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    You are in: Home / Recipes / Curtido de Repollo Recipe
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    Curtido de Repollo

    Curtido de Repollo. Photo by Bergy

    1/1 Photo of Curtido de Repollo

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 20 mins

    20 mins

    6 hrs

    Sudie's Note:

    From a recipe site about El Salvador. I haven't tried this yet, but can't wait to!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop/shred cabbage, carrots and onion.
    2. 2
      Place in large mixing bowl.
    3. 3
      Add vinegar and spices.
    4. 4
      Push cabbage under liquid with spoon, until it is all covered.
    5. 5
      Allow to sit at room temperature for 6 hours before serving.

    Ratings & Reviews:

    • on April 05, 2004

      55

      Excellent side dish to serve with fish. I found it a bit sharp so added 1 tsp Splenda. I poured off the vinegar before serving. This is a do again recipe Thanks Sudie

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2004

      55

      I love curtido--it goes great with papusas! Yummy

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2004

      45

      Used in tiny little portions it was quite nice, but I can't quite imagine eating it like cole slaw, it really packs a vingary punch! I put a little bit on fish tacos.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Curtido de Repollo

    Serving Size: 1 (188 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 65.1
     
    Calories from Fat 2
    45%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 432.4 mg
    18%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 4.3 g
    17%
    Sugars 7.3 g
    29%
    Protein 2.5 g
    5%

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