Ingredients
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2
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2
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2
-
3
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1
-
2
-
1
-
-
-
-
-
-
-
-
Directions
Chinese Pickled Cabbage, I found this in my 1000 Recipe Chinese Cookbook. I haven’t tried it yet but it sounds very interesting and looks easy enough to try. Note: Time does not include overnight chilling., Thank you CJay! I love this cookbook (though mine is gone) and I have been looking for this recipe. I have made it many times and it is an easy, yummy side dish (or buy itself if you are dieting)., I found this in my 1000 Recipe Chinese Cookbook. I haven’t tried it yet but it sounds very interesting and looks easy enough to try. Note: Time does not include overnight chilling.
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Steps
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1
Done
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Discard Tough Outer Leaves and Core of Cabbage. Cut Into 1 Inch Cubes. |
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2
Done
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Combine Brown Sugar, Soy Sauce, Vinegar and Salt. |
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3
Done
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Heat 2 Tblsp. Oil. Add Cabbage and Stir-Fry Until Translucent but Still Crisp (about 3 Minutes). Transfer to a Bowl. |
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4
Done
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Heat Remaining 1 Tblsp. Oil. Add Brown Sugar-Soy Mixture and Cook, Stirring, Until Sugar Dissolves. Then Pour Over Cabbage and Toss. |
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5
Done
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Transfer to Tightly Covered Container and Refrigerate Overnight. |
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6
Done
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Variations: For the White Cabbage, Substitute Red Cabbage. For the Wine Vinegar, Substitute Cider Vinegar. |
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7
Done
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in Step 2, Add 1/2 Teaspoons Hot Pepper Flakes. |
