Pickled cabbage slaw (Curtido de repollo) from Latinísimo: Home Recipes from the Twenty-One Countries of Latin America (page 227) by Sandra A. Gutierrez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicharrones de cerdo

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate for up to 2 weeks. See recipe for vinegar suggestions.

  • rmardel on May 20, 2026

    This recipe makes a large batch, perfect for accompanying rich or spicy dishes, or in the summer heat. The hardest part is shredding the vegetables. I've made something like this for years, but the headnote about vinegars has me thinking of possible new variations.

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