Chinese Pickled Cabbage

1. 1

   Discard tough outer leaves and core of cabbage. Cut into 1 inch cubes.

2. 2

   Combine brown sugar, soy sauce, vinegar and salt.

3. 3

   Heat 2 Tblsp. oil. Add cabbage and stir-fry until translucent but still crisp (about 3 minutes). Transfer to a bowl.

4. 4

   Heat remaining 1 Tblsp. oil. Add brown sugar-soy mixture and cook, stirring, until sugar dissolves. Then pour over cabbage and toss.

5. 5

   Transfer to tightly covered container and refrigerate overnight.

6. 6

   Variations: For the white cabbage, substitute red cabbage. For the wine vinegar, substitute cider vinegar.

7. 7

   In step 2, add 1/2 teaspoons hot pepper flakes.

No additional tips available.