Feb 21, 2012
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Torshi-e Kalam (Pickled Cabbage and Dill)

These spicy cabbage pickles offset the richness of roasted meat. This recipe first appeared in our March 2012 issue, with Anissa Helou's story The Land of Bread and Spice.
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Torshi-e Kalam (Pickled Cabbage and Dill) Enlarge Image Credit: Todd Coleman
MAKES 4 CUPS

Instructions

1 tbsp. kosher salt
1 tsp. crushed red chile flakes
1 clove garlic, lightly crushed
½ green cabbage, cored, shredded
½ bunch dill, roughly chopped
3 cups apple cider vinegar

Instructions

Toss together salt, chile, garlic, cabbage, and dill in a 1-qt. glass jar; and top with vinegar. Seal tightly; let sit for 2 weeks before serving.
Torshi-e Kalam (Pickled Cabbage and Dill)

This article was first published in Saveur in Issue #145

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