Name: Pickled Cabbage
Ingredients: 2 lb Round white cabbage; 2 tb Brown sugar; 2 tb Soy sauce; 3 tb Wine vinegar; 1 ts Salt; 2 tb Oil; 1 tb Oil

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Appetizer	8	Servings

INGREDIENTS

2	lb	Round white cabbage
2	tb	Brown sugar
2	tb	Soy sauce
3	tb	Wine vinegar
1	ts	Salt
2	tb	Oil
1	tb	Oil

INSTRUCTIONS

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.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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