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. VARIATIONS: For the white cabbage, substitute red cabbage. For the wine vinegar, substitute cider vinegar. In step 2, add 1/2 teaspoon hot pepper flakes. From
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 8|
|Calories from Fat: 32 (36%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 85.7mg||3 %|
|Potassium 213.6mg||6 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 10.8g|
|Protein 1.6g||2 %|
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Calories per serving: 88
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