Pickled red cabbage is one of those must-have go-to staples that will complement any meaty winter dish and dress up the plate with its deep red accents. The side is easily prepared in advance and will stay fresh refrigerated in an air-tight container throughout the season.



  • 1 head of red cabbage
  • 2 oranges, juice and zest
  • 1 cinnamon stick
  • 4 bay leaves
  • 4 oz sugar
  • 1 cup currant or cherry juice
  • 3/4 cup vinegar (cherry or apple)
  • 1.5 cups red wine
  • 1 tbsp sea salt


Discard the outer leaves of the red cabbage head. Divide it in quarters and shred it finely using either a sharp knife or a mandolin. Combine all the ingredients in a pot, bring to a boil, then reduce to a simmer for about 1.5 hours or until the liquid has been reduced.

The pickled cabbage should have a clear look and a deep red color. The finished pickled red cabbage gets better after a couple of days and will stay good for the entire Christmas month. It can be enjoyed both warm and cold as a side to all the classic Christmas dishes.

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