many green cabbages in a pile

Encurtido Salvadoreño
(Salvadoran Pickled Cabbage)

This recipe, adapted by the US Department of Health and Human Services, is one of an entire cookbook creating heart-healthy versions of beloved Latino recipes.


1 medium head cabbage, chopped
2 small carrots, grated
1 small onion, sliced
½ teaspoon dried red pepper flakes (optional)
½ teaspoon oregano
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon brown sugar
¼ cup vinegar
½ cup water

1. Blanch the chopped cabbage in boiling water for 1 minute. Discard the water.
2. Place the cabbage in a large bowl and add the grated carrots, sliced onion, red pepper, oregano, olive oil, salt, brown sugar, vinegar, and water.
3. Place in the refrigerator for at least 2 hours before serving.
4. Serve with Pupusas Revueltas and as a side for many other dishes.

Yield: 8 servings
Serving size: ½ cup
Calories 41
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 293 mg
Total Fiber 2 g
Protein 2 g
Carbohydrates 7 g
Potassium 325 mg
This heart healthy recipe uses only a small amount of oil and salt.

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