Sweet and Sour Cabbage
Tender cabbage leaves tossed in a glossy sweet and sour glaze. This quick side dish delivers bright, tangy flavor with just the right amount of caramelized sweetness.
Story
A humble vegetable transforms into something spectacular with this simple technique. The cabbage holds its slight crunch even after being coated in that luscious sauce.
Ingredients
napa cabbage
1 medium head (about 1 lb)
chicken or vegetable broth
2 cups
sugar
3 tablespoons
salt
1 teaspoon
white pepper
1/2 teaspoon
white vinegar
2 tablespoons
vegetable oil
1 tablespoon
Instructions
1
Prep the cabbage
Separate the cabbage leaves and tear them into bite-sized pieces. You want irregular shards rather than precise cuts—they'll hold the sauce better.
2
Blanch and refresh
Bring the broth to a vigorous boil. Drop in the cabbage pieces and let them cook for about 30 seconds. You want them just softened but still crisp. Drain and rinse immediately under cold water to stop the cooking.
3
Make the sauce
In a clean pan, combine the sugar with 1/2 cup of water. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns lightly amber—about 3 to 4 minutes.
4
Season and finish
Add salt and white pepper to the caramelized sugar mixture. Toss in the blanched cabbage and give everything a good stir. Remove from heat and drizzle in the white vinegar, tossing rapidly to coat evenly. The sauce should cling to each leaf.
