A Sharp and Vibrant British Side for Cold Cuts and BBQs
I first made this quick pickled red cabbage on a rainy afternoon when I was prepping for a Boxing Day buffet. The fridge was full of leftover roast beef, ham, and pork pies, and I wanted something bright and punchy to cut through all the richness. This recipe has been a fixture in my kitchen ever since.
It’s a simple British-style pickle – sharp from cider vinegar, sweetened with a touch of brown sugar, and perfumed with juniper berries and bay leaves. The cabbage keeps a gorgeous deep magenta colour and stays slightly crisp, making it ideal as a side for beef short ribs with stout and mustard glaze or alongside a cheese and charcuterie board.
What I love most is how quickly it comes together. There’s no need to wait weeks for fermentation; this is ready to eat in an hour, though I think it’s even better the next day.
Why Pickled Cabbage Deserves a Place on the Table
Pickled cabbage has long been a part of British food culture, from hearty pub lunches to traditional ploughman’s platters. Its sharpness is a perfect foil for fatty pork pies, Scotch eggs, and strong cheeses. Unlike the heavy pickles of old, this quick version has a lighter, fresher feel.
It’s also a versatile BBQ side. I often tuck it into brioche buns with pulled pork, spoon it over smoky paprika and veg halloumi skewers, or serve it in little bowls at the table for people to help themselves.
How to Serve Your Pickled Red Cabbage
This vibrant pickle adds a welcome tang to any spread. I like it spooned over pork shoulder steaks with smoked paprika and garlic rub, or piled high next to a wedge of mature cheddar and a warm crusty roll. For BBQs, it’s excellent with smoky ribs, burgers, or even grilled mediterranean vegetables with feta.
Wine and Beer Pairings
A dry Riesling or a crisp Sauvignon Blanc works beautifully here – both have the acidity to match the tang of the pickle. For reds, a light Beaujolais complements without overpowering. If you prefer beer, go for this hoppy IPA to stand up to the sharpness, or this Whitstable pale ale, one of my personal favourites, for a gentler pairing.
Tips for Perfect Pickled Cabbage
- For a spicier version, add a dried chilli or a few slices of fresh ginger to the pickling liquid.
- Keep it in a sterilised jar in the fridge for up to 2 weeks.
- Don’t overfill your jar; the cabbage will expand slightly as it absorbs the liquid.
This quick pickled red cabbage has saved many a heavy meal from feeling too rich. Once you try it with a slice of pork pie or a BBQ brisket sandwich, you’ll see why it’s become a go-to in my house.
Quick Pickled Red Cabbage with Juniper and Bay
Ingredients
- 1 Red cabbage finely shredded
- 250 ml cider vinegar
- 150 ml water
- 100 g Sugar soft brown
- 1 tbsp Sea salt
- 8 Juniper berries lightly crushed
- 2 Bay Leaves
- 1 tsp Black peppercorns
- ½ tsp Mustard seeds
Instructions
- Remove any tough outer leaves from the cabbage and slice it finely with a sharp knife or mandoline. Pack the shredded cabbage into a large heatproof bowl or sterilised jar.
- In a medium saucepan, combine the cider vinegar, water, sugar, salt, juniper berries, bay leaves, peppercorns, and mustard seeds. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
- Pour the hot pickling liquid over the shredded cabbage, ensuring all the leaves are submerged. Press down with a spoon to help it wilt slightly. Leave to cool for 30 minutes at room temperature, then cover and refrigerate. It’s ready to eat after 1 hour but tastes best after 24 hours.