Pickled Cabbage
Traditional salt-brined pickled cabbage that can be stored and used as needed. The cabbage is salted, then preserved in a spiced brine and can be rehydrated and cooked like fresh cabbage when ready to use.
Ingredients
- 1 head Cabbage, full-sized, quartered (About 2-3 pounds)
- 0.5 cup Salt, for initial salting (For drawing out moisture from cabbage)
- 8 ounces Salt, for brine (About 1 cup)
- 24 ounces Water (3 cups)
- 0.5 ounce Peppercorns, whole (About 2 tablespoons)
- 0.5 ounce Bay leaves (About 8-10 leaves)
More recipes using Cabbage
Indian - Malabar cuisine
Cabbage Side Dish
A flavorful Indian Malabar side dish featuring cabbage, spices, and coconut, perfect for pairing with rice or chapathi.
Indian - Gujarati
Cabbage (Pattagobi) Sabji
This one-pot Cabbage sabji is super easy to make and packed with flavors. Made with fresh cabbage and cooked along with tomatoes and onions, this dish is a perfect main course for dinner.
Instructions
- 1Quarter the cabbage into 4 wedges. Place the quarters in a large bowl or container and cover generously with salt, rubbing it into all surfaces. Cover and let sit at room temperature for 48 hours to draw out moisture.
- 2In a pot, combine the water, salt for brine, peppercorns, and bay leaves. Bring to a boil, stirring to dissolve the salt completely. Once boiling, remove from heat and let cool completely to room temperature, then refrigerate until cold.
- 3After 48 hours, drain away all the liquid that has accumulated from the cabbage. Gently squeeze the cabbage quarters to remove excess moisture but do not rinse.
- 4Pack the drained cabbage quarters loosely into a wide-mouthed stone jar or glass jar with an airtight lid. Do not pack too tightly; leave some space between pieces.
- 5Pour the completely cold brine over the packed cabbage, ensuring all pieces are fully submerged. Include the peppercorns and bay leaves from the brine. Seal the jar with an airtight lid immediately.
- 6Store the sealed jar in a cool, dark place. Keep the jar airtight at all times to prevent rotting. The pickled cabbage will be ready to use after a few days and will keep for several months if properly sealed.
- 7When ready to use, remove the desired amount of pickled cabbage from the jar and immediately reseal. Steep the cabbage in fresh cold water for 1-2 hours to remove excess salt, then drain and boil as you would fresh cabbage until tender, about 10-15 minutes.
