Hot and Sour Cabbage (Printable)

Vibrant Chinese-inspired stir-fry with crisp cabbage in tangy, spicy sauce. Ready in just 20 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage (about 1.75 lbs), cored and thinly sliced
02 - 1 medium carrot, julienned
03 - 3 scallions, sliced diagonally
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced

→ Sauce

06 - 2 tablespoons soy sauce or tamari
07 - 2 tablespoons rice vinegar
08 - 1 tablespoon chili paste or chili garlic sauce
09 - 1 teaspoon sugar
10 - 1 teaspoon toasted sesame oil

→ Seasonings and Oil

11 - 2 tablespoons vegetable oil
12 - 0.5 teaspoon freshly ground black pepper
13 - 0.5 teaspoon salt, or to taste

→ Garnish

14 - 1 teaspoon toasted sesame seeds
15 - Additional sliced scallions

# How To Make It:

01 - In a small bowl, whisk together soy sauce, rice vinegar, chili paste, sugar, and sesame oil. Set aside.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat.
03 - Add garlic and ginger, stir-frying for 30 seconds until fragrant.
04 - Add sliced cabbage and carrot. Stir-fry for 3 to 4 minutes until the vegetables are just beginning to wilt but remain crisp.
05 - Pour in the prepared sauce and toss to coat evenly. Stir-fry for another 2 to 3 minutes until the cabbage is tender-crisp.
06 - Add black pepper, salt, and scallions. Stir well and cook for 1 more minute.
07 - Transfer to a serving dish. Garnish with toasted sesame seeds and extra scallions, if desired. Serve hot.

# Expert Suggestions:

01 -
  • It takes twenty minutes start to finish, and half of that is just chopping.
  • The balance between sour, spicy, and savory is so good you might forget youre eating cabbage.
  • It works as a side dish but honestly shines as the main event over rice.
  • You can adjust the heat without losing any of the flavor complexity.
02 -
  • Do not crowd the pan or the cabbage will steam instead of stir fry, and you will lose that essential crispness.
  • Taste the sauce before adding it to the pan because some chili pastes are much saltier or spicier than others.
  • If your cabbage releases too much water, turn the heat up and let it evaporate quickly instead of simmering in liquid.
03 -
  • Use the hottest burner you have and don't stir too often, letting the cabbage get a little char on the edges for extra flavor.
  • Prep all your ingredients before you start cooking because once the pan is hot, everything moves fast and there's no time to chop.
  • If you don't have a wok, use the largest skillet you own so the vegetables have room to breathe and actually fry instead of steam.
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