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Cabbage Slaw Curtido

I keep seeing a pickled cabbage dish from the Caribbean called curtido pop up on cooking shows and chef competitions. It's used as a flavor and texture enhancer to main courses like fish or side dishes like rice and beans. It seemed like the perfect thing to add to my own recipe collection. I found a recipe from the Mexican Please blog and tweaked it some to come up with my own version. It starts with sauerkraut since I typically have that laying around but feel free to substitute fresh cabbage.

  • 3/4 cup sauerkraut
  • 1/2 cup grated carrots (one large or two small)
  • 1/4 cup diced onion
  • 2 tbsp diced pickled jalapenos (about 8)
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/4 cup vinegar
  • 1/4 cup water
  • Mix the vegetable and seasonings in a bowl (everything excluding the vinegar and water).
  • Add the mixture to a pint size mason jar.
  • Combine the vinegar and water mixture in a glass or pitcher and pour over the mixture in the jar.
  • Make sure the water line sits above the mixture. If not, mix more water and vinegar using a 50/50 ratio and add.
  • Screw on a lid to the jar and place in the fridge. Tightening the lid is fine because this is a pickled product, not a fermented one.
  • Let sit at least 24 hours to pickle then consume within 2-4 weeks.
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