Torshi Arnabeet wa Koromb

Name: Torshi Arnabeet wa Koromb (Pickled Cauliflower and Red Cabbage)
Ingredients: 1 young white cauliflower; ½ red or white cabbage; 4–5 level tablespoons (about 90 g (3 oz)) salt; 1 scant litre (1½ pints) water; 1 small dried chilli pepper pod (optional); 300 ml (½ pint) white wine vinegar

Pickled Cauliflower and Red Cabbage

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

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.

Ingredients

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

Preserve
Gluten-free
Vegan

Method

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