Recipe: Cabbage Escabeche is a great topping for tostadas, tacos or nachos

In Mexican cuisine, “escabeche” most often refers to an appealing mix of pickled vegetables. Used as a topping, it adds big-time pizzazz to everything from grilled fish to tacos to tostadas. Even nachos.

This cabbage-centric version adds the spicy punch of chilies, as well as 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 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

2 jalapeño chiles, stems removed, seeds removed, cut into thin lengthwise slivers

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

2 medium-sized 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:

8 corn 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 2 days. 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 to 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 and place a dollop of topping on each.

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

Cooking question? Contact Cathy Thomas at [email protected]