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Curtido Salvadoreno (El Salvador)

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Rating: 5/5 5 stars
3 reviews

ready in: 2-5 hrs
serves/makes:   4

recipe id: 3750
cook method: stovetop

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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.

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98 calories, 2 grams fat, 20 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
This was very good. I thought the proportion of spices and tanginess from the vinegar was just right.

Guest at

REVIEW: 5 star recipe rating
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.)

Registered Member at
Member since:
Feb 2, 2012

REVIEW: 5 star recipe rating
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.

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