Pickled mustard cabbage

Yield: 6 Servings

Measure 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

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, .

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