Cut the cabbage into bite-sized pieces and rinse it several times in cold water. Drain the water thoroughly.

Place the drained cabbage in a large bowl and slice the green chilies. Add them to the bowl.

In a pot, combine sugar, coarse salt, vinegar, and water. Bring the mixture to a boil.

Pour the boiling pickling solution over the cabbage and chilies while it is still hot.

Gently mix the cabbage and solution occasionally to ensure even pickling. Let it sit for about 20 minutes.

After an hour, check that the cabbage has released some water and softened. Transfer the mixture to a container.

Leave the container at room temperature for a day, then refrigerate it.