Hot And Sweet Cabbage
|Rice vinegar||50 Milliliter (1/4 Cup)|
|Granulated sugar||50 Milliliter (1/4 Cup)|
|Soy sauce||25 Milliliter (2 Tablespoon)|
|Vegetable oil||25 Milliliter (2 Tablespoon)|
|Chopped ginger root||2 Teaspoon (Fresh)|
|Red pepper flakes||1⁄2 Teaspoon|
|Chinese cabbage head||1|
|Water||50 Milliliter (1/4 Cup)|
In 2 cup (500 mL) measure, combine vinegar, sugar, soy sauce, oil, ginger, pepper flakes and salt; microwave on High for 1 minute.
Cut cabbage into 2 inch (5 cm) squares.
Separate stem and leafy pieces.
In 12 cup (3 L) casserole, combine stem pieces and water; cover with waxed paper and microwave on High for 4 minutes.
Stir in leafy pieces; recover and microwave on High for 4 minutes.
Let stand for 2 minutes.
Drain and toss with reserved sauce.
Serve warm or refrigerate for up to 2 days, tossing occasionally.