German-Style Pickled Red Cabbage

Hello, welcome to my kitchen! Today, let’s explore the delightful flavors of Germany with a classic recipe for Pickled Red Cabbage.

This tangy and vibrant side dish is surprisingly easy to make and can enhance any meal.

Join me as we navigate the simple steps to create this flavorful treat.


  • 1 medium head cabbage, shredded
  • 4 tablespoons salt
  • 4 cups white vinegar
  • ½ cup white sugar


  • 1. To achieve the perfect balance of flavors, begin by meticulously shredding the cabbage, ensuring it’s evenly cut for optimal pickling.
  • 2. Generously sprinkle the shredded cabbage with salt, distributing it evenly throughout. Carefully massage the cabbage with your clean hands for approximately 20 minutes. This process allows the salt to draw out excess moisture, intensifying the cabbage’s flavor.
  • 3. Once the 20 minutes have elapsed, thoroughly drain the excess salt water from the cabbage. This step is crucial as it helps remove bitterness and ensures a crisp, flavorful result.
  • 4. In a separate bowl, combine the white vinegar and sugar, stirring until the sugar dissolves completely. This flavorful liquid will act as the pickling brine.
  • 5. Transfer the drained cabbage to the bowl containing the pickling brine. Ensure the cabbage is fully submerged in the liquid. Cover the bowl securely with a lid or plastic wrap and refrigerate for 24 hours.
  • 6. During this resting period, the cabbage will absorb the tangy brine, resulting in a vibrant and flavorful German-style pickled red cabbage.
  • 7. After 24 hours, your pickled red cabbage is ready to savor. Serve as a delightful accompaniment to your favorite German dishes or enjoy it on its own as a tangy and refreshing treat.

Nutrional Value

  • Nutritional Value for German-Style Pickled Red Cabbage (per serving:
  • Calories: 50
  • Fat: 0g
  • Carbohydrates: 12g
  • Protein: 1g
  • Fiber: 2g
  • Sodium: 1000mg
  • Vitamin C: 40mg
  • Vitamin K: 20mcg
Pickled Cabbage
Sauerkraut: Pickled Cabbage

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