Recipe by Kelly Jameson
"This is a tasty side dish for any meal. Goes especially good with chicken or pork."
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light soy sauce
1 small head
red cabbage, cored and shredded
I love this recipe and can't ger enough even though my family can live without it. I did have to reduce the light soy sauce to 1/8 cup.
I did not particularly like this recipe. I had halved the liquid because I had only half a cabbage and it wasn't that great...still a bit too much liquid. I felt there was too much soy sauce. I think it might be good with the Balsamic Vinegar and olive oil and just a drizzle of soy but that's probably a personal taste preference. I love raw cabbage and I thought it tasted better raw then this recipe/combination. I might try it again but use less soy and see if that makes a difference for us. Thanks!
So Simple but so tasty. I add a lil Sesame Oil, it gives it a great flavor.
I thought that this was a very tasty recipe for cabbage. In future I might use rice wine vinegar instead of balsamic, but I think the recipe works very well as is.
My boyfriend and I love this recipe. All the measurements are perfect, and we add a little sesame oil as another reviewer suggested. We like to steam the cabbage slightly before tossing.
I loved this as is and then added a couple of dashes of habanero hot sauce to kick it up - I will keep making this with the hot sauce.
absolutey delicious...added some sesame seeds and served with fish and garlic bread and white wine...
Excellent and easy recipe. I did add some salt, ground black pepper and cumin seeds. Served with fish, we all had seconds of this salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Red Cabbage
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 83
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