Spicy Pickled Cabbage
Active Time: 15 minutes | Total Time: 25 minutes | Serves 5 | Vegan | Gluten Free
- 1 head napa cabbage
- ¼ cup Sriracha hot sauce
- 3 tablespoons unseasoned rice vinegar
- Sesame seeds, for serving
Fill a large pot with water 2 inches from the top. Place over high heat and let come to a boil.
Trim the bottom of the head cabbage so the leaves release easily. Remove 10 leaves. Cut out the thick white part of the core in each leaf.
Make a big bowl of ice water.
Add 2 to 3 leaves at a time to the boiling water. Cook for about 1 minute, or until the leaves are pliable and can be easily rolled up. Transfer them to the ice water to stop the cooking. Lay a large dishtowel out and spread the leaves on it then pat dry. Repeat with the remaining leaves.
In a large glass baking dish, whisk together the Sriracha and vinegar. Working with one leaf at a time, coat the leaf in the sauce, fold it in half lengthwise, then roll it up. Repeat.
You can eat these immediately or store in the refrigerator for up to 1 week. Sprinkle with sesame seeds for serving.
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