Hot Chile and Cabbage


2 cups cabbage, shredded fine

1/2 cup white vinegar

1/4 cup onion, sliced thin

1/2 teaspoon salt

1 tablespoon green or red hot chilé, fresh, sliced thin

1 teaspoon sugar (optional)

  1. Wash and prepare vegetables. 
  2. Mix everything together and refrigerate for 24 hours before serving. 
  • This is a condiment, eaten in small quantities and is served with an entree. It can be described as a fresh Indian chutney transported to a different continent. 
  • Try substituting 1/2 cup chopped tomatoes for the fresh chilé and 1/4 cup of vinegar instead of a 1/2 cup. This makes a dried dish, more like a salad rather than a pickle, but it will have the same combination of flavors. This variation is common in Nicaragua and is called Cabbage Salad (Ensalada de Repollo).
Nutrition Facts: 

Serving size: 1/4 cup

Calories: 10

Fruits and Vegetables: 1/4 cup

Fat: 0 g

Fiber: 0 g

Sodium: 150 mg


This material was developed by the UMass Extension Nutrition Education Program.

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