Curtido De Repollo Food

CURTIDO DE REPOLLO - EL SALVADOREAN CABBAGE SALAD

Steps:

• Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.
• Combine all ingredients in a large mixing bowl.
• Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.
• Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.
• Serve with pupusas, or as a topping for fish, quesadillas, or other dishes.

CURTIDO DE REPOLLO

Steps:

• 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.

ENSALADA DE REPOLLO

Steps:

• Wash,drain and core the cabbage,shred the cabbage as finely as possible using a very sharp knife.A hand grater or food processor could be used if you prefer.
• Wash and thinly slice the onion and chiles.Mix with the cabbage and cilantro,if using.
• Add salt and lime juice a little at a time,mixing salad and tasting so you can adjust to your taste.

CURTIDO (EL SALVADORAN CABBAGE SALAD)

Steps:

• Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

CURTIDO (ENSALADA DE REPOLLO)

Steps:

• Mezcla bien el aderezo, el vinagre, la sal y el orégano en un tazón grande.
• Agrega los ingredientes restantes; revuélvelos para cubrirlos con el aderezo.
• Refrigera la ensalada por varias horas antes de que la vayas a servir.

CURTIDO (SALVADOREAN PICKLED COLESLAW)

Steps:

• Mix cabbage, carrots and chiles in a large bowl.
• Pour salt evenly over the mixture.
• Gently pour boiling water over mixture and allow to cool to room temperature, about 1 hour.
• Pour vinager over mixture and add oregano. Carefully mix every thing together and add more salt if neccessary.
• Note: I always allow the completed curtido to sit overnight before serving.