MAURITIAN PICKLED CABBAGE AND VEGETABLES

Recipe posted and photo: Rosemary Briggs
When you think of absolute legends on the South African food scene, one name instantly brings warmth, flavor and a whole lot of heart: the incredible Jenny Morris. Long before social media influencers and Instagram, Jenny made cooking feel alive, exciting, and fiercely delicious. Beyond her unmatched culinary magic, she is simply a woman with an extraordinary heart.
Today, we are diving into her sensational Mauritian Pickle recipe—a beautiful, crunchy condiment that elevates absolutely anything it touches.
Now, standard recipes often call for cauliflower, but out here on the farm, we thrive on what’s seasonal, practical and right in front of us. So, we’re putting a personal spin on this classic: swapping out the cauliflower for an abundance of crisp, extra cabbage.
To beautifully round out the sharp tang of the pickling liquid, we’re also tossing in two tablespoons of rich brown sugar. It brings a gentle depth that ties all these vibrant flavors together perfectly.
A true tribute to Jenny Morris, made right from the pantry.
(With a Sweet and Crunchy Twist)

• The Crunchy Base
• 600 g cabbage, finely sliced
• 200 g carrots, julienned
• 125 g green beans, thinly sliced
• 2 onions, finely sliced
• The Aromatics and Chillies
• 4 to 6 garlic cloves, crushed
• 3 tablespoons fresh ginger, grated
• 6 green chillies, finely sliced
• The Spice Blend and Pickling Liquid
• 2 teaspoons turmeric
• 1 teaspoon yellow mustard seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1 cup white vinegar
• ¾ cup sunflower oil
• 2 tablespoons brown sugar
• salt, to taste
• Bring a large pot of salted water to a rolling boil. Drop in the sliced cabbage, julienned carrots, and green beans. Blanch for 2–3 minutes—just long enough to take the raw edge off while preserving their bright color and snap.
• Drain the vegetables immediately. Spread them out evenly across a wide baking tray or a clean kitchen cloth. Allow them to cool completely and air-dry thoroughly.
• Heat the sunflower oil in a large, deep pan over medium heat. Add the yellow mustard seeds, black mustard seeds and cumin seeds. Let them sizzle for a moment until they become highly fragrant.
• Toss in the sliced onions, crushed garlic, grated ginger, and green chillies. Sauté gently for a few minutes until the onions soften and turn translucent, ensuring they do not take on any brown color.
• Stir the turmeric into the warm oil and season generously with salt. Add your cooled, dried vegetables to the pan and toss thoroughly until every ribbon of cabbage is beautifully coated in the golden, spiced oil.
• Pour in the white vinegar and stir in the 2 tablespoons of brown sugar. Simmer gently for 2–3 minutes, stirring continuously to dissolve the sugar.
• Turn off the heat while the vegetables are still distinctly crisp.
  Allow the mixture to cool completely in the pan. Once cold, spoon the colorful pickle into clean, sterilized glass jars, ensuring the spiced liquid completely covers the vegetables.
• Seal the jars tightly and let them rest in a cool, dark place for at least 24 hours before opening