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Sweet and Sour Cabbage

User Rating 3 Star Rating (1 Review)


Sweet and Sour Cabbage

Sweet and Sour Cabbage

Rhonda Parkinson
Napa cabbage has a sweet flavor and is loaded with vitamins and minerals. Traditionally, this spicy cabbage dish is served cold, with the sauce mixture heated and poured over the vegetables and ginger just before serving. Here it is turned into an easy stir-fry. The hot chili oil is optional.


  • 1 pound Napa cabbage (Peking cabbage)
  • 1 red bell pepper
  • 5 teaspoons white wine vinegar
  • 1 1/2 teaspoons light soy sauce
  • 1 teaspoon Chinese rice wine or dry sherry
  • 4 1/2 teaspoons granulated sugar
  • 1/2 teaspoon hot chili oil, or to taste, optional
  • 2 tablespoons vegetable or peanut oil, for stir-frying
  • 2 tablespoons finely chopped ginger
  • Pinch of salt, optional


Directions for Sweet and Sour Cabbage:
1. Remove the leaves from the Chinese cabbage, discard any wilted leaves or ones with browned spots. Lay several of the leaves on top of one another, and cut crosswise into thin strips.
2. Remove the stem from the bell pepper. Cut the bell pepper in half and remove the seeds and white pith from the middle. Cut the bell pepper lengthwise into thin strips.
3. In a small bowl, combine the white wine vinegar, rice wine or dry sherry, soy sauce, sugar and hot chili oil. Set aside.
4. Heat the wok and add oil. When the oil is hot, add the chopped ginger. Stir-fry for about 10 seconds, until the ginger just starts to become aromatic. Add the cabbage. Stir-fry for a minute, then add the red bell pepper. Stir-fry for another minute, or until the cabbage is tender but still crisp. Add a pinch of salt to the cabbage during stir-frying if desired.
5. Give the sauce a quick re-stir and swirl it into the wok. Cook, stirring to mix everything together. Serve immediately.
User Reviews

Reviews for this section have been closed.

 3 out of 5
chinese sweet and sour cabbage, Member isodore

Rather bland tasting when I leave out the chili paste, which upsets my stomach. I do wish that all recipes would carry nutritional information so that I didn't have to visit another website to get this data. Quite often after completing an analysis, I find that it is either too caloric, or exceeds my carb and fat goals and therefore do not make the dish. Thank you for your consideration, and keep the great recipes coming.

2 out of 15 people found this helpful.

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