Szechuan Sweet & Sour Cabbage

yum

Ready In:
2hrs 1min
Serves:
Units:

ingredients

directions

  • Split cabbage in two.
  • Remove core and shred cabbage.
  • Place shredded cabbage on large plate and toss with salt cover with paper towels.
  • Place a heavy, flat weight over towels and let stand for 2 hours.
  • Squeeze liquid from cabbage. Stir-fry ginger in hot oil.
  • Turn off heat.
  • Add vinegar and sugar.
  • Turn heat to low and stir until sugar dissolves.
  • Add scallions and cilantro. Stir 30 seconds.
  • Turn off oil and add chili oil and sesame oil.
  • Pour sauce over the cabbage and toss well.
  • Serve at room temperature. Will last 3 days refrigerated.
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