Pickled Red Cabbage

From Laura Kennedy

2010 Sep/Oct

Laura says, “You can use this in salads, on sandwiches and burgers, on charcuterie plates, on a plane, in a house, on a boat… sky’s the limit!”


  • 1 head red cabbage
  • 1 1/2 c. white vinegar
  • 1 c. water
  • 1 jalapeno, cut in half
  • 1-2 T. salt
  • 1 t. ground cumin
  • 1 t. lightly crushed coriander seeds


Cut the head of the cabbage in half length-wise. Slice the cabbage into thin strips, against the grain, as though you are going to make coleslaw. Set aside. Combine the rest of the ingredients in a pot, bring to a boil and steep the flavours together for about twenty minutes. Strain the liquid, and bring it back to a boil. Place the cabbage in a glass or stainless steel container, preferably with a lid, and pour the boiling liquid over the sliced cabbage. Let it cool uncovered at room temperature. Cover and store in the fridge.