Cabbage en Escabeche

comments (12) April 18th, 2016

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cookinwithherbs susan belsinger, contributor
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Click To Enlarge Photo: Susan Belsinger

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, cabbage en escabeche, slaw

Comments (12)

matthewtweedie writes: yummy...!!!!!!
Posted: 4:50 am on May 25th
ScottLois writes: very yummy
Posted: 1:26 am on September 21st
AlexVardy writes: Yummy
Posted: 10:44 am on August 16th
JessePinkman writes: It's Delicious
Posted: 10:17 am on August 7th
joeypage42 writes: Very tasty.
Posted: 5:39 am on August 6th
markhunt writes: very inspiring!

Posted: 2:07 am on July 29th
JacintoMeritt writes: Great work
Posted: 7:09 am on June 24th
DianaRey writes: I really need to make me
Posted: 7:00 am on June 23rd
cookinwithherbs writes: enjoy y'all! it is easy to make, great to take to a pot luck--and can be made ahead.

Posted: 3:53 pm on April 27th
SiennaLewis writes: Great recipe! :)
Posted: 2:17 am on April 27th
GabrieleFox writes: I was in Bulgaria in 2014. They have a salad like this but they add lettuce and boiled egg, and it`s amazing.
Posted: 6:04 am on April 21st
beckenhamlocal writes: Sounds like a killer salad ;)
Posted: 8:16 am on April 19th
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