, finely sliced
  • 1 1/4 cups malt vinegar
  • 1/2 cup cider vinegar
  • 2 teaspoons coarse salt
  • 3/4 teaspoon peppercorn
  • 4 bay leaves
  • 1/4 teaspoon red wine vinegar
  • * 2 tablespoons granulated sugar

The Recipe How-To

 Perfectly tangy and crunchy, this pickled cabbage is a feast for the senses.
Perfectly tangy and crunchy, this pickled cabbage is a feast for the senses.

Step 1: Prepare the Cabbage

Start by choosing a firm and fresh head of red cabbage. Remove the damaged or wilted outer leaves and discard them. Cut the cabbage in half across its middle, then cut each half into thin wedges. Remove the core from each wedge.

Step 2: Salt and Drain the Cabbage

Place the shredded cabbage in a colander over a sink and sprinkle 2 teaspoons of coarse salt over it. Massage the cabbage for a few minutes until it starts to soften, then let it sit and drain for at least an hour.

Step 3: Mix the Vinegar Solution

In a large saucepan, mix together 4 cups of malt vinegar, 1 cup of cider vinegar, 2 tablespoons of peppercorns, 2 or 3 bay leaves, and 2 teaspoons of sea salt. Add 2 cups of granulated sugar and stir well.

Step 4: Cook the Vinegar Solution

Bring the vinegar mixture to a boil, stirring occasionally to make sure all the sugar has dissolved. Reduce heat to a simmer and cook for about 5-10 minutes until fragrant.

Step 5: Add the Cabbage

Next, add the drained cabbage to the vinegar solution and give it a good stir. Let it simmer gently for about an hour, stirring occasionally until the cabbage is tender but not mushy.

Step 6: Sterilize Your Jars

Meanwhile, sterilize your jars by washing them thoroughly in hot soapy water, rinsing well, then placing them in the oven at low heat or boiling them in water for several minutes.

Step 7: Pack the Jars

When ready to pack your jars with pickled red cabbage, use clean tongs to remove cabbage from vinegar solution and pack tightly into the sterilized jars. Top off jars with liquid, making sure to distribute whole spices evenly.

Step 8: Store the Jars

Seal the jars and store them in a cool, dark place for at least a week. Ideally, wait for several weeks to allow flavors to fully develop before eating.

Enjoy your homemade Irish pickled red cabbage as a side dish or topping for sandwiches, tacos, salads, or even as a unique addition to your favorite Irish stew!

Substitutions and Variations

 Once you've tried this pickled red cabbage, it will become a staple in your kitchen.
Once you’ve tried this pickled red cabbage, it will become a staple in your kitchen.

My dearest readers, if you are feeling adventurous, there are a few variations and substitutions you can experiment with in this irish pickled red cabbage recipe.

Firstly, if you prefer a sweeter flavor in your pickled cabbage, you can substitute the malt vinegar for apple cider vinegar. This will give your cabbage a tangy-sweet taste that is reminiscent of autumn.

Additionally, you can add 2-3 thinly sliced apples to the recipe to make it a sweet and sour pickled red cabbage. The apples will give the pickling liquid a hint of sweetness that pairs incredibly well with spicy meats like Irish stew or roasted pork.

If you prefer a milder flavor in your pickled cabbage, try using white wine vinegar instead of red wine vinegar. This will give your cabbage a slightly softer taste profile that pairs deliciously with braised red cabbage or as a side dish with roasted meats or poultry.

Moreover, if you cannot find red cabbage locally or it is out of season, you can substitute it for shredded regular green cabbage. The end result will be less vibrant visually but the taste sensation will remain deliciously tangy and savory.

Lastly, if you are more of a salad person than a pickle person, you can make a crunchy cabbage slaw by substituting the pickling liquid for mayonnaise and apple cider vinegar. Add shredded carrots and grated apples to make it sweet and tangy!

My darling readers, these are just a few possibilities for substitutions and variations. Give them all a try at once or separately, they all promise delicious outcomes! Enjoy your cooking endeavors!

Serving and Pairing

 This bright pickled red cabbage adds a pop of color and flavor to any dish.
This bright pickled red cabbage adds a pop of color and flavor to any dish.

When it comes to serving and pairing this delightful pickled red cabbage recipe, the possibilities are endless. This recipe is incredibly versatile and can be enjoyed in many ways: as a side dish for meat-based dishes like Irish stew or roasted beef, as a topping for sandwiches, burgers, and sausages, and even as a delicious addition to salads.

