Home-style cabbage

Home-style cabbage

  • serves 4 as a side
  • Easy

This fancy cabbage side dish showcases the Sichuan love of dried chillies. It's great served alongside mapo tofu, cold sesame noodles, or dumplings in hot and sour broth


‘Home-style’ in Sichuan cooking refers to flavours that are slightly more subdued than dishes you might get at a restaurant – not as hot, not as sour, with a touch more sweetness but big on the savouriness. 

This Sichuan cabbage is great served in a Sichuan feast alongside mapo tofu, cold sesame noodles, or dumplings in hot and sour broth.



  • vegetable oil 2 tbsp
  • dried red chillies 8, halved
  • sichuan peppercorns 1 tbsp, lightly bashed with a pestle and mortar
  • Sweetheart cabbage 1, halved and cut into 5cm pieces
  • caster sugar 2 tbsp
  • dark soy sauce 2 tbsp
  • chinkiang black vinegar 1 tbsp, (see cook's notes)


  • Step 1

    Heat the oil in a large wok or frying pan over a high heat and fry the dried chillies with half the seeds, depending on how hot you like it, and peppercorns, for 2 minutes until fragrant. Tip in the cabbage and stir-fry for 3-4 minutes until starting to char, then add 100ml of water and cook the cabbage until cooked through, and the water has evaporated. Tip in the sugar, soy sauce and vinegar, and cook until reduced and coating the cabbage, then serve.

Cook's notes

  • Chinkiang black vinegar is a rice-based vinegar used widely in Chinese cuisine – it is available from Asian supermarkets and Amazon.

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Nutritional Information

  • Kcals 115
  • Fat 5.8g
  • Saturates 0.4g
  • Carbs 13.3g
  • Sugars 13g
  • Fibre 1.7g
  • Protein 1.6g
  • Salt 1.1g