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Best Cabbage Salsa Recipes

Best Cabbage Salsa Recipes



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Cabbage Salsa Shopping Tips

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Cabbage Salsa Cooking Tips

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.


Cabbage Salsa - My recipe for traditional cabbage salsa. This variation of classic salsa is perfect for snacking and really cheap and easy to make.

I didn’t really know cabbage salsa was a thing until we moved to Colorado. One of the very first times we went out to grab Mexican food here the server brought out a big basket of warm chips with standard salsa and also a small bowl of cabbage salsa.

I didn’t think I would like it. After all, it’s kind of a weird idea. After I tried it though, I knew the server would need to be bringing me a larger bowl!

There’s a lot to like about cabbage salsa when you think about it. The flavors are fantastic but it’s costs almost nothing to make because cabbage is a lot cheaper than tomatoes. Also, just like traditional salsa, you can adjust the spice levels to your tastes.


Why Ferment Salsa?

So why not just make salsa? Why take the time to ferment the salsa? There are a few reasons…

1. Fermented salsa tastes amazing.

Fermentation adds a deliciously tangy flavor to foods. That’s all thanks to the bacteria and natural yeasts at work. Fermentation takes cabbage, in the case of sauerkraut, and turns it into a slightly sweet and tangy food. It takes tea and sugar, in the case of kombucha, and makes a bubbly, slightly sour (in the very best way) tea. In the case of salsa, fermentation lends a slightly tangy flavor that’s hard to resist.

2. There’s also the probiotic benefit.

When you ferment fresh salsa, you end up with a bacteria-rich food. And do you know what thrives on good bacteria? Your gut (and immune system).

Having a gut that’s healthy and thriving is incredibly important. This is why people take probiotic pills today. And while I certainly think supplements have their time and place, I believe food should always be our #1 source when possible. Instead of instantly turning to a pill, we need to get back to consuming fermented foods, just like our ancestors did for thousands of years. An easy, natural, and budget-friendly way to populate your gut with good bacteria is to simply consume more fermented foods in your daily diet. This could include fermented cheese (real cheese, not a cheese product), yogurt, sauerkraut, salsa, kimchi, and kefir.

3. Fermentation preserves the salsa.

For thousands of years, people have fermented foods. Before refrigeration, fermentation played a major role in preserving a bountiful harvest (from the garden) or a large amount of milk (which would be turned into cheese). Fermentation encourages the growth of good bacteria so the bad bacteria doesn’t take over (causing food to spoil and rot). If you make regular salsa, it will likely go bad within a few days. When you ferment salsa, you extend the life of the salsa for up to a couple of months.


Crunchy Cabbage Salsa Recipe

One of my favorite ways to amp up flavor without a ton of calories is to add a tasty salsa like this spicy Crunchy Cabbage Salsa Recipe to our meals. We’ve proven salsa isn’t just for eating with chips. Salsa is also a great topping for any protein, potatoes, and even salads!

Making this easy spicy cabbage salsa just takes a few minutes of preparation. In fact, if you find the cabbage already shredded in the grocery store it takes even less time to make this yummy side.

A cabbage salsa recipe is perfect for going inside your favorite tacos instead of traditional lettuce and tomato. You can also use this as a side dish for any grilled meats like we do with our Mango Salsa and Pineapple Salsa. If you find this recipe brings too much heat for your tastes, you can easily substitute the juice from the pickled jalapeños with regular vinegar. You can also remove some of the peppers to suit your preferences.

Mix up a batch of this delicious spicy Cabbage Salsa recipe for your next weekend barbecue. Make sure to make it a few hours in advance so the flavors meld together well prior to serving!


Ingredients

Step 1

Toss cabbage, carrots, onion, chiles, garlic, oregano, and salt in a large bowl. Let sit 30 minutes to wilt cabbage. Transfer to an airtight container (like a 2-qt. ball jar) and press down firmly on cabbage to release juices liquid should be at or above level of vegetables. Seal and let sit at room temperature at least 24 hours.

