- 2 cups of finely shredded green cabbage
- 1/2 tsp. salt
- 1 tsp. of veitnamese fish sauce
- 1/2 cup white or rice vinegar
- Few drops of soya sauce
Combine everything in a saucepan.
Cover and cook for 5 to 10 minutes, until the cabbage is cooked but still crunchy.
I invented this for a boy who loves sauerkraut on his hot dog. It takes five minutes to make. the fish sauce helps to recreate the fermented taste of the real thing.
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