Marinated Chinese Cabbage
1. Separate the leaves of the cabbage. Trim away the leafy part from the stems. (Reserve the leafy parts for use in salads, soups or stirfry dishes.) Cut stems crosswise into 2 inch sections. Cut these sections lengthwise with the grain into narrow matchstick strips. You should have about 8 cups of cabbage strips.
Return cabbage to the mixing bowl.
4. Put the vinegar and sugar in a small saucepan and bring to a boil. Pour over the cabbage. Cover and let stand for 30 minutes.
5. Strain the liquid from the cabbage and pour it back into the saucepan.