Recipe

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• 2 lbs round white cabbage
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 3 tbsp wine vinegar
• 1 tsp salt
• 2 tbsp oil
• 1 tbsp oil

• 1 Discard tough outer leaves and core of cabbage. Cut into 1 inch cubes.
• 2 Combine brown sugar, soy sauce, vinegar and salt.
• 3 Heat 2 Tblsp. oil. Add cabbage and stir-fry until translucent but still crisp (about 3 minutes). Transfer to a bowl.
• 4 Heat remaining 1 Tblsp. oil. Add brown sugar-soy mixture and cook, stirring, until sugar dissolves. Then pour over cabbage and toss.
• 5 Transfer to tightly covered container and refrigerate overnight.
• 6 Variations: For the white cabbage, substitute red cabbage. For the wine vinegar, substitute cider vinegar.
• 7 In step 2, add 1/2 teaspoons hot pepper flakes.