Hot & Sour Cabbage (Suan La Bai Cai) Recipe

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2 votes | 4099 views

Adapted from Cecilia Chiang's "The Seventh Daughter"

 
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Ingredients

Cost per recipe $0.60 view details

Directions

  1. In a small bowl, stir together the vinegar and sugar until the sugar dissolves.
  2. Heat half of the peanut oil in a large wok or skillet over high heat until the oil just begins to shimmer. Add the remaining 1 tablespoon of salt and toss in half of the chiles, stirring about 10 seconds. Add half of the cabbage, tossing and stirring for about 1 minute, or until the cabbage has just begun to wilt and is combined with the hot oil. Stir in half of the vinegar mixture and half of the chili oil and cook for 30 seconds. The whole process should take no longer than 2 minutes.
  3. Turn the cabbage out into a large bowl. Return the wok or skillet to the heat. Repeat the cooking process with the remaining cabbage and add it to the bowl with the first batch.
  4. Put the cabbage in 1 large or several smaller containers that will hold it snugly and keep it submerged in the liquid. Refrigerate for up to 2 weeks. Bring to room temperature before serving.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 319g
Calories 750  
Calories from Fat 211 28%
Total Fat 23.43g 29%
Saturated Fat 9.8g 39%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 14002mg 583%
Potassium 595mg 17%
Total Carbs 126.87g 34%
Dietary Fiber 5.7g 19%
Sugars 114.09g 76%
Protein 9.79g 16%
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