Vinegar-Slithered Green Cabbage


Preparation info
  • Serves

    4 or more

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

This stir-fried cabbage tossed in a hot and sour sauce at the end is delicious either hot or cold.


  • 1 small head green cabbage, about 1 pound
  • 3 tablespoons oil


Remove the cabbage’s tough outer leaves and cut off the stem. Quarter the cabbage and cut out the core. Cut the leaves into pieces about 1 inch square, toss in a colander to separate, and then rinse and drain (do not rinse and drain until shortly before the stir-frying).