Learn how to make kebab shop red cabbage at home with just 4 ingredients. A crunchy, tangy Turkish-style red cabbage salad for kebabs and wraps.
You know that tangy, crunchy red cabbage you get piled into a kebab from the takeaway? This kebab shop red cabbage recipe is my homemade version, and you only need 4 ingredients to make it.
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The trick is giving the cabbage enough time to sit in the lemon juice, olive oil and salt. It softens slightly but still keeps that lovely crunch, and if you can make it the night before, I think it tastes even better.
You might also know this as Turkish red cabbage salad or pickled red cabbage for kebabs. I've tried making it with both lemon juice and white wine vinegar, but I much prefer the fresher flavour you get from lemon.
If you are looking for more ways to use this delicious vegetable, check out my Slow Cooker Red Cabbage.
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🥘 Ingredients & Notes
Here is a brief overview of the ingredients you will need to make this kebab shop red cabbage. The great news is, it's free from the top 14 allergens!
✋ Double check all packaging for allergens ✋
- Red cabbage - I use red cabbage for that classic kebab shop look and lovely crunch. White cabbage will work too, but obviously you won't get that gorgeous purple colour.
- Olive oil - I use regular olive oil rather than extra virgin because I find the stronger flavour of extra virgin can overpower the lemon.
- Fresh lemon juice - I much prefer fresh lemon here. I've tried this with vinegar too, but lemon gives it the flavour I associate most with kebab shop cabbage.
- Sea salt - Helps season the cabbage and draw out a little moisture so it softens as it sits.
🤔 How To Shred Red Cabbage
Remove any damaged outer leaves, cut the cabbage in half and slice out the tough core.
Place it cut-side down and slice as thinly as you can (around 2-3mm) with a sharp knife. The thinner the cabbage, the better it softens in the marinade while still keeping that lovely crunch.
You can also use a mandoline or the slicing attachment on a food processor if you have one.
✏️ How to Make Kebab Shop Red Cabbage
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Shred the Cabbage -Remove the core and slice the cabbage as thinly as you can.
Step 2: Wash and dry - Rinse the shredded cabbage, drain really well and pat it dry. You don't want lots of excess water diluting the dressing.
Step 3: Add the dressing - Put the cabbage into a large bowl and add the olive oil, lemon juice and salt.
Toss really well so all of the cabbage is coated.
Step 4: Marinate - Cover and refrigerate for at least 1 hour, although I think it tastes even better left overnight.
Step 5: Taste - Give it a taste before serving. If the lemon is a little too sharp, stir through a teaspoon of sugar and taste again.
🤔 How Long Should I Marinate Red Cabbage?
Leave it for at least 1 hour, but if you can make it the night before, even better.
I've tried it after an hour and after leaving it overnight, and I definitely prefer the overnight version. The cabbage has more time to take on the lemon and seasoning while still keeping plenty of crunch.
💡Lauren's Top Tips
- ⭐️ Slice it really thinly: This makes the biggest difference to the texture. Thick pieces stay much tougher and don't take on the dressing as well.
- ⭐️ Make it the night before if you can: You can absolutely eat it after an hour, but I think the flavour is much better the next day.
- ⭐️ Don't automatically add the sugar: Taste it first. I only add sugar if the lemon is particularly sharp.
- ⭐️ Fresh lemon is my favourite: I've tried this with white wine vinegar too, but I prefer the fresher flavour you get from lemon.
🔨 Meal Planning Toolbox
📝 Make Ahead
This is one recipe I'd definitely recommend making ahead. You can make it the day before, cover it and keep it in the fridge overnight. I think the flavour is even better the next day.
📝 Batch Cooking
You can easily halve or double the recipe depending on how many people you're feeding. Just make sure you've got a bowl big enough to toss everything together properly.
📝 Leftovers
Keep leftovers in an airtight container in the fridge for around 3-4 days. It will soften slightly the longer it sits, but it's great added to wraps, pittas or salads the next day.
📝 Freezing
I don't recommend freezing this one because you'll lose the crunchy texture once it's defrosted.
🍴 What To Serve With Kebab Shop Red Cabbage
My favourite way to serve this is stuffed into a warm pitta with my Air Fryer Chicken Shish Kebabs, shredded lettuce, cucumber, tomato and sliced onion. Add garlic or chilli sauce and you've basically got a homemade kebab night sorted.
It's also really good alongside Nando's-style chicken, lamb koftas, grilled meat or rice, and makes an easy crunchy side for summer BBQs.
💬 Recipe FAQs
They're very similar, but recipes vary. This version is marinated in lemon juice, olive oil and salt rather than preserved in a traditional vinegar pickling liquid.
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📖 Recipe
Kebab Shop Red Cabbage Recipe
Ingredients
- 1 medium red cabbage approx 800g finely sliced
- 2 medium lemons juice of
- 5 tablespoon olive oil
- 2 teaspoon sea salt
- 1 teaspoon sugar optional - if needed
Instructions
Prepare Cabbage
- First, slice your red cabbage into thin strips (see the blog post above for a quick tutorial on how to do this)
- Place the shredded cabbage in a colander and wash thoroughly. Shake well to drain and pat dry with a kitchen towel.
Mix With Marinade
- Tip the cabbage into a large bowl, then add the olive oil, salt and lemon juice.
- Stir or mix with your hands until all the cabbage is fully coated in the mixture.
Leave To Marinate
- Cover the bowl with plastic wrap or a lid and let it sit in the refrigerator for at least an hour or ideally overnight. The longer the cabbage sits in the pickling liquid, the more flavourful and tender it will become.
Add Sugar If Necessary
- Taste the cabbage after 30 minutes and if its too tart for your liking, sprinkle in a teaspoon of sugar and mix through. Taste again and add more if necessary.
- Once the cabbage has pickled to your liking, it's ready to be enjoyed! Serve it with your favourite kebab and salad.
Notes
Marinating: Refrigerate for at least 1 hour; for the best flavour I recommend leaving it overnight.
Sugar: Optional. Taste the cabbage first and only add it if the lemon is too sharp.
Substitution: White wine vinegar can be used instead of lemon juice, although I prefer fresh lemon.
Storage: Keep refrigerated in an airtight container for 3-4 days.
Freezing: Not recommended, as the cabbage loses its crunchy texture.
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