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Pickle The Funk Out Of Your Cabbage!

Sweet, salty, sour, bitter, and umami. These are the five taste elements that build our overall perception of flavor. When each element is perfectly balanced, they come together to form a Voltron of flavor. Today, we celebrate sour with a recipe for pickled cabbage. Topping your Taco Tuesdays with pickled cabbage will not save the universe, but it will rescue your family from another boring dinner.

shredded red cabbage in a glass bowl
Getting ready to get pickled!


  • ½ large red cabbage

  • 1 red onion

  • 2 cups white vinegar

  • 2 teaspoons sugar

  • ½ cup water

  • 3 Tablespoons kosher salt

  • 2 Tablespoons coriander seeds

  • 2 Tablespoons mustard seeds

  • Curry leaves to taste

Get Your Ingredients from Forty Acres Fresh Market

Order a Veggie Box and request cabbage, mushrooms, shallot, and garlic.

Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.

brine being poured into a mason jar filled with cabbage and onion
Adding the brine to the cabbage and onion


  1. Shred red cabbage and place in a bowl

  2. Sprinkle cabbage with salt, massage the cabbage, and set aside

  3. Cut your onion into strips and then cut those strips in half. Put the onions in a bowl and set aside

  4. Put the remaining ingredients in a saucepan and bring to a boil.

  5. Stir until sugar dissolves.

  6. Fill a mason jar, alternating a layer of cabbage with a layer of onions until the jar is full.

  7. Pour saucepan liquid over cabbage and cover.

  8. Allow the cabbage to stand until the contents are at room temperature

  9. Once at room temperature, close the jar and refrigerate for up to a month.

We want to hear from you! How do you rescue your family from boring meals? Tell us in the comments below.

This recipe comes from Colleen at The Food Blog


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