Kimchi like vegetables

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

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.