Omnivore's Cookbook · by Maggie Zhu★ 4.9 (11)
Chinese Sauteed Cabbage with Vinegar Sauce (醋溜卷心菜)
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 4%
CARBS 12G47% OF CAL
3G FIBER0G ADDED0G INTRINSIC1G OTHER8G TOTAL SUGAR
FAT 6G51% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, quickly-sautéed cabbage in a tangy vinegar sauce with Sichuan pepper, fresh aromatics, and a hint of sweetness. A light, satisfying vegetable side that pairs well with any Asian meal.
sidechinese🍳 skilletdairy freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 small head cabbage (, yield about 1 lb / 450 g once cut (*Footnote 1))
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 2 tablespoons light soy sauce ((or soy sauce))
- 1/2 teaspoons dark soy sauce ((or soy sauce) (Optional) (*Footnote 2))
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 1 1/2 tablespoons peanut oil ((or vegetable oil))
- 1/2 teaspoon Sichuan peppercorns
- 2 to 3 dried chili peppers
- 2 cloves garlic (, minced)
- 1/2 teaspoon sesame oil
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 4%
CARBS 12G47% OF CAL
3G FIBER0G ADDED0G INTRINSIC1G OTHER8G TOTAL SUGAR
FAT 6G51% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 357mg
- Total sugar
- 8g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 348mg
- Calcium
- 47mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 357MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.