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Red Cabbage Curtido

Yield Makes drained, 3 to 3 1/2 cups
Notes: Curtido stays fresh and crisp up to 1 week; store airtight in the refrigerator.

Ingredients

  • 1/3 cup white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 fresh jalapeño chili (about 1 oz.), rinsed, stemmed, seeded, and minced
  • 3 cups shredded red cabbage
  • 1 carrot (1/4 lb.), peeled and shredded
  • 1/3 cup chopped onion

Nutrition Information

  • calories 20
  • caloriesfromfat 4.5 %
  • protein 0.7 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 4.8 g
  • fiber 1.2 g
  • sodium 342 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a bowl or jar (at least 4 cup), mix vinegar, salt, oregano, chili, and 1 3/4 cups water. Combine cabbage, carrot, and onion; add to bowl and push mixture down into liquid.

  2. Cover and chill 4 hours or up to 1 week; mix occasionally to keep vegetables immersed in liquid.

  3. To serve, lift out relish with a slotted spoon and drain.

  4. Nutritional analysis per 1/2 cup.