Cabbage Pickle Recipe | Oil Free Pickle Recipe

Whole Food Plant Based Recipes

Whole Food Plant Based Cabbage Pickle Recipe

These types of fresh vegetable pickles are great because unlike store bought or stored pickles they do not contain oil or excessive salt.

Have you tasted cabbage pickle? It's super simple to make this fresh, tangy, and super spicy pickle. The crunchiness of the fresh cabbage adds to the yumminess of the pickle. Enjoy your fresh homemade whole plant-based cabbage pickle!

Course: Side Dish for Course 3: Grain Dishes at Lunch & Dinner Meals, Pickle

Cuisine: Indian Recipe

Prep Time: 5 minutes

Passive Time: 30 minutes

Servings: 4 people

INGREDIENTS

1/4 cup Cabbage
1 small or 1/2 long Green Chili
1 tsp Mustard Seeds
Juice of 1/2 Lemon

INSTRUCTIONS

Finely chop or shred cabbage into long, thin pieces.
Grind green chili and mix with shredded cabbage.
Dry roast mustard seeds until they start popping. As soon as they start popping, immediately transfer to shredded cabbage. Squeeze lemon and mix everything together. Serve fresh!

Plant Based Chef Pro Tips for Best Cabbage Pickle Recipe

This is an extremely spicy pickle, especially because it has no salt. Reduce green chili quantity for a less spicy version.

Nutrition Science Highlights for WFPB Cabbage Pickle Recipe

Myrosinase, an important enzyme in cruciferous vegetables such as knol kohl, cauliflower, cabbage, radish, and broccoli, is essential to form sulforaphance, a powerful anti-cancer compound in the body when we consume these vegetables. However, when they are cooked, myrosinase gets deactivated and sulforaphane does not get synthesised. By adding raw or slightly roasted mustard seeds, or a little of any raw cruciferous vegetable to the dish after cooking, we can add myrosinase back into the dish and protect the powerful anti-cancer functions of cruciferous vegetables. The enzyme is preserved in raw vegetables, however, so adding mustard seeds to this recipe just gives us a cruciferous boost!