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Pickled Red Cabbage Eggs

Red Cabbage Pickled Beet Eggs

A lower carb version of “Pickled Beet Eggs” that uses red cabbage instead of beets for the pickling juice
Keyword low carb, low carb pickled beet eggs, low carb pickled cabbage eggs
Servings 8
Calories 74kcal
Author dorothy stainbrook


  • 8 large eggs
  • 2 star anise
  • 1 tsp whole cloves
  • 1/2 tbsp mustard seeds
  • 1 cup water
  • 2 fresh bay leaves
  • 1 tbsp honey optional
  • 1 cup red wine vinegar
  • 2 tsp salt
  • 1/2 small red cabbage (about 10 oz)


  • To hard boil the eggs: Gently lower the eggs into a pot of cold water. Turn the burner on high and bring to a boil. When the water comes to a boil, turn off the burner, cover the pot and let the eggs sit in the pot for 5-7 minutes.
  • Meanwhile get a large bowl and fill with ice water. When the eggs have sat in the pot for 5-7 min. ladle them out into the bowl of ice water. When cool enough to work with, peel the shells off under running cool water (shells come off more easily if you start with older eggs - not really fresh).
  • In a dry skillet, over gentle heat, toast the star anise, cloves and mustard seeds, shaking the pan often so they do not burn. Bring 1 cup of water to a boil (can be done in microwave). When spices start to smell nutty and toasty (about 5 minutes), add bay leaves and the 1 cup boiling water.
  • Simmer for about 3 min. and then stir in honey, vinegar and 2 heaping tsp of salt. Remove from heat.
  • Shred the cabbage (with a box grateand add to the pot. Stir in and leave alone for 10 min.
  • Layer the cabbage mixture and the eggs into your mason jar and pour any extra pickling juice in to fill up the jar.
  • Place jar in refrigerator and leave alone for 24 hours. They will last up to two weeks.


Nutrition facts are based on 1 egg


Calories: 74kcal | Carbohydrates: 2g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 652mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg