Try this recipe for pickled red cabbage, then check out our Christmas red cabbage, braised red cabbage, spiced red cabbage and more Christmas red cabbage recipes.


  • 1 small red cabbage
  • 4cm piece ginger, shredded
  • 2 bird's-eye chillies
  • 100ml rice wine vinegar
  • 50g caster sugar
  • 2 tsp sesame oil
  • 2 tsp black sesame seeds


  • STEP 1

    Quarter the cabbage and discard any wilted outer leaves. Cut away the core then finely shred the rest with a mandoline or sharp knife. Put in a bowl with the ginger. Slit the chillies (this will release a little heat without becoming overpowering) and add to the bowl. Mix the vinegar and sugar until the sugar has dissolved, then stir in 100ml water and 1 tsp salt. Pour over the cabbage, toss well and leave for at least 2 hours, tossing every 30 minutes.

  • STEP 2

    Drain the cabbage well, put in a serving bowl and sprinkle over the sesame oil
    and seeds.


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