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Adjust Servings:
White Cabbage – ½
Garlic – 5–6 cloves
Salt – ½ tbsp
Vinegar – 2 tbsp
Chili Peppers – 1
Carrots – 1
Water – ½ qt (500 ml)
Sugar – 1 ½ tbsp
Allspice – 5 berries
Bay Leaf – 2

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Pickled Cabbage

Pickled Cabbage

  • Gluten-Free
  • Spicy
  • Vegan
  • 30 min
  • Serves 8
  • Medium




I just love Mexican cuisine! And today I would like to introduce you to this Mexican pickled cabbage recipe I’ve recently tried. This light meal prep dish is perfect as a side for any meal.

If you’re a spicy food lover just like me, try making this deliciousness at home, you won’t regret it!



Cut the cabbage into large slices as shown in the picture.


Cut the carrots into slices or coarsely grate them. Cut the garlic cloves into pieces, chop the chili peppers, distribute all the ingredients evenly in jars.


Prepare the marinade: boil water with salt and sugar, add allspice and bay leaves. Pour in the vinegar last and remove the marinade from the heat.


Pour the marinade into the jars, wait until it cools down and put it in the refrigerator for a day or two. Serve cold. We recommend seasoning with oil and sesame seeds before that.

The vinegar makes the Mexican dish spicy, and the chili pepper will add warmth to it. Make sure to cut the cabbage in large pieces (in all authentic recipes it is prepared this way). This can be not only a side dish, but also the base for a spicy winter salad. Store this pickled cabbage in the fridge for no longer than a month.


Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!

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