Hot and Sour Chinese Cabbage

Submitted by PalatablePastime

"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."

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 head chinese napa cabbage
• 29.58 ml coarse salt
• 14.79 ml minced ginger
• 14.79 ml red pepper flakes
• 78.78 ml red wine vinegar
• 78.78 ml rice wine vinegar
• 177.44 ml sugar or 177.44 ml Splenda granular
• salt (to taste)
• 5 dried red chilies
• 3.69 ml szechuan peppercorns, ground and sifted
• 29.58 ml peanut oil
• 14.79 ml sesame oil

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.

Reviews

[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!

 

[Queen Dragon Mom]

Made this to accompany an asian-style chicken recipe. It truly is delicious, not too spicy, either. The flavor of the cabbage is really complimented by the combination of other flavors. I added a garnish of tamari-sesame roasted almonds for extra crunch. Thanks for this one.

 

[Hannelu]

We enjoyed this a lot and it really was a different style to an often boring vegetable