1. Discard tough outer leaves and core of cabbage. Cut into 1 inch cubes. 2. Combine brown sugar, soy sauce, vinegar and salt. 3. Heat 2 Tblsp. oil. Add cabbage and stir-fry until translucent but still crisp (about 3 minutes). Transfer to a bowl. 4. Heat remaining 1 Tblsp. oil. Add brown sugar-soy mixture and cook, stirring, until sugar dissolves. Then pour over cabbage and toss. 5. Transfer to tightly covered container and refrigerate overnight. 6. Variations: For the white cabbage, substitute red cabbage. For the wine vinegar, substitute cider vinegar. 7. In step 2, add 1/2 teaspoons hot pepper flakes. ---------------------------------------------------------------------------
Nutrition
Ingredients
