Red cabbage pickle

Red cabbage pickle

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  • Makes 4 cups
  • Easy
  • Dairy free Fat conscious Meat-free Pescatarian
  • 15 minutes
  • 15 minutes


  • 3 cups red wine vinegar
  • 6 t sugar
  • 1 red cabbage, thinly sliced
  • 10 fresh bay leaves

Cooking Instructions

Heat the vinegar and sugar in a saucepan until they start to simmer. Remove from the heat and add the red cabbage and bay leaves. Allow to cool and store in an airtight container.

Cook's note: Once you’ve finished all your pickles, the juice can live on in a couple of tasty ways. Exhibit A: the pickleback – an American invention in which a shot of whisky is followed by a shot of pickle juice. Update the trend by adding a shot of pickle juice to your favourite Bloody Mary recipe. It’s also a great meat tenderiser and, combined with extra virgin olive oil, makes a delicious dressing.

Discover more recipes using leftovers here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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