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| 3 | pounds | napa cabbage | 1 head |
| 2 | tablespoons | garlic | chopped |
| 1 | tablespoon | ginger | peeled chopped |
| 2 | tablespoons | fish sauce | Asian |
| 2 | teaspoons | white vinegar | distilled |
| 1 | cup | scallions, spring or green onions | chopped, about 1 bunch |
| 3 | tablespoons | sesame seeds | toasted and crushed with side of heavy knife |
| 3 | tablespoons | red pepper flakes | coarse Korean hot |
Quarter cabbage lengthwise, then cut crosswise into 2-to 3-inch pieces.
Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours.
Rinse cabbage well, then drain.
Squeeze out excess water with your hands and transfer to a large bowl.
Purée garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage.
Add scallions, sesame seeds, and red-pepper flakes and toss to coat.
Peel pear, then grate on large holes of a box grater (avoid core and seeds).
Add to cabbage mixture and toss well.
Marinate at least 1 hour.
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After dinner is over with, it’s time for a nice period of relaxation. It could be called a nap, but not everyone sleeps right away....
the cake was very easy to make, but for the icing you need to use 7tb of evaporated milk instead of 5tb.