Hot and Sour Cabbage

Experience a vibrant Chinese-inspired stir-fry featuring crisp cabbage in a tangy, spicy sauce. This Hot and Sour Cabbage is the perfect side dish for waking up any meal with bold, authentic flavors and a satisfying crunch that comes together in just 20 minutes.

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The key to this dish is the high-heat stir-fry technique, which allows the cabbage to soften slightly while retaining its structural bite. Combined with fresh aromatics like ginger and garlic, it creates a profile that is both refreshing and deeply savory.

Ingredients

• 1 medium head green cabbage (about 800 g), cored and thinly sliced
• 1 medium carrot, julienned
• 3 scallions, sliced diagonally
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon chili paste or chili garlic sauce
• 1 teaspoon sugar
• 1 teaspoon toasted sesame oil
• 2 tablespoons vegetable oil
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon toasted sesame seeds (optional garnish)
• Additional sliced scallions (optional garnish)

Instructions

Step 1

In a small bowl, whisk together soy sauce, rice vinegar, chili paste, sugar, and sesame oil. Set aside.

Step 2

Heat vegetable oil in a large wok or skillet over medium-high heat.

Step 3

Add garlic and ginger, stir-frying for 30 seconds until fragrant.

Step 4

Add sliced cabbage and carrot. Stir-fry for 3–4 minutes until the vegetables are just beginning to wilt but remain crisp.

Step 5

Pour in the prepared sauce and toss to coat evenly. Stir-fry for another 2–3 minutes until the cabbage is tender-crisp.

Step 6

Add black pepper, salt, and scallions. Stir well and cook for 1 more minute.

Step 7

Transfer to a serving dish. Garnish with toasted sesame seeds and extra scallions, if desired. Serve hot.

Zusatztipps für die Zubereitung

For the best results, ensure your wok or skillet is properly preheated before adding the vegetables. If you prefer a milder flavor, you can swap the green cabbage for Napa cabbage, which has a softer leaf and gentler taste.

Varianten und Anpassungen

For those who enjoy extra heat, feel free to add more chili paste or a pinch of red pepper flakes during the stir-fry. You can also increase the vegetable variety by adding sliced mushrooms or bell peppers along with the cabbage and carrots.

Serviervorschläge

This Hot and Sour Cabbage pairs exceptionally well with a side of fluffy steamed white rice. It also serves as a fantastic, zesty accompaniment to grilled meats such as chicken, pork, or beef.

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With its vibrant colors and zingy sauce, this dish is sure to become a favorite in your kitchen. Simple, fast, and incredibly flavorful, it brings the essence of traditional stir-fry to your dinner table with ease.

Recipe FAQs

→ Can I make this less spicy?

Yes, you can easily adjust the heat by reducing the amount of chili paste or omitting it entirely. For a very mild version, you can substitute a small amount of sweet chili sauce.

→ What's the best way to get tender-crisp cabbage?

The key is to cook the cabbage over medium-high heat quickly, stirring frequently. You want it to soften slightly but still retain some bite. Avoid overcooking, which can make it mushy.

→ Can I add other vegetables?

Absolutely! Sliced bell peppers, mushrooms, snow peas, or broccoli florets would all work well. Add them with the cabbage or slightly before, depending on their cooking time, to ensure they are cooked to your desired tenderness.

→ Is this suitable for meal prep?

This dish reheats well. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For best texture, gently reheat in a pan rather than a microwave, though microwave reheating is also an option.

→ What can I serve this with?

It's excellent as a side dish for steamed rice, noodles, grilled chicken, fish, or tofu. Its bold flavors make it a versatile accompaniment to many main courses.

→ Can I use different types of cabbage?

While green cabbage is classic, Napa cabbage offers a milder flavor and cooks even faster. Red cabbage can also be used, but it might take a bit longer to soften and can dye the sauce slightly.