Hot & Sour Cabbage (Suan La Bai Cai)

Quarter the cabbage lengthwise and remove the core. Cut crosswise into shreds a little wider than 1/4 inch. Put the cabbage in a large colander and sprinkle with 1 tablespoon of the salt. Toss well and let drain for 30 minutes.

In a small bowl, stir together the vinegar and sugar until the sugar dissolves.

Heat half of the peanut oil in a large wok or skillet over high heat until the oil just begins to shimmer. Add the remaining 1 tablespoon of salt and toss in half of the chiles, stirring about 10 seconds.

Add half of the cabbage, tossing and stirring for about 1 minute, or until the cabbage has just begun to wilt and is combined with the hot oil. Stir in half of the vinegar mixture and half of the chili oil and cook for 30 seconds. The whole process should take no longer than 2 minutes.

Turn the cabbage out into a large bowl. Return the wok or skillet to the heat. Repeat the cooking process with the remaining cabbage and add it to the bowl with the first batch.

Put the cabbage in 1 large or several smaller containers that will hold it snugly and keep it submerged in the liquid. Refrigerate for up to 2 weeks. Bring to room temperature before serving.

cook's notes

I made this over the weekend, and it was delicious. Serving it at room temp makes a big difference - it brings out the flavors.