Crunch time: cabbage escabeche on most anything
In Mexican cuisine, escabeche most often refers to an appealing mix of pickled vegetables. Used as a topping, it adds big-time pizazz to everything from grilled fish to tacos to tostadas. Even nachos.
This cabbage-centric version adds the spicy punch of chiles as well as the sweetness of carrots and fresh herbs. Make it at least two hours in advance. Or drain it after two hours and store for up to two days, well sealed, in the fridge.
In the photo, the escabeche is used atop a tasty tostada. The following recipe offers a formula for using it that way, but keep in mind that there are many more examples of how to enjoy it.
Bean Tostadas With Cabbage Escabeche Yield: 8 servings INGREDIENTS
2 jalapeño chiles, stems removed, seeds removed, cut into thin, lengthwise slivers
1⁄2 large head green cabbage, cored and shredded (about 7-8 cups)
2 medium-size carrots, peeled and shredded
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 Tostadas: 8corn tortillas 2 tablespoons canola oil or vegetable oil
1 (16-ounce) can lard-free refried beans
3⁄4 cup crumbled queso fresco or cotija cheese
Topping: 1⁄2 cup plain, nonfat Greek-style yogurt mixed with 2 teaspoons lime juice
PROCEDURE
1. For escabeche: In a large, nonreactive bowl, such as ceramic or glass, combine chiles, cabbage, carrots, parsley and cilantro. Toss. Add vinegar and toss. Add salt and sugar or agave. Toss well. Cover with plastic wrap and refrigerate 2 hours. Drain well in colander. Can be used at this point or refrigerated airtight up to 2days. Before using on tostada, drain again in colander.
2: Meanwhile, adjust oven racks to lower third and upper third positions and heat oven to 450 degrees. Brush tortillas with oil on both sides and arrange on 2 baking sheets in single layer. Turn on oven light to better monitor the progress and bake until nicely browned, 10-12 minutes, rotating sheets halfway through baking.
3: Heat beans in small saucepan. Prepare topping by combining yogurt and lime juice in small bowl. Spread warm beans over toasted tortillas and top with cheese. Place a generous amount of escabeche atop each tostada, followed by a dollop of topping.
Source: “50Best Plants on the Planet,” by Cathy Thomas (Chronicle, $29.95)