1 pound red cabbage
2 tablesp. peanut or corn oil
2 tyablesp. soy sauce
2 tablesp. wine vinegar
1 tablesp. brown sugar
1/4 teasp. monosodium glutamate
1 dried red pepper
Wash cabbage and cut into 1″ squares
heat 1 tablesp. oil in a frying pan over a high flame and stir cabbage. Removefrom flame as soon as all pieces of cabbage are coated with oil. Put cabbage into mixing bowl.
In the same frying pan, heat the remaining tablesp. of oil, 2 tablesp. soy sauce, 2 tablesp. wine vinegar, 1 tablesp. brown sugar, 1/4 teasp. monosodium glutamate and the dried red pepper. When this mixture begins to boil, pour it over the cabbage. Stir well.
Weight it down with a dish of water and store overnight in the refrigerator so that cabbage will absorb flavor of other ingredients.
TIPS: It is important not to overcook cabbage so that it will retain it’s crunchiness. The red pepper gives a slight peppery taste to this dish, but should not be eaten alone because—well, it’s very peppery!