Yield: 6 Servings
|1½ pounds||Mustard cabbage (up to)|
|½ cup||Light brown sugar|
|¼ cup||Cider vinegar|
1. Separate mustard cabbage leaves and cut across the grain in ½-inch sections.
2. Place sugar, water and vinegar in a deep pan. Bring to a boil over high heat, stirring until sugar dissolves.
3. Add cabbage. Bring to a boil again, stirring gently. Remove from stove and stir in salt and sherry.
4. Let cool. Then transfer to a tightly covered container and refrigerate overnight.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .