Pickled Cabbage

I know all of you looked at the Pupusas and thought they looked interesting, but you weren’t ready to take that one on. I know. But, I gotta tell you, they are so utterly satisfying, and so unbelievably tasty with this side of curtido – pickled cabbage. You don’t know what you’re missing! Jeff and I had Pupusas for breakfast both Saturday and Sunday. Not only did we load them up with the curtido, but also some cotija (Mexican dry cheese a little like parmesan) and a little bit of crema agria (Mexican sour cream) – amazing!


I made the curtido on Thursday last week, and it just keeps getting better in the fridge. Next time I plan to serve Pupusas, I’ll make sure the curtido is at least a few days old. It will keep in the fridge for about a month!


1 head cabbage thinly sliced

2 red onions thinly sliced

2 jalapenos minced

5 cups boiling water

apple cider vinegar

2 tsp. salt

2 Tbs. sugar

Mexican oregano


1) Slice the cabbage and onions and place is large bowl or big flat baking dish

2) Mince jalapenos and mix in with cabbage and onions


3) Boil water – when it comes to a boil, pour it over the cabbage mixture. Mix the water into the cabbage for a minute, then dump the water off


4) Add enough vinegar to almost cover the cabbage

5) Sprinkle salt, sugar and oregano over cabbage and mix

6) Place cabbage in a glass container. Push the cabbage down so that it is mostly covered in vinegar. Place a plate on top with a weight to keep the cabbage pushed down. Refrigerate.


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