Curtido de Repollo
"From a recipe site about El Salvador. I haven't tried this yet, but can't wait to!"
photo by Bergy
- Ready In:
- 6hrs 20mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 head cabbage
- 1 1⁄2 cups white vinegar
- 2 carrots
- 1 medium onion
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon chili pepper
directions
- Chop/shred cabbage, carrots and onion.
- Place in large mixing bowl.
- Add vinegar and spices.
- Push cabbage under liquid with spoon, until it is all covered.
- Allow to sit at room temperature for 6 hours before serving.
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Reviews
-
Excellent side dish to serve with fish. I found it a bit sharp so added 1 tsp Splenda. I poured off the vinegar before serving. This is a do again recipe Thanks Sudie -
I love curtido--it goes great with papusas! Yummy -
Used in tiny little portions it was quite nice, but I can't quite imagine eating it like cole slaw, it really packs a vingary punch! I put a little bit on fish tacos.
RECIPE SUBMITTED BY
Sudie
Queens, New York
I live just outside the Big Apple. I am passionate about my husband, my kids, my cats, my friends, reading, cooking, and Santa Fe. I love "Marcella Cucina" and have enjoyed everything I made from it, but on a daily basis I use Mark Bittman's "How to Cook Everything".
My pet peeve is procrastinators - don't they know it's ALWAYS later than you think????
