Curtido

• 3 cups [240 g] tightly packed, thinly sliced green cabbage (about ½ cabbage head)

Combine the cabbage, onion, carrot, serrano, and oregano in a large bowl.

In a small saucepan over medium heat, bring the vinegar, water, and salt to a boil. Stir frequently until the salt dissolves. Pour the hot brine over the cabbage mixture.

Allow to steep for at least 1 hour before serving. The pickled cabbage mix can be stored, refrigerated, in an airtight container for up