La Baicai (xinjiang Style Spicy Cabbage)

La Baicai, also known as Xinjiang Style Spicy Cabbage, is a popular dish in Uyghur cuisine. This flavorful and spicy cabbage dish is a perfect addition to any meal, and it's easy to make at home.

La Baicai (xinjiang Style Spicy Cabbage)

Ingredients

  • 1 medium cabbage, shredded
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 green chilies, sliced
  • 1 teaspoon cumin seeds
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 tablespoon soy sauce
  • 2 tablespoons vinegar
  • 1 tablespoon sugar
  • 1/4 cup water

Instructions

  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the minced garlic, ginger, and green chilies. Sauté for 2 minutes.
  3. Add the cumin seeds, chili powder, and salt. Cook for another 2 minutes.
  4. Add the shredded cabbage and stir well to combine with the spices.
  5. Add the soy sauce, vinegar, sugar, and water. Cover and cook for 10 minutes, stirring occasionally.
  6. Once the cabbage is tender, remove from heat and serve hot.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Protein
3g
Fat
6g

Supplies

Large pan Knife Cutting board Measuring spoons

Tools

Stove

Serving suggestions

Serve La Baicai as a side dish with steamed rice and grilled meat.

Tips & tricks

For a milder version, reduce the amount of chili powder and green chilies.

Cost

$5