DWACON wrote:
> Anyone got a recipe?
>
> Just from taste, I gather it contains vinegar, sugar and ginger to pickle
> the raw cabbage.
>
> Am I close?

I don't think the dish is so universally served that we necessarily
know what you are referring to, but here is a sweet and sour cabbage
dish that may be close, from the highly recommended "Breath of a Wok"
by Grace Young:

Sweet and Sour Cabbage

Mix together and set aside:
1 TB Shao Xing rice wine or dry sherry
1 TB soy sauce
3 tsp Chinkiang (Chinese black) vinegar, or balsamic
2 tsp sugar
1 tsp salt
1/2 tsp cornstarch

Mince 2 TB fresh ginger.
Slice 1 lb. Napa (Chinese) cabbage cosswise, thinly.
Slice 1 cup carrots, thinly (optional).
Mince 2 TB scallions.

Heat a heavy pan or wok over high heat. Add 2 TB oil, then stirfry the
ginger a few seconds, then add the cabbage (and optional carrots, if
using). Stirfry until cabbage is just limp, about 2 minutes. Stir in
the liquid mixture, stir constantly for about 30 seconds. Sprinkle
with scallions and serve immediately.

Note: the Chinkiang vinegar is worth an excursion to an Asian market
to find. -aem