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Torshi Kalam (Persian Cabbage Pickle)

Prep Time5 minutes
Cook Time5 minutes
Total Time7 days
Course: Side Dish
Cuisine: iran

Ingredients

  • 1 White cabbage (Green cabbage) Medium (About 1 Kg)
  • 4 Carrots Medium
  • Green peppers a few
  • 15 Garlic cloves large
  • Dill fresh or dry
  • 4 cups White vinegar
  • 2 cups Water
  • Salt as needed

Instructions

  • Cut the cabbage in half and wash it. Sieve it until it’s totally dry.
  • Wash the carrots, peppers, and dill. 
  • After the cabbages are dried, grab a cutting board and cut the cabbages into thin strips.
  • Chop the carrots too.
  • Put the dills on the board and chop them as well.
  • You can either mince the peppers and garlic or use them in the torshi as a whole.
  • Pour the vinegar and water into a pot and put it on the stove.
  • Add the chopped carrots and let them boil for 3 minutes. Add the garlic, and peppers and let them boil for 1 minute. Take them out and put them in a colander. Then put the cabbages in vinegar.
    You can divide the cabbages and boil them in 2 or 3 stages. Add salt.
  • Pour the ingredients into a jar. Place some dill in between. Add some vinegar if needed. Store the jar in a dark place away from direct sunlight. After a week, your torshi cabbage is ready.