One of my favorite ways of serving this pickled red cabbage is as a side dish for an Irish-themed meal. Its tartness and crunch perfectly complement the rich flavors of the traditional Irish stew. When served together, they create an amazing balance of flavors that will leave everyone wanting more.

Another fantastic way of serving this pickled red cabbage is as a topping for your burgers or sandwiches. The crispiness of the cabbage adds texture and freshness to the dish, while its tangy flavor provides a nice contrast to the richness of the meat.

If you’re looking for a lighter option, try adding this pickled red cabbage to your salad. Its flavor pairs well with greens like kale and spinach, and it can add an interesting twist to other vegetables like carrots or bell peppers. Dress it with a simple vinaigrette made with apple cider vinegar, extra virgin olive oil, honey, and Dijon mustard, and you’ve got yourself a delicious salad that’s full of nutritious ingredients.

Finally, if you’re feeling adventurous, try using this pickled red cabbage as a base for your homemade coleslaw. Its bright color and sour tang make it an excellent base for any variation of this classic dish.

In conclusion, this pickled red cabbage recipe is incredibly versatile and can be served in many different ways depending on your preference. So let your culinary imagination run wild and experiment until you find the perfect combination that works best for you!

Make-Ahead, Storing and Reheating

 The perfect side dish for any meal, this pickled red cabbage is a star all on its own.
The perfect side dish for any meal, this pickled red cabbage is a star all on its own.

Once you have pickled your red cabbage, it will stay good in the fridge for up to two weeks. This makes it a great dish to prepare ahead of time for special occasions or busy weeks. The flavors will deepen over time as the cabbage continues to marinate in the vinegar, so it’s actually best if you can make it a few days before serving.

To store, simply transfer the cooled pickled cabbage to an airtight container and keep it in the refrigerator. If you want to extend its shelf life even more, you can also freeze it in a freezer-safe container or bag for up to six months.

When reheating, place the pickled cabbage in a saucepan over medium-high heat and add a splash of apple cider vinegar or water to help loosen any stiffened pieces. Heat until warmed through, but be careful not to overcook as this may result in mushy and unappetizing cabbage.

I absolutely love having this quick pickled red cabbage on hand as a versatile side dish or topping for sandwiches, tacos, or salads. Plus, knowing that I can easily reheat it without losing its vibrant color and flavor makes it an even more convenient addition to my meal planning routine.

Tips for Perfect Results

 The bright red color and tangy flavor make this pickled cabbage a showstopper on the dinner table.
The bright red color and tangy flavor make this pickled cabbage a showstopper on the dinner table.

When it comes to pickling, it’s the smallest things that can make the biggest difference in the outcome. Here are a few tips for getting the perfect Irish Pickled Red Cabbage every time.

Firstly, it’s important to use fresh ingredients. Always choose a firm head of red cabbage with vibrant leaves and no visible signs of wilt or discoloration. Also, make sure to check the expiration date of your vinegar as using old vinegar can affect the flavor and quality of the pickled cabbage.

Secondly, be sure to slice the cabbage as thinly as possible for maximum flavor infusion. You can use a mandoline slicer or a sharp chef’s knife for this task. The thickness of the slices should be consistent throughout for even pickling.

Thirdly, take your time when preparing your vegetables. Thoroughly wash and dry your vegetables before slicing and allow them to sit in a colander over the sink for at least an hour to remove excess moisture. This will help to ensure the final product is crisp and flavorful.

When it comes to seasoning, don’t be afraid to be bold with your choices. Add an extra bay leaf or two, some whole peppercorns, or a pinch of red pepper flakes for added depth of flavor. Experiment with different types of vinegar such as apple cider vinegar or red wine vinegar to see which flavors you prefer.

Lastly, allow enough time for your cabbage to properly pickle. While this recipe is quick compared to traditional fermentation methods, it still requires at least four hours in the fridge before serving. This allows time for the flavors to fully develop and infuse into the cabbage.

By following these simple tips, you’ll be well on your way to making perfect Irish Pickled Red Cabbage every time!


As we have reached the penultimate section of our recipe article, it’s time to dispel any doubts that you may have regarding this pickled red cabbage recipe. In this FAQ section, we will address some of the common questions that may arise while preparing this recipe. Let’s get started!

