Sweet and Sour Cabbage
A traditional Zhejiang dish made with shredded napa cabbage that is first pickled, then tossed in a sweet and sour sauce, and finished with a drizzle of hot Sichuan peppercorn oil for a crisp, tangy, and refreshing flavor.
Story
This iconic Zhejiang recipe celebrates simple, bright flavors, where fresh napa cabbage is gently cured to draw out its natural sweetness, paired with a zesty sweet and sour base and a hint of warm, aromatic peppercorn oil for a crisp, refreshing taste that works perfectly as a light side dish or quick meal component.
Ingredients
Napa cabbage (remove old leaves, shred, salt and marinate then squeeze out excess water)
300g
fine salt (for marinating cabbage)
a pinch
white sugar
to taste / as needed
white vinegar
to taste / as needed
dried chili (shredded)
to taste / as needed
ginger (shredded)
to taste / as needed
Sichuan peppercorns (fry until fragrant, remove and discard)
to taste / as needed
peanut oil
to taste / as needed
Instructions
1
Step 1
Remove the old leaves from the napa cabbage and cut it into shreds. Cut the ginger into shreds. Cut the dried chili peppers into shreds.
2
Step 2
Take a basin, add the shredded napa cabbage and a small amount of salt, marinate for about 20 minutes, squeeze out the excess water, then transfer the shredded cabbage to a separate clean basin.
3
Step 3
Place the pot on the stove, add a small amount of water, then add white vinegar and sugar to make a sweet and sour sauce, pour it over the shredded cabbage, stir to mix well, then top with shredded ginger and shredded dried chili peppers.
4
Step 4
Wash the pot and heat it, add peanut oil. Add Sichuan peppercorns and fry until fragrant, remove the peppercorns and discard, then immediately pour the hot peppercorn oil over the chili and ginger shreds, stir to mix right away, then you can plate and serve.