Step 2

If serving after 24 hours, toss with oil and vinegar and season with salt, if needed. If serving after 48 hours, curtido will be tangy and may not need vinegar toss with oil, then taste and season with salt and vinegar, if needed.

Step 3

Do Ahead: Cabbage relish can be made 1 week ahead chill after 5 days.

How would you rate Salvadoran Cabbage Relish (Curtido)?

Paigedeck's comment regarding salt and fermentation is spot on. This recipe is for fermentation - don't change the quantity of salt unless you know what you are doing! You must ensure you are growing the microbes that make the curtido delicious, not the kind that send you to the hospital. If this is too salty for you, you are being impatient. The recipe says it can be made a week ahead, but I would suggest it should be made a week ahead so that it can develop properly. The flavor becomes much more complex and less salty as it ages. The curtido on day 1 is a completely different dish from the curtido on day 15+.

Here's the thing. This recipe is for natural fermentation. That's why it calls for so much salt and DOES NOT say to add the vinegar and oil right away. It confused me too, which is why I added vinegar and oil after 30 minutes the first couple times I tried this. And that method totally works--it just won't give you natural fermentation. After 24 hours, this will taste too salty with the amount of salt they recommend for natural fermentation. But after 48 hours or more, it should be just fine. If you want to eat it before that time, use less salt and add enough vinegar and oil to cover the mix in your container right after 30 minutes of wilting. It still tastes great and lasts forever in your fridge. The key I've discovered for the authentic natural fermentation method is you really need to mush the mix down in your jar to release enough juices, which might require more wilting time. You can also just add distilled water to ensure your mix is covered in the jar. Good luck! Other experimenters--please share your tips!

Everyone here is right. The slaw is way too salty, and I figured it would be as I was spooning in 5 tsps(!) of salt. But I wanted to trust Rick because his pupusas are amazing. I've been dumping liquid out of the container and replacing it with plain water in hopes it will calm the salt. I'm probably flushing the fermentation agent and other flavors as well, though. For those making this, consider 1-2 tsps of salt instead.

What weight of salt is needed?? I made this with Morton's kosher salt and it was so salty that it was inedible. @BonAppetit please put the grams of salt in this recipe!

I haven't made the curitdo yet but I look forward to trying it along with along side Rick's pupusas, but this recipe needs an edit. The recipe preparations neglects to mention that the vinegar needs to go in the jar along with cabbage, etc. "Toss cabbage, carrots, onion, chiles, garlic, oregano, and salt in a large bowl. Let sit 30 minutes to wilt cabbage. Transfer to an airtight container (like a 2-qt. ball jar) and press down firmly on cabbage to release juices liquid should be at or above level of vegetables. Seal and let sit at room temperature at least 24 hours." No reference to vinegar, only "liquid". The following paragraph is confusing because only then does it mention adding vinegar after 24 hours.

Overall, a good recipe, but way, WAY too much salt. Maybe that's part of the fermentation process, but it's unfortunately so salty that it's almost inedible.

Pumped to make this fermented slaw! One question - what is the red sauce on the side? Having a dinner and want to make sure I’ve got all the accouterments the pupusas need for optimal enjoyment


The ingredients you'll need

It may not look like much. But this simple steamed cabbage, seasoned with butter and garlic, is a delicacy. And you'll only need a few simple ingredients to make it! The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Fresh cabbage: I use green cabbage in this recipe. You can try using red cabbage if you'd like - it should work just as well as green.

Unsalted butter: If all you have is salted, that's fine, but then you might want to use a little less salt.

Minced garlic: You can mince a fresh garlic clove, or use jarred minced garlic. Naturally, if you mince it by yourself it will taste better.

Kosher salt and black pepper: If using fine salt rather than kosher salt, I suggest you reduce the amount you use by half.

