Learn how to make Cabbage in Brine with Vasili's Mamma.

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1/4 cabbage
1 litre water
1 cup vinegar
1/2 cup salt
1 tsp sugar
1 lemon (squeezed)
Spices of your choice
Large jar with lid

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Thoroughly wash the cabbage. Chop the cabbage into chunks.

Place chopped cabbage in a large sterilised jar (do not put the lid on).

Heat water, vinegar, salt, sugar, spices and lemon in a pot until the mixture boils.
Pour the boiled ingredients (brine) in the jar of cabbage, filling up to the rim. Tighten the lid and leave to rest for 24-48 hours. It is then ready to eat.

Allow the brine to continue to boil in the jar until it cools down.