Kebab Shop Red Cabbage Recipe
Tangy, crunchy kebab shop-style red cabbage made with just 4 ingredients. Perfect for serving with homemade kebabs, wraps and grilled meat.
Servings: 6 -8 servings
Calories: 161kcal
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
Cabbage: Slice as finely as possible for the best texture.
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.
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.
Nutrition
Calories: 161kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 825mg | Potassium: 390mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1568IU | Vitamin C: 99mg | Calcium: 73mg | Iron: 1mg
