Guatemalan Red Cabbage Relish

Curtido de Repollo Morado Guatemalteco

Adapted from Recipe by Maricel Presilla

The color of this curtido is out of this world! Red cabbage contains anthocyanin polyphenols, which are anti-inflammatory and protect your body from cancer and heart disease. The orange zest and apple cider vinegar give this curtido a fruity note. Beautiful, tasty, and good for you. 

Recipe

• 1/2 red cabbage, cored and finely shredded
• 1 large carrot, finely shredded

• 1 red onion, halved lengthwise and thinly sliced
• 2 fresh jalape�os, stemmed, seeded, and minced
• 1/2 cup apple cider vinegar
• 1-2 limes, juiced
• 1/4 cup finely chopped cilantro
• 1 tablespoon local honey 
• 1/2 teaspoons grated orange zest
• 1/8 teaspoon ground allspice
• 1/8 teaspoon dried Mexican oregano

Combine cabbage, carrot, and onion. Pour boiling water over mixture and then strain. Put mixture in a large bowl and toss with jalape�os. Whisk together vinegar, oil, lime juice,  cilantro, honey, zest, allspice, oregano, 1 tsp salt, and several grinds fresh pepper. Pour dressing over vegetables and toss well. Refrigerate at least 30 minutes or, preferably, overnight. 

It's great to have a bowl of curtido in your refrigerator and add it as a topping to whatever you are having for dinner. I serve this curtido with quesadillas, tamales, tacos, enchiladas, fish, or just scoop into a simple avocado for a delicious and nutritious light meal. 

Original recipe here: 

http://www.gourmet.com/recipes/2000s/2009/06/guatemalan-red-cabbage-relish

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