Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- mustard cabbage
- ¼ cup Hawaiian salt (or kosher salt or rock salt)
- water
- ⅓ cup vinegar
- ⅓ cup soy sauce
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp ajinomoto (msg)
Directions
Slice mustard cabbage.
Soak 20 minutes with Hawaiian salt (kosher salt or rock salt is a good sub) and some water.
Combine vinegar, soy sauce, sugar, salt and ajinomoto.
Heat mixture.
Squeeze cabbage dry.
While still hot, pour mixture over cabbage and soak.
Soaking time depends on your taste.
Store in the refrigerator.
Category:Cathy's Recipes
Category:Japanese Snacks
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Category:Pickle Recipes