Cabbage has a long history of being extremely healthful. It was once considered an unique dish by the Greeks due to its numerous medical benefits. There are rumours that uncooked cabbage extract was once used as a traditional hangover remedy! Salads, lentils, sabzis, pickles all benefit from the addition of cabbage.

Here is an easy step to prepare cabbage pickle.


1. 1 cup grated or sliced cabbage

2. 2 finely sliced garlic or ginger cloves

3. 1.5 tbsp. red chilli powder

4. 1 tsp. methi seeds

5. 1 tbsp. mustard

6. 2 tbsp. olive oil or any oil

7. lemon juice and salt as needed


1. Cabbage should be cut into big chunks. Rinse in the water. Leave to evaporate and dry thoroughly. Ensure the cabbage is totally dry before using it. Put it on hold after shredding it on a dry cutting board. Garlic or ginger should also be chopped.

2. In a mixing bowl, combine mustard and methi grains. Make it coarsely powdered

3. Combine all of the spices. To a large bowl, add the cabbage, chilli powder, salt, mustard powder, and garlic. Put the oil on top of the concoction.

4. Combine all of the ingredients in a large mixing bowl and incorporate the lime juice. Season with salt if necessary. It will be a relatively dry mix. It should be left to settle for 4 – 6 hours without being refrigerated. After several hours, the cabbage will start to exude its fluids and reduce significantly. Combine all ingredients in a mixing bowl and place in the refrigerator. You can also put the mixture in a glass container.

5. After 24hrs, thoroughly combine it. Test the saltiness and tartness following 2 days. Re-blend it. After two days, the pickle has reached a good texture. Do not use disposable jars; instead, pour to a glassware flask or container.

6. It will stay in the freezer for about two weeks. To offer the pickle, use fresh cutlery.

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