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.
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
- Heat the vegetable oil in a large pan over medium heat.
- Add the minced garlic, ginger, and green chilies. Sauté for 2 minutes.
- Add the cumin seeds, chili powder, and salt. Cook for another 2 minutes.
- Add the shredded cabbage and stir well to combine with the spices.
- Add the soy sauce, vinegar, sugar, and water. Cover and cook for 10 minutes, stirring occasionally.
- 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