Pickled cabbage is a great topping for tostadas, tacos or nachos – Orange County Register


In Mexican cuisine, “escabeche” most often refers to an appealing mixture of pickled vegetables. Used as a garnish, it adds zest to everything from grilled fish to tacos to tostadas. Even nachos.

This cabbage-centric version adds the spicy punch of chili peppers, along with the sweetness of carrots and fresh herbs. Make it at least two hours in advance or if drained after two hours, up to two days well sealed in the refrigerator.

In the photo, escabeche is used on a savory tostada. The following recipe offers a formula for using it this way, but keep in mind that there are many more examples of how to enjoy it.

Bean Tostadas with Cabbage Pickled

Yield: 8 servings

2 jalapeño peppers, stems removed, seeds removed, thinly sliced ​​lengthwise

1/2 large green cabbage, seeded and shredded (about 7 to 8 cups)

2 medium sized carrots, peeled and grated

2/3 cup finely chopped Italian parsley

1/3 cup finely chopped cilantro

1 cup apple cider vinegar

1 tablespoon kosher salt

1 tablespoon sugar or agave syrup


8 corn tortillas

2 tablespoons canola oil or vegetable oil

1 can (16 ounces) refried beans without lard

3/4 cup crumbled queso fresco or Cotija cheese

Filling: 1/2 cup fat-free Greek yogurt mixed with 2 teaspoons lime juice


1. For the escabèche: In a large non-reactive bowl, such as ceramic or glass, combine the peppers, cabbage, carrots, parsley and cilantro. Throw. Add the vinegar and mix. Add salt and sugar or agave. Stir well. Cover with plastic wrap and refrigerate for 2 hours. Drain well in a colander. Can be used at this point or refrigerated tightly for up to 2 days. Before using on tostada, drain again in a colander.

2. Meanwhile, adjust the oven racks to the lowest third and third positions and heat the oven to 450 degrees. Brush tortillas with oil on both sides and arrange on 2 baking sheets in a single layer. Turn on the oven light to better monitor the progress and bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through cooking.

3. Heat the beans in a small saucepan. Prepare the filling by mixing the yogurt and lime juice in a small bowl. Spread hot beans on toasted tortillas and top with cheese. Spoon a generous amount of escabeche on each tostada and spoon a spoonful of filling on each.

Source: “50 Best Plants on the Planet” by Cathy Thomas (Chronicle, $29.95)

Kitchen issue? Contact Cathy Thomas at [email protected]


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