Tsukemono- Japanese Cabbage Salad - cooking recipe

Ingredients

1/2 head green cabbage
1/2 head napa cabbage
1/4 cup rice vinegar
4 tablespoons sugar (rounded)
3 tablespoons salt

Preparation

Cut cabbage into thin strips (about the width of fettucini noodles) and place into a large bowl.
Boil remaining ingredients in a small pot.
Remove the pot from heat and pour over cabbage.
Mix (using tongs) cabbage and vinegar mixture for about 2 minutes.
Drain vinegar mixture from cabbage, and return vinegar to heat.
Repeat steps 3 and 4.
Drain vinegar from cabbage and discard.
Place cabbage into refrigerator until cool.
Enjoy!