This recipe makes a great taco filling, a side to rice and beans, or a salad to go with grilled fish or meats. It takes quick pickled onions and adds two root-cellar staples: cabbage and carrots. Change the seasoning to complement your recipe - you could use bay leaves and peppercorns or herbs de provence instead of the spices listed here, for example.
1 large red onion
1 small or 1/2 large cabbage
1 medium carrot
1 cup vinegar
1 cup water
1 tsp coriander
2 tsp cumin seeds
1 Tbsp oregano
Halve and peel the onion and then slice thinly into half-moons. Bring the vinegar, water, onions, and spices to a boil in a non-reactive pot. While they are heating, thinly slice the cabbage and grate the carrot. Once the onion-vinegar mixture boils, take it off the heat and mix in the cabbage and carrots. Let stand for an hour or so, then drain. Can be served warm or chilled; if you have time to let it sit for a few hours to overnight the flavors will meld more.
1 small or 1/2 large cabbage
1 medium carrot
1 cup vinegar
1 cup water
1 tsp coriander
2 tsp cumin seeds
1 Tbsp oregano
Halve and peel the onion and then slice thinly into half-moons. Bring the vinegar, water, onions, and spices to a boil in a non-reactive pot. While they are heating, thinly slice the cabbage and grate the carrot. Once the onion-vinegar mixture boils, take it off the heat and mix in the cabbage and carrots. Let stand for an hour or so, then drain. Can be served warm or chilled; if you have time to let it sit for a few hours to overnight the flavors will meld more.
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