How to pickle cabbage Jamie Oliver?

Next up, let’s give some love to our cabbage by pickling it. Begin by removing the outer leaves, slicing off the stem and chopping it into fine pieces. Toss it in a colander and add 2 teaspoons of sea salt over it. Leaving it to rest for a minimum of 2 hours allows the cabbage to marinate in the salt and brine. After this time, rinse the cabbage under a cold tap to remove any excess salt. It’s best to slice the onions finely too and mix it with the cabbage in a bowl for a better flavor profile.

What is the recipe Martha Stewart red cabbage?

Let’s get cookin’ with some crimson red cabbage! First things first, we gotta slice it up nice and thin. After trimming the core and cutting it in half, grab your sharpest knife and get to choppin’.

Next, crank up the heat on a large skillet and pour in a healthy drizzle of olive oil. Once the oil is heated up, toss in the sliced cabbage along with a splash of red-wine vinegar. Don’t forget to season it with a pinch of coarse salt and a sprinkle of ground pepper.

Keep those arm muscles working and give everything a good toss in the skillet. Cook the cabbage for about 15 minutes or until it reaches that perfect balance of crunch and tenderness. If the pan starts to dry out, add a little bit of water to keep things juicy. This side dish is sure to add some colorful pizzazz to your dinner table.

Is pickled red cabbage healthy for you?

Pickled cabbage is a nutritious addition to any meal. Its health benefits include a rich supply of vitamin C, magnesium, potassium, and fiber. For maximum benefits, choose raw apple cider vinegar, such as Bragg’s, which contains probiotics that aid digestion and promote overall health.

How long does pickled red cabbage last in a jar?

Once you have filled your jars with your delicious British cuisine, secure the lids tightly and allow them to sit at room temperature for approximately 3.5 to 4 hours. Then, move the jars to the fridge, and give the contents a chance to cool down before indulging in your culinary creation. These jars can keep fresh in the fridge for up to two weeks, so take your time and savor each savory serving.

Bottom Line

In conclusion, this Irish Pickled Red Cabbage Recipe is a true gem for those who want to experience the authentic and bold flavors of British cuisine. Not only is it full of rich and complex tastes, but it’s also filled with essential nutrients that are vital for your health.

This recipe serves as a perfect complement to dishes like Irish stew or roasted meat, making it a versatile side dish that can make any meal more lively. Plus, it’s easy and quick to make, so you don’t have to spend hours in the kitchen.

So don’t miss out on this delicious and nutritious recipe! Gather all the ingredients together and follow my step-by-step instructions to create a pickled red cabbage that will leave your taste buds begging for more. Whether you’re hosting a dinner party or just cooking for your family, this dish is sure to impress. Trust me, you won’t regret it!

Irish Pickled Red Cabbage

Irish Pickled Red Cabbage Recipe

Delicious served with meat or poultry.
Course Side Dish
Cuisine Irish
Keyword < 30 Mins, Easy, European, Vegetable
Prep Time 20 minutes
Cook Time 5 minutes
Servings 4 PINTS
Calories 215.6kcal


  • 1 (3 lb) red cabbage
  • 1/3 cup coarse salt
  • 1 quart malt vinegar
  • 1/4 cup sugar
  • 2 tablespoons mixed pickling spices
  • 2 bay leaves
  • 1/2 teaspoon peppercorn


  • Core cabbage; discard any coarse leaves.
  • Wash well; drain.
  • Finely shred cabbage.
  • Place in large stainless-steel or glass bowl.
  • Add salt; stir well.
  • Let stand in cool place 2 days, stirring well several times a day.
  • On the third day drain cabbage well; squeeze dry in towel.
  • Place in canning jars.
  • Combine remaining ingredients in large saucepan.
  • Bring to boil; cook, stirring, 5 minutes.
  • Cool; strain.
  • Pour over cabbage in jars.
  • Cover; refrigerate.
  • Allow to age 3 days before serving.
  • Will keep 6 weeks in refrigerator.
  • Makes 4 pints.
  • Irish Cooking.


Serving: 2483g | Calories: 215.6kcal | Carbohydrates: 42.5g | Protein: 5.3g | Fat: 0.7g | Saturated Fat: 0.2g | Sodium: 9527.6mg | Fiber: 8.2g | Sugar: 26.8g

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