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    You are in: Home / Recipes / Chinese Pickled Cabbage Recipe
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    Chinese Pickled Cabbage

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    CJAY's Note:

    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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    Ingredients:

    Serves: 8-10

    Yield:

    lbs. ca ...

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on May 17, 2014

      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).

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chinese Pickled Cabbage

    Serving Size: 1 (103 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 88.0
     
    Calories from Fat 47
    53%
    Total Fat 5.2 g
    8%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 563.8 mg
    23%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 2.6 g
    10%
    Sugars 7.4 g
    29%
    Protein 2.1 g
    4%

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