| 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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