The FoodReference Website - Recipe Section
VEGETABLE RECIPES: Asparagus to Zucchini - recipes, handling and preparation tips

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Food Fun . . Humor . . Poetry . . Cookbooks . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West . . Culinary Schools . . Festivals & Shows .

You are here > Home >  Recipes >

Vegetables >  Vegetable Recipes pg 1 >  Cabbage, Curtido Salvadore >

 

Next Recipe

..Vegetable Recipes pg 1.. ..MIXED VEGETABLE RECIPES >>>.. ..ARTICHOKE RECIPES >>>.. ..ASPARAGUS RECIPES >>>.. ..BEANS, DRIED & CANNED >>>>>.. ..BEANS, FRESH BEANS >>>.. ..Beets, 1st Century Recipes.. ..Beets, Balsamic Roasted.. ..Beets, Harvard Beets.. ..Beets, Honey Roasted Beets.. ..Beets in a Pumpkin.. ..Beets, Sweet and Sour Beets.. ..BROCCOLI RECIPES >>>>>.. ..Broccoli Rabe, Black Bean Sauce.. ..Broccoli Raab, Cannellini Beans.. ..Broccoli Rabe & Garlic.. ..Broccoli Raab, Red Pepper, Garlic.. ..Broccoli Rabe, Sun Dried Tomato.. ..BRUSSELS SPROUTS >>>>>.. ..Cabbage Comfort.. ..Cabbage, Curtido Salvadore.. ..Cabbage, Napa & Grape Stir-Fry.. ..Cabbage with Paprika.. ..Cabbage Potato Cheddar Casserole.. ..Cabbage, Red with Apples & Wine.. ..Cabbage, Red with Sour Cherries.. ..Cabbage, Saur Krout (1893).. ..Cabbage, Sauerkraut.. ..Cabbage, Spiced Cabbage.. ..Cabbage, Sweet and Sour.. ..Cabbage, Tomatoes & Sour Cream.. ..Cactus, Sauteed Nopales.. ..Cactus, Stir Fried.. ..Cardoons, Basics.. ..Cardoons with Bagna Cauda.. ..Cardoons with Cheese.. ..Cardoons, Fried.. ..CARROT RECIPES >>>.. ..CAULIFLOWER RECIPES >>>..

. About & Contact Info . . Cooking Tips . . Links .

 

CURTIDO CABBAGE SALVADORE

Yield: 8 servings
Serving size: 1 cup

This heart healthy recipe uses only a small amount of oil and salt.
 
1 medium head cabbage, chopped 
2 small carrots, grated
1 small onion, sliced 
1/2 teaspoon dried, red pepper (optional)
1/2 teaspoon oregano
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon brown sugar
1/4 cup vinegar
1/2 cup water
 

Blanch the cabbage with boiling water for 1 minute. Discard the water.

Place the cabbage in a large bowl and add grated carrots, sliced onion, red pepper, oregano, olive oil, salt, brown sugar, vinegar, and water.

Place in refrigerator for at least 2 hours before serving.


Each serving provides:
Calories: 41
Total fat: 1 g
Saturated fat: Less than 1 g
Cholesterol: 0 mg
Sodium: 293 mg
Calcium: 44 mg
Iron: 1 mg


Source: National Heart, Lung, and Blood Institute, NIH, DHHS - hin.nhlbi.nih.gov
 

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.