Chinese Pickled Cabbage

• 2 lbs round white cabbage
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 3 tablespoons wine vinegar
• 1 teaspoon salt
• 2 tablespoons oil
• 1 tablespoon oil

1. Discard tough outer leaves and core of cabbage. Cut into 1 inch cubes.
2. Combine brown sugar, soy sauce, vinegar and salt.
3. Heat 2 Tblsp. oil. Add cabbage and stir-fry until translucent but still crisp (about 3 minutes). Transfer to a bowl.
4. Heat remaining 1 Tblsp. oil. Add brown sugar-soy mixture and cook, stirring, until sugar dissolves. Then pour over cabbage and toss.
5. Transfer to tightly covered container and refrigerate overnight.
6. Variations: For the white cabbage, substitute red cabbage. For the wine vinegar, substitute cider vinegar.
7. In step 2, add 1/2 teaspoons hot pepper flakes.

white cabbage, brown sugar, soy sauce, wine vinegar, salt, oil, oil

Taken from www.food.com/recipe/chinese-pickled-cabbage-385542 (may not work)