Recipe#10882

Title: El Salvadoran

From: Jim.Weller@salata.com (Jim Weller) 
 Newsgroups: rec.food.recipes 
 Subject: Collection (3) Cabbage El Salvador Style 
 Date: 27 Feb 1999 07:32:50 -0700 
 Message-ID: <8b1_9902201302@salata.com> 

      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.
   
  
  
       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.
   
  
  
       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