* Exported from MasterCook *
Guatemalan Red Cabbage Relish
Recipe By :Maricel Presilla
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium red cabbage -- cored and finely shredded
1 large carrot -- peeled and finely shredded
1 1/2 jalapenos -- stemmed, seeded, and minced
1 large red onion -- cut lengthwise and thinly sliced
2 bay leaves
1/4 cup beet juice -- (optional)
1/4 cup lime juice
1 cup red-wine vinegar
1 cup extra-virgin olive oil
Grated zest of one bitter oange -- or regular orange, preferably Seville
1/4 cup finely chopped cilantro
1/8 teaspoon ground allspice -- (optional)
1 tablespoon cumin seed -- toasted (optional)
1/4 cup dark Muscavado sugar -- plus 1 tablespoon (optional)
Coarse salt and freshly ground pepper
1.Bring a large pot of salted water to a rolling boil over high heat. Add cabbage and let cook for 2 minutes. Drain well and let cool completely.
2.Transfer cooled cabbage to a large bowl. Add carrot, chile, onion, and bay leaves; set aside. In another small bowl, whisk together beet juice, lime juice, vinegar, olive oil, orange zest, cilantro, allspice, cumin, and Muscavado, if using; season with 2 teaspoons salt and 1 teaspoon pepper. Add to cabbage mixture and toss until well combined. Season with salt and pepper. Keep tightly covered, refrigerated, for up to 3 days.
Makes 7 cups
Cuisine:
"LatinAmerican/Hispanic"
Source:
"Martha Stewart Living"
S(Formatted by Chupa Babi):
"Aug 2011"
Yield:
"7 cups"
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Per Serving (excluding unknown items): 326 Calories; 31g Fat (82.9% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 4538 0 0 0 20141 0 0 0 210 0
