Chinese Pickled Cabbage

Directions

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