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Spicy Pickled Cabbage

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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
  • 1 tablespoon water
  • 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, vinegar, and water. 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 5 days. Sprinkle with sesame seeds for serving.

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