Hot And Sour Chinese Cabbage

• 1 head chinese napa cabbage
• 2 tablespoons coarse salt
• 1 tablespoon minced ginger
• 1 tablespoon red pepper flakes
• 1/3 cup red wine vinegar
• 1/3 cup rice wine vinegar
• 3/4 cup sugar or 3/4 cup Splenda granular
• salt (to taste)
• 5 dried red chilies
• 3/4 teaspoon szechuan peppercorns, ground and sifted
• 2 tablespoons peanut oil
• 1 tablespoon sesame oil

1. Remove core from cabbage; shred.shred cabbage.
2. Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain.
3. In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
4. Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
5. Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
6. Stir in toasted sesame oil and then chill until needed.

cabbage, coarse salt, ginger, red pepper, red wine vinegar, rice wine vinegar, sugar, salt, red chilies, szechuan peppercorns, peanut oil, sesame oil

Taken from www.food.com/recipe/hot-and-sour-chinese-cabbage-30521 (may not work)