Cabbage en Escabechecomments (11) April 18th, 2016
I've been traveling around the country giving lectures on Capsicum, Herb of the Year 2016. When I do cooking demos, I often prepare one of my favorite and most delicious recipes: Cabbage en Escabeche. I have had many requests for the recipe so here it is. This recipe is easy, colorful, crunchy and very tasty--it is great for a potluck since it travels well--serve it at cool room temperature. It can be made ahead.
Cabbage en Escabeche
This is a simple and delicious accompaniment for any South-of-the-Border meal. It adds a nice crunchy texture and the salad is a refreshing counterpoint to heavy cheese and beans and grilled meats, chicken, or seafood.
Serves 6 to 8
About 4 cups finely shredded green cabbage
1/2 medium red onion, thinly sliced
1 small-to-medium sweet red, orange or yellow pepper, julienned
3 large jalapeños or serranos, stemmed, seeded, and julienned
3 or 4 garlic cloves, slivered
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crumbled
1/3 cup chopped fresh cilantro leaves
Salt and freshly ground pepper
About 3 to 4 tablespoons white wine, rice wine or apple cider vinegar mixed with 2 tablespoons water
About 1/4 cup olive oil
About 1/2 teaspoon salt
1 to 2 teaspoons agave syrup or organic cane sugar
About 1 1/2 teaspoons cumin, toasted and ground
Fresh-squeezed lime juice from 1 lime
In a large bowl, toss the cabbage, onion, peppers, garlic, oregano and cilantro together; season them lightly with salt and freshly ground pepper. In a small bowl, mix the vinegar, water, olive oil, salt, agave or sugar, cumin, and half the lime juice together stirring well with a fork.
Toss the dressing with the slaw and taste for seasoning. Adjust with a little more oil, lime juice, vinegar, agave or sugar, salt or pepper. Cover and refrigerate at least 30 minutes or up to 4 hours. Remove from the refrigerator and allow to come to cool room temperature before serving.
posted in: cabbage, chiles, slaw, cabbage en escabeche