| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Korean | Korean, Salads, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | Chinese cabbage | |
| 2 | Cloves Garlic | |
| 1 | t | Hot pepper |
| 1 | t | Soy sauce |
| 1 | t | Vinegar |
| 1 | T | Salt |
| 1 | T | Sugar |
INSTRUCTIONS
Chop the cabbage into pieces about 1 1/2 inches long by 1 1/2 inches wide. Three cups of chopped cabbage are needed. Crush the garlic and blend with the hot pepper, soy sauce and vinegar. Add the cabbage and mix well. Add the salt and sugar, mix and cover until ready to serve. From: The Korean Cookbook, by Judy Hyun.
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Nutrition (calculated from recipe ingredients)
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Calories: 17
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1788.8mg
Potassium: 16.3mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 3.2g
Protein: <1g