Hot and Sour Cabbage

The sizzle hit me first, then the sharp tang of vinegar cutting through the steam. I was trying to use up half a cabbage that had been sitting in my crisper for days, and I threw together this stir-fry on a Tuesday night when nothing else sounded good. The first bite woke up my whole palate. I've been making it at least twice a month ever since.

I brought this to a potluck once, skeptical that anyone would get excited about cabbage. It was gone before the main dishes even arrived. People kept asking what made it so addictive, and I realized it was the balance: sour, spicy, just a touch sweet, and that sesame oil finish that ties it all together. One friend started texting me every few weeks asking for the recipe again because she kept losing the note in her phone.

Ingredients

• Green cabbage: The star of the show, it holds up to high heat and stays crisp if you don't overcook it.
• Carrot: Adds a pop of color and a slight sweetness that plays nicely against the tangy sauce.
• Scallions: I use them twice, cooked in for flavor and fresh on top for a mild bite.
• Garlic and ginger: These two create the aromatic base, don't skip the quick sizzle at the start or you'll miss that fragrant backbone.
• Soy sauce: Brings the salty, umami depth, swap for tamari if you need it gluten-free.
• Rice vinegar: The sour element that defines the dish, it brightens everything without being harsh.
• Chili paste or chili garlic sauce: This is where the heat lives, adjust to your tolerance but don't leave it out entirely.
• Sugar: Just a teaspoon balances the acidity and heat without making it sweet.
• Toasted sesame oil: A little goes a long way, it adds a nutty richness that rounds out the sauce.
• Vegetable oil: For stir-frying at high heat without burning.
• Black pepper and salt: Final seasoning to taste, I usually go light on salt since soy sauce is already salty.
• Toasted sesame seeds: Optional but worth it for a little crunch and visual appeal.

Instructions

Mix the sauce:

In a small bowl, whisk together soy sauce, rice vinegar, chili paste, sugar, and sesame oil until the sugar dissolves. Set it within arm's reach of the stove.

Heat the wok:

Pour vegetable oil into a large wok or skillet and crank the heat to medium-high. You want it hot enough that the garlic sizzles immediately when it hits the pan.

Bloom the aromatics:

Toss in the minced garlic and ginger, stirring constantly for about thirty seconds until they smell incredible and just start to turn golden. Don't walk away or they'll burn.

Stir-fry the vegetables:

Add the sliced cabbage and julienned carrot all at once. Keep everything moving with a wooden spoon or spatula for three to four minutes until the cabbage wilts slightly but still has plenty of crunch.

Add the sauce:

Pour the prepared sauce over the vegetables and toss quickly to coat everything evenly. Stir-fry for another two to three minutes until the cabbage is tender-crisp and the sauce clings to each piece.

Final seasoning:

Sprinkle in the black pepper, salt, and most of the sliced scallions, reserving a few for garnish. Stir well and let it cook for one more minute so the flavors meld together.

Serve:

Transfer to a serving dish and top with toasted sesame seeds and the remaining scallions. Serve it hot while the cabbage still has that satisfying bite.

Save

One evening I made this alongside plain rice and fried eggs, and it turned into one of those simple meals that feels more satisfying than it has any right to be. My partner looked up halfway through and said it tasted like the kind of thing you'd order at a restaurant. That's when I realized this recipe had earned its permanent spot in our rotation.

Choosing Your Cabbage

Green cabbage is my go-to because it's sturdy and holds its shape under high heat. Napa cabbage works beautifully too if you want a softer, more delicate bite, but it cooks faster so watch your timing. I've also used savoy cabbage when that's what I had, and the ruffled leaves caught the sauce in a way that was unexpectedly good.

Adjusting the Heat

The first time I made this, I went heavy on the chili paste and nearly set my mouth on fire. Now I start with one tablespoon and taste the sauce before it goes in the pan. If you like it mild, use half a tablespoon or just a pinch of red pepper flakes. You can always add more heat at the table with chili oil or extra sauce on the side.

Serving and Pairing Ideas

This cabbage is fantastic as a side dish next to grilled chicken, tofu, or fish, but I've also piled it on top of steamed jasmine rice and called it dinner. It plays well with other Chinese-inspired dishes like dumplings or fried rice, and the leftovers are great tucked into a wrap or served cold as a tangy slaw. If you want to bulk it up, toss in sliced mushrooms, bell peppers, or snap peas during the stir-fry step.

• Serve it hot right out of the wok for the best texture.
• Leftovers keep in the fridge for up to three days and reheat well in a hot skillet.
• Double the sauce if you like things extra saucy or plan to serve it over noodles.

Save

This dish taught me that simple ingredients can pack serious flavor when you treat them right. I hope it becomes one of those recipes you reach for when you want something fast, vibrant, and just a little bit exciting.

Recipe FAQs

→ Can I use Napa cabbage instead of green cabbage?

Yes, Napa cabbage works wonderfully and provides a milder, more delicate flavor. It also cooks slightly faster than green cabbage.

→ How do I make this dish spicier?

Increase the amount of chili paste or add red pepper flakes to taste. You can also drizzle with chili oil before serving for extra heat.

→ What can I serve with hot and sour cabbage?

This pairs excellently with steamed jasmine rice, fried rice, grilled chicken, tofu, or any Asian-inspired main dish.

→ Can I prepare the sauce ahead of time?

Absolutely. Mix the sauce ingredients and store in an airtight container in the refrigerator for up to 3 days. Whisk again before using.

→ How do I keep the cabbage crispy?

Cook over high heat and avoid overcrowding the wok. Stir-fry quickly to maintain the tender-crisp texture and prevent the cabbage from becoming soggy.

→ Is this dish gluten-free?

It can be! Simply substitute regular soy sauce with tamari or a certified gluten-free soy sauce to make it completely gluten-free.