| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetable |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chinese cabbage (white part only and preferably the tender stems from the heart) |
| 2 |
ts |
Kosher salt |
| 1/3 |
c |
Distilled white vinegar |
| 7 |
tb |
Sugar |
| 1 |
|
Fresh red chili pepper; shredded fine |
INSTRUCTIONS
From: elayne@usa.pipeline.com (Elayne Cohen)
Date: Wed, 17 Jul 1996 21:40:06 GMT
1. Separate the leaves of the cabbage. Trim away the leafy part from the
stems. (Reserve the leafy parts for use in salads, soups or stirfry
dishes.) Cut stems crosswise into 2 inch sections. Cut these sections
lengthwise with the grain into narrow matchstick strips. You should have
about 8 cups of cabbage strips.
2. Put cabbage strips into a large mixing bowl. Sprinkle the salt over the
cabbage and toss to mix. Set aside for 1 hour.
3. Wrap the cabbage in a dish towel and wring to remove much of the liquid.
Return cabbage to the mixing bowl.
4. Put the vinegar and sugar in a small saucepan and bring to a boil. Pour
over the cabbage. Cover and let stand for 30 minutes.
5. Strain the liquid from the cabbage and pour it back into the saucepan.
Bring to a boil. Once again, pour the liquid over the cabbage. Cover and
refrigerate the cabbage for 2 to 3 days. For a more intense flavor,
refrigerate for as long as a week.
6. When ready to serve, take out the cabbage and pour off the excess
liquid. Add the chili pepper. Toss to mix. Serve chilled.
JEWISH-FOOD digest 261
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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