Torshi-e Kalam (Pickled Cabbage and Dill)

  • Serves

    makes 4 Cups


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.


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


Step 1

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.

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