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oriental pickled cabbage


my wife an i love the pickled cabbage served as an appetizer at our favorite chinese restaurant. this is our version of the cabbage. prep time does not include overnight setting time


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  • Carbohydrates: 80.7
  • Fats: 0.0
  • Dietary Fiber: 52.0
  • Minerals: 1.0
  • Proteins: 5.0
  • Vitamins: 0.0
  • Water: 5.0


  1. Roast szechuan peppercorns in a small dry saucepan over medium heat for about 5 minutes
  2. Unil fragrant
  3. Add all remaining ingredients
  4. Except the cabbage
  5. And simmer for 20 minutes
  6. Pour over cabbage in a bowl with a fitted lid
  7. Remove peppers unless you want the cabbage to be really hot
  8. Refrigerate overnight
  9. At least
  10. Until ready to use
  11. Serve with any oriental meal
  12. Or eat as a snack anytime
  13. Keeps in the fridge for a couple weeks or longer

Step 7

Total Time in Minute 30

Ingredients Count 8

cooking oriental pickled cabbage

See More Relate Photo


Distilled white vinegar

Rice wine vinegar

Dried hot peppers

Szechuan peppercorns

Fresh ginger


Garlic granules


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