Red pepper flakes: These are not crucial, and I mostly add them for garnish. But they do add a nice layer of flavor without overwhelming the dish with their heat. I also like to garnish the dish with dried parsley, which is purely optional.


How To Make Cabbage Soup:

This soup is easy to make on the stovetop, or also in the Instant Pot (pressure cooker) or Crock-Pot (slow cooker) — you pick! The method is basically the same for each. Simply:

  1. Sauté the onions and garlic: Small step that adds big flavor. Or if you’re in a hurry (or using a slow cooker), you can skip this step and just add them in with everything else in the next step.
  2. Add just about everything else: Except the greens. We’ll stir those in at the very end.
  3. Cook until soft: Depending on your cooking method, either:
    • Stovetop : Bring the soup to a simmer. Then reduce heat to maintain the simmer, cover, and cook until the veggies have softened.
    • Pressure cooker : Cover and cook on high pressure until the veggies have softened.
    • Slow cooker : Cover and cook on high or low heat (your preference) until the veggies have softened.
  4. Season: Stir in the greens. Then taste and season the soup with salt and pepper, as needed. And if you think it needs more cumin and/or crushed red pepper flakes too, add ’em in.
  5. Serve: Then garnish with some fresh herbs if you’d like (optional), and serve nice and warm!


You’re Doing It Wrong: Fish Tacos

The prototypical fish taco originated in Baja California, Mexico, and the preparation referred to in this country as “Baja-style” is similar to what you might find on the Mexican peninsula. It usually involves deep-fried white-fleshed fish, shredded cabbage, and a creamy white sauce. This is the holy fish-taco trinity, and as the dish continues to make its way outside of Mexico and into restaurants all over the United States (last week I saw fish tacos on the menu of a restaurant on a lobster dock in rural Maine), one would hope that any departures from this core formula would be made with caution. Why mess with such a good thing?

Too often, though, in restaurants and in recipes for home cooks, the key elements of fish tacos get modified and tampered with in ways that dilute the deliciousness of the final product: blackened fish, overpoweringly smoky chipotle sauce, too-sweet mango salsa, watery pico de gallo. Worst of all are fancy slaws that crowd out the fish and add too much texture to a taco whose success depends upon a delicate balance of different kinds of crunchiness.

So, for several years now, I have resorted to preparing fish tacos myself, and I’ve developed a set of guidelines that, if followed, yield a taco more satisfying than any of the tequila-marinated, jícama slaw-adorned, roasted pineapple salsa-topped options out there. The first rule is that you must beer batter your fish—no grilling, no baking, definitely no blackening. Serving fish tacos without frying the fish is the rough equivalent of showing someone the movie The Score and thinking you’ve fully demonstrated Marlon Brando’s sex appeal. Don’t make this mistake.

The second is that the cabbage must be shredded extremely fine. If you don’t already have a mandolin, it’s worth getting one both for this recipe and for general vegetable slicing purposes (this one is excellent). The last element is the most labor intensive but also one of the most important: Press your own tortillas instead of using store-bought ones, and make them just 4 inches in diameter. Your tacos should be small enough that the ends of the fried fish strips poke out pleasantly at either end.

The other components I add—carefully, restrainedly—are slices of ripe avocado (not guacamole, which is too mushy for this dish) and fresh cilantro. I also add Sriracha to my white sauce for the heat, and for that special half-sweet, half-umami thing that Sriracha dependably brings. The results of this combo are good enough that I once considered starting a fish taco business out of my house to supplement my income, which might say more about my income at the time than about the quality of the tacos. But really—they’re better than most of the versions you’ll find in restaurants or taquerias. Unless you’re in SoCal with a perfect Baja-style joint on every block, in which case you’re very lucky and I salute you.

