| 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 <billspa@icanect.net>
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”