Pickled Purple Cabbage – Add Pop to Your Plate!

I’ve been having WAY too much fun lately with pickled purple cabbage. Why is that? I’ll tell you now, and my reasons are three:

• It’s super simple to make (we’re talking 5 minutes).
• Never have you seen a more drop-dead gorgeous (and purple!) side dish.
• It’s sour and sweet, and the perfect addition to so many favorite meals.

I first had this pickled purple cabbage at a recent gathering of fabulous foodie minds. A friend delighted us with street tacos and all the fixings, and this was the perfect cool and crunchy addition to every spicy bite!

I then dashed home to make more, because I just couldn’t get enough! First, I added the pickled purple cabbage atop my Slow-Cooked Guinness Brisket. It was the exact right sweet/sour crunch for my savory BBQ beef.

Then, thanks to genius inspiration by my food-loving teenager, I added it to my smashed avocado toast along with some pumpkin seeds. FYI you have to say smashed avocado because it is much classier than saying smushed or mashed or pulverized. 😛

Pickled Purple Cabbage is a quick-and-easy 4 ingredient wonder.

You can have a gorgeous, classy and sassy topping for your fave dishes in JUST 5 MINUTES! Add it to pulled pork, fish tacos, or as a side salad at your summer cookout. It’s a scene stealer to the nth degree.

I have kept this recipe super simple, since it truly stands on its own with just cabbage, vinegar, sugar, and salt. However, you could add diced onion, black pepper, and/or grated carrot if you like.

It’s your call, of course, but here we’re keeping it pure, like an 18th century maiden 😉

5 from 2 votes

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Pickled Purple Cabbage

Pickled Purple Cabbage adds a sassy, classy kick to your favorite dishes. Put it on fish tacos, pulled pork sandwiches, or barbecued beef, or simply serve it as a side dish!

Course Side Dish

Prep Time 5 minutes

Resting time 1 hour

Total Time 1 hour 5 minutes

Servings 8 servings

Author Julia Robarts

Ingredients

• 2 cups chopped purple cabbage
• 4 tablespoons apple cider vinegar
• 4 tablespoons sugar
• 1 teaspoon salt

Instructions

1. Combine the cabbage, vinegar, sugar, and salt in a small bowl. Stir thoroughly, then cover and refrigerate for an hour, or overnight. 

2. Eat pickled purple cabbage as a side salad, or add to dishes like fish tacos, pulled pork, or barbecued beef. 

   
3. Keep unused portion refrigerated. It will stay fresh in the refrigerator for up to one week.

Recipe Notes

Feel free to use a combination of purple and green cabbage if you like.

White vinegar or red wine vinegar works well in place of apple cider vinegar.

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