Traditional Pickled Cabbage

Cabbage Slaw

Chockfull of vitamins and conveniently available year-round at your local farmers’ market, cabbage adds a delicious crunch to any meal. Try this pickled cabbage recipe to serve as a side or to pile on top of a pulled pork or turkey sandwich!



Recipe from Who Wants Seconds: Sociable Suppers for Vegans, Omnivores and Everyone in Between by Jennie Cook (Prospect Park Books)

1 pound white or red cabbage, thinly sliced

3 stalks celery, thinly sliced

2 bell peppers, seeded and chopped

1/2 red onion, grated

1/2 bunch parsley, minced

1/2 cup cider vinegar

1/2 cup hot water

1/4 cup sugar

1 tablespoon mustard seed

1 tablespoon celery seed

Combine cabbage, celery, peppers, onion, and parsley in a large bowl and set aside.

Combine remaining ingredients in a small saucepan. Place over medium heat and cook just enough to melt the sugar. Pour over vegetables, give it all a good stir, and allow to sit at room temperature for 30 minutes before refrigerating to blend flavors.


Photo by David Kiang

1 thought on “Traditional Pickled Cabbage”

  1. Pingback: My Darling Cabbage | Edible Finger Lakes : Edible Finger Lakes

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