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Sweet and sour pickled savoy cabbage in a jar
Quick-pickled savoy cabbage with caraway seeds and sugar

Sweet and sour savoy cabbage

Author: Flavelo
Recipes Side Dishes Salads
This isn't a traditional fermented pickle, but a quick, scalded salad. The hot, vinegar-sugar brine immediately 'cooks' the cabbage just enough to stay crunchy but lose its rawness, while caraway seeds aid digestion.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 60 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Chopping board
  • Saucepan for the brine

Instructions

1 ✓

Cut the savoy cabbage into thin strips and place in a heatproof bowl.

Tip: Remove the thick stalk parts as they soften with more difficulty.
2 ✓

Boil the water with the vinegar, salt, sugar, and caraway seeds.

Tip: Taste the brine: it should be more intense than the final result, as the cabbage will dilute it (water content).
3 ✓

Pour the hot brine over the cabbage, stir, and let cool.

Tip: The heat causes the cabbage to wilt and absorb the flavours (blanching-like effect).

Recipe FAQ

How long should I let it stand?
At least until it cools. But it gets even better by the next day as the cabbage fibres relax in the vinegar.

Ingredients

  • 500 g Savoy cabbage
  • 300 ml Water
  • 100 ml Vinegar (10%)
  • 3 tbsp Sugar
  • 1 tsp Salt
  • 1 tsp Whole caraway seeds