vinegar cabbage

How to Make Stir-Fried Cabbage in Vinegar Gravy

Stir-fried cabbage in vinegar gravy, or *Cu Liu Bai Cai*, is a quick, healthy, and flavorful Chinese dish that balances tanginess, umami, and a hint of sweetness. Perfect for busy weeknights, it requires minimal ingredients but delivers maximum taste. Here’s a simple yet authentic recipe to master it.

Ingredients:

- 1/2 medium head of cabbage, cored and roughly chopped

- 2 cloves garlic, minced

- 1 small piece ginger, julienned

- 1 green onion, chopped

- 1 tbsp cooking oil

- 1 tbsp light soy sauce

- 1 tsp dark soy sauce (for color)

- 1.5 tbsp vinegar (rice vinegar or black vinegar preferred)

- 1 tsp sugar

- 1/4 tsp white pepper

- Optional: a pinch of chili flakes for heat

Steps:

1. Prep the cabbage: Rinse and chop the cabbage into bite-sized pieces. Pat dry to avoid excess moisture.

2. Make the sauce: In a small bowl, mix soy sauces, vinegar, sugar, and white pepper until the sugar dissolves.

3. Stir-fry: Heat oil in a wok or large skillet over medium-high heat. Sauté garlic and ginger until fragrant (about 30 seconds). Add the cabbage and stir-fry for 2–3 minutes until slightly wilted but still crisp.

4. Season: Pour the sauce over the cabbage, add green onions, and toss quickly for 1 minute until evenly coated. If using chili flakes, add now.

5. Serve: Transfer to a plate immediately. It pairs perfectly with steamed rice or noodles.

Tips: For extra crunch, blanch the cabbage briefly in boiling water before stir-frying. Adjust vinegar and sugar to your taste—some prefer a tangier kick, others a sweeter balance. Enjoy this light yet satisfying dish in under 15 minutes!