Hot White Cabbage

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

500 g white cabbae or pointed cabbae
2 chilli pepper (s), fresh, red
1 tablespoon soy sauce, light
salt
3 tablespoon oil
0.5 teaspoon ½ pepper (Sichuan peppercorns)
1 teaspoon vinegar (rice vinegar), light
0.5 teaspoon ½ oil (sesame oil), dark
1 tablespoon sugar

Instructions

Clean, wash and quarter the white cabbage and remove the stalk. Then cut the cabbage into strips 2-3 cm wide. Halve the chili peppers lengthways, remove the stems and seeds.
Mix the soy sauce, salt and sugar in a bowl to make a sauce. Heat the oil in a wok or pan over medium heat. Add Sichuan peppercorns, stir-fry for about ½ min., Then fish out. Put the chilli pepper halves in the oil and stir-fry for about ½ min. Add the white cabbage and the peppercorns and stir-fry for about 2 minutes, it should take some color, mix in the prepared sauce. Cover everything and cook for a further 1-1 ½ minutes. Then mix in the vinegar. Drizzle with sesame oil before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.