Chinese Pickled Cabbage

Recipe by CJAY8248
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READY IN: 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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