Torshi Arnabeet wa Koromb

Pickled Cauliflower and Red Cabbage

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

A popular pickle, stained deep purple by red cabbage. If using white cabbage, colour the pickle with a few slices of raw beetroot.


  • 1 young white cauliflower
  • ½ red or white cabbage
  • 4–5 level tablespoons (about


Wash the cauliflower and separate it into florets. Cut the cabbage into thick slices in one direction, and then again thickly in the other direction. Leave it in chunks; do not shred it or take the leaves apart. Pack into a large glass jar, arranging alternate layers of cauliflower and cabbage chunks.

Mix salt, water and vinegar in a glass or china container. Pour the liquid over the ve