Asian Pickled Cabbage Restaurant Appetizer | The Woks of Life - asian pickled cabbage

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Vegan Asian Pickled Red Cabbage Recipe - olivemagazine asian pickled cabbage


Aug 28, 2017 · This Asian Pickled Cabbage is sweet and sour, crunchy and refreshing, and it really is an ideal meal starter to help cleanse your palate. For anyone intimidated by the word “pickle,” don’t you worry––this recipe is very simple!4.9/5.

Aug 17, 2009 · 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.Servings: 8-10.

Jul 31, 2009 · Seriously Asian: In a Pickle Recipe. Best of all, on those scorching days when applying heat to one's food seems abominable, pickling is an ideal treatment for your cache of vegetables. Cucumbers, radishes, daikon, turnips, carrots, and cabbage all take well to pickling, as do about a dozen or so other vegetables.Cuisine: Japanese.

Oct 19, 2015 · Place the sliced cabbage, ginger root, mustard seed, garlic clove, and jalapeno in a glass jar. Heat the vinegar, sugar, and salt in a saucepan until boiling. When the vinegar is boiling, gently pour over the cabbage and spices. Let cool for 10 minutes. Cover and keep in your fridge for up to two weeks.5/5(46).