5 Reviews

I really enjoyed this! I had leftovers all week. I used it in a veggie wrap with homemade guac, mixed greens and shredded carrots and it was so tasty. I also added it to stir fry a few times. The only thing I did differently was that I let the cabbage marinate in the mirin and soy sauce with the garlic and ginger for an hour before cooking. This is one of my favourite recipes right now.

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Caitylin March 06, 2009

A very attractive looking dish and an interesting new way for me to use red cabbage. I had to sub a slug of dry sherry for the mirin. Another time I think I'll add some chinese spice to the mix too.

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Mrs B July 22, 2006

This just didn't come out as expected. My DH and I really didn't like the taste and it seemed a little bland. I don't know what I did wrong, but I don't think I'll be trying this again. Sorry.

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Bippie March 30, 2006

This did not come out as I expected, but it was still quite tasty. At first I expected a more Asian taste, but after seeing how much mirin (a sweet oriental liqueur) it called for I realized it was not going to turn out quite as I expected. I did reduce the mirin to about 1/4 cup and used 2 teasoons oil in a non-stick skillet (to save calories). That worked perfectly well as far as the cooking part. It still turned out sweet but quite tasty. Another delicious recipe courtesy of Rita, thanks!

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Kumquat the Cat's friend March 06, 2006

This caggage is delicious Rita! I just used one whole very small red cabbage, and increased the garlic and decreased the fresh ginger and used one whole red pepper. thanks...Kitten:)

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Kittencal@recipezazz February 18, 2006
Red Cabbage Touched With Asian Flavors