Pickled mustard cabbage
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Mustard cabbage (up to) |
| ½ | cup | Light brown sugar |
| ½ | cup | Water |
| ¼ | cup | Cider vinegar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sherry |
Directions
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, .