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Source in .scx format of Chinese Red Cabbage Salad

<?xml version="1.0" encoding="UTF-8" standalone="yes"?>
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<Recipe recipeId="84753" locale="en">
<RecipeHeader>
<RecipeTitle>Chinese Red Cabbage Salad</RecipeTitle>
<Category>Chinese|Vegetable|Vegetarian</Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime>20 minutes</PrepTime>
<TotalTime></TotalTime>
<Source> The Pleasures of Chinese Cooking, Grace Zia Chu, reprinted 1975</Source>
</RecipeHeader>
<IngredientList>
<IngredientText>
Ingredients</IngredientText>
<Ingredient id="1123" quantity="1.0" unit="lb" comment="red" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 pound</IngredientQuantity>
<IngredientItem>red cabbage</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1384" quantity="2.0" unit="tbsp" comment="" defaultState="true" weightGram="9.125" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 tablespoons</IngredientQuantity>
<IngredientItem>peanut</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="699" quantity="0.0" unit="" comment="alternative" defaultState="false" weightGram="0.0" included="false" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>corn oil</IngredientItem>
<IngredientComment>alternative</IngredientComment>
</Ingredient>
<Ingredient id="717" quantity="2.0" unit="tbsp" comment="" defaultState="true" weightGram="16.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 tablespoons</IngredientQuantity>
<IngredientItem>soy sauce</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="723" quantity="2.0" unit="tbsp" comment="" defaultState="true" weightGram="14.9" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 tablespoons</IngredientQuantity>
<IngredientItem>wine vinegar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1790" quantity="1.0" unit="tbsp" comment="" defaultState="true" weightGram="9.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 tablespoon</IngredientQuantity>
<IngredientItem>brown sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1825" quantity="0.25" unit="tsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/4 teaspoon</IngredientQuantity>
<IngredientItem>monosodium glutamate</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="746" quantity="1.0" unit="" comment="dried, optional" defaultState="false" weightGram="0.0" included="false" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1</IngredientQuantity>
<IngredientItem>dried red pepper</IngredientItem>
<IngredientComment>(optional)</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Preparation

Wash cabbage and cut into 1&quot; squares.

Cooking Procedures

Heat 1 tablespoon oil in a frying pan over a high flame and stir fry the cabbage. Remove from flame as soon as all the pieces of cabbage are coated with oil. Put cabbage into mixing bowl.

In the same frying pan, heat the remaining tablespoon of oil, 2 tablespoons soy sauce, 2 tablespoons wine vinegar, 1 tablespoon brown sugar, 1/4 teaspoon monosodium glutamate and the dried red pepper. When this mixture begins to boil, pour it over the red cabbage. Stir well.

Weigh it down with a dish of water and store overnight in the refrigerator so that cabbage will absorb flavor of other ingredients. Serve cold.

Tips

It is important not to overcook cabbage so that it will retain its crunchiness. The red pepper gives a slight peppery taste to this dish.
</RecipeText>
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