Pickled Red Cabbage


  • 1 medium size head red cabbage
  • 2 carrots
  • 0.5 liter (2 cups) boiling water
  • 6 tbsp sugar
  • 2 tbsp salt
  • ½ cup white vine vinegar or white vinegar
  • ⅓ cup vegetable oil


  1. Shred the cabbage and carrots (use a slicer to make this process a little faster)
  2. Mix well
  3. Prepare the marinade: boil the water, add sugar, vinegar and salt and turn the heat off once sugar and salt are dissolved. Do not add oil. Keep oil in a cup and pour it along with marinade.
  4. Put cabbage in the 2-3 liter ( 2-3 gallon) glass jar in layers: first fill out ¼ of the jar, push cabbage tight and pour ¼ of the marinade and ¼ oil. Add another ¼ of cabbage and carrot mix, push it down and add ¼ of the marinade and ¼ of oil again. Repeat 2 more times until the jar is full.
  5. Put it in the bottom shelf of refrigerator (usually, it is warmer there)

Notes: This recipe is ready to eat right away, but if you allow the cabbage to marinate, sweet and sour cabbage is even tastier in two days. Keep refrigerated and enjoy! 



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