Curtido Salvadoreño

1 medium head cabbage, chopped
2 small carrots, grated
1 small onion, sliced
1/2 teaspoon dried red pepper (optional)
1/2 teaspoon oregano
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon brown sugar
1/4 cup vinegar
1/2 cup water
1. Blanch the cabbage with boiling water for 1 minute.
Discard the water.
2. Place the cabbage in a large bowl and add grated carrots, sliced
onion, red pepper, oregano, olive oil, salt, brown sugar, vinegar,
and water.
3. Place in the refrigerator for at least 2 hours before serving.
Serve with Pupusas Revueltas


Yield: 8 servings
Serving size: 1 cup
Each serving provides:
Calories: 41
Total fat: 1 g
Saturated fat: Less than 1 g
Cholesterol: 0 mg
Sodium: 293 mg
Calcium: 44 mg
Iron: 1 mg