| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | New text im, Cooking rig | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Red And/Or Green Cabbage; cored, finely shredd |
| 1 | tb | Salt |
| 3/4 | c | Rice Wine Vinegar (Unseasoned) |
| 1/2 | c | Sugar |
| 2 | tb | Minced Ginger |
| 1/2 | c | Chopped Cilantro |
| 1/2 | ts | Red Pepper Flakes; or to taste |
| 1 | c | Finely Shredded Carrots |
INSTRUCTIONS
In a colander, toss the cabbage with the salt. Weight the cabbage down with a plate and a one pound can or other object. Let stand and drain for 1-2 hours at room temperature. In a large bowl mix the vinegar, sugar, ginger, cilantro and pepper flakes together. Add the cabbage and carrots and combine them well. Chill for at least 2 hours or overnight. Stir occasionally. Season to taste. Yield: 6 serving Recommended Wine: The sweet, smoky flavors of the ribs are nicely contrasted by a fruity Gamay Beaujolais. An icecold Bud (or locally made Red Tail Ale if you're in northern California) is not bad in a pinch either! Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9749 Posted to MC-Recipe Digest V1 #279 Date: Tue, 5 Nov 1996 09:11:42 -0500 (EST) From: Bill Spalding <[email protected]>
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