This deliciously crunchy and tangy Turkish-style pickled red cabbage is a must-have on your menu all year round. It makes a wonderful garnish for dishes like Lebanese Shawarma, and Kumpir (Turkish Baked Potatoes), or to serve with Turkish Chicken Shish Kebab and Chicken Doner Kebab - Tavuk Doner.
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Quick-pickled Turkish red cabbage is a versatile condiment that is super healthy and packed with beneficial nutrients like antioxidants, fiber, vitamin C, and iron.
Vinegar, lemon juice, and salt used in pickle making help preserve the color and enhance the taste of cabbage, just like when making Pickled Cucumber - Salatalik Tursusu.
Keep reading if you want to learn how to make this quick, simple, and budget-friendly pickled cabbage recipe in less than 10 minutes!
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Red Cabbage - It is a vibrant and nutritious vegetable that adds color, crunch, and flavor to salads, kebabs, and more. When selecting red cabbage, look for heads that are firm and heavy for their size, with crisp, brightly colored leaves. Avoid any cabbage with wilted or discolored outer leaves, as this may indicate it's past its prime.
- Vinegar - I use apple cider or white wine vinegar. You can use any other white vinegar you have in your pantry. However, different vinegars might result in varying tastes and tartness levels.
- Lemon juice - I use freshly squeezed lemon juice to add an extra tanginess and a bit of citrusy flavor to my pickled purple cabbages.
- Salt and sugar - Table salt and white granulated or caster sugar dissolve easily in the brine.
How to Make Quick Pickled Cabbage
Making this pickled red cabbage is quick, very easy, and straightforward. However, to achieve the best results you need to follow a few simple steps:
Finely shred 700 g of red cabbage using a sharp knife or a mandolin.
Place them in a bowl filled with cold water and give them a quick wash, gently squeezing for a minute. Let them drain in a colander while preparing the brine.
In a bowl, combine ½ cup of white wine vinegar or apple cider vinegar, ¼ cup of lemon juice, ½ cup of room temperature water, 3 teaspoon of salt, and 2 teaspoon of sugar. Mix well until the salt and sugar are fully dissolved.
Place the shredded red cabbage in a clean glass jar, and pour the vinegar mixture over until the cabbage is fully submerged.
Seal the jar tightly and store it in the refrigerator for up to 3 weeks. Your pickled red cabbage is ready to eat in only two hours.
Top Tips From the Chef
- Opt for high-quality vinegar like white wine vinegar or apple cider vinegar for the best flavor. The vinegar is a key component of the pickling brine, so its quality will significantly impact the taste of your pickled cabbage.
- Finely shred the red cabbage, but don't worry if the slices aren't all uniform. Varying thicknesses can add unique textures to the pickles.
- Adjust the amount of salt and sugar according to your taste preferences. The salt adds flavor and helps with preservation, while the sugar balances the acidity of the vinegar and lemon juice.
- Make sure to pour enough of the vinegar mixture over the shredded cabbage to fully submerge it in the brine.
- Feel free to add additional flavorings such as garlic, bay leaves, fresh dill, or mustard seeds to customize your pickled cabbage recipe to your liking.
How to Store Easy Pickled Red Cabbage?
Pickled cabbage can last for up to 4 weeks when stored properly in a sterilized glass jar. The easiest way to sterilize your jar is to wash it in the dishwasher on a hot cycle.
Serving Suggestions
Serve pickled red cabbage alongside grilled meats such as Kuzu Tandir Kebab - Turkish Roasted Lamb, Joojeh Kabab (Persian Chicken Kebab), or Lamb Beyti Kebab. Its tangy flavor cuts through the richness of the meat, creating a delicious balance.
Add pickled red cabbage to your Lebanese Chicken Shawarma or Kumpir (Turkish Baked Potato) to give them a lovely color and texture.
Incorporate pickled red cabbage into salads or top rice or grain bowls with them for a pop of color.
Include it on mezze platters alongside hummus, labneh, olives, and pita bread. It adds a tangy element to the array of Mediterranean flavors.
Recipe FAQs
While it's possible to reuse pickling brine for another batch of pickled vegetables, it's generally recommended to use fresh brine for each batch to ensure the best flavor and quality.
Leftover pickling brine can be used as a flavorful addition to salad dressings, marinades, or sauces. It adds a tangy kick to dishes and helps reduce food waste.
Pickled red cabbage is a nutritious condiment that's rich in vitamins, minerals, and antioxidants. However, it's also high in sodium due to the pickling process, so it's best enjoyed in moderation as part of a balanced diet.
Related Recipes
For more delicious condiment recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below, and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this crunchy, tangy, and delicious condiment "Turkish-style Quick Pickled Red Cabbage" as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Turkish Pickled Red Cabbage
Equipment
Ingredients
- 700 g red cabbage (finely shredded)
- ½ cup white wine vinegar or apple cider vinegar
- ¼ cup lemon juice
- ½ cup water (room temperature)
- 3 teaspoon salt
- 2 teaspoon sugar
Instructions
- Finely shred 700 g of red cabbage using a sharp knife or a mandolin.
- Place them in a bowl filled with cold water and give them a quick wash, gently squeezing for a minute. Let them drain in a colander while preparing the brine.
- In a bowl, combine ½ cup of white wine vinegar or apple cider vinegar, ¼ cup of lemon juice, ½ cup of room temperature water, 3 teaspoon of salt, and 2 teaspoon of sugar. Mix well until the salt and sugar are fully dissolved.
- Place the shredded red cabbage in a clean glass jar, and pour the vinegar mixture over until the cabbage is fully submerged.
- Seal the jar tightly and store it in the refrigerator for up to 3 weeks. Your pickled red cabbage is ready to it in only two hours.
Kim Corde
It is such an easy recipe that turned out just perfect!