Hot and Sour Cabbage

My neighbor once knocked on my door holding a takeout container of this dish, insisting I try what she'd just made. The first bite was a jolt of tangy heat that made me sit up straighter. I asked for the recipe immediately, scribbling notes while she laughed at my excitement. That was three years ago, and I've been making it at least twice a month ever since. It's become my go-to when I need something fast, bold, and alive on the plate.

I made this for a potluck once, worried it was too simple to impress. By the end of the night, three people had texted me asking for the recipe. One friend admitted she'd gone back for thirds, standing by the table with her phone out, taking notes. That's when I realized bold flavors don't need to be complicated. Sometimes the simplest dishes are the ones people remember most.

Ingredients

• Green cabbage: The star of the dish, it should be sliced thin so it cooks quickly and stays tender-crisp with a satisfying bite.
• Carrot: Adds a pop of color and a subtle sweetness that balances the heat and tang of the sauce.
• Scallions: Use both the white and green parts for layers of mild onion flavor that brighten everything.
• Garlic and ginger: These two create the aromatic base that makes your kitchen smell like a real stir-fry is happening.
• Soy sauce: Brings the salty, umami backbone, or swap for tamari if you need it gluten-free.
• Rice vinegar: This is what gives the dish its signature sour punch, so don't skip it or substitute with something else.
• Chili paste: The heat source, adjustable to your taste, but don't be shy with it.
• Sugar: Just a teaspoon to round out the sharpness and bring everything into balance.
• Toasted sesame oil: A few drops add a nutty richness that lingers on your palate.
• Vegetable oil: Use something neutral with a high smoke point for stir-frying over high heat.
• Black pepper and salt: Finish with these to taste, adjusting after the sauce is mixed in.
• Sesame seeds: Optional, but they add a lovely crunch and a toasty finish.

Instructions

Mix the sauce:

Whisk together soy sauce, rice vinegar, chili paste, sugar, and sesame oil in a small bowl until the sugar dissolves. This way, everything goes in at once and coats evenly.

Heat the wok:

Pour vegetable oil into a large wok or skillet and set it over medium-high heat until the oil shimmers. You want it hot enough that the garlic sizzles immediately.

Bloom the aromatics:

Toss in the garlic and ginger, stirring constantly for about 30 seconds until they smell incredible and just start to turn golden. Don't let them burn or they'll taste bitter.

Stir-fry the vegetables:

Add the cabbage and carrot, then stir-fry for 3 to 4 minutes, tossing frequently so they cook evenly. They should soften slightly but still have a good crunch.

Add the sauce:

Pour in the prepared sauce and toss everything together until the cabbage is well coated. Stir-fry for another 2 to 3 minutes until the flavors meld and the cabbage is tender-crisp.

Season and finish:

Sprinkle in the black pepper, salt, and scallions, stirring well for one more minute. Taste and adjust the seasoning if needed.

Serve:

Transfer to a serving dish and top with toasted sesame seeds and extra scallions if you like. Serve it hot, straight from the wok.

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One evening, my partner came home grumpy and exhausted, barely speaking. I made this in under twenty minutes, set it on the table with rice, and watched the tension leave his shoulders after the first bite. He looked up, half-smiling, and said it tasted like a good mood. That's when I knew this dish had earned its permanent spot in our rotation.

What to Serve It With

This cabbage is bold enough to stand alone as a light main with steamed jasmine rice, but it also plays well with others. I've paired it with grilled chicken, seared tofu, or pan-fried dumplings, and it always holds its own. The tangy heat cuts through rich or fatty dishes beautifully, making it a perfect balancing side. If you're meal prepping, it reheats without losing its texture, which is rare for a vegetable stir-fry.

How to Adjust the Heat

The first time I made this, I added two full tablespoons of chili paste and nearly singed my taste buds off. Now I start with one tablespoon and taste the sauce before pouring it in. If you like it milder, dial it back to a teaspoon or use a milder chili garlic sauce. For extra heat, add red pepper flakes or a drizzle of hot chili oil at the end. The beauty of this recipe is that you're in control of the fire.

Storage and Leftovers

Store leftovers in an airtight container in the fridge for up to three days. The flavors deepen as it sits, so day-two cabbage is honestly my favorite. Reheat it gently in a skillet over medium heat, adding a splash of water if it seems dry. You can also eat it cold straight from the fridge as a crunchy, tangy snack.

• Don't freeze this dish, the cabbage turns watery and loses its crunch when thawed.
• If you want to meal prep, cook the sauce and prep the vegetables separately, then stir-fry fresh each time.
• Add a fried egg on top of leftovers for a quick breakfast that feels indulgent.

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This dish has a way of turning ordinary evenings into something memorable, all with a head of cabbage and a few pantry staples. I hope it becomes as much of a favorite in your kitchen as it has in mine.

Recipe FAQ

→ Can I use Napa cabbage instead of green cabbage?

Yes, Napa cabbage works wonderfully and provides a milder, more delicate flavor. It will cook slightly faster than green cabbage, so reduce the stir-frying time by about 1 minute to maintain a crisp texture.

→ How can I make this dish spicier?

Increase the amount of chili paste or add red pepper flakes to taste. You can also incorporate fresh sliced Thai chilies or a drizzle of sriracha for extra heat without compromising the tangy flavor profile.

→ Is this dish gluten-free?

It can be gluten-free if you substitute regular soy sauce with tamari or certified gluten-free soy sauce. Always check the labels on chili paste and other condiments to ensure they're gluten-free as well.

→ What can I serve with hot and sour cabbage?

This versatile side dish pairs excellently with steamed jasmine or brown rice, grilled chicken, tofu, or fish. It also complements other Chinese dishes like dumplings, fried rice, or noodle stir-fries for a complete meal.

→ Can I add other vegetables to this stir-fry?

Absolutely! Sliced bell peppers, mushrooms, snow peas, or snap peas make excellent additions. Add heartier vegetables like mushrooms at the same time as the cabbage, while quick-cooking vegetables like bell peppers can go in during the last 2 minutes.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium-high heat, adding a splash of water or soy sauce if needed to refresh the sauce.