Ingredients for Chinese Pickled Cabbage
- White Cabbage
- 2 tablespoons brown sugar
- 1/4 cup soy sauce
- Wine Vinegar
- 1 teaspoon salt
- 3 tablespoons vegetable oil
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How to Make Chinese Pickled Cabbage
- Discard tough outer leaves and core of a medium head of cabbage (about 1.5 lbs).
- Cut cabbage into 1-inch cubes.
- In a small bowl, whisk together 2 tablespoons brown sugar, 1/4 cup soy sauce, 1/4 cup rice vinegar, and 1 teaspoon salt.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat.
- Add the cabbage and stir-fry for 5-7 minutes, until translucent but still crisp.
- Transfer the cabbage to a medium bowl.
- Heat the remaining 1 tablespoon vegetable oil in the same wok or skillet.
- Add the brown sugar-soy mixture and cook, stirring constantly, until the sugar dissolves and the sauce slightly thickens (about 2-3 minutes).
- Pour the sauce over the cabbage and toss to coat thoroughly.
- Transfer the cabbage mixture to a tightly covered container and refrigerate for at least 4 hours, or preferably overnight.
- **Variations:** For a spicier kick, add 1/2 teaspoon of red pepper flakes in step 2. Substitute red cabbage for a beautiful color variation. Feel free to substitute apple cider vinegar for rice vinegar.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
29g
Fat
3g
Carbs
3g
