Double Cabbage Tsukemono
Ingredients
Instructions
- Chop both kinds of cabbage to about 1 1/2-inch pieces.
- Put into a pan and add salt.
- Let stand 30 to 60 minutes.
- After setting, squeeze the vegetables out.
- In a small pot, bring to a boil the brown sugar, vinegar and shoyu.
- Cool the sauce a little and pour over the vegetables.
Nutrition & Diet Analysis (per serving)
112
kcal
6% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).