Pickled Cabbage

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Cabbage Cabbage

This is one of the classic pickles. Personally I prefer to use a red cabbage, but any cabbage will work well. This is great for adding to salads.


  • 1 large red or white cabbage
  • Vinegar – cider or white wine vinegar is best
  • About 50g salt
  • Herbs and Spices – bay leaf and a few peppercorns work well


  1. Remove the outer leaves of the cabbage and wash well.
  2. Cut into quarters and discard the tough inner core.
  3. Shred finely, and layer with the salt then leave to stand overnight.
  4. Drain and rinse thoroughly, then pack into jars along with the herbs and spices.
  5. Cover with vinegar and seal with vinegar proof lids.
Phyl @ The Allotment Gardener

Lifelong gardener and allotment enthusiast. Now have 3 allotments!

Website: allotment.uk.com
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