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This was pretty easy to make but it really didn't have enough flavor for me. It was peppery hot but just no flavor. Cabbage doesn't have much flavor I guess, so it might have been my expectations. Thank you for posting, Leslie!
Great! Only had half-lb of cabbage, but made full sauce. Spices were well balanced, but intense, in part because I had less cabbage. That said, it was delicious. More of a salsa or chutney, but great with Barbequed Pork - Chinese Style, #60559 (also from Leslie) Thanks, Diane
Simple and tasty, two of my favourite things. To provide contrast, I added toasted black sesame seeds; in place of the cayenne, I used a good dollop of garli-chili paste, and also omitted the salt. A quick drizzle of toasted sesame oil at the end tidied everything up nicely. This will be a regular- thanks!
Very tasty! I slipped a little when measuring the white vinegar, but the sauce still tasted fine. The cayenne adds a little lip-tingling heat. Next time I might leave out the salt, or cut it back. The soy sauce made it plenty salty. A nice, easy use for cabbage!
Great cabbage! A bit sour, a bit sweet, a bit spicy and wonderful overall. My husband doesn't normally take to cabbage but he asked for seconds of this dish. I did have lots of watery sauce leftover but just kept it aside when serving the dish. Lots of flavour remained on the cabbage.