1. Discard tough outer leaves and core of cabbage. Cut in 1-inch cubes.

2. Combine brown sugar, soy sauce, vinegar and salt.

3. Heat oil. Add cabbage and stir-fry until translucent but still crisp (about 3 minutes). Transfer to a bowl.

4. Heat remaining oil. Add brown sugar-soy mixture and cook, stirring, until sugar dissolves. Then pour over cabbage and toss.

5. Transfer to a tightly covered container and refrigerate overnight.

For the wine vinegar, substitute cider vinegar.

In step 2, add 1/2 teaspoon hot pepper flakes.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.