SPICED CABBAGE

          1 pound cabbage                   1 tsp salt
          2 tbsp sugar                      ¼ tsp cayenne
          2 tbsp rice wine vinegar          1 tbsp peanut oil
          1 tbsp soy sauce                  

Cut cabbage into 1 to 1-½ inch bite-sized pieces. In a small bowl, mix the sugar, vinegar, soy sauce, salt, and cayenne.

Heat a 10-inch skillet on high; pour in the oil, tilt to coat the pan, and turn heat down to moderate. Add the cabbage and stir-fry for two to three minutes, making sure all the cabbage is coated with oil.

Remove from heat and stir in the sugar-vinegar mix. Transfer to a serving dish. Serve lukewarm or chilled.

Adapted from “Foods of the World: Chinese Cooking” (1968). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!