Best Guatemalan Red Cabbage Relish Recipes
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Cabbage Recipes Red Cabbage Recipes
Yield About 7 cups
Number Of Ingredients 15
Steps:
- 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.
- 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.
MOTHER'S CABBAGE RELISH
This is one of my mother's favorite recipes. It could be served with any type of meal, but we like to have it with pork and barbecue. The use of a food processor will make preparation easy in shredding the cabbage.
Provided by Lee Lee
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first four ingredients in saucepan, boil 1 minute.
- Pour hot mixture over slaw.
- Chill.
- In a covered dish relish will keep for up to one week.
Nutrition Facts : Calories 283.8, Fat 0.6, SaturatedFat 0.1, Sodium 45.8, Carbohydrate 68, Fiber 6.3, Sugar 60.3, Protein 4
CABBAGE RELISH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Cabbage Recipes
Yield Makes about 2 pints
Number Of Ingredients 12
Steps:
- In a nonreactive container, combine cabbage, peppers, and onions. Sprinkle with salt, and toss to combine. Cover, and refrigerate overnight.
- Remove cabbage mixture from refrigerator, and drain, discarding liquid. Rinse cabbage mixture with cold water, and drain again. Transfer cabbage to a large saucepan. Place spices (allspice, bay leaf, cinnamon stick, cardamom pods, and star anise) in a square of cheesecloth, and tie with kitchen twine. Add sachet to cabbage mixture. Combine vinegar and sugar in a liquid-measuring cup. Pour over cabbage mixture, and stir to combine. Bring to a boil. Reduce heat to simmer, and cook, stirring occasionally, for 20 minutes. Remove and discard sachet.
- Ladle relish into jars. Cool on a wire rack to room temperature. Cover, and refrigerate for up to 2 weeks.
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