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Hot & Sour Cabbage

Hot & Sour Cabbage recipe image
This Hot & Sour Cabbage is a vibrant, quick-cooking side dish that brings the bold flavors of Chinese home-style cooking to your table. The natural sweetness of the shredded cabbage balances beautifully with the sharp tang of cider vinegar and the heat from fresh peppers. A touch of brown sugar and soy sauce creates a glossy, savory-sweet glaze that coats every bite. It&# 226;ÂÂs incredibly easy to make with pantry staples and fresh vegetables, making it an ideal weeknight dinner companion. Serve it alongside rice or noodles for a complete, comforting meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 256.3
Dietary: Vegan, Vegetarian
Description
This Hot & Sour Cabbage is a vibrant, quick-cooking side dish that brings the bold flavors of Chinese home-style cooking to your table. The natural sweetness of the shredded cabbage balances beautifully with the sharp tang of cider vinegar and the heat from fresh peppers. A touch of brown sugar and soy sauce creates a glossy, savory-sweet glaze that coats every bite. It&# 226;ÂÂs incredibly easy to make with pantry staples and fresh vegetables, making it an ideal weeknight dinner companion. Serve it alongside rice or noodles for a complete, comforting meal.
Ingredients
  • 1/2 medium Head of cabbage, shredded
  • 4 hot Peppers, seeds removed and sliced
  • 2 tablespoon Soya sauce
  • 2 tablespoon Cider vinegar
  • 2 tablespoon Brown sugar
  • 1/2 cup Water
  • 2 tablespoon Oil
  • to taste Salt and Pepper
Directions
  1. 1
    Shred the cabbage and set aside.
  2. 2
    Remove seeds from the hot peppers and slice them thinly.
  3. 3
    In a small bowl, mix the soy sauce, cider vinegar, brown sugar, water, salt, and pepper.
  4. 4
    Heat the oil in a wok or large skillet over high heat until it begins to smoke.
  5. 5
    Add the sliced hot peppers and stir-fry for about 30 seconds.
  6. 6
    Add the shredded cabbage to the wok and stir thoroughly to combine with the peppers.
  7. 7
    Stir-fry the cabbage and peppers for about 2 minutes until the cabbage begins to wilt.
  8. 8
    Pour the sauce mixture over the cabbage and stir well to coat evenly.
  9. 9
    Cover the wok and reduce heat to medium-low. Cook for 8-10 minutes.
  10. 10
    Lift the cover occasionally to stir the mixture and ensure even cooking.
  11. 11
    Serve hot while the cabbage is still tender-crisp.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 256.3kcal
% Daily Value *
Total Fat 3.4g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 58.1mg3%
Total Carbohydrate 65.1g22%
Dietary Fiber 25.4g102%
Sugars 3.4g
Protein 14.3g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use green or Napa cabbage for best results. Green cabbage holds its crunch better, while Napa cabbage becomes softer and sweeter.

Adjust the number of hot peppers based on your desired spice level. Serrano or jalapeño peppers work well here.

For a gluten-free version, ensure you use tamari instead of regular soy sauce.

This dish is best served immediately. If reheating, add a splash of water to restore moisture.

Keywords: cabbage, stir-fry, hot, sour, chinese, vegan, side dish, peppers, soy sauce, vinegar, quick dinner, vegetable, wok, spicy, healthy, budget-friendly, gluten-free option
Read it online: https://www.chefs-mate.com/recipe/hot-sour-cabbage-2/