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Hot And Sweet Cabbage Recipe
|Rice vinegar||50 Milliliter (1/4 Cup)|
|Granulated sugar||50 Milliliter (1/4 Cup)|
|Soy sauce||25 Milliliter (2 Tablespoon)|
|Vegetable oil||25 Milliliter (2 Tablespoon)|
|Chopped ginger root||2 Teaspoon (Fresh)|
|Red pepper flakes||1⁄2 Teaspoon|
|Chinese cabbage head||1|
|Water||50 Milliliter (1/4 Cup)|
Serving size: Complete recipe
Calories 554 Calories from Fat 240
% Daily Value*
Total Fat 27 g41.9%
Saturated Fat 3.5 g17.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2450.5 mg102.1%
Total Carbohydrates 73 g24.2%
Dietary Fiber 9.6 g38.2%
Sugars 60.5 g
Protein 15 g29.7%
Vitamin A 752.7% Vitamin C 633.7%
Calcium 88.9% Iron 40.4%
*Based on a 2000 Calorie diet
Cut cabbage into 2 inch (5 cm) squares.
Separate stem and leafy pieces.
In 12 cup (3 L) casserole, combine stem pieces and water; cover with waxed paper and microwave on High for 4 minutes.
Stir in leafy pieces; recover and microwave on High for 4 minutes.
Let stand for 2 minutes.
Drain and toss with reserved sauce.
Serve warm or refrigerate for up to 2 days, tossing occasionally.