Lightning Quick Pickled Purple Cabbage

May 18, 2011


I love pickled veggies, especially purple cabbage which is a staple in our house. We put it on everything from salad to tacos to soup. The texture adds a nice crunch to a dish and the vinegar gives it bite. Not to mention roughage. Too much?


I’m not big on canning, so I make this dish to order and usually it’s gone in only a few days. It’s perfectly easy to whip up and only takes about an hour from start to finish.


1/2 head of purple cabbage (wrap up the other half and store in the crisper for next time!)

1 cup red wine vinegar

1 tsp ground cloves

1/2 cup apple juice


Chop or shred the purple cabbage. When I want to get the job done quickly, I break it down into wedges and toss into the food processor. This makes a finer consistency cabbage as opposed to the stringier version you find in slaws recipes or on salads. It’s up to you.


Pour the cabbage into a large mixing bowl and coat with the red wine vinegar and toss. The cabbage will soak up the vinegar, but you want just enough so that it’s slightly soupy at the bottom of the bowl. Add more vinegar if needed.


Next add in the apple juice and cloves and mix well.  (If you don’t have ground cloves, you could use whole cloves, just don’t forget to fish them out later!)

Cover and refrigerate for about an hour.


Serve and eat as a side, snack or condiment. My favorite way to eat this cabbage is on falafel salad- recipe coming next time!

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Angela August 22, 2015 at 6:37 pm

I wonder if I could use apple cider vinegar with mother . My father swears by the stuff and I have been trying to use more of it in my diet .

Aubrey May 25, 2011 at 9:18 am

So pretty and vivid! I’ve been on a refrigerator pickle kick lately and have been meaning to try cabbage. I have some red cabbage set aside for slaw, but I may just have to try this instead! (p.s. you spelled cloves “gloves’ in the recipe)

Jen @ Keepitsimplefoods May 25, 2011 at 9:52 am

Thanks, Aubrey! Too many hours spent staring at the computer screen, no doubt! ;)

Marla May 20, 2011 at 4:13 pm

Your purple cabbage salad is vibrant & gorgeous! I would love it on top of a green salad :)

Jen @ Keepitsimplefoods May 20, 2011 at 7:50 pm

Thanks, Marla!

Pretty. Good. Food. May 20, 2011 at 1:04 am

Wow, so vibrant! Just gorgeous :)

Jenny (The Housewife Project) May 19, 2011 at 10:53 pm

This sounds good and looks easy. I will definitely try this, my husband (being German) loves red cabbage.

Jen @ Keepitsimplefoods May 20, 2011 at 7:50 am

Oh, I hope he likes it! My father’s side is German too! :)

Lisa {} May 19, 2011 at 11:12 am

I love your vibrant color photo’s! I like cabbage and this is a cleaner version of the pickled stuff you buy at the store! :)

Aparna E. May 18, 2011 at 11:11 pm

Mmmmm! I love pickled anything. This looks so beautiful and vibrant! I was going to say it would be perfect with falafel or stir fry!

Jen @ Keepitsimplefoods May 19, 2011 at 7:45 am

Stir fry, yes!

Lee Hock May 18, 2011 at 10:32 pm

This looks yummy! Love the pics, they are beautiful. I will definitely be making this.

Jen @ Keepitsimplefoods May 19, 2011 at 7:45 am

Thank you, Lee! I hope you like it!

Lauren at Keep It Sweet May 18, 2011 at 9:11 pm

I love pickled cabbage! Yours has such a wonderful vibrant color!

Jen @ Keepitsimplefoods May 19, 2011 at 7:45 am

Thanks, Lauren! I love how colorful this dish is.

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