Food recipes
Chinese Pickled Cabbage
Chinese Pickled Cabbage Ingredients: cabbage, raw sugars, brown soy sauce made from soy (tamari) vinegar, red wine salt, table oil, olive, salad or cooking oil, olive, salad or cooking Directions: Discard tough outer...
Chinese Pickled Cabbage
Ingredients:
cabbage, raw
sugars, brown
soy sauce made from soy (tamari)
vinegar, red wine
salt, table
oil, olive, salad or cooking
oil, olive, salad or cooking
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.
Ingredients:
cabbage, raw
sugars, brown
soy sauce made from soy (tamari)
vinegar, red wine
salt, table
oil, olive, salad or cooking
oil, olive, salad or cooking
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.