Instructions: 1. Separate mustard cabbage leaves and cut across the grain in 1/2-inch sections.

2. Place sugar, water and vinegar in a deep pan. Bring to a boil over high heat, stirring until sugar dissolves.

3. Add cabbage. Bring to a boil again, stirring gently. Remove from stove and stir in salt and sherry.

4. Let cool. Then transfer to a tightly covered container and refrigerate overnight.

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