Pickled Cabbage: The Best Pickled Cabbage Recipe from Cook'n

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	Pickled Cabbage

Serves: 8

Print this Recipe

   2 pounds round white cabbage
   2 tablespoons brown sugar
   2 tablespoons soy sauce
   3 tablespoons wine vinegar
   1 teaspoon salt
   2 tablespoons oil
   1 tablespoon oil

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 recipe comes from the Cook'n collection. Try Cook'n for FREE!

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