Curtido De Repollo - El Salvadorean Cabbage Salad - cooking recipe

Ingredients

1 head green cabbage
1 cup apple cider vinegar or 1 cup distilled white vinegar
1/2 cup water
1 medium onion
2 large carrots
1 teaspoon salt
2 teaspoons olive oil
1 1/2 teaspoons oregano
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon brown sugar (optional)

Preparation

Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.
Combine all ingredients in a large mixing bowl.
Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.
Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.
Serve with pupusas, or as a topping for fish, quesadillas, or other dishes.