Hot and Sour Chinese Cabbage

READY IN: 55mins
Recipe by Sue Lau

Piquant, spicy, tart and sweet, this is like a bit of sweet/sour kimchee, only Chinese style (numbing peppercorns instead of a chili paste), served at room temperature or chilled. Modified recipe 2/11/13 with a much improved result.

Top Review by Tea Girl

This was so good that we managed almost the whole thing between the two of us. I like extra spicy flavour from the chili/peppercorn oil. It was the perfect amount both hot and sour, bold but not overpowering. I'll make this again in future. Thanks for sharing!

Ingredients Nutrition

Directions

  1. Remove core from cabbage; shred.shred cabbage.
  2. Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain.
  3. In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
  4. Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
  5. Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
  6. Stir in toasted sesame oil and then chill until needed.

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