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Red Cabbage Curtido

Red Cabbage Curtido

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

Sunset MARCH 2001

  • Yield: Makes drained, 3 to 3 1/2 cups

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.

Nutritional Information

Amount per serving
  • Calories: 20
  • Calories from fat: 4.5%
  • Protein: 0.7g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 4.8g
  • Fiber: 1.2g
  • Sodium: 342mg
  • Cholesterol: 0.0mg
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Red Cabbage Curtido recipe

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