Oriental Pickled Cabbage
"My wife an I love the pickled cabbage served as an appetizer at our favorite Chinese restaurant. This is our version of the cabbage. Prep time does not include overnight setting time"
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
4-5 cups
ingredients
- 3⁄4 cup distilled white vinegar
- 3⁄4 cup rice wine vinegar
- 4 whole dried hot peppers
- 1 teaspoon szechuan peppercorns
- 6 -7 slices fresh ginger, lightly crushed (Quarter-size)
- 2 tablespoons sugar
- 1⁄2 teaspoon garlic granules
- 1 small cabbage, cored and coarsely chopped,broken apart
directions
- Roast Szechuan peppercorns in a small DRY saucepan over medium heat for about 5 minutes, unil fragrant.
- Add all remaining ingredients, except the cabbage, and simmer for 20 minutes.
- Pour over cabbage in a bowl with a fitted lid.
- Remove peppers unless you want the cabbage to be really hot.
- Refrigerate overnight, at least, until ready to use.
- Serve with any oriental meal, or eat as a snack anytime.
- Keeps in the fridge for a couple weeks or longer.
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Reviews
-
This is very similar to an amuse bouche my local Hunan restaurant serves ... and is one of my favorite dishes. I agree with the prior comment, preferring crushed, minced garlic to garlic granules, but that's a matter of convenience -- the taste and flavor are the same. This is incredibly easy to make and is addicting. As Toby Jermain noted, this is excellent accompanying dishes, but also as an appetizer or as part of a "pickles course". -
This was very good! I used whole garlic cloves (about four) instead of the granules and this was really good! Thanks!
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
