New This Month

Red-Onion and Cabbage Escabeche

Serve this recipe with our Grilled Achiote-Rubbed Fish.

  • Servings: 6

Source: Martha Stewart Living, May 1999


  • 2 whole cloves garlic, peeled
  • 1 sprig fresh rosemary
  • 3 fresh bay leaves
  • 1 teaspoon whole black peppercorns
  • 2 small red onions, cut in 1/8-inch rings
  • 1 pound (about 1/2 head) shredded cabbage
  • 1/2 cup red-wine vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • Olive-oil cooking spray


  1. Place a large nonstick skillet coated with olive-oil cooking spray over medium heat.

  2. Add the garlic, rosemary, bay leaves, and peppercorns; saute until garlic is slightly translucent and fragrant, about 8 minutes. Add onions and cabbage; saute until slightly wilted but not browned, 1-2 minutes. Add red-wine vinegar, sugar, and salt; toss to coat.

  3. Remove from heat, and let stand 30 minutes, stirring occasionally.


Be the first to comment!