Cabbage pickle is a delicious and easy-to-make Indian preserve that transforms humble cabbage into a flavourful condiment. Finely shredded cabbage is mixed with a spicy masala of mustard, fenugreek, red chili, and tempered with sesame oil. The result is a crunchy, tangy, and slightly spicy pickle that pairs wonderfully with rice, parathas, or any Indian meal.
This pickle is a great way to use cabbage and enjoy its health benefits in a preserved form. It's especially popular in winter when cabbage is abundant.
⏲️ Prep: 25 mins
☀️ Sun-dry: 1-2 hours
🍽️ Makes: 500g
🔥 Spice level: Medium
📅 Shelf life: 2-3 months (refrigerated)
🧂 Ingredients
- 500 g cabbage, finely shredded
- 2 tbsp salt (rock salt preferred)
- 1 tsp turmeric powder
- 2 tbsp red chili powder (adjust to taste)
- 1½ tbsp mustard seeds, coarsely ground
- 1 tbsp fenugreek seeds, roasted and powdered
- 1 tsp asafoetida (hing)
- ½ cup sesame oil (gingelly oil)
- 1 tsp mustard seeds for tempering
- Few curry leaves
- 2 dry red chilies, broken
- 1 tbsp lemon juice or vinegar (optional, for extra tang)
📌 Use fresh, firm cabbage. Shred finely for best texture. Wash and dry thoroughly before shredding.
📝 Method
Step 1 Shred cabbage finely. Spread on a clean cloth and sun-dry for 1-2 hours to remove surface moisture.
Step 2 In a large bowl, mix shredded cabbage with salt and turmeric. Let rest for 30 minutes. Squeeze out any excess water gently (do not rinse).
Step 3 Spread the salted cabbage on a plate and sun-dry for another 1-2 hours until slightly wilted but still crunchy.
Step 4 In a small bowl, combine red chili powder, ground mustard, fenugreek powder, and asafoetida.
Step 5 Heat sesame oil until smoking, then cool completely. (Never use hot oil - it will cook the spices.)
Step 6 In a separate small pan, heat 1 tbsp oil for tempering. Add mustard seeds, curry leaves, and broken red chilies. Let them splutter.
Step 7 Add the spice mix to the cabbage and mix well. Pour the cooled oil and tempering over the cabbage. Add lemon juice/vinegar if using. Mix thoroughly with a clean, dry spoon.
Step 8 Transfer to a clean, dry glass jar. Press down gently. Ensure oil covers the pickle; add more warm (not hot) oil if needed. Close tightly and keep in a warm place for 2-3 days, shaking occasionally.
Step 9 Refrigerate after opening. The pickle is ready to eat immediately but tastes better after a few days.
🌶️ Regional variations
Cabbage pickle is made across India with slight variations:
- South Indian style: Uses more mustard, curry leaves, and sesame oil.
- North Indian style: Often includes fennel seeds, nigella seeds, and less mustard.
- Gujarati version: Adds a pinch of sugar and uses groundnut oil.
- Instant version: Some make a quick cabbage pickle by cooking the cabbage briefly with spices and vinegar.
🍚 How to serve
This pickle is incredibly versatile:
- Mix with hot rice and ghee - a simple, satisfying meal.
- Serve as a side with parathas, roti, or naan.
- Pair with curd rice for a cooling contrast.
- Use as a filling in sandwiches or wraps for extra crunch.
- Add a spoonful to dal or khichdi for a flavour boost.
🧺 Storage and shelf life
Cabbage pickle lasts 2-3 months in the refrigerator. Always use a dry spoon. Ensure the top layer is covered with oil - add a little more if needed. Avoid leaving at room temperature for long periods. In cooler climates, it can stay outside for a few weeks, but refrigeration is recommended due to higher moisture content than other pickles.
❓ Frequently asked questions
Q: Can I use purple cabbage? A: Yes, purple cabbage works well and adds a beautiful colour.
Q: Why did my pickle become soggy? A: Insufficient drying or moisture in the jar can cause sogginess. Ensure cabbage is well-dried and use dry utensils.
Q: Can I reduce oil? A: Oil acts as a preservative. You can reduce slightly, but shelf life will decrease. Refrigerate if using less oil.
Q: Is this pickle vegan? A: Absolutely - all ingredients are plant-based.
Shred cabbage; salt and sun-dry; mix with spices and tempered oil; mature.
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