Magazine article Sunset

Cabbage with Relish

Magazine article Sunset

Cabbage with Relish

Article excerpt

* When I was Sunset's bureau chief in Los Angeles, a number of El Salvadoran restaurants near the office were our favorite lunch spots because pupusas (a tacolike packet of filled and grilled masa dough) outshone the local sandwiches. At each table there was a jar of curtido, a crunchy, piquant relish of cabbage cured briefly in a salt-and-vinegar brine. You ladled out the relish to munch along with your warm, crusty pupusas or to eat in more generous portions as a salad.

Curtido is easy to make at home, and this would be a good month to expand its international role: Serve it as a companion for corned beef on St. Patrick's Day In fact, it's great on a corned beef sandwich any time of year.

Red Cabbage Curtido

PREP TIME: About 10 minutes, plus at least 4 hours to chill

NOTES: Curtido stays fresh and crisp up to 1 week; store airtight in the refrigerator. …

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