Hot and Sour Chinese Cabbage

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: 55 mins
• Serves: 6-8

Ingredients

• 1  head  chinese napa cabbage
• 2  tablespoons coarse salt
• 1  tablespoon  minced ginger
• 1  tablespoon red pepper flakes
• 1⁄3 cup red wine vinegar
• 1⁄3 cup  rice wine vinegar
• 3⁄4 cup sugar or 3⁄4 cup Splenda granular
•  salt (to taste)
• 5  dried red chilies
• 3⁄4 teaspoon szechuan peppercorns, ground and sifted
• 2  tablespoons  peanut oil
• 1  tablespoon  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.