Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp.abs.net!news.maxwell.syr.edu!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Jim.Weller@salata.com (Jim Weller) Newsgroups: rec.food.recipes Subject: Collection (3) Cabbage El Salvador Style Followup-To: rec.food.cooking Date: 27 Feb 1999 07:32:50 -0700 Organization: Salata 310-543-0439 Lines: 118 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <8b1_9902201302@salata.com> Reply-To: Jim.Weller@salata.com (Jim Weller) NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:31186 Pickled Cabbage El Salvador Style Salvadoran L.A. Slaw Curtido Salvadoreno Request from Heidi Christensen HC> A friend of mine who had lived in peru showed me a what she said was a HC> traditional Peruvian spicy cabbage, actually more of a saurkraut than HC> pickle, it had vinegar, oregano, hot chiles and probably black pepper HC> and salt, and it had to sit for several days to be ready to eat. It HC> didn't need refrigeration, as far as I remember. I haven't made it in HC> years and I can't find the recipe. Does this ring any bells with HC> anyone? Thanks for the help. I couldn't come up with a Peruvian version by here are 3 recipes from El Salvador that sound similar: MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pickled Cabbage El Salvador Style Categories: Latin amer, Pickles, Vegetables, Salads Yield: 4 Servings 1 sm Head green cabbage, cored And sliced very thin 1 sm Red onion, sliced thin 1 med Carrot, pared and cut into Very thin circles 1 cup Diced fresh pineapple (optional) 1 1/2 tsp Minced garlic 3/4 cup Distilled white vinegar 1/4 cup Pineapple juice Salt and freshly cracked Black pepper to taste. Combine all ingredients and mix well. Cover. Refrigerate overnight, stirring occasionally. Will keep, covered and refrigerated, about 4 days. Chris Schlesinger, NY Times adapted by Michael Loo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Salvadoran L.A. Slaw Categories: Salads, Vegetables, Latin amer Yield: 6 servings 3/4 cup White vinegar 6 Tbsp Vegetable oil 4 Cloves garlic, finely -chopped and mixed with 1/3 -cup ice water 1/2 tsp Tabasco sauce, or to taste 1 1/2 Tbsp Chili powder 1 1/2 tsp Salt, or to taste 1 Head green savoy cabbage, -chopped into small pieces Put the vinegar, oil, and garlic in ice water, Tabasco, chili powder, and salt in a large mixing bowl. Mix very well. Add the cabbage and toss and stir until it is well coated with the dressing. Cover and chill and use as needed. This keeps well. NOTE: There are lots of Salvadoran restaurants in Los Angeles that serve papusas, slightly plump little tortillas filled with spicy meat or cheese. This is the peppy slaw that goes along with them. CUNNINGHAM, Marion The Supper Book MM Format by John Hartman Hartsville, SC Cro-Magnon@juno.com hartman@indy.net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Curtido Salvadoreno Categories: Healthy, Latin amer, Appetizers, Vegetables, Salads Yield: 4 Servings 1 med Head cabbage, chopped 2 sm Carrots, grated 1 sm Onion, sliced 1/2 tsp Dried red pepper (optional) 1/2 tsp Oregano 1 tsp Olive oil 1 tsp Salt 1 tsp Brown sugar 1/4 cup Vinegar 1/2 cup Water This heart healthy recipe uses only a small amount of oil and salt. 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 (see page 11). Yield: 8 servings Serving size: 1 cup Each serving provides: Calories: 41 Total fat: 1 g Saturated fat: Less than 1 g Cholesterol: 0 mg Sodium: 293 mg Calcium: 44 mg Iron: 1 mg National Institutes of Health National Heart, Lung, and Blood Institute and Office of Research on Minority Health MMMMM Cheers, YK Jim -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.