Kimchi like vegetables

Name: Kimchi like vegetables Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Cabbage napa 1.5 cup; Carrots raw .25 cup grated; Radishes 3 medium (3/4 to 1 dia); Onions raw 1.5 slice large (1/4 thick); Cucumber (peeled) .5 cup pared chopped; Regina Fine White Wine Vinegar 2 tbsp; Progresso Balsamic Vinegar 1 tbsp; Ginger ground 1 tsp; Garlic 3 tsp; *McCormick Red Pepper Flakes 1 oz

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 2

Ingredients

Cabbage, napa, 1.5 cup Carrots, raw, .25 cup, grated Radishes, 3 medium (3/4" to 1" dia) Onions, raw, 1.5 slice, large (1/4" thick) Cucumber (peeled), .5 cup, pared, chopped Regina Fine White Wine Vinegar, 2 tbsp Progresso Balsamic Vinegar, 1 tbsp Ginger, ground, 1 tsp Garlic, 3 tsp *McCormick Red Pepper Flakes, 1 oz

Directions

I used leftover, already cooked cabbage cooked in water with about a teaspoon of soy or terryaki sauce. ( I left the liquid that I originally cooked the cabbage in, right in the pan with the cabbage) Add the cabbage to a pot. Then to the cabbage I added pre-shredded carrots. Then chunck up some cucumber adding to cabbage mixture. Slice up a good slice or two of onion, and 3 radishes. Add vinegars, ginger, garlic and red pepper. Put pot/pan of veggies on stove and cook until desired doneness. Salt and pepper as you wish. I didn't add salt. You can thicken the broth if you wish with either corn starch and water, or with rice flour.

Serving Size: about 2 1-cup servings.

Number of Servings: 2

Recipe submitted by SparkPeople user DABERDO57.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 45.7
Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 23.6 mg
Total Carbs: 10.6 g
Dietary Fiber: 1.4 g
Protein: 1.9 g

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