Vinegar-slithered Cabbage


Vinegar-slithered Cabbage

Prep Time 15 minutes
Cook Time 5 minutes
Course Side Dish
Cuisine Chinese
Servings 4 servings
Calories 180 kcal



  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp dry sherry


  • 1 small cabbage
  • 3 tbsp sesame oil or canola, vegetable, corn oil
  • 4 red chili peppers, dried



  • Quarter and core cabbage then cut into 1-inch squares
  • Mix all the sauce ingredients


  • Heat wok (or frying pan)over high heat
  • Add oil AFTER wok is hot and swirl
  • Turn down heat to medium and add peppers
  • Press and turn the peppers until they darken
  • Turn up heat to high and add cabbage
  • Stir and flip for about 2 minutes
  • Add sauce and stir until the cabbage is soft
  • Add more cornstarch or water to get the right consistency for the sauce
  • Serve hot


Chili peppers will darken to a deep brick red. Chili peppers should be removed before serving. DO NOT EAT the chili peppers.
Sauce should have the consistency of hoisin sauce.


Calories: 180kcalCarbohydrates: 19gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 827mgPotassium: 335mgFiber: 5gSugar: 12gVitamin A: 307IUVitamin C: 65mgCalcium: 75mgIron: 1mg
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