A mother-daughter conversation on food and cooking (mostly)

Sunday, July 19, 2009

Picado de Repollo

I made this Cabbage Relish from my favorite Gabilondo Mexican Family Cooking to accompany a lunch burrito, and also because I had a half cabbage languishing in my vegetable bin. It is the perfect foil for Mexican food, and is supposed to ripen and keep well in the refrigerator--but I think we'll eat it all before that happens.

Picado de Repollo
1/2 cabbage
2 fresh jalapenos
1 clove garlic
1/2 cup white vinegar
2 tablespoons olive oil
1 teaspoon salt
Fresh ground pepper

Grate the cabbage, jalapenos, and garlic in food processor. Toss with the remaining ingredients.

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