Guatemalan Red Cabbage

This recipe makes quite a bit of cabbage. It is really tasty and can be refrigerated for up to 3 days, but you may want to try half of a recipe first. 

INGREDIENTS

1    2 pound red cabbage, cored, thinly sliced

1    red onion, quartered, thinly sliced

1-2  fresh jalapeno peppers, stemmed, seeded, minced

¼   cup red wine vinegar

¼   cup olive oil

      fresh lime juice from 1 large lime

¼   cup freshly chopped cilantro

2    tablespoons dark brown sugar

      grated peel from 1 medium orange

1     tablespoon toasted cumin seeds or cumin powder

METHOD

Blanch the cabbage in a large pot of boiling water for 2 minutes, drain well and cool. Transfer to a large bowl and toss with the onion and jalapeno.

In a small bowl, whisk together the vinegar, olive oil, lime juice, cilantro, sugar and orange peel. Whisk until the sugar is thoroughly dissolved, pour over the vegetables and toss to combine. Let it stand for all flavors to combine. Serve sprinkled with cumin seeds or powder.

Adapted from a recipe from Martha Stewart