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Spicy lime-marinated cabbage and onion

Serves 4

This relish is a great pairing for grilled steak or seafood. It would also be good in a turkey sandwich. The relish is quick to put together and stores well in the refrigerator for five or six days. You can adjust the heat by cutting down (or ramping up) the amount of chilies.

5 cloves garlic, thinly sliced
1 cup distilled white vinegar
1 tablespoon sugar
1 small hot chili pepper, seeded and finely chopped
1/2 medium Savoy cabbage, cored and shredded
2 medium carrots, shredded
1 red onion, thinly sliced
Juice of 4 limes
Salt and black pepper, to taste
1. In a large saucepan, combine the garlic, vinegar, sugar, and chili. Cook over low heat, stirring, until the sugar dissolves. Bring to a boil over high heat.

2. Add the cabbage, carrots, and onion. Remove from the heat, stir in the lime juice, and add salt and black pepper. Cover and refrigerate for at least several hours or overnight. Adapted from ``License to Grill"

 FARM TO TABLE | SAVOY CABBAGE: Summer is a time for simple relishes
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