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    You are in: Home / Low-cholesterol / Curtido De Repollo - El Salvadorean Cabbage Salad Recipe
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    Curtido De Repollo - El Salvadorean Cabbage Salad

    Average Rating:

    7 Total Reviews

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    • on October 25, 2011

      This has the most amazing flavor. It met the seal of approval w/ the in-laws so I know I'm not delusional. I only did half the head of cabbage but needed the full amount of additional ingredients to get the cabbage, carrot & onion actually submerged in the liquid. Chopping the cabbage in thin slices w/ a big knife was so much easier than trying to grate it. Thanks for the great recipe. Will make this again & again.

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    • on October 09, 2010

      Nice. I made a half batch to serve with pupusas. The other family members did not care for it, but they tend not to like cider vinegar.

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    • on September 27, 2009

      I omited the oil and sugar and added canned sliced jalapenos for a little kick. Enjoyed it.

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    • on April 04, 2009

      I also served this with Pupusas and it was fantastic!! Making this was a labor of love because I only had a hand grater and grating everything took FOREVER. However, it was more than worth it because it tasted so good! This recipe yielded so much that we had a big bowl in the fridge that we used all week (on pupusas, quesadillas, beans and rice, etc) and still had more left over. I'll make this again with a food processor and halve the recipe. Thank you for the wonderful recipe!!!

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    • on September 28, 2008

      This is a GREAT recipe! I served it with Pupusas I do add extra cayenne. I've made this with cider and once with plain. We liked the one with cider much better. IF you use white vinegar, do add the brown sugar. I don't care for sweets, but it does work with white vinegar. I also found one carrot was enough. Maybe I got lazy. But it was enough for us. LOL Thanks mucho for sharing!

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    • on May 07, 2014

      I tried this recipe. I don't know about the sugar and the oil, I suppose it depends on one's taste. But one thing I noticed: The recipe says to let set 5-6 HOURS. I think they meant 5-6 DAYS, not hours. If you let it set for a few DAYS you'll have a juicy curtido, like sauerkraut, and it'll taste as it should. In 5-6 hours, all you'll have is shredded cabbage in vinegar, not curtido. If you've ever eaten in the "pupuserias" you'll will have seen that the "curtido" is in large jars and is to some degree fermented.

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    • on June 06, 2013

      brown sugar? definitely not! and the oil might be a good idea for a different texture on the curtido but is not part of the original recipe, I'm frying some yuca with small chunks of pork, this curtido will come handy on top of the yuca

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    Nutritional Facts for Curtido De Repollo - El Salvadorean Cabbage Salad

    Serving Size: 1 (154 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 47.4
     
    Calories from Fat 10
    21%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 261.2 mg
    10%
    Total Carbohydrate 8.1 g
    2%
    Dietary Fiber 2.9 g
    11%
    Sugars 4.1 g
    16%
    Protein 1.4 g
    2%

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