INGREDIENTS

INSTRUCTIONS

1. Cut cabbage stems in 1/2- by 2-inch strips. (Save the green leaves
for soups or stir-fried dishes.) Let dry out several hours or overnight;
then place in a large jar.
2. Bring water almost to a boil, then remove from heat. Stir in salt to
dissolve; add Szechwan peppercorns and sherry. Let cool; then pour over
cabbage.
3. Cover and refrigerate 3 days. Before serving, drain cabbage well and
blot with paper toweling.
NOTE: To use marinade a second time, reheat and stir in another teaspoon
of salt.
VARIATIONS: For the Chinese cabbage, substitute string beans; or celery
or carrots, cut in strips about 2 inches long.
In step 1, add 1 or 2 whole dried red peppers to the jar.
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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