Curtido (Cabbage) Salvadoreño
Adapted from the National Heart, Lung, and Blood Institutes of Health, US Department of Health and Human Services
Nutrition Facts
Serving Size | 1 cup |
Calories | 41 |
Total Fat | 1 g |
Saturated Fat | less than 1 g |
Cholesterol | 0 mg |
Sodium | 293 mg |
Potassium | 325 mg |
Total Carbohydrate | 7 g |
Dietary Fiber | 2 g |
Protein | 2 g |
Ingredients and Preparation TOP
Ingredients | Measures |
---|
Medium head cabbage, chopped | 1 |
Small carrots, grated | 2 |
Small onion, sliced | 1 |
Dried red pepper (optional) | ½ teaspoon |
Oregano | ½ teaspoon |
Olive oil | 1 teaspoon |
Salt | 1 teaspoon |
Brown sugar | 1 teaspoon |
Vinegar | ½ cup |
Water | ½ cup |
- Directions
- Blanch cabbage with boiling water for
1 minute. Discard water.
- Place cabbage in large bowl and add
grated carrots, sliced onion, red pepper,
oregano, olive oil, salt, brown sugar,
vinegar, and water.
- Place in refrigerator for at least 2 hours
before serving.