Torshi Kalam (Pickled Sweet Cabbage): February 2020, Week 1




Note: The pickled garlic was served with our meal but we didn't make the pickled garlic.


Prep Time: 15 mins                    Cook Time:  15 mins                 Yield: 2 cups Ingredients: Resource from http://www.thepersianpot.com/recipe/torshi-kalam-pickled-red-cabbage/

2 cups white sugar

500 grams red cabbage

2 cups red wine vinegar

Preparation: Shred the cabbage and place in a pot.Add the vinegar and sugar to the cabbage and simmer on low heat until the liquid has reduced by about half and cabbage is tender.

Allow it to cool down and it´s ready to serve. If you keep it in a jar and seal, It will last for a month in fridge.

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