Fish Tacos
Yield: 4 servings (about 16 tacos)
Time: 1 hour

2 cups Maseca or other masa harina used for making tortillas
1¼ teaspoons salt, plus more for seasoning
½ cup mayonnaise
½ cup Mexican crema or sour cream
¼ cup whole milk
1 tablespoon Sriracha sauce, or more to taste
1 small garlic clove, minced
3 limes
1 quart canola or vegetable oil
2 cups all-purpose flour
One 12-ounce bottle Negra Modelo or other lager
1 pound firm white fish fillets (such as catfish, cod, halibut, or tilapia), cut into 3-inch-by-¾-inch strips
¼ small head green cabbage, very finely shredded, preferably on a mandolin
1 ripe avocado, thinly sliced
1 cup fresh cilantro leaves

1. Combine the masa harina, ¼ teaspoon of the salt, and 1¼ cups water in a medium bowl and stir until the mixture comes together. If the dough is dry and crumbly, add more water, 1 tablespoon at a time, until it comes together. Knead gently for 2 minutes. Divide the dough into 16 balls, each approximately 1½ inches in diameter. Cover the dough balls with a damp cloth to keep them moist. Line a tortilla press with two sheets of plastic wrap. Place a dough ball between the layers of plastic and press until the tortilla measures 4 inches in diameter, then carefully peel off the plastic wrap. (If you don’t have a tortilla press, you can use a heavy book and a little elbow grease to press them between sheets of plastic wrap.) Repeat with the remaining dough balls.

2. Put a large, dry skillet over medium-high heat. When it’s hot, cook the tortillas, one at a time, for about 50 seconds on each side. Cover the cooked tortillas with a dishtowel to keep them warm.

3. Make the sauce: Combine the mayonnaise, crema, milk, Sriracha, garlic, and the juice of ½ lime in a small bowl. Taste and adjust the seasoning. Cut the remaining 2½ limes into wedges.

4. Heat the oil to 350°F in a deep pot over medium-high heat. In a medium bowl, whisk together the flour, beer, and 1 teaspoon salt the mixture should have the texture of pancake batter. When the oil is hot (if you don’t have a thermometer, you can test it by dropping in a bit of batter and seeing if it sizzles), dip the fish pieces in the batter and fry them in batches until golden brown, 2 to 3 minutes. Drain on paper towels and season with salt.

5. Arrange the tortillas on a serving plate and place one piece of fish on each. Top each taco with a large pinch of shredded cabbage, a drizzle of sauce, a slice of avocado, and a few cilantro leaves. Serve immediately with lime wedges and cold beer.


Coleslaw Salad With Purple Cabbage

Looking for the perfect purple cabbage coleslaw recipe? Purple cabbage is a lovely and colorful addition to any basic coleslaw salad. Keep in mind that purple cabbage tends to be a little crunchier than green cabbage, which is why this recipe calls for a blend of both green and purple cabbage. And, while green cabbage gets softer as it sits in the dressing, the purple cabbage will stay a bit crispier. We recommend that you chop the purple cabbage a bit thinner than the green cabbage if you have the knife skills to do so.

When it comes to homemade cole slaw, it does not get much easier than this simple recipe made with purple cabbage, carrots, lemon juice, mayonnaise and little else. And of course, this quick and easy coleslaw recipe is completely vegetarian, and you could use a vegan mayonnaise to keep it egg-free and dairy-free if you'd like to keep it vegan. All of the ingredients are gluten-free, but you'll want to check the ingredients on your store-bought mayonnaise to be sure.


Low Carb Taco Cabbage Skillet

Why do we forget about cabbage? It&rsquos a hearty vegetable that contains only 2.3g of net carbs per cup.

I love it for its nutritional value and taste, but also because it&rsquos very filling.

It&rsquos the star of this recipe and really what bulks up the dish.

The macros are pretty solid, but an important note: when you cook this, your macros can greatly vary especially based on what kind of salsa you use. My favorite is Pace Organic Salsa.

Calories: 325
Total Carbs: 5g
Fiber: 1g
Net Carbs: 4g
Fat: 21g
Protein: 30g


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