Instructions
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1
Remove the core of the cabbage with a utility knife.
2
Shred the cabbage and place the shreds in a large bowl.
3
Sprinkle with the salt.
4
Toss, cover the bowl with paper towels and place a weight on top (such as a frying pan topped with canned food).
5
Let rest for .
6
Rinse the cabbage under cold water, squeeze dry and set aside.
7
Heat the vegetable oil in a large sauté pan or stir-fry pan over medium-high heat.
8
Add the chili peppers, ginger and peppercorns and stir for .
9
Add the cabbage and stir-fry for or until wilted.
10
Add the vinegar, wine and sugar and stir-fry for another .
11
Serve hot, cool or at room temperature.
12
Makes 4-6 servings
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