• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Hot and Sour Cabbage

  • Recipe Submitted by on

Category: Vegetables, Chinese

 Ingredients List

  • 1 lb Green or red cabbage; or a
  • -combination
  • 3 tb Vegetable oil
  • 1 Clove garlic; minced
  • 1 Dried red chilie; chopped
  • 1/2 ts Szechuan peppercorns


1 1/2 tb Sugar
1 1/2 tb Soy sauce
1 1/2 tb Rice vinegar
1 ts Sesame oil
1/2 ts Salt
1/2 ts Potato or cornstarch

1. Cut off base of cabbage; remove tough outer leaves. Quarter cabbage; cut
out core. Cut leaves into approximately 1 x 1 1/2-inch pieces. There should
be about 4 cups of cabbage. 2. Combine seasoning liquid in a bowl. 3. Heat
wok on high heat. Add oil; when hot, add garlic, chilies (including seeds),
and peppercorns and cook a few seconds. Add cabbage; toss for 1 to 2
minutes or until color brightens from pale green to bright green or deep
purple to vivid red. Do not overcook. 4. Stir seasoning liquid into wok;
toss a few seconds to combine. Immediately remove to a serving dish.

Simple to prepare, this crisp and crunchy vegetable is delectable and quite
stunning in appearance, whether you use all-green or all-red cabbage or a
combination of the two (not Chinese cabbage in this case). The secret is
not to overcook the cabbage; add the sauce and remove it from the wok as
soon as the color heightens. Serves 4 to 6.

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