Гватемалско червено зеле
Тази рецепта е от любезното съдействие на Maricel Presilla и трябва да се сервира със сладкото си бекон в Hot Pepper-Brown Loaf Sugar Adobo рецепта.
Източник: шоуто на Марта Стюарт, февруари 2008 г.
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Дръжте плътно покрити, охладени, до 3 дни.
27.04.2023 @ 09:00
This recipe is from the kind assistance of Maricel Presilla and should be served with its sweet bacon in the Hot Pepper-Brown Loaf Sugar Adobo recipe. Source: Martha Stewart Show, February 2008. About 7 cups yield. Ingredients: 1 medium red cabbage, dried and finely chopped, 1 large carrot, peeled and finely grated, 1 1/2 jalapenos, chopped, seeded and ground, 1 large red onion, sliced lengthwise and thinly sliced, 2 bay leaves, 1/4 cup beet juice (optional), 1/4 cup lemon juice, 1 cup red wine vinegar, 1 tea cup olive oil, grated bitter or regular orange peel, preferably Seville, 1/4 cup finely chopped coriander, 1/8 teaspoon cumin, toasted (optional), 1/4 cup plus 1 tablespoon dark Muscovado (optional), coarse salt and freshly ground pepper. Instructions: 1. Bring a large pot of salted water to a boil. Add cabbage and cook for 2 minutes. Drain well and let cool completely. 2. Transfer cooled cabbage to a large bowl. Add carrots, hops, onions and bay leaves; set aside. In another small bowl, whisk together beet juice, lemon juice, vinegar, olive oil, orange peel, coriander, cumin and Muscovado, if using; season with 2 tablespoons salt and 1 teaspoon black pepper. Add to cabbage mixture and toss until well combined. Season with salt and black pepper. Keep tightly covered, chilled, for up to 3 days. Chefs notes: Keep tightly covered, chilled, for up to 3 days.