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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
7
Yields:
2 lbs. cabbage
Serves:
8-10
Advertisement

ingredients

Advertisement

directions

  • Discard tough outer leaves and core of cabbage. Cut into 1 inch cubes.
  • Combine brown sugar, soy sauce, vinegar and salt.
  • Heat 2 Tblsp. oil. Add cabbage and stir-fry until translucent but still crisp (about 3 minutes). Transfer to a bowl.
  • Heat remaining 1 Tblsp. oil. Add brown sugar-soy mixture and cook, stirring, until sugar dissolves. Then pour over cabbage and toss.
  • Transfer to 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 teaspoons hot pepper flakes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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).
     
Advertisement

RECIPE SUBMITTED BY

<img src="http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg"> src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes