Prep 10 mins
Cook 20 mins
My wife an I love the pickled cabbage served as an appetizer at our favorite Chinese restaurant. This is our version of the cabbage. Prep time does not include overnight setting time
- 3⁄4 cup distilled white vinegar
- 3⁄4 cup rice wine vinegar
- 4 whole dried hot peppers
- 1 teaspoon szechuan peppercorns
- 6 -7 slices fresh ginger, lightly crushed (Quarter-size)
- 2 tablespoons sugar
- 1⁄2 teaspoon garlic granules
- 1 small cabbage, cored and coarsely chopped,broken apart
- Roast Szechuan peppercorns in a small DRY saucepan over medium heat for about 5 minutes, unil fragrant.
- Add all remaining ingredients, except the cabbage, and simmer for 20 minutes.
- Pour over cabbage in a bowl with a fitted lid.
- Remove peppers unless you want the cabbage to be really hot.
- Refrigerate overnight, at least, until ready to use.
- Serve with any oriental meal, or eat as a snack anytime.
- Keeps in the fridge for a couple weeks or longer.
This is very similar to an amuse bouche my local Hunan restaurant serves ... and is one of my favorite dishes. I agree with the prior comment, preferring crushed, minced garlic to garlic granules, but that's a matter of convenience -- the taste and flavor are the same. This is incredibly easy to make and is addicting. As Toby Jermain noted, this is excellent accompanying dishes, but also as an appetizer or as part of a "pickles course".
This was very good! I used whole garlic cloves (about four) instead of the granules and this was really good! Thanks!