As a south indian, we need pickle as a side dish for each and every dish. When we recently ran out of pickle, I came up with this recipe to make instant cabbage pickle. You will not know the main ingredient is cabbage unless told. Cabbage is rich in Potassium, Vitamin A and Iron and also has dietary fiber. And so, this is a very healthy pickle as well.
Finely chopped Cabbage – 1 cup
Red Chili Powder – 2 tsp (adjust to suit taste)
Turmeric Powder – 1/8 tsp
Roasted Fenugreek Powder – ¼ tsp
Finely chopped Ginger – 1 tsp
Asafoetida – 1/8 tsp
Salt to taste
Lemon Juice – as required
Oil – 2 tbsp
Mustard Seed – ¾ tsp
Curry Leaves – from 1 twig
Take the chopped Cabbage in a mixing bowl.
Add all the spice powders and chopped Ginger and mix them well.
Add Lemon juice. Add Salt. Adjust spiciness at this stage.
Heat the Oil for tempering. Crackle the Mustard Seeds. Add Curry Leaves. Stir for a few seconds and pour over the Cabbage pickle.
Mix well. Allow to rest for 6 to 8 hours in room temperature. You will see the juice getting released from the Cabbage.
Mix again and store in the refrigerator.
After a day, mix well once again. You can add more Lemon juice, if required. Transfer to an air tight container and store in the refrigerator and use whenever required. You can store for 10 to 15 days.
Make sure the Cabbage is dry when you start making the pickle. Chop them into cubes first, wash and dry in shadow. If the Cabbage is dry, the pickle can be stored even for weeks.
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