Pickled Red Cabbage

Pickled Red Cabbage


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 2   Average: 5/5]

Occasionally I have a deep need to eat the foods that I grew up on. Growing up in Lincoln, Nebraska there were basically three ethnicities, German, Czech, and Russian. I grew up in the Czech community, but to be honest German, Czech, and Russian food is pretty much the same. My mother made this Pickled Red Cabbage recipe. I loved it as a child and I still love it today.

  • 1 Large Red Cabbage (Shredded)
  • 1/3 Cup Apple Cider Vinegar
  • 3 Tablespoons Honey Or Sugar
  • 1/2 Cup Olive Oil Or Vegetable Oil
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Shred or grate cabbage. Place in large-size bowl and add olive oil. Add apple cider vinegar and honey. Toss to mix well. Add kosher salt and pepper. Toss again.
  2. Cover with plastic wrap and place in refrigerator for 3 hours.
  3. Remove from refrigerator and store in glass jars and keep refrigerated until ready to use.
  4. Serves 8
  5. "Work With What You Got!"
  6. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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