This recipe was given to me a while ago and I think it is awesome.  When I make it I will eat it for EVERY meal, because it is amazing and because it makes a lot that I don’t want to waste. When I try to describe it to others as ceviche, the return clarification I receive as being tomato-based sounds all wrong. So now I would classify this more as a cabbage-based salsa. 

So here I am again sharing it with the world as this is a must for any large get-together.

Yield

1 gallon to 1 1/2 gallon (depends on the size of your cabbage)

Ingredients

3 Cucumber
10-12 Roma Tomatoes
1 small green cabbage or 1/2 of a large one
2 bunches of green onions
3 tbsp. minced garlic
2-3 bunches of cilantro
1 can green chilies diced 4 Oz
3 tsp. salt
2 tsp. pepper black
6 lemons – juice only
2 tsp dark chili powder

Prep

I take my cabbage, cucumber, green onions, cilantro, and half my tomatoes and use my food processor to cut it down real fine.  The other half of my tomatoes I dice until I can’t dice anymore.  I add/ mix everything into one large bowel (or large plastic container) in any order that I choose to prep. 

This makes a large yield, that I place into Ball Mason jars.  I can fill two half-gallon jars and take a pint or smaller to parties.  Small jars are great for lunch.  This whole process takes me about 2 – 3 hours depending on help. This can sit in your refrigerator for up to 2 weeks.  As you start getting close to expiration you will start to notice a difference in taste, namely with the lemon juice. It is still good but with the price of fresh food on the rise.  It is best you eat the rest of your amazing dish.

Serve

I eat it with tortilla chips. 

Once again I would now explain this dish as a cabbage base salsa, unlike your normal tomato base salsas at the grocery store.  Once you eat this and get a feel for the flavor profile you can decide what meals you can add this to, such as steak, chicken, fish, or as a side in place of your run-of-the-mill coleslaw that everyone has done over and over.