Curtido (Cabbage) Salvadoreño
Adapted from the National Heart, Lung, and Blood Institutes of Health, US Department of Health and Human Services
| Serving Size | 1 cup |
| Calories | 41 |
| Total Fat | 1 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 0 mg |
| Sodium | 293 mg |
| Potassium | 325 mg |
| Total Carbohydrate | 7 g |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Ingredients | Measures |
|---|
| Medium head cabbage, chopped | 1 |
| Small carrots, grated | 2 |
| Small onion, sliced | 1 |
| Dried red pepper (optional) | ½ teaspoon |
| Oregano | ½ teaspoon |
| Olive oil | 1 teaspoon |
| Salt | 1 teaspoon |
| Brown sugar | 1 teaspoon |
| Vinegar | ½ cup |
| Water | ½ cup |
- Directions
- Blanch cabbage with boiling water for
1 minute. Discard water.
- Place cabbage in large bowl and add
grated carrots, sliced onion, red pepper,
oregano, olive oil, salt, brown sugar,
vinegar, and water.
- Place in refrigerator for at least 2 hours
before serving.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © EBSCO Publishing. All rights reserved.