Traditional Pickled Cabbage

This recipe results in a fantastic pickled cabbage dish that’s quick and super-easy to put together. It has layers of flavor and gets better as it ages. If it needs to travel, or if you’re making the recipe ahead, use a traditional cabbage instead of the Napa. Be sure to use a living vinegar and slice your cabbage with great intention. In the end, it will taste better.
By / Photography By David Kiang | December 01, 2014


Combine cabbage, celery, peppers, onion and parsley in a large bowl and set aside.

Combine remaining ingredients in a small saucepan. Place over medium heat and cook just enough to melt the sugar. Pour over vegetables, give it all a good stir and allow to sit at room temperature for 30 minutes before refrigerating to blend flavors. 

About this recipe

Recipe from Who Wants Seconds: Sociable Suppers for Vegans, Omnivores and Everyone in Between by Jennie Cook (Prospect Park Books, 2013). 


  • 1 pound white or red cabbage, thinly sliced
  • 3 stalks celery, thinly sliced
  • 2 bell peppers, seeded and chopped
  • ½ red onion, grated
  • ½ bunch parsley, minced
  • ½ cup cider vinegar
  • ½ cup hot water
  • ¼ cup sugar
  • 1 tablespoon mustard seed
  • 1 tablespoon celery seed
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