Chinese Pickled Cabbage

READY IN: 20mins
Recipe by CJAY

I found this in my 1000 Recipe Chinese Cookbook. I haven't tried it yet but it sounds very interesting and looks easy enough to try. Note: Time does not include overnight chilling.

Top Review by Dee S.

Thank you CJay! I love this cookbook (though mine is gone) and I have been looking for this recipe. I have made it many times and it is an easy, yummy side dish (or buy itself if you are dieting).

Ingredients Nutrition

Directions

  1. Discard tough outer leaves and core of cabbage. Cut into 1 inch cubes.
  2. Combine brown sugar, soy sauce, vinegar and salt.
  3. Heat 2 Tblsp. oil. Add cabbage and stir-fry until translucent but still crisp (about 3 minutes). Transfer to a bowl.
  4. Heat remaining 1 Tblsp. oil. Add brown sugar-soy mixture and cook, stirring, until sugar dissolves. Then pour over cabbage and toss.
  5. Transfer to tightly covered container and refrigerate overnight.
  6. Variations: For the white cabbage, substitute red cabbage. For the wine vinegar, substitute cider vinegar.
  7. In step 2, add 1/2 teaspoons hot pepper flakes.

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