Curtido Salvadoreno (El Salvador)
recipe at a glance
5 stars - 3 reviews
ready in: 2-5 hrs
serves/makes: 4recipe id: 3750cook method: stovetop
1 medium head cabbage, chopped
2 small carrots, grated
1 small onion, sliced
1/2 teaspoon dried red pepper (optional)
1/2 teaspoon oregano
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon brown sugar
1/4 cup vinegar
1/2 cup water
Blanch the cabbage with boiling water for 1 minute. Discard the water. Place the cabbage in a large bowl and add grated carrots, sliced onion, red pepper, oregano, olive oil, salt, brown sugar, vinegar, and water. Place in the refrigerator for at least 2 hours before serving. Serve with Pupusas Revueltas.
98 calories, 2 grams fat, 20 grams carbohydrates, 4 grams protein per serving
. This recipe is low in fat.
ratings & reviews
|Oct 25, 2013 boninja
This was very good. I thought the proportion of spices and tanginess from the vinegar was just right.
Feb 22, 2012 vanessa
I love this recipe! In face, my Salvadoran mother-in-law loved it so much, she asked *me* for the recipe!! (I do add a bit more vinegar (1/2 cup) and reduce water to 1/4 cup.)
Feb 2, 2012 suepaiMember since: February 2, 2012
This is the best of all of curtido recipes that I have found online. I used the food processor to slice the cabbage and onions fine. The amount of pickling liquid it just right too - no overly dry or wet. We got hooked on pupusas and curtido when first tried them in the DC metro.