MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Guatemalan Red Cabbage Relish

Guatemalan Red Cabbage Relish

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

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.

Ingredients

About 7 cups

  • 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

Directions

  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.
From The Martha Stewart Show, February 2008

Contributors' Comments Add Comment

Also Try...

Next
Prev
  • Corn Polenta
  • Slab Bacon
  • Grilled Spare Ribs
  • Eggs in Tomato Sauce
  • Moroccan Fish Tagine
  • Chipotle-Chicken Rice
  • Meatballs and Chipotle
  • Chicken Empanadas
  • Red Snapper
  • Corn Polenta
  • Slab Bacon
  • Grilled Spare Ribs
  • Eggs in Tomato Sauce
  • Moroccan Fish Tagine
  • Chipotle-Chicken Rice
  • Meatballs and Chipotle
  • Chicken Empanadas
  • Red Snapper

 

Today on MarthaStewart.com