Cabbage Pickle

By Swasthi on July 13, 2022, Comments, Jump to Recipe

Cabbage pickle recipe – The idea of making Indian pickle using cabbage may seem very strange to many of us. I was first surprised when cabbage pickle landed on the table for our meal at my MIL’s home. I always hear the hubby appreciating the flavors of that one a lot. I did not taste that nor try since I never used to eat cabbage those days. As years passed by this is one of the most commonly used veggie in my kitchen.


cabbage pickle recipe

Last week the entire stock of my mango pickle was over and was thinking of trying something else. I was a bit intimidated to try my MIL’s recipe as it requires boiling the tamarind pulp, extracting the tamarind paste and then using it. I am not comfortable trying lengthy recipes.

So this recipe was my mum’s idea, a quick and cut short method to make yummy cabbage pickle in just 15 minutes. Ofcourse with a resting time of at least 24 hours. This turned out to be super good. So I made it again to share with you all.

It can be served with most rice dishes like dal khichdi, karnataka style bisi bele bath, south Indian ven pongal, any kind of paratha, plain dosa, rava upma etc.

This pickle does not have the flavor of cabbage much in it but has dominant flavors of spice powders and lemon. Yes lemon is the star of this recipe. Apart from infusing the lemony flavor, it reduces the need to use much oil in the recipe. Usually pickles are loaded with lot of oil, but this one isn’t.

For more Cabbage recipes, you can check
Cabbage curry
Cabbage stir fry
Cabbage vada

How to Make Cabbage Pickle

1. Cut cabbage to large cubes. Wash in ample water. Drain and allow to dry completely on a cloth or colander. I fan dried it over a cotton cloth while I did my rest of the cooking for the day. Make sure cabbage is completely dry. Shred it on a dry chopping board and set aside. Chop ginger or garlic as well.

Cut cabbage to large cubes

2. Add mustard and methi seeds to a blender jar.

cabbage avakaya 01

3. Powder it finely.

cabbage avakaya 02

4. Add all the ingredients cabbage, chili powder, salt, mustard powder, garlic to a mixing bowl.

cabbage pickle recipe 02

5. Pour oil over the mix.

cabbage pickle recipe 03

6. Mix everything well and add lemon juice. Adjust salt. The mixture will be fairly dry. Rest it for 6 to 8 hours without refrigeration. After few hours you will see that the cabbage begins to release the juices and shrinks slightly. Mix and refrigerate. I did not bottle the pickle, just left it in the ceramic bowl with a good fitting lid. You can also transfer to a glass jar.

cabbage pickle recipe 04

After 24 hours mix it well. After 2 days, check the salt and sourness. I had to add more lemon juice. Mix it again. The pickle comes to a good consistency after 2 days. Transfer to a glass bottle / jar, do not use plastic jars.

It keeps good for about 2 weeks in refrigerator. Use dry spoons to serve the pickle.

cabbage avakaya recipe

Related Recipes

Recipe Card

Cabbage Pickle Recipe

Shredded cabbage in ground pickle spices. It can be served with rice, most Indian breakfasts or with paratha
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time1 minute
Total Time11 minutes
Servings5
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 1 cup cabbage shredded or chopped
  • 2 cloves garlic or ginger chopped finely
  • 1 tbsp mustard
  • 1.5 tbsp red chilli powder
  • 1 Pinch methi seeds
  • lemon juice as needed
  • salt as needed
  • 2 tbsps oil

Instructions

  • Follow the instructions below

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Cabbage Pickle Recipe
Amount Per Serving
Calories 60 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 73mg3%
Potassium 46mg1%
Carbohydrates 1g0%
Vitamin A 710IU14%
Vitamin C 0.4mg0%
Calcium 10mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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5 stars
Excellent.

Hi! Can I use tamarind instead of lemon juice?

5 stars
I will surely try this one, swasthi.

5 stars
Hello Swathi I have one confusion we have to keep the pickle in the freezer for the next 24 hrs and also for the next 2 days.In general after mixing pickles will be kept at room temperature so please clarify my doubt.

5 stars
I love ur cooking that was never seen or heard recipe cabbage pickle i I’ll try at my home I love the way u people teach

5 stars
Thank you so much for the post! Whenever I try similar recipes they always come out bland, but not this one, this one was so tasty and had a lot of different flavors. Absolutely love it! I’m trying everything out of your blog!