Cabbage Tsukemono

• 1 cup water
• 1 cup sugar
• ¼ cup vinegar
• ¼ cup Hawaiian salt
• ¼ cup sherry
• 1 tsp. monosodium glutamate
• 1 medium size head cabbage (cut up about 1 inch)

Boil all ingredients except cabbage together until salt is dissolved. Let cool a little while and pour over cabbage. Press cabbage down after pouring syrup and let stand in refrigerator overnight.