Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, January 29, 2014

Quick Pickled Cabbage

(Günlük Lahana Turşusu - Adana)

Quick Pickled Cabbage
Cabbage pieces with mostly thick veins; boiled without loss of hardness, drained, coarsely chopped

For the pickling liquid:
Wine vinegar
Mint, dry
1-2 garlic cloves, mashed with salt
Extra virgin olive oil

Mix plenty of vinegar with mashed garlic and salt. Pour all over the lukewarm cabbages. Garnish with some paprika and plenty of mint. Drizzle a little bit olive oil just before serving. Store any leftovers in the fridge for up to 1-2 days.

They're the perfect side dishes to serve with the Turkish style cooked kidney beans, chickpeas or green lentils, etc.:)

*The thin leaves are not suitable for it, don't use them:)



At 9:19 AM, Anonymous Anonymous said...

Your recipes are really good:) plz post fıccın recipe .ty

At 1:51 PM, Blogger Binnur said...

Thank you, ty:)
I am not familiar at this name, can you give me more information about it?

At 10:02 AM, Anonymous Anonymous said...

It is a çerkez pie with ground meat.keema.

At 9:59 PM, Anonymous Anonymous said...

So its a cooked cabbage? I didnt know this kind of recipe before im positively shocked now. Turkish kitchen is great! I called it cooked cabbage in a vinegrette sauce. Avrupada Greetings

At 10:38 AM, Blogger Binnur said...

It just takes 4-5 minutes to cook. When you eat it, you should feel the crunchiness of the cabbage:)

The Turkish women avoid wasting leftover food. This recipe is a typical example of how to make use of the remaining cabbage of the 'cabbage rolls':)

Greetings from Canada


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