Cold Spiced Cabbage Recipe
Cold Spiced Cabbage has a unique taste. Cold Spiced Cabbage gets its taste from cabbage mixed with white wine vinegar. Cold Spiced Cabbage is inspired by many restaurants worldwide.
Ingredients
1 small head
Chinese cabbage (napa cabbage) or regular cabbage
2 tablespoons salad oil
2 cloves garlic, minced
1/3 cup water
3 tablespoons each sugar and white wine vinegar
1/2 teaspoon salt
1 1/2 teaspoons sesame oil
1/4 to 1/2 teaspoon crushed red pepper
Directions
Cut cabbage in 2-inch squares; you should have about 8 cups.
Heat a wok or wide frying pan over high heat.
When pan is hot, add oil.
When oil begins to heat, add garlic and stir once around pan.
Add cabbage and stir-fry for 30 seconds.
Add water, cover, and cook, stirring occasionally, until cabbage just barely wilts (about 1 1/2 minutes).
Remove from heat and pour off any excess liquid.
Stir sugar, vinegar, salt, sesame oil, and red pepper into cabbage.
Cool, cover, and refrigerate up to a week.
Heat a wok or wide frying pan over high heat.
When pan is hot, add oil.
When oil begins to heat, add garlic and stir once around pan.
Add cabbage and stir-fry for 30 seconds.
Add water, cover, and cook, stirring occasionally, until cabbage just barely wilts (about 1 1/2 minutes).
Remove from heat and pour off any excess liquid.
Stir sugar, vinegar, salt, sesame oil, and red pepper into cabbage.
Cool, cover, and refrigerate up to a week.
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