Pickled cabbage

Pickled cabbage

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  • For the dressing, mix:
  • 1 T ginger, crushed
  • 1 T garlic, crushed
  • 1 t fresh turmeric, crushed
  • 1 T red chillies, crushed
  • 1 lime, zested and juiced
  • 1 T apple cider vinegar
  • 1 t Dijon mustard
  • salt, to taste
  • ½ green cabbage, roughly chopped

Cooking Instructions

Massage the dressing into the roughly chopped cabbage, then marinate for at least 30 minutes before serving. The longer you allow the cabbage to marinate, the stronger the flavour will be. Serve with yoghurt as a side to your favourite curry.

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Photograph: Andrea Van Der Spuy


Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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