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Guatemalan Red Cabbage Relish

This recipe is courtesy of Maricel Presilla and should be served with her Slab Bacon in Hot Pepper-Brown Loaf Sugar Adobo recipe.

  • Yield: About 7 cups

Source: The Martha Stewart Show, February Winter 2008


  • 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 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 plus 1 tablespoon dark Muscavado (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.

Cook's Notes

Keep tightly covered, refrigerated, for up to 3 days.

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