| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Appetizer |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Mustard cabbage (up to) |
| 1/2 |
c |
Light brown sugar |
| 1/2 |
c |
Water |
| 1/4 |
c |
Cider vinegar |
| 1 |
ts |
Salt |
| 1 |
ts |
Sherry |
INSTRUCTIONS
1. Separate mustard cabbage leaves and cut across the grain in 1/2-inch
sections.
2. Place sugar, water and vinegar in a deep pan. Bring to a boil over
high heat, stirring until sugar dissolves.
3. Add cabbage. Bring to a boil again, stirring gently. Remove from
stove and stir in salt and sherry.
4. Let cool. Then transfer to a tightly covered container and
refrigerate overnight.
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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