Often seen in small Nicaraguan restaurants soaking in big batches at room temperature, it is similar to a sauerkraut with a Latin Style and a citrusy tone.
3 cups shredded green cabbage (about ½ medium head)
1 cup chopped fresh tomato
Juice of 3 limes
1 tablespoon salt
In a medium mixing bowl toss cabbage and tomato with lime juice making sure it is very wet but not excessively dripping, if more lime juice is needed juice one more lime. Season with salt and let sit at room temperature for about 10 minutes before serving.
*For a more modern version try adding ½ cup fresh cilantro leaves or use red cabbage.
One response to “Ensalada de Repollo (Cabbage Salad)”
[…] In a large bowl, mix together beef, garlic, tomatoes, green peppers, onions, lime juice and salt. Place in the refrigerator covered and marinate overnight. In a large steamer with about 3 inches of water, cover the bottom of the steamer with banana leaves about two layers, making sure there are no holes exposed from the steamer (all steamer holes should be covered with banana leaves). Place the plantain and the yucca on the bottom over the banana leaves and then add the marinated vegetables and beef, including any juices. Cook on high for about 1 hour or until tender. The Baho is typically served on banana leaves with Ensalada de Repollo (Cabbage Salad). […]