Curtido Salvadoreño - 4 c cabbage, ½ c onions, & 1 carrot, all thinly sliced; 6 c boiling water; 1 c pineapple vinegar; 1 bay leaf; 3 T salt; 1 T chicken bouillon (optional); oregano (optional). Place vegetables in a large jar and add boiling water. Leave to rest, covered, for 15 minutes then drain, but don’t leave it completely dry. Now add the pineapple vinegar, bay leaf, salt, and oregano and chicken bouillon, (if using). Let rest for 6-8 hours before serving.