El salvadoran curtido (pickled cabbage)
1/2 head Cabbage -shredded
1/8 cup White Vinegar or Rice Wine Vinegar
1 tsp Brown Sugar
1/2 tsp Salt
1/2 tsp Oregano -crushed
1/4 tsp Cumin -ground
1/4 cup H2O
2 med Carrots -julienned
1 small Red Onion
2 tbsp Cilantro -minced
1 tsp Grapeseed Oil
1 or 2 large Jalapeno Peppers -sliced or minced (optional)
Prep. Time → 20 min
Cook Time → 0 min
1. Blanch shredded cabbage for 2 minutes in boiling water, then rinse under cold water.
2. In a large mixing bowl combine vinegar, sugar, salt, oregano, cumin, and H2O. Mix well until sugar is dissolved.
3. Add carrots, onion, cilantro, shredded cabbage, and jalapeno. Mix well.
4. Add oil and mix well.
5. Refrigerate for at least 2 hours. Serve as accompaniment/topping to Pupusas, quesadillas, tacos, enchiladas, tamales, or really any Latin dish.
Author Original recipe developed from hybridizing multiple sources.
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