Serves: 8
Total Calories: 90
1. Discard tough outer leaves and core of cabbage. Cut in 1-inch cubes.
2. Combine brown sugar, soy sauce, vinegar and salt.
3. Heat oil. Add cabbage and stir-fry until translucent but still crisp (about 3 minutes). Transfer to a bowl.
4. Heat remaining oil. Add brown sugar-soy mixture and cook, stirring, until sugar dissolves. Then pour over cabbage and toss.
5. Transfer to a tightly covered container and refrigerate overnight.
VARIATIONS:
* For the white cabbage, substitute red cabbage. For the wine vinegar, substitute cider vinegar.
* In step 2, add 1/2 teaspoon hot pepper flakes.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Pickled Cabbage recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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