Chinese Pickled Cabbage

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Total Time
10 mins
10 mins

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.

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  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.