Ingredients

• 2 kg - cabbage, finely sliced
• 1.5 cups - salt
• 1.5 cups - water
• 1.5 liter - gingelly oil
• 1.5 tbsp - ginger paste
• 1 tbsp - garlic paste
• 1 tbsp - chilli paste
• 1 - large bottle vinegar
• 90 g - crushed jaggery
• 150 g - chilli powder
• 25 g - mustard seeds
• 50 g - turmeric powder
• 25 g - cumin seed powder

How to Make Cabbage Pickle

• Apply 1.5 cup salt to the sliced cabbage, mix it well and keep in a bamboo sieve with a heavy weight on top overnight for the liquid to drip out.
• Make a brine solution with 1.5 cup salt and 2.5 cups water.
• Cook it for half an hour or till crystals are formed. Cool this brine.
• Heat oil in a pan and fry the ground pastes a little, add the powders, salt, cabbage, jaggery and the vinegar.
• Stir-cook for 5 mins. till well mixed.
• Cool and fill in sterilized jars.
• If you wish to preserve this pickle for a long time, top it with plenty of oil.