Salvadoran Cabbage Relish (Curtido)

If you have around 45 minutes to spend in the kitchen, Salvadoran Cabbage Relish (Curtido) might be a super gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. This side dish has 123 calories, 2g of protein, and 9g of fat per serving. For 44 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. 16 people have made this recipe and would make it again. A mixture of kosher salt, carrots, garlic clove, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Bon Appetit. With a spoonacular score of 61%, this dish is pretty good. Similar recipes include Salvadoran Cabbage Relish (Curtido), Curtido (Cabbage Salad), and Quick Curtido (Mexican Cabbage Slaw).

Servings: 6

 

Ingredients:

¼ cup (or more) apple cider vinegar

3 medium carrots, shredded on the large holes of a box grater

1 garlic clove, grated

5 teaspoons (or more) kosher salt

¼ cup olive oil

2 teaspoons dried oregano (preferably Mexican)

½ large head of red cabbage, thinly sliced

2 serrano chiles, stems removed, thinly sliced

½ large white onion, thinly sliced

Equipment:

bowl

Cooking instruction summary:

Toss cabbage, carrots, onion, chiles, garlic, oregano, and salt in a large bowl. Let sit 30 minutes to wilt cabbage. Transfer to an airtight container (like a 2-qt. ball jar) and press down firmly on cabbage to release juices; liquid should be at or above level of vegetables. Seal and let sit at room temperature at least 24 hours.

 

Step by step:


1. Toss cabbage, carrots, onion, chiles, garlic, oregano, and salt in a large bowl.

2. Let sit 30 minutes to wilt cabbage.

3. Transfer to an airtight container (like a 2-qt. ball jar) and press down firmly on cabbage to release juices; liquid should be at or above level of vegetables. Seal and let sit at room temperature at least 24 hours.


Nutrition Information:

Quickview
131k Calories
1g Protein
9g Total Fat
11g Carbs
14% Health Score
Limit These
Calories
131k
7%

Fat
9g
14%

  Saturated Fat
1g
8%

Carbohydrates
11g
4%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
1986mg
86%

Get Enough Of These
Protein
1g
4%

Vitamin A
6180IU
124%

Vitamin C
57mg
70%

Vitamin K
49µg
48%

Manganese
0.36mg
18%

Vitamin B6
0.28mg
14%

Fiber
3g
14%

Vitamin E
1mg
12%

Potassium
369mg
11%

Calcium
69mg
7%

Iron
1mg
7%

Folate
27µg
7%

Vitamin B1
0.09mg
6%

Magnesium
22mg
6%

Vitamin B2
0.09mg
5%

Phosphorus
46mg
5%

Vitamin B3
0.77mg
4%

Vitamin B5
0.25mg
3%

Zinc
0.34mg
2%

Copper
0.05mg
2%

Selenium
0.78µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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