Chinese Pickled Cabbage - cooking recipe

Ingredients

2 lbs round white cabbage
2 tablespoons brown sugar
2 tablespoons soy sauce
3 tablespoons wine vinegar
1 teaspoon salt
2 tablespoons oil
1 tablespoon oil

Preparation

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