I am making pork chili verde for Sunday dinner. Several of the recipes that I looked at toped their dishes off with some red salsa. I decided to provide some Cal col roja en escabeche, pickled red cabbage, for my diners to put on top of their pork, if they wished. I did not want to make a mound of pickles, just enough for an accent to the green sauce.
Karl’s Cal Col Roja en Escabeche II (Pickled Red Cabbage)
1½ cups red cabbage, finely shredded
¼ tsp. Kosher salt
2 Tbs. red onion, thinly sliced
1 Tbs. cilantro, finely chopped
1 Tbs. lime juice, fresh
½ tsp. jalapeño pepper, minced
½ tsp. raw agave nectar
1 small clove garlic, smashed to a paste
Pinch black pepper
1. Slice the cabbage as thinly as you can and put it in a medium bowl.
2. Sprinkle the salt onto the cabbage and mix it in with your hand.
3. Every 10 minutes mix the cabbage with your hand and squeeze it a bit.
4. Slice the red onion and finely chop the cilantro. Add them to the bowl.
5. Mix in the lime juice, jalapeño, agave, garlic, and pepper.
6. Mix the vegetables well and let them marinate for at least one hour.
Tip: Stir the contents of the bowl fairly frequently to distribute the liquids over the vegetables.
7. You may uses the pickles now or put them in an airtight jar for up to a week. They will improve with age.
Note: If you are planning ahead, make these pickles a day or two before you intend to use them.
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