Pickled red cabbage closeup



Pickled Red Cabbage

Makes two large salads



My new neighbour, Cecile, has contributed this delicious pickled red cabbage recipe to DC. She is a lovely, witty Belgian woman with lots of personality. She dropped off some of this delicious salad for me to try and I was over there the next week where she showed me the ‘pickled cabbage ropes’.


Not only is it simple to make, but this pickled red cabbage is rich in flavour and has this gorgeous and mesmerising vibrant pink colour. Cecile makes her recipe by eye and adjusts it according to taste, which is why I’ve provided a rough measurement for the vinegar.

JC x


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1 whole Red Cabbage julienned

Powdered pepper

3 heaped tbs icing sugar

Good olive oil

About a 3/4 cup of white vinegar (we used Heinz)




Julienne your red cabbage and place it into either a large jar or Tupperware storage container with an air tight lid


In a separate bowl pour roughly a three quarter cup of white vinegar


Add three heaped spoons of icing sugar


Shake enough powdered pepper that it covers the vinegar


Now add a drizzle of good olive oil and whisk everything together well


Taste the mixture and make the following adjustments, if too vinegary add more icing sugar and if too sweet add more vinegar


Add the mixture to your sliced red cabbage and mix through well, then add jar or container lid and refrigerate


Ideally keep overnight otherwise serve minimum 2-3 hours after making to allow the cabbage to absorb all of the ingredients


This is an extremely delicious and addictive salad to eat on its own or served as a side dish. Enjoy!



Notes:  Note that you should always have an amount of pickle juice in the jar/container that the cabbage can marinate in. Always give it a good stir before serving. Cecile and her husband Frank prefer their cabbage after it has been soaked overnight but it keeps very well up to one week. Cecile hasn’t tried it yet but she suggested adding raisins as an optional way to serve the salad.



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