Recipe - Pickled Mustard Cabbage

1 One half pound Mustard cabbage
One fourth (up to)
One half cup Light brown sugar
One half cup Water
One fourth cup Cider vinegar
1 teaspoon Salt
1 teaspoon Sherry

1. Separate mustard cabbage leaves and cut across the grain in 1/2inch
sections.

2. Place sugar, water and vinegar in a deep pan. Bring to a boil over
high heat, stirring until sugar dissolves.

3. Add cabbage. Bring to a boil again, stirring gently. Remove from
stove and stir in salt and sherry.

4. Let cool. Then transfer to a tightly covered container and
refrigerate overnight.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.