Pickled anything is my jam. I love the texture that this quick Pickled Purple Cabbage adds to tacos, sandwiches and though it might sound weird- scrambled eggs.

Pickled Red Cabbage | mountainmamacooks.com

Have you heard of the Sundance Film Festival? It’s an indy film fest that takes place in Park City every year. For 10 days each January, our population doubles, the traffic is nutso and the stars flock to our snowy little town. Essentially, it’s a star studded cluster f*%k. While I can’t complain too heavily as it’s a great time for me to make some extra money catering and the resorts are often empty as town is packed with movie goers instead of skiers, it’s a few weeks of heavy traffic and busy grocery stores. Locals figure out how to get around, allow extra time for traveling anywhere and you really can’t beat the people watching. You can bet other than the mountain and the quick trip to the grocery, I’ll be hunkered down at home.

Pickled Red Cabbage | mountainmamacooks.com

My calendar is fairly open the next week or so. I’m hoping to get in plenty of time on the mountain- snowboarding + taking the dogs for a few hikes- and spending as much time in the kitchen as I can. I’ve been bitten by the cooking bug after what felt like a crazy long hiatus. Between our crazy-ish summer and fall followed by the holidays, I didn’t find my time for my beloved cooking. I also lacked some serious inspiration. But a new year and a new outlook in 2016. I’m totally feeling it! I’ve been recipe testing and getting after it a few times a week. My husband and a few lucky neighbors that are taking our leftovers are feeling the love. And we’re eating like rockstars 🙂

Pickled Red Cabbage | mountainmamacooks.com

My dear hubby loves anything pickled. I often have a jar of pickled vegetables or dill pickles in the fridge and he’ll nosh on them like crackers. He’s funny that way. It’d been a while since I had made a batch of pickled cabbage and when I found myself with a head of purple cabbage that needed to be used asap, Quick Pickled Purple Cabbage happened. You can’t beat the gorgeous pink hue and this is uh-mazing on tacos. My husband actually likes to use it as a salad topper and forgo any kind of dressing- the brine is enough for him. I love it with scrambled eggs or as a topper on a turkey sandwich.

Pickled Red Cabbage | mountainmamacooks.com

In short, this pickled purple cabbage is boss. Put it on anything. Have a great rest of the week everyone and thanks for reading! xo, Kelley

ps- wish me and my fellow Park City peeps good luck as we navigate the next 10 days of Sundance. We’re going to need it!

Pickled Purple Cabbage

Yield: about 2 cups


  • 1 medium head red cabbage
  • 1 cup water
  • 1 cup red wine vinegar
  • 1 heaping tablespoon sugar
  • 1 clove garlic, finely minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch of red pepper flakes (optional)


  1. Cut, core and shred cabbage finely with a mandolin slicer or very sharp knife. Place cabbage in a large bowl.
  2. Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved. Stir in the minced garlic, salt, black pepper, and red pepper flakes if using.
  3. Pour brine over the cabbage. I find it's easiest to do this in a big bowl. Then transfer cabbage to a glass jar(s) with a tight cover and let sit on the counter for 4-6 hours before transferring cabbage to the fridge to chill.
  4. Pickled cabbage is delicious on tacos, in a sandwich and I love it as a side to scrambled eggs!
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14 Responses to Pickled Purple Cabbage

  1. Good luck at Sundance! I never thought of making my own pickled purple cabbage. My mom is Czech so this (along w. sauerkraut) was a staple growing up, but we always bought it. This looks simple to make!

  2. Jen says:

    Yum! Adding this you our menu this week. It is so pretty, too.
    I had never thought of the resorts being more quiet during Sundance. Makes sense. I would love the people watching from a quiet, warm corner with a cup of coffee.

  3. melanie says:

    is this fermented? can it be a probiotic?

  4. Kristin says:

    Best ski days of the year are duuring Sundance!

    How long will this keep in the fridge?

  5. Sarah says:

    These look great! I made a similar pickled cabbage recipe here: http://theweeklypickle.com/week-50-pickled-cabbage/

  6. Yvonne says:

    How long is it before it’s ready to eat
    And do you have to use red wine vinegar, or can you use apple cider vinegar

    • Kelley says:

      I’ve used both red wine, white and apple cider- pretty much whatever I have on hand. I think it’s best when it can sit at least 20 minutes.

  7. Meg says:

    I’m looking forward to adding this to grain bowls with jalapeno-feta spread & falafel! Do you have a general sense of how many cups of raw cabbage you started with? “Medium” can vary so much. Thank you!

  8. Shannon says:

    Yummy! Definitely making this. But super curious where you got the jars

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