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
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