Whole30 Pickled Cabbage

Bright, zesty, and brimming with gut-healthy goodness, Whole30 Pickled Cabbage is a must-have addition to your clean-eating arsenal. This quick, no-fuss recipe transforms a humble head of red cabbage into a tangy, crisp, and flavor-packed condiment, perfect for adding a pop of color and crunch to your meals. Infused with apple cider vinegar, garlic, mustard seeds, black peppercorns, and just the right hint of heat from red pepper flakes, this pickled cabbage is Whole30-compliant, naturally gluten-free, and vegan. Ready in just 20 minutes of prep and cook time, this make-ahead dish is as versatile as it is delicious—use it to top salads, tacos, or grilled proteins for a vibrant finishing touch. And the best part? It keeps in the refrigerator for up to a month, making it the ideal addition to meal prep plans focused on bold, wholesome flavors.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 8

Ingredients

• 1 medium head Red cabbage
• 1 cup Water
• 1 cup Apple cider vinegar
• 2 cloves Garlic
• 1 tablespoon Kosher salt
• 1 teaspoon Whole mustard seeds
• 1 teaspoon Whole black peppercorns
• 1 leaf Bay leaf
• 0.5 teaspoon Red pepper flakes

Directions

Step 1

Remove the outer leaves of the cabbage, rinse the cabbage thoroughly, and then cut it in half. Remove the core and slice the cabbage into thin shreds, about 1/4 inch thick, using a sharp knife or a mandoline.

Step 2

Peel and crush the garlic cloves lightly with the side of a knife.

Step 3

In a saucepan over medium heat, combine water, apple cider vinegar, and kosher salt. Stir until the salt has dissolved completely. Do not boil.

Step 4

Remove the saucepan from heat and add the mustard seeds, black peppercorns, bay leaf, and red pepper flakes to the liquid. Let it cool slightly.

Step 5

In a large clean jar, add the sliced cabbage and gently pack it down. Add the garlic cloves as you layer the cabbage to distribute the garlic flavor evenly.

Step 6

Once the vinegar solution has cooled slightly but is still warm, pour it over the cabbage in the jar. Use a clean utensil to press down the cabbage so that it is completely submerged in the liquid.

Step 7

Seal the jar with a lid and let it cool to room temperature. Then, refrigerate for at least 24 hours to allow flavors to develop.

Step 8

Before serving, give the jar a gentle shake to mix the brine with the cabbage evenly. Pickled cabbage can be stored in the refrigerator for up to one month.

Nutrition Facts

Serving size	(1245.2g)

Amount per serving	% Daily Value*
Calories	319.9

Total Fat 2.0g	0%
Saturated Fat 0.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1993.3mg	0%
Total Carbohydrate 66.1g	0%
Dietary Fiber 18.4g	0%
Total Sugars 26.6g
Protein 9.9g	0%

Vitamin D 0IU	0%
Calcium 399.8mg	0%
Iron 7.1mg	0%
Potassium 2093.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.6%

Protein: 12.3%

Carbs: 82.1%