Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Pickled Napa Cabbage 5.0 (1) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Trending Videos Close this video player Prep Time: 15 mins Total Time: 2 hrs Servings: 4 Pickling this cabbage gives you a fresh twist on sauerkraut. Ingredients ½ medium napa cabbage (about 1 pound), sliced crosswise ¼ inch thick 1 English cucumber, halved, seeded, and thinly sliced on the diagonal 1 medium onion, halved and thinly sliced 1 cup white-wine vinegar ¼ cup sugar ¼ cup coarse salt Directions In a large heatproof bowl, combine cabbage, cucumber, and onion. In a medium saucepan, combine 1 1/2 cups water, vinegar, sugar, and salt; bring to a boil, stirring to dissolve salt and sugar. Immediately pour over vegetables; using a dinner plate, press down on vegetables until they are submerged. Let cool to room temperature; transfer vegetables and liquid to an airtight container, and refrigerate up to 2 weeks. Use as you would sauerkraut or pickles, such as in Open-Face Ham Reuben Sandwiches. Originally appeared: Everyday Food, January/February 2007 Rate It PRINT