Recipe courtesy of Curtis Aikens
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Cut the top off Chinese cabbage and reserve for another use. Trim the base of the cabbage, discard, and then cut the remaining cabbage into 2-inch slices. Place cabbage slices in a bowl and add garlic, chilies, sugar and salt. Stir to combine. Spoon or pour into a jar and seal. Let sit in the refrigerator for 3 days.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Pickled Cucumber and Cabbage

Recipe courtesy of Gourmet Magazine

Pickled Cucumber and Red Cabbage

Recipe courtesy of Gourmet Magazine

Cabbage Pickle (Baechu Kimchi)

Recipe courtesy of David Rosengarten

Pickled Red Cabbage with Cranberries and Apple

Recipe courtesy of Erin Zircher

Danish Meatball Burgers with Pickled Red Cabbage

Recipe courtesy of Cynthia Wilson

Salvadoran Pulled Pork Pupusas with Pickled Cabbage

Deviled Skillet Chicken and Pickled Cabbage and Red Onion Slaw

Recipe courtesy of Rachael Ray

Sweet and Sour BBQ Chicken Sliders with Pickled Chinese Cabbage and Carrots

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword

          Latest Stories