Red Cabbage Curtido

Yields 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 Facts

Servings 0

Amount Per Serving
Calories 20Calories from Fat 4.5
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 342mg15%
Total Carbohydrate 4.8g2%
Dietary Fiber 1.2g5%
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
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.

Step 2
2

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

Step 3
3

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

Step 4
4

Nutritional analysis per 1/2 cup.

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

Directions

Step 1
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.

Step 2
2

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

Step 3
3

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

Step 4
4

Nutritional analysis per 1/2 cup.

Red Cabbage Curtido
IngredientsDirections

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