Red Cabbage Curtido

recipe
Notes: Curtido stays fresh and crisp up to 1 week; store airtight in the refrigerator.

Yield:

Makes drained, 3 to 3 1/2 cups

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Nutritional analysis per 1/2 cup.

Note:

March 2001
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