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Sweet-and-sour Napa cabbage from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • soy sauce
  • carrots
  • fresh ginger
  • distilled vinegar
  • dried red pepper flakes
  • napa cabbage

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Notes about this recipe

  • Laura on November 23, 2014

    Pg. 583. This was very good! A lot of prep involved with all the chopping, but after that, everything came together very quickly. I used a Savoy cabbage because I didn't have a Napa. Otherwise, followed the directions as written. I cooked the cabbage just until crisp-tender, so it was still very much intact and recognizable. I'd make this again anytime.

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