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RED-CABBAGE RELISH




Source of Recipe


Modified from Gourmet.com


Recipe Introduction


A popular Central American table condiment—delicious with tamales, enchiladas and with meats.


Recipe Link: http://www.gourmet.com/recipes/2000s/2009/06/guatemalan-red-cabbage-relish

List of Ingredients




1 medium red cabbage, cored and finely shredded
1 large carrot, finely shredded
1 large sweet onion, halved lengthwise and thinly sliced
1 to 2 fresh jalapeños, stemmed, seeded, and minced
2 bay leaves
1 cup red-wine or cider vinegar
1 cup extra-virgin olive oil
1/4 cup fresh lime juice
1/4 cup finely chopped cilantro
1/4 cup brown sugar
2 teaspoons grated orange, lime, or lemon zest
1/8 teaspoon ground allspice
2 teaspoons ground cumin

Recipe



1) Blanch cabbage in a large pot of salted boiling water 2 minutes. Drain well in a colander and cool. Transfer to a large bowl and toss with carrot, onion, jalapeños, and bay leaves.

2)Whisk together vinegar, oil, lime juice, beet juice, cilantro, sugar, zest, allspice, 2 tsp salt, and 1 tsp pepper in a bowl until sugar and salt have dissolved. Pour over vegetables and toss well. Let stand at least 30 minutes for flavors to blend. Discard bay leaves before serving.

Relish can be made 3 days ahead and chilled. Bring to room temperature